Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

Abstract

Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption. Although the dough was more stable with the addition of acacia gum than with cactus gum, the control sample had the highest peak, final, breakdown, and setback viscosities. Acacia gum, on the other hand, resulted in a higher wheat-flour-slurry pasting temperature (84.07 °C) than cactus gum (68.53 °C). The inclusion of both gums, particularly 3%, reduces the gel’s textural hardness, gumminess, chewiness, springiness, and adhesiveness. Lightness (L*) and yellowness (b*) were both increased by the addition of acacia gum to bread and cake, whereas the addition of cactus gum increased both color parameters for cakes. The use of acacia gum increased the bread and cake’s volume. Cactus gum, on the other hand, caused a decrease in bread hardness after 24 h and 96 h. The cake containing acacia gum, on the other hand, was the least stiff after both storage times. Similarly, sensory attributes such as the crumb color and overall acceptability of the bread and cake were improved by 3% with acacia gum. For these and other reasons, the addition of cactus and acacia gums to bread and cake increased their organoleptic qualities, controlled staining, and made them softer.

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums

“…Panelists from the Department of Food Science and Nutrition at King Saud University were chosen from among staff and graduate students. The attributes of the bread samples such as aroma, taste, texture, and general acceptability were graded on a 9-point hedonic scale by the evaluators, with 9.0 denoting extremely good and 1.0 denoting extremely poor [44]. A skilled group of judges conducted a sensory analysis of the bread samples.…”

Characteristics of freeze‐dried white cheese powder and utilisation in bread formulation

“…Porosity primarily results from the presence of carbonic acid, carbon dioxide and other ingredients. The development of the gluten network gives rise to a spongy hollowness, crucial for maintaining the structural integrity and preventing collapse (Hussain et al ., 2022). As the addition of cheese powder increased, the number of porosities decreased on the bread, and it had a tighter structure.…”

“…Following this, the cylinder was tapped, and the sample's volume was measured to calculate the tapped density of the powder. The tapped density (g t ) was determined by dividing the same mass of the powder by the tapped volume of the powder in the cylinder (Jinapong et al, 2008).…”

New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends

“…First, it can be used as a natural thickening agent in various food products such as sauces, soups, and bakery items, improving their texture and mouthfeel. Hussain et al [ 70 ] reported decreased bread hardness after 24 h when using cactus gum from Opuntia ficus-indica compared to acacia seyal gum, which is another dietary fiber. Second, cactus fiber can enhance the nutritional profile of food products, meeting the demand of health-conscious consumers seeking out high-fiber diets.…”