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Effects of Some Hydrocolloids and Surfactant on the Rheological Properties of Hard Wheat Flour Dough by Using Response Surface Methodology (in English)

Year 2011, Volume: 36 Issue: 2, 77 - 82, 01.04.2011

Abstract

The aim of this study was to determine the effect of three hydrocolloids (guar gum, carboxymethylcellulose (CMC) and locust bean gum (LBG)) and diacetyl tartaric acid ester of mono-diglycerides (DATEM) on the rheological properties of hard wheat flour dough by using response surface methodology. Each independent variable was tested at five levels: guar gum, CMC and LBG were 0.00%, 50%, 1.00%, 1.50% and 2.0% (w/w, on weight of flour basis), and DATEM was 0.00%, 0.25%, 0.50%, 0.75% and 1.00% (w/w, on weight of flour basis). The results showed that the guar gum was the most effective additive on water absorption values and the maximum resistance of the dough to stretching out. The best results among the combinations were generally obtained with CMC and DATEM on the maximum resistance of the dough to stretching out. Anahtar kelimeler: Hydrocolloids, rheological properties, surfactants, response surface methodology (RSM).

References

  • Mettler E, Seibel W. 1993. Effects of emulsifiers and hydrocolloids on whole wheat bread quality: A response surface methodology study. Cereal Chem, 70, 373-377.
  • Dodic J, Pejin D, Dodic S, Popov S, Mastilovic J, Popov-Raljic J, Zivanovic S. 2007. Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs. J Food Sci,72, 235-241.
  • Kohajdova Z, Karovicova J, Schmidt S. 2009. Significance of emulsifiers and hydrocolloids in bakery industry. Acta Chimica Slovaca, 2, 46-61.
  • Selomulyo VO, Zhou W. 2007. Frozen bread dough: effect of frerezing storage and dough improvers. J Cereal Sci, 45, 1-17.
  • Ward FM, Andon SA. 1993. Water- soluble gums used in snack foods and cereal products. Cereal Foods World, 38, 748-752.
  • Ahmed J, Ramswamy HS, Ngadi MO. 2005. Rheological characteristics of arabic gum in combination with guar and xanthan gum using response surface methodology: Effect of temperature and concentration. Int Food Prop, 8, 179-192.
  • Nussinovitch A. 2005. Production, properties and applications of hydrocolloid cellular solids. Mol Nutr Food Res, 49, 195-213.
  • Collar C, Andreu P, Martinez JC, Armero E. 1999. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids, 13, 467-475.
  • Shittu TA, Aminu RA, Abulude EO. 2009. Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocollo- ids, 23, 2254-2260.
  • Linlaud NE, Puppo MC, Ferrero C. 2009. Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough. Cereal Chem, 86, 376-382.
  • Myers RH, Montgomery DC. 1995. Response surface methodology: Process and product optimization using designed experiments (1sted.). John Wiley and Sons. Inc, New York: methodology. J Food Comp Anal, 13, 45-57.
  • Box GEP, Wilson KB. 1951. Experimental atta- inment of optimum conditions. J R Stat Soc, 13, 1–45.
  • Int Assoc Cereal Chem. ICC-Standard NO 110 / 1. Approved 1976.
  • Int Assoc Cereal Chem. ICC-Standard No 104 / 1. Approved 1990.
  • Int Assoc Cereal Chem. ICC-Standard No 105 / 2. Approved 1994.
  • Int Assoc Cereal Chem. ICC-Standard No 107 / 1. Approved 1995.
  • Int Assoc Cereal Chem. ICC-Standard No 115 / 1. Approved 1992a.
  • Int Assoc Cereal Chem. ICC-Standard No 114 / 1. Approved 1992b.
  • Guarda A, Rosell CM, Benedito C, Galotto MJ. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18, 241-247.
  • Cawley RW. 1964. The role of wheat flour pentosans in baking. II. Effect of added flour pentosans and other gums on gluten-starch loaves. J Sci Food Agric, 15, 834-839.
  • Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten- free formulations. J Food Eng, 79, 1033- 1047.
  • Anderson DMW, Andon SA. 1998. Water- soluble food gums and their role in product development. Am Assoc Cereal Chem, 33, 844- 850.
  • Tsen C, Weber J. 1981. Dough properties and proof times of yeasted doughs effected by surfactants. Cereal Chem, 58, 180-181.
  • Knightly WH. 1988. Surfactants in baked foods: Current practise and future trends. Cereal Foods World, 33, 405-412.
  • Armero E, Collar C. 1996. Antistaling additives, flour type and sourdough process. Effects on functionality of wheat doughs. J Food Sci, 61, 299- 303.
  • Bollain C, Collar C. 2004. Dough viscoelastic response of hydrocolloid/ enzyme/ surfactant blends assessed by uni- and bi- axial extension measurements. Food Hydrocolloids, 18, 499-507.
  • Mettler E, Seibel W, Elbaya AW, Pfeilsticker K. 1991. Experimentelle studien der emulgator- und hydrocolloidwirkungen zur optimerung der funktionellen eigenschaften von weizenbroten. 2. Mitt: Vergleichende analytische and rheologische untersuchungen der emulgator und hydrocolloid- wirkungen waehrend der teigfuehrung. Getreide Mehl Brot, 45, 206-210.

Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce)

Year 2011, Volume: 36 Issue: 2, 77 - 82, 01.04.2011

Abstract

Bu çalışmanın amacı üç hidrokolloidin (guar gam, karboksimetilselüloz (CMC) ve keçiboynuzu gamı LBG) ile mono-digliseridlerin diasetil tartarik asit esterlerinin (DATEM) sert buğday unu hamurunun reolojik özellikleri üzerine etkilerini yüzey tepki metodu (RSM) kullanarak belirlemektir. Her bir bağımsız değişken 5 farklı oranda test edilmiştir; guar gam, CMC ve LBG, %0.00, %0.50, %1.00, %1.50 ve %2.0 (w/w un ağırlığı üzerinden), DATEM, %0.00, %.0.25, %0.50, %0.75 ve %1.00 (w/w un ağırlığı üzerinden). Elde edilen sonuçlara göre hamurun uzamaya karşı gösterdiği maksimum direnç ile su absorpsiyonu değerleri üzerine en önemli etkiyi guar gam göstermiştir. Kombinasyonlar arasında hamurun uzamaya karşı gösterdi¤i direnç üzerine genel olarak en olumlu etkiyi CMC ve DATEM göstermiştir.

References

  • Mettler E, Seibel W. 1993. Effects of emulsifiers and hydrocolloids on whole wheat bread quality: A response surface methodology study. Cereal Chem, 70, 373-377.
  • Dodic J, Pejin D, Dodic S, Popov S, Mastilovic J, Popov-Raljic J, Zivanovic S. 2007. Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs. J Food Sci,72, 235-241.
  • Kohajdova Z, Karovicova J, Schmidt S. 2009. Significance of emulsifiers and hydrocolloids in bakery industry. Acta Chimica Slovaca, 2, 46-61.
  • Selomulyo VO, Zhou W. 2007. Frozen bread dough: effect of frerezing storage and dough improvers. J Cereal Sci, 45, 1-17.
  • Ward FM, Andon SA. 1993. Water- soluble gums used in snack foods and cereal products. Cereal Foods World, 38, 748-752.
  • Ahmed J, Ramswamy HS, Ngadi MO. 2005. Rheological characteristics of arabic gum in combination with guar and xanthan gum using response surface methodology: Effect of temperature and concentration. Int Food Prop, 8, 179-192.
  • Nussinovitch A. 2005. Production, properties and applications of hydrocolloid cellular solids. Mol Nutr Food Res, 49, 195-213.
  • Collar C, Andreu P, Martinez JC, Armero E. 1999. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids, 13, 467-475.
  • Shittu TA, Aminu RA, Abulude EO. 2009. Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocollo- ids, 23, 2254-2260.
  • Linlaud NE, Puppo MC, Ferrero C. 2009. Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough. Cereal Chem, 86, 376-382.
  • Myers RH, Montgomery DC. 1995. Response surface methodology: Process and product optimization using designed experiments (1sted.). John Wiley and Sons. Inc, New York: methodology. J Food Comp Anal, 13, 45-57.
  • Box GEP, Wilson KB. 1951. Experimental atta- inment of optimum conditions. J R Stat Soc, 13, 1–45.
  • Int Assoc Cereal Chem. ICC-Standard NO 110 / 1. Approved 1976.
  • Int Assoc Cereal Chem. ICC-Standard No 104 / 1. Approved 1990.
  • Int Assoc Cereal Chem. ICC-Standard No 105 / 2. Approved 1994.
  • Int Assoc Cereal Chem. ICC-Standard No 107 / 1. Approved 1995.
  • Int Assoc Cereal Chem. ICC-Standard No 115 / 1. Approved 1992a.
  • Int Assoc Cereal Chem. ICC-Standard No 114 / 1. Approved 1992b.
