Title page for ETD etd-07282005-101214


Type of Document Master's Thesis
Author Souther, Brandy Jolene
Author's Email Address bsouther@vt.edu
URN etd-07282005-101214
Title The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
Degree Master of Science
Department Human Nutrition, Foods, and Exercise
Advisory Committee
Advisor Name Title
Conforti, Frank D. Committee Chair
Marcy, Joseph E. Committee Member
Schlenker, Eleanor D. Committee Member
Keywords
  • flaxseed
  • yeast bread
  • guar gum
  • xanthan gum
  • antioxidant
Date of Defense 2005-07-25
Availability restricted
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.
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