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The effect of Chios mastic gum addition on the characteristics of rice dough and bread

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dc.title The effect of Chios mastic gum addition on the characteristics of rice dough and bread en
dc.contributor.author Burešová, Iva
dc.contributor.author Salek, Richardos-Nicolaos
dc.contributor.author Varga, Erika
dc.contributor.author Masaříková, Lucie
dc.contributor.author Bureš, David
dc.relation.ispartof LWT - Food Science and Technology
dc.identifier.issn 0023-6438 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 81
dc.citation.spage 299
dc.citation.epage 305
dc.type article
dc.language.iso en
dc.publisher Academic Press
dc.identifier.doi 10.1016/j.lwt.2017.04.010
dc.relation.uri https://www.sciencedirect.com/science/article/pii/S0023643817302311
dc.subject Gluten-free en
dc.subject Rheology en
dc.subject Texture en
dc.subject Fortification en
dc.description.abstract The applicability of Chios mastic gum (MG) in gluten-free breadmaking was investigated in rice flour blended with 0.5-20.0 g/100 g of gum. The presence of MG significantly (P < 0.05) increased Hencky strain from 0.726 to 0.730-0.738 and peak stress from 2.5 kPa to 7.3-10.4 kPa during elongation test. The presence of MG strengthened dough during frequency sweeps at 30 degrees C and during heating from 30 to 90 degrees C. Bread evaluation revealed limited applicability of MG. Loaf volume was not significantly (P < 0.05) impacted by the presence of MG. High rice crumb hardness was significantly improved only in bread with 0.5 g/100 g. Rising amounts of MG generally increased rice bread hardness, which may be related to the creation of small pores (0.0-2.0 MOO g), nonporous areas (2.5-5.0 g/100 g) and the formation of dry crumb belt (10.0-20.0 MOO g). The typical MG flavor reduced the overall acceptability of breads; only breads with 0.5-1.5 g/100 g of gum were acceptable for consumers. (C) 2017 Elsevier Ltd. All rights reserved. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007149
utb.identifier.obdid 43877016
utb.identifier.scopus 2-s2.0-85017143758
utb.identifier.wok 000401392100037
utb.identifier.coden LBWTA
utb.source j-wok
dc.date.accessioned 2017-08-01T08:27:20Z
dc.date.available 2017-08-01T08:27:20Z
dc.description.sponsorship Tomas Bata University in Zlin [IGA/FT/2015/004]
dc.description.sponsorship IGA/FT/2015/004, UTB, Univerzita Tomáše Bati ve Zlíně
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Salek, Richardos-Nicolaos
utb.contributor.internalauthor Masaříková, Lucie
utb.contributor.internalauthor Bureš, David
utb.fulltext.affiliation Iva Burešová a,* , Richardos Nikolaos Salek a , Erika Varga b , Lucie Masaříková a , David Bureš a a Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic b University of Debrecen, Faculty of Medicine, Department of Food Sciences, Nagyerdei Körút 98, 4032 Debrecen, Hungary * Corresponding author. E-mail address: buresova@ft.utb.cz (I. Burešová).
utb.fulltext.dates Received 22 November 2016 Received in revised form 6 March 2017 Accepted 2 April 2017 Available online 4 April 2017
utb.fulltext.sponsorship The research was supported by the internal grant of Tomas Bata University in Zlín No. IGA/FT/2015/004 funded from the resources of specific university research. The authors thank Jiří Bureš for the graphics.
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