  • Guarda A, Rosell CM, Benedito C, Galotto MJ. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18, 241-247.
  • Cawley RW. 1964. The role of wheat flour pentosans in baking. II. Effect of added flour pentosans and other gums on gluten-starch loaves. J Sci Food Agric, 15, 834-839.
  • Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten- free formulations. J Food Eng, 79, 1033- 1047.
  • Anderson DMW, Andon SA. 1998. Water- soluble food gums and their role in product development. Am Assoc Cereal Chem, 33, 844- 850.
  • Tsen C, Weber J. 1981. Dough properties and proof times of yeasted doughs effected by surfactants. Cereal Chem, 58, 180-181.
  • Knightly WH. 1988. Surfactants in baked foods: Current practise and future trends. Cereal Foods World, 33, 405-412.
  • Armero E, Collar C. 1996. Antistaling additives, flour type and sourdough process. Effects on functionality of wheat doughs. J Food Sci, 61, 299- 303.
  • Bollain C, Collar C. 2004. Dough viscoelastic response of hydrocolloid/ enzyme/ surfactant blends assessed by uni- and bi- axial extension measurements. Food Hydrocolloids, 18, 499-507.
  • Mettler E, Seibel W, Elbaya AW, Pfeilsticker K. 1991. Experimentelle studien der emulgator- und hydrocolloidwirkungen zur optimerung der funktionellen eigenschaften von weizenbroten. 2. Mitt: Vergleichende analytische and rheologische untersuchungen der emulgator und hydrocolloid- wirkungen waehrend der teigfuehrung. Getreide Mehl Brot, 45, 206-210.
There are 27 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Başak Sungur This is me

Recai Ercan This is me

Publication Date April 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 2

Cite

APA Sungur, B. ., & Ercan, R. . (2011). Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce). Gıda, 36(2), 77-82.
AMA Sungur B, Ercan R. Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce). The Journal of Food. April 2011;36(2):77-82.
Chicago Sungur, Başak, and Recai Ercan. “Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler Ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce)”. Gıda 36, no. 2 (April 2011): 77-82.
EndNote Sungur B, Ercan R (April 1, 2011) Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce). Gıda 36 2 77–82.
IEEE B. . Sungur and R. . Ercan, “Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce)”, The Journal of Food, vol. 36, no. 2, pp. 77–82, 2011.
ISNAD Sungur, Başak - Ercan, Recai. “Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler Ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce)”. Gıda 36/2 (April 2011), 77-82.
JAMA Sungur B, Ercan R. Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce). The Journal of Food. 2011;36:77–82.
MLA Sungur, Başak and Recai Ercan. “Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler Ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce)”. Gıda, vol. 36, no. 2, 2011, pp. 77-82.
Vancouver Sungur B, Ercan R. Yüzey Tepki Metodu Kullanılarak Bazı Hidrokolloidler ve Yüzey Aktif Maddenin Sert Buğday Unu Hamurunun Reolojik Özellikleri Üzerine Etkileri (İngilizce). The Journal of Food. 2011;36(2):77-82.

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