000			02337nab a22002297a 4500
850			_aเอกสารภาษาไทย (ชั้น 5)
999			_c148310 _d148310
008			190122b xxu||||| |||| 00| 0 eng d
099			_aRepr.F17
100	1		_aSasaki, Tomoko. _9153927
245			_aEffects of xanthan and guar gums on starch digestibility and texture of rice flour blend bread / _cTomoko Sasaki.
500			_aสนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F17)
518			_aYJ2019 M02
520			_aBackground 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			_aFOOD62M01 _9159752
650		0	_aBread. _9160825
650		0	_aGuar gum. _9180030
650		0	_aRice flour. _9160826
650		0	_aStarch digestibility. _9153929
650		0	_aXanthan gum. _9180031
773			_tCereal Chemistry _g95(1)2018:177-184
942			_2lcc