Reporting the utilization and perspectives of different surface active agents for bread making

Detalhes bibliográficos
Autor(a) principal: ARSHAD,Nazish
Data de Publicação: 2020
Outros Autores: AHMAD,Asif, NADEEM,Muhammad, AMIR,Rai Muhammad, ARSHAD,Muhammad Sajid
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500312
Resumo: Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics.
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spelling Reporting the utilization and perspectives of different surface active agents for bread makingbreadssurfactantsrheologychemical analysissensory evaluationAbstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500312Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.11619info:eu-repo/semantics/openAccessARSHAD,NazishAHMAD,AsifNADEEM,MuhammadAMIR,Rai MuhammadARSHAD,Muhammad Sajideng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500312Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Reporting the utilization and perspectives of different surface active agents for bread making
title Reporting the utilization and perspectives of different surface active agents for bread making
spellingShingle Reporting the utilization and perspectives of different surface active agents for bread making
ARSHAD,Nazish
breads
surfactants
rheology
chemical analysis
sensory evaluation
title_short Reporting the utilization and perspectives of different surface active agents for bread making
title_full Reporting the utilization and perspectives of different surface active agents for bread making
title_fullStr Reporting the utilization and perspectives of different surface active agents for bread making
title_full_unstemmed Reporting the utilization and perspectives of different surface active agents for bread making
title_sort Reporting the utilization and perspectives of different surface active agents for bread making
author ARSHAD,Nazish
author_facet ARSHAD,Nazish
AHMAD,Asif
NADEEM,Muhammad
AMIR,Rai Muhammad
ARSHAD,Muhammad Sajid
author_role author
author2 AHMAD,Asif
NADEEM,Muhammad
AMIR,Rai Muhammad
ARSHAD,Muhammad Sajid
author2_role author
author
author
author
dc.contributor.author.fl_str_mv ARSHAD,Nazish
AHMAD,Asif
NADEEM,Muhammad
AMIR,Rai Muhammad
ARSHAD,Muhammad Sajid
dc.subject.por.fl_str_mv breads
surfactants
rheology
chemical analysis
sensory evaluation
topic breads
surfactants
rheology
chemical analysis
sensory evaluation
description Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500312
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500312
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.11619
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 suppl.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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