Firmness studies on bread incorporated with xanthan gum

被引：0
|
作者：
Sidhu, J.S. [1 ]
Bawa, A.S. [1 ]
机构：
[1] 165, Willow Park Drive, Brampton, Toronto, Ont. L6R2NI, Canada
来源：
Journal of Food Science and Technology | 2001年 / 38卷 / 03期
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摘要：
Incorporation of xanthan gum at 0.1 to 0.5% levels has been investigated to evaluate its effect on the bread making and firmness properties of wheat 'WH 542' flour. It significantly improved the yield of bread. Firmness properties determined using Instron Universal Testing Machine revealed the bread to be significantly softer as a result of xanthan gum incorporation at each storage period. However stored wheat flour gave firmer breads.
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页码：251 / 253
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