چکیده مقاله
Glazing process can improve the baked texture and overall quality of bread In this study, the effects of traditional glazes water, oil, cheese powder, xanthan gum on the physicochemical and sensory parameters of sorghum gluten free bread were compared with Lepidium sativum seed gum water activity, moisture, firmness and sensory parameters of breads were evaluated Results showed cheese powder had the lowest moisture and vegetable oil treated samples had the lowest water activity Evaluation of crumb firmness implicated water, Lepidium sativum seed gum diminished the bread staling and these treated samples had the lowest firmness Application of glazing ingredients did not have any significant P
کلیدواژهها
نویسندگان
Bahareh Sahraiyan
Safety Research Department, ACECR, Khorasan Razavi Branch, Mashhad, Iran
Fatemeh Pourhaji
PhD, Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
شیوه ارجاع
Sahraiyan, Bahareh and Pourhaji, Fatemeh,1402,Studies of the technological and sensory properties of gluten-free bread Affected by using novel edible surface coating and traditional glazes,7th International Congress on Food Science & Technology & Agriculture and Food Security,Tehran
ارائهشده در
مجموعه مقالات هفتمین کنگره بین المللی علوم و صنایع غذایی، کشاورزی و امنیت غذایی10 بهمن 1402 · تهران