Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality

Subject Areas : food microbiology

Z. Sheikholeslami ¹ ( Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran. )
M. Karimi ² ( Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran. )
T. Hejrani ³ ( Ph. D. Student of the Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. )

Received: 2018-05-29 Accepted : 2018-05-29 Published : 2018-07-01

Keywords:

References:

AACC. (2000). Approved methods of the American Association of Cereal Chemist (10th ed.).
Anon. (2011). Organization of Plant Protection. Ministry of Agriculture of Iran. http://www.ppo.ir/portal/Home. Accessed 25 September 2011.
Bárcenas, M. E. & Rosell, C. M. (2006). Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition. Journal of Food Engineering, 72, 92-99.
Bollain, C. & Collar, C. (2004). Dough viscoelastic response of hydrocolloid / enzyme/ surfactant blends assessed by uni – and biaxial extension measurements. Food Hydrocolloids, 18, 499-507.
Cauvain, S. P. & Yong, L. S. (2005). Technology of bread making. 2nd ed. Springer. New York.
Caballero, P. A., Rosell, C. M. & Gomez, M. (2005). Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour. Journal of Cereal Science, 42, 93-100.
El Bouhssini, M., Nachit, M., Valkoun, J., Mousa, M., Ketata, H., Abdallah, O., Abdoulhai, M., Parker, B. L., Rihawi, F., Joubi, A. & El Haramein, F. J. (2007). Evaluation of wheat and its wild relatives for resistance to Sunn pest under artificial infestation. Pp. 363-368. In: B. L. Parker, M. Skinner, M. El Bouhssini, and S. G. Kumari (eds.). Sunn pest management: a decade of progress 1994-2004. Arab Society for Plant Protection. Beirut.
Elke, K. A. & Dal Bello, F. (2008). The gluten free cereal products and beverages, Elsevier Inc, pp: 1-394.
Every, D., Sutton, K. H., Shewry, P. R. & Tathum, A. S. (2005). Specificity of action of an insect proteinase purfied from wheat grain infested by the New Zealand wheat bug. Cereal Science, 42,185-197.
Gacula, J. R. & Singh, J. (1984). Statistical methods in food and consumer research. Academic press Inc. U.S.A.
Hariri, G., Williams, P. C. & El-Haramein, F. J. (2000). Influence of pentatomid insects on the physical dough properties and two-layered flat bread baking quality of Syrian Wheat. Journal of Cereal Science, 31,111-118.
Kinaci, E. & Kinaci, G. (2007). Genotypic variations in yield and quality of wheat damaged by sunn pest (Eurygaster spp.). Pak. J. Bot. 39, 397-403.
Kohajdova, Z., Karovicova, J. & Schmidt, S. (2009). Significance of emulsifiers and hydrocolloids in bakery industry. Acta Chemica Slovaca, 2(1), 46-61.
Lazaridou, A., Duta, D., Papageogiou, M., Belc, N. & Biliaderis, C. G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033-1047.
Maleki, M., Vetter, J. L. & Hover, W. J. (1981). The effect of emulsifiers, sugar, shortening and soya flour on the staling of barbari flat bread. Journal of Science Food Agriculture, 32, 1209-1211.
Pourfarzad, A., Khodaparast, M. H., Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M. & Hematian Sourki, A. (2009). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34, 1435- 1445.
Olanca, B., Sivri Ozay, D. & Koksel, H. (2009). Effects of suni-bug (Eurygaster spp.) damage on size distribution of durum wheat (Triticum durum L.) proteins. European Food Res. Technol. 229, 813-820.
Ribotta, P. D., Ausar, S. F. & Leon, A. E. (2005). Interactions of hydrocolloids and sonicated gluten proteins. Food Hydrocolloids, 19, 93 – 99.
Rosell, C. M., Aja, S. & Sadowska, J. (2002). Amylase activities in insect (Aelia and Eurygaster) damaged wheat. J. Sci. Food Agric., 9, 977-982.
Saeed, S. & Howell, N. K. (2004). Rheological and differential scanning calorimetry studies in structural and textural changes in frozen Atlantic mackeret. Journal of the Science of Food and Agriculture, 84, 1216 – 1222.
Sahraiyan, B., Naghipour, F., Karimi, M., & Ghiafe Davoodi, M. (2013). Evaluation of Lipidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice-wheat bread. Food
Hydrocolloids, 30, 698-703.
Selomulyo, V. O. & Zhou, W. (2007). Frozen bread dough: Effects of freezing storage and dough improvers. Journal of Cereal Science, 45, 1-17.