The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed

Simple item page
dc.contributor.authorSouther, Brandy Joleneen
dc.contributor.committeechairConforti, Frank D.en
dc.contributor.committeememberMarcy, Joseph E.en
dc.contributor.committeememberSchlenker, Eleanor D.en
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen
dc.date.accessioned2014-03-14T21:41:12Zen
dc.date.adate2005-08-11en
dc.date.available2014-03-14T21:41:12Zen
dc.date.issued2005-07-25en
dc.date.rdate2005-08-11en
dc.date.sdate2005-07-28en
dc.description.abstractThis study examined the effects of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax breads containing guar gum had a significant (p<0.05) decrease in volume. Control bread and bread containing guar gum were significantly (p<0.05) harder in crumb texture. Breads with flax and xanthan gum displayed a significant (p<0.05) amount of springiness. While there was no significant (p>0.05) difference in peroxide values among bread samples, control bread had a lower (p<0.05) anisidine value indicating a decrease in hydroperoxide breakdown. While not significant (p>0.05), bread containing xanthan gum had a lower anisidine value than the other treatments. Sensory analysis found bread with both gums to be moister (p<0.05) and have a strong (p<0.05) yeasty aroma and fresher flavor. Control bread was found to have the least (p<0.05) yeasty aroma and taste significantly (p<0.05) less bitter but more stale.en
dc.description.degreeMaster of Scienceen
dc.identifier.otheretd-07282005-101214en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-07282005-101214/en
dc.identifier.urihttp://hdl.handle.net/10919/43920en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartTHESIS2.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectflaxseeden
dc.subjectyeast breaden
dc.subjectguar gumen
dc.subjectxanthan gumen
dc.subjectantioxidanten
dc.titleThe Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseeden
dc.typeThesisen
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
THESIS2.pdf
Size:
402.29 KB
Format:
Adobe Portable Document Format
Download

Collections

Masters Theses