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Cereal Research Communications

, Volume 44, Issue 3, pp 481–489 | Cite as

Improvement of Gums in Physicochemical and Rheological Properties of Barley-fortified Saltine Cracker Dough

  • J. Li
  • G. G. Hou
  • Z. X. ChenEmail author
Quality and Utilization

Abstract

Effects of hydrocolloids (arabic gum, guar gum, and xanthan gum) on the physicochemical and rheological properties of whole-barley fortified cracker flour were determined using solvent retention capacity, alveograph, and Mixolab profiles. Results showed that the water absorption of whole-barley fortified cracker flour was reduced by the additional arabic gum. Besides, arabic gum was more effective in reducing the resistance to inflation and improving the extensibility of whole-barley fortified dough. Mixolab parameters indicated that the weakening of gluten proteins and the rate of starch retrogradation in whole-barley fortified cracker dough were reduced by the presence of arabic gum. Guar gum and xanthan gum promoted the rate of protein breakdown, but slowed down the starch gelatinization and retrogradation rate during the Mixolab heating-cooling cycle. In conclusion, involved arabic gum rather than guar gum or xanthan gum is benefit to improve the baking quality of wholebarley fortified saltine crackers.

Keywords

gums barley rheological properties Mixolab 

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Notes

Acknowledgements

This research was supported by the National Natural Science Funds of China (31501407) and China Postdoctoral Science Foundation (2014M560393).

Supplementary material

42976_2016_4403481_MOESM1_ESM.pdf (187 kb)
Improvement of Gums in Physicochemical and Rheological Properties of Barley-fortified Saltine Cracker Dough

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© Akadémiai Kiadó, Budapest 2016

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologySchool of Food Science and Technology, Jiangnan UniversityWuxi, JiangsuPR China
  2. 2.National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxi, JiangsuPR China
  3. 3.Wheat Marketing CenterPortlandUSA

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