Effect of Qodume Shirazi (Alyssum homolocarpum) Seed and Xanthan Gum on Rheological Properties of Wheat Flour Dough and Quality of Bread

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 2, Volume 7, Issue 1 - Serial Number 15, April 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i1.9359

Authors

Arash Koocheki^{* 1}; Fakhri Shahidi¹; Seyed Ali Mortazavi¹; Mahdi Karimi²; Elnaz Milani³

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Khorasan Razavi Agricultural and Natural Resources Research Center

³ACECR; Khorasan Razavi

Abstract

The effect of xanthan and Qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. Incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the Mixing tolerance index (MTI), dough development time (DDT), gelatinization temperature (GT), viscