The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
dc.contributor.author | Souther, Brandy Jolene | en |
dc.contributor.committeechair | Conforti, Frank D. | en |
dc.contributor.committeemember | Marcy, Joseph E. | en |
dc.contributor.committeemember | Schlenker, Eleanor D. | en |
dc.contributor.department | Human Nutrition, Foods, and Exercise | en |
dc.date.accessioned | 2014-03-14T21:41:12Z | en |
dc.date.adate | 2005-08-11 | en |
dc.date.available | 2014-03-14T21:41:12Z | en |
dc.date.issued | 2005-07-25 | en |
dc.date.rdate | 2005-08-11 | en |
dc.date.sdate | 2005-07-28 | en |
dc.description.abstract | This 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.degree | Master of Science | en |
dc.identifier.other | etd-07282005-101214 | en |
dc.identifier.sourceurl | http://scholar.lib.vt.edu/theses/available/etd-07282005-101214/ | en |
dc.identifier.uri | http://hdl.handle.net/10919/43920 | en |
dc.language.iso | en | en |
dc.publisher | Virginia Tech | en |
dc.relation.haspart | THESIS2.pdf | en |
dc.rights | In Copyright | en |
dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
dc.subject | flaxseed | en |
dc.subject | yeast bread | en |
dc.subject | guar gum | en |
dc.subject | xanthan gum | en |
dc.subject | antioxidant | en |
dc.title | The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed | en |
dc.type | Thesis | en |
thesis.degree.discipline | Human Nutrition, Foods, and Exercise | en |
thesis.degree.grantor | Virginia Polytechnic Institute and State University | en |
thesis.degree.level | masters | en |
thesis.degree.name | Master of Science | en |
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