The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

Abstract

PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255-264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of so ening but the development time of the dough increased. The improvement in quality of the doughs occurred only a er the addition of 15.0 g.kg −1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g. kg −1 but then it decreased. The degrees of so ening were decreasing until the addition of 5.0 g.kg −1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg −1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify diff erent qualitative properties of dough depending on their amount. dough, hydrocolloid, quality, stability

Dietary Supplementation of <i>κ</i>-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread

“…Supplementation of carrageenan to the flour improved the hydration properties (Water holding capacity-1.33 g/g and Swelling capacity-3.5 ml/g, respectively). These results were in accordance with earlier re- ties of bread to produce breads with higher volumes, better porosity and desired crumb texture [43]. Nevertheless, the oil holding capacity of the control (1.48 g/g) was higher than carrageenan-supplemented bread (1.14 g/g).…”

Influence of Various Hydrocolloids Addition on Pan Bread Quality

“…On the other hand, the impact of the hydrocolloids on the gluten network (Pečivová et al, 2011) that was presented in tables (3 and 4) was strongly appears in the loaf volume. The increase in bread volume being 20% with 0.5% arabic gum, while the highest achievement was 40% in the bread volume with 1.5% xanthan gum against control.…”

“…Dough stability time is an important index for the dough strength based on the quantity and quality of dough gluten. Another factor is the hydrocolloids addition which influences the gluten net work or creates bonds in dough that change its properties (Pečivová et al, 2011). So it could be expected that, there are gradually increase in dough stability with increase the levels of addition of different gums.…”

“…The general mechanism suggests that hydrocolloids causing a better water distribution and retention, and also a decrease in the crumb resistance as a result of its weakening influence on the starch structure (Guarda et al, 2004;Kohajdová and Karovičová, 2009). Additionally, gluten network or the created bonds in wheat flour dough was influenced when hydrocolloids were added and consequently change its viscoelastic properties to produce breads with higher volumes, better porosity, and desired crumb texture (Pečivová et al, 2011). In fact xanthan, guar, and arabic gums have been used n previous studies to improve bread quality (Rosell et al, 2001;Sharadanand and Khan, 2003;Guarda et al, 2004).…”

Effect of Xanthan Gum Addition on the Chemical, and Rheological Propertiesof Toast Bread

“…The general mechanism suggests that hydrocolloids causing a better water distribution and retention, and also a decrease in the crumb resistance as a result of its weakening influence on the starch structure (Kohajdová and Karovičová, 2009). Additionally, gluten network or the created bonds in wheat flour dough was influenced when hydrocolloids were added and consequently change its viscoelastic properties to produce breads with higher volumes, better porosity, and desired crumb texture (Pečivová et al, 2011). In fact xanthan, guar, and arabic gums have been used n previous studies to improve bread quality (Guarda et al, 2004).…”