Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread / (Record no. 148310)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02337nab a22002297a 4500 |
| 850 ## - HOLDING INSTITUTION | |
| Holding institution | เอกสารภาษาไทย (ชั้น 5) |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190122b xxu||||| |||| 00| 0 eng d |
| 099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
| Classification number | Repr.F17 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sasaki, Tomoko. |
| 245 ## - TITLE STATEMENT | |
| Title | Effects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread / |
| author | Tomoko Sasaki. |
| 500 ## - GENERAL NOTE | |
| GENERAL NOTE | สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F17) |
| 518 ## - Year/Month of cataloging | |
| Year/Month | YJ2019 M02 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Background and objectives The effects of adding xanthan and guar gums on starch digestibility and textural properties were examined in rice and wheat flour blend breads. Findings The addition of xanthan gum to the bread formula had a high impact on the staling of the crumb compared with guar gum. The addition of gums suppressed the recovery of the crumb after compression. The extent of starch digestion of the bread crumb was determined by an in vitro method using two types of bread crumb samples, milled samples after freeze‐drying and ground samples after moistening. Starch digestibility of the bread crumb reduced after the addition of gums. Xanthan gum resulted in a more pronounced suppressive effect, which was concentration‐dependent. The addition of xanthan gum at concentrations ≥1% to the bread formula caused a significant decrease in the extent of starch digestion in both the samples. Conclusions The bread crumb containing xanthan gum had a dense structure and formed an agglomeration after grinding, resulting in delayed enzyme penetration into the crumb structure and thus delayed the enzymatic hydrolysis of starch. Significance and novelty Addition of xanthan gum to the formula of rice and wheat flour blend breads significantly retards the starch digestibility of bread crumb. |
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
| Chronological term | FOOD62M01 |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Bread. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Guar gum. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Rice flour. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Starch digestibility. |
| 650 #0 - Subject-Topical Term | |
| Topical term or geographic name entry element | Xanthan gum. |
| 773 ## - Host Item Entry | |
| Title | Cereal Chemistry |
| Related parts | 95(1)2018:177-184 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| -- | 153927 |
| 648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
| -- | 159752 |
| 650 #0 - Subject-Topical Term | |
| -- | 160825 |
| 650 #0 - Subject-Topical Term | |
| -- | 180030 |
| 650 #0 - Subject-Topical Term | |
| -- | 160826 |
| 650 #0 - Subject-Topical Term | |
| -- | 153929 |
| 650 #0 - Subject-Topical Term | |
| -- | 180031 |
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