TY  - JOUR
T1  - Effect of Selected Hydrocolloids on Bread Staling as Evaluated by DSC and XRD
AU - , Hassan Ahmadi Gavilighi AU - , Mohammad Hossein Azizi AU - , Mohsen Barzegar AU - , Majid Arab Ameri 
JO  - Journal of Food Technology
VL  - 4
IS  - 3
SP  - 185
EP  - 188
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.185.188
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.185.188
KW  - DSC
KW  -XRD
KW  -staling
KW  -lavash bread
AB  - The influence of the selected hydrocolloids (Guar gum, Locust bean, Xanthan and Carboxy Methyl Cellulose (CMC) with ratio of 1% flour basis on the quality of Lavash bread was tested by using two different techniques X-Ray Diffraction (XRD) and Differential Scanning Calorimetry (DSC)). The samples after baking were stored in polyethylene bag for 1, 5 and 7 days and then this method were used for evaluation. The greatest enthalpy of retrogradation )H) after 1, 5 and 7 days was observed for breads containing locust bean and control sample, respectively. The lowest )H was observed for breads containing guar gum. Generally the control sample had the greatest differences and highest staling in all days. The Guar gum, Xanthan, CMC and locust bean treated samples had the least staling rate as against the control, respectively. The results show that breads containing hydrocolloids had better quality than control sample.
ER  -