{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/43920"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/43920","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed","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.","abstract_html":"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&lt;0.05) higher water activity than the control bread. Control bread was also found to have a higher (p&lt;0.05) volume while flax breads containing guar gum had a significant (p&lt;0.05) decrease in volume. Control bread and bread containing guar gum were significantly (p&lt;0.05) harder in crumb texture. Breads with flax and xanthan gum displayed a significant (p&lt;0.05) amount of springiness. While there was no significant (p&gt;0.05) difference in peroxide values among bread samples, control bread had a lower (p&lt;0.05) anisidine value indicating a decrease in hydroperoxide breakdown. While not significant (p&gt;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&lt;0.05) and have a strong (p&lt;0.05) yeasty aroma and fresher flavor. Control bread was found to have the least (p&lt;0.05) yeasty aroma and taste significantly (p&lt;0.05) less bitter but more stale.","abstract_has_math":false,"creators":["Souther, Brandy Jolene"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition, Foods, and Exercise","degree_department":"Human Nutrition, Foods, and Exercise","school":null,"contributors":[],"advisors":[],"committee_chairs":["Conforti, Frank D."],"committee_members":["Marcy, Joseph E.","Schlenker, Eleanor D."],"year":2005,"date_issued":"2005-07-25","date_published":"2005-07-25","updated_at":"2026-07-22T22:19:22Z","subjects":["flaxseed","yeast bread","guar gum","xanthan gum","antioxidant"],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07282005-101214"],"render_values":[{"text":"etd-07282005-101214","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/43920","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Conforti, Frank D."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Marcy, Joseph E.","Schlenker, Eleanor D."]},{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition, Foods, and Exercise"]},{"key":"dc:creator","label":"Author","values":["Souther, Brandy Jolene"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:41:12Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:41:12Z","2005-08-11"]},{"key":"dc:date.issued","label":"Date","values":["2005-07-25"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition, Foods, and Exercise"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["flaxseed","yeast bread","guar gum","xanthan gum","antioxidant"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07282005-101214"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/43920"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Conforti, Frank D."],"dc:contributor.committeemember":["Marcy, Joseph E.","Schlenker, Eleanor D."],"dc:contributor.department":["Human Nutrition, Foods, and Exercise"],"dc:creator":["Souther, Brandy Jolene"],"dc:date.accessioned":["2014-03-14T21:41:12Z"],"dc:date.available":["2014-03-14T21:41:12Z","2005-08-11"],"dc:date.issued":["2005-07-25"],"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."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-07282005-101214"],"dc:identifier.uri":["http://hdl.handle.net/10919/43920"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["flaxseed","yeast bread","guar gum","xanthan gum","antioxidant"],"dc:title":["The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed"],"dc:type":["Thesis"],"thesis:degree_discipline":["Human Nutrition, Foods, and Exercise"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:22Z"}