جستجوی مقالات مرتبط با کلیدواژه « ژل بهبود دهنده » در نشریات گروه « صنایع غذایی »

In this research, response surface methodology was used to investigate the influence of improver gel components on the dough farinographic properties and quality of Barbari bread and optimization of gel formulation. Gel samples were prepared using sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) in the range of 0-0.5 g/100g. The results showed that addition of all three components to the gel formula caused decrement in the water absorption, dough characteristics i.e. development time and mixing tolerance index and bread hardness at first day but all of these parameters except of water absorption affected by their interaction. Dough stability and valorimeter value increased by increasing the gel components addition and were affected by their interaction. Although bread properties i.e. specific volume, moisture content, water activity, sensory score and ΔE increased by addition of SSL and DATEM but the decrease of moisture content, water activity and ΔE was observed by increasing the propylene glycol. The represented models have high determination coefficients and could be used for prediction of all investigated characteristics. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL, 0.25 g/100g of DATEM and 0.5 g/100g of PG could be a good improver gel to achieve the best characteristics.

There is great competition for cereal industry to improve dough properties, understanding and delaying the staling phenomenon in order to increase bread quality. To achieve those desired aims, we can use functional additives that improve bread quality. Gel improvers are novel groups of improvers that are largely used in bakery industry. Determination of the gel properties will help us to understand the gel formation process and gel profile concerning the mechanical properties. The properties of the formed gels are to be determined to have an understanding of the process of gelling, and more importantly, characterization of the gel with an emphasis on mechanical properties can lead to gelled food products. In this research, response surface methodology was used to investigate the influence of improver gel components of Barbari bread on the mechanical properties of that produced gel. Gel samples were prepared using sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) in the range of 0-0.5 g/100g. The results showed that hardness, gradient, cohesiveness and consistency of gel increased by increasing SSL. Thus, we can increase the elasticity of gel by control of SSL addition. PG had only an increasing effect on the viscosity index among gel properties. However, no significant difference was observed in mechanical properties of gel as a consequence of DATEM addition. Sometimes, negative quadratic and interaction effects of gel components were determined. The represented models have a high determination coefficient and could be used for predicting all investigated characteristics. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL, 0.28 g/100g of DATEM and 0.5 g/100g of PG could be a good improver gel to achieve the best characteristics.