The Effect of Mesona blumes Gum on the Quality and Staling of Wheat Bread

Abstract:

As a hydrophilic polysaccharide, Mesona Blumes gum (MBG) -enables to improve the quality and retard the staling of breads. The purpose of this work was to evaluate the effect of MBG on the enhancement of the quality and the staling of wheat breads. The bakery samples were stored in a polyethylene bag for 1, 2, 3, and 4 days at 25oC. Our findings indicated that MBG can improve the parameters such as width/height ratio, specific volume and moisture content of wheat breads. The texture profiles (hardness, cohesiveness, springing, chewiness) were measured through texture profile analysis (TPA). The results of differential scanning calorimetry (DSC) and TPA revealed that MBG can retard bread staling, further prolonging its shelf life. The microstructure of bread was analyzed by the scanning electron microscopy (SEM), illustrating that MBG have the ability to enhance the gelatinization of starch with a dense, uniform and small size pore texture.

• Periodical: Advanced Materials Research (Volumes 962-965)
• Pages: 1258-1266
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.962-965.1258
• Online since: June 2014
• Authors: Ming Liu, Tao Feng*
• Keywords: Differential Scanning Calorimetry (DSC), MBG, Staling, Texture

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