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首页> 外文期刊>LWT-Food Science & Technology >The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread
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The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

机译：酪蛋白酸钠，酪蛋白酸钙，羧甲基纤维素和黄原胶对大米荞麦面团流变学特性以及面包质地和感官品质的影响比较

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The effect of calcium and sodium caseinate supplements (2 g/100 g) on the behavior of rice-buckwheat dough and bread quality was compared to the effect of xanthan gum and carboxymethyl cellulose. The addition of caseinates significantly (P < 0.01) increased dough weakening, which became similar to dough with xanthan gum. During heating, the gelatinization rate became similar to dough with carboxymethyl cellulose. Moreover, peak complex viscosity was decreased by 0.4.10(5) Pa s. Additionally, hydrocolloid supplements impacted bread crumb characteristics. An open structure was found in crumb with added calcium caseinate, carboxymethyl cellulose as well as xanthan gum. The hardness of rice buckwheat crumb without hydrocolloids (12.2 N) was decreased by calcium caseinate (4.3 N), xanthan gum (9.1 N) and carboxymethyl cellulose (9.3 N), however, no significant effect of sodium caseinate was recorded (11.5 N). The overall sensory acceptability of rice-buckwheat bread (7.1) was increased by sodium caseinate (7.5), calcium caseinate (7.7) and carboxymethyl cellulose (7.8). The acceptability of bread with xanthan gum (5.9) was negatively impacted by dry, coarse crust and extremely sticky crumb. It can be concluded caseinates may be alternative substances with satisfactory impact on the rheological characteristics of rice -buckwheat dough, as well as bread quality. (C) 2016 Elsevier Ltd. All rights reserved.
机译：将酪蛋白钙和钠补充剂（2 g / 100 g）对大米荞麦面团和面包品质的影响与黄原胶和羧甲基纤维素的影响进行了比较。酪蛋白酸盐的添加显着（P <0.01）增加了面团的减弱，这与含黄原胶的面团相似。在加热过程中，糊化速率变得类似于具有羧甲基纤维素的面团。此外，峰值复数粘度降低了0.4.10（5）Pa s。此外，水胶体补充剂影响面包屑的特性。在添加了酪蛋白酸钙，羧甲基纤维素和黄原胶的面包屑中发现了开放结构。酪蛋白钙（4.3 N），黄原胶（9.1 N）和羧甲基纤维素（9.3 N）降低了不含水胶体的水稻荞麦屑的硬度（12.2 N），但酪蛋白酸钠（11.5 N）的作用未见明显变化。 。酪蛋白酸钠（7.5），酪蛋白酸钙（7.7）和羧甲基纤维素（7.8）提高了大米荞麦面包（7.1）的总体感官接受度。面包与黄原胶（5.9）的可接受性受到干燥，粗糙的硬皮和极粘的面包屑的负面影响。可以得出结论，酪蛋白酸盐可能是对米-荞麦面团的流变特性以及面包品质具有令人满意的影响的替代物质。 （C）2016 Elsevier Ltd.保留所有权利。

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