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Effects of Arabic Gum and Carboxymethylcellulose(CMC) on Rheological and Baking Properties of Buckwheat Dough

LIU Yan1,HUANG Wei-ning1,*,JIA Chun-li1,WANG Feng2,RAYAS-DUARTE Patricia3   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. MagiBake International Co. Ltd.,
    Wuxi 214131, China;3. Food and Agricultural Products Research Center, Oklahoma State University, Stillwater 74078-6055, USA
  • Online:2013-09-15 Published:2013-09-27
  • Contact: HUANG Wei-ning

Abstract:

Buckwheat bread was made with 30% flour substitution. The effects of arabic gum (AG) and sodium
carboxymethylcellulose (CMC) on rheological properties of dough and baking properties of breads were investigated, with
the addition of 0.5%, 1.0% and 1.5% of AG and CMC respectively. The two gums had different effects on rheological
properties. Both viscous modulus and elastic modulus of buckwheat dough were decreased after AG was added, while the
results showed a positive correlation with CMC. Compared with the control, the total volume of buckwheat dough did not
change much after AG and CMC were added, whereas maximum fermentation height (Hm), maximum gas production height
(H’m) and retention coefficient (R) were elevated and the start time for dough to lose CO2 (Tx) was delayed. Those results
were more significant when CMC was added. With the increase of AG and CMC, the specific volume of bread was elevated
from 4.20 mL/g for the control to 4.47 mL/g and 4.78 mL/g, respectively. As the substitution was up to 1.5%, the hardness
of bread was decreased by 27.9% and 51.5%, and the cohesiveness and resilience were also improved. Besides the area
fraction and cell density of buckwheat bread became higher when hydrocolloids were added.

Key words: hydrocolloid, buckwheat dough, rheology, baking, image analysis

CLC Number: