Influence of Gums on Dough Properties and Flat Bread Quality of Two Persian Wheat Varieties

Abstract

The effects of separate mixing of two hydrocolloids carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) at 0.1, 0.3 and 0.5% levels with Sardary and Sorkheh wheat flours (two native Persian varieties) were studied. Chemical and rheological (Farinograph and Extensograph) tests, staling and sensory evaluations were performed on the two flours, their dough and the resulting Lavash flat bread, respectively. On the basis of split-plot experiment in a complete random design and using the Duncan's multiple range tests, the data were evaluated and the average of replicates was compared at the statistical level of 1% (a = 0.01). Although the CMC and HPMC gums enhanced significantly the dough quality of the two wheat varieties by increasing water absorption and reducing resistances after 90 and 135 min (compared with control), the effect of HPMC was more pronounced than CMC. Anti-staling properties of HPMC were better than CMC, especially for Sardary flour. Separate addition of 0.5% CMC and HPMC gums to Sorkheh and Sardary flours significantly delayed the staling process of the resulting Lavash bread by more than 45 and 42%, respectively. Additionally, sensory evaluation scores of the Lavash bread made from either Sorkheh flour containing 0.3% CMC or HPMC or Sardary flour containing 0.5% HPMC were 50 and 120% higher than control bread samples, respectively. 3 Corresponding

Bread Staling: Updating the View

“…Thus, the presence of HPMC enfolded the other bread constituents, with a consequent hindering of their interactions and avoided some of the processes involved in bread staling. The HPMC was suggested as the best antistaling ingredient also for Lavash flat bread made with 2 different WT flours and stored for 48 h (Tavakolipour and Kalbasi‐Ashtari ). Similar results on another flat bread, the Barbari, have recently been reported by Maleki and others () who found that hydrocolloids other than HPMC, namely guar gum (GG), xanthan gum (XG), and carboxymethylcellulose (CMC), reduced staling of bread up to 5 d, due to the limitation of water mobility that influenced the gelatinization process by decreasing the ΔH, that was also reported by Ghanbari and Farmani () who revealed a significant antistaling effect of K, especially when supplemented at 0.5%.…”

Effect of Hydrocolloid (guar gum) Incorporation on the Quality Characteristics of Bread

“…In order to understand the significance the effect of guar gum incorporation level on the physical properties, different parameters like loaf volume, specific volume, crust color, crust to crumb ratio and crumb firmness were investigated and presented in this Table 7 [15].…”

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

“…Bread, especially wheat bread, is widely consumed all over the world particularly in the developing countries and is an important source of protein and calories [ 1 ]. Bread is not spoiled by the microorganism or endogenous enzymes; however, its quality is lost by staling during storage [ 2 ].…”