Development of a Novel Edible Surface Coating Made by Lepidium sativum Seed Gum and Comparison of its Effect with Traditional Glazes of Sorghum Gluten-Free Bread
نویسندگان
1 PhD. Graduate, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
2 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
3 Associate Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
doi
10.22101/jrifst.2020.214128.1140چکیده
Glazing process can improve the baked texture and overall quality of bread. In this study, the effects of traditional glazes (water, oil, cheese powder, xanthan gum) on the physicochemical and sensory parameters of sorghum gluten-free bread were compared with Lepidium sativum seed gum. Specific volume, porosity, water activity, moisture, firmness and sensory parameters of breads were evaluated. Results showed cheese powder had the lowest moisture and vegetable oil treated samples had the lowest water activity. Lepidium sativum seed gum and xanthan gum provided the high effect on specific volume and porosity. Evaluation of crumb firmness implicated water, Lepidium sativum seed gum diminished the bread staling and these treated samples had the lowest firmness. Application of glazing ingredients did not have any significant (P>0.05) effect on odor and taste. Lepidium sativum seed gum as a novel glaze was more effective than xanthan gum and its application was better than the usual glazes to improve the crust and overall quality of gluten-free bread.
