Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran

Detalhes bibliográficos
Autor(a) principal: MUADIAD,Khanittha
Data de Publicação: 2022
Outros Autores: SIRIVONGPAISAL,Piyarat
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=S0101-20612022000100490
Resumo: Abstract This study investigated the effect of addition of hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) and frozen storage on the structure and rheological properties of frozen roti dough supplemented with rice bran. The roti dough was frozen by air blast freezing and stored at -18 °C for 84 days. Changes in the protein structure of the frozen roti dough with HPMC produced greater changes in the gluten network and random coil conformations than that of the xanthan supplemented dough during frozen storage. The resistance to extension and the elastic modulus of the frozen roti dough with HPMC tended to decrease while the extensibility slightly increased with a longer frozen storage time. However, these parameters did not change in the frozen roti dough with xanthan. The freezable water in the frozen roti dough with HPMC and xanthan significantly increased (p < 0.05) with increasing frozen storage time from 0 to 84 days.
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spelling Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice branfrozen doughrheological propertiesrice branfrozen storageAbstract This study investigated the effect of addition of hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) and frozen storage on the structure and rheological properties of frozen roti dough supplemented with rice bran. The roti dough was frozen by air blast freezing and stored at -18 °C for 84 days. Changes in the protein structure of the frozen roti dough with HPMC produced greater changes in the gluten network and random coil conformations than that of the xanthan supplemented dough during frozen storage. The resistance to extension and the elastic modulus of the frozen roti dough with HPMC tended to decrease while the extensibility slightly increased with a longer frozen storage time. However, these parameters did not change in the frozen roti dough with xanthan. The freezable water in the frozen roti dough with HPMC and xanthan significantly increased (p < 0.05) with increasing frozen storage time from 0 to 84 days.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100490Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.44620info:eu-repo/semantics/openAccessMUADIAD,KhanitthaSIRIVONGPAISAL,Piyarateng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000100490Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
title Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
spellingShingle Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
MUADIAD,Khanittha
frozen dough
rheological properties
rice bran
frozen storage
title_short Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
title_full Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
title_fullStr Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
title_full_unstemmed Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
title_sort Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran
author MUADIAD,Khanittha
author_facet MUADIAD,Khanittha
SIRIVONGPAISAL,Piyarat
author_role author
author2 SIRIVONGPAISAL,Piyarat
author2_role author
dc.contributor.author.fl_str_mv MUADIAD,Khanittha
SIRIVONGPAISAL,Piyarat
dc.subject.por.fl_str_mv frozen dough
rheological properties
rice bran
frozen storage
topic frozen dough
rheological properties
rice bran
frozen storage
description Abstract This study investigated the effect of addition of hydrocolloids (hydroxypropyl methylcellulose: HPMC, and xanthan) and frozen storage on the structure and rheological properties of frozen roti dough supplemented with rice bran. The roti dough was frozen by air blast freezing and stored at -18 °C for 84 days. Changes in the protein structure of the frozen roti dough with HPMC produced greater changes in the gluten network and random coil conformations than that of the xanthan supplemented dough during frozen storage. The resistance to extension and the elastic modulus of the frozen roti dough with HPMC tended to decrease while the extensibility slightly increased with a longer frozen storage time. However, these parameters did not change in the frozen roti dough with xanthan. The freezable water in the frozen roti dough with HPMC and xanthan significantly increased (p < 0.05) with increasing frozen storage time from 0 to 84 days.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
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=S0101-20612022000100490
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100490
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.44620
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.42 2022
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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