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    Abstract
2013 (Vol. 5, Issue: 01)
Article Information:

Evaluation of Staling Rate and Quality of Gluten-Free Toast Breads on Rice Flour Basis

Mehri Mirzaei and Sara Movahed
Corresponding Author:  Sara Movahhed 

Key words:  Carboxy methyl cellulose, celiac, к-carrageenan, toast bread, , ,
Vol. 5 , (01): 224-227
Submitted Accepted Published
May 30, 2012 July 09, 2012 January 01, 2013
Abstract:

Bread is considered an important food product in most regions of the world there for it should contain required nutritional value and curative properties. Today the best way for prevention from this disease is to use a gluten- free diet among which we can refer to rice flour. Therefore in this research bread formulation lacking gluten on rice flour basis was presented which contained gum. The effect of adding к-Carrageenan and Carboxy Methyl Cellulose gums combined with Sodium Stearoyl-2-Lactilate (SSL) on quality of rice bread in terms of staling retardation was studied. The said gums at 2 different concentrations of 0.5 and 0.1% (weigh-weight, on flour basis) were used and the effects of their different levels on different properties of rice bread were evaluated separately and in combination form. Chemical tests measuring moisture, ash and protein content were performed on all bread samples followed by determination of staling rate through instrumental method (Instron machine) according to standard methods. The results of chemical tests carried on produced bread sample showed that K2 treatment had the highest moisture content; KC treatment had the most ash content; control treatment (W) showed the highest protein followed by KC treatment and rice control treatment (C) had the lowest amount of moisture, ash and protein. The results obtained from staling rate test instrumentally at time intervals of 24, 48 and 72 h after baking showed that at 3 time intervals C treatment had the highest staling rate and W, K2 and C2 treatments had the lowest staling rate, respectively.
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  Cite this Reference:
Mehri Mirzaei and Sara Movahed, 2013. Evaluation of Staling Rate and Quality of Gluten-Free Toast Breads on Rice Flour Basis.  Research Journal of Applied Sciences, Engineering and Technology, 5(01): 224-227.
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ISSN (Online):  2040-7467
ISSN (Print):   2040-7459
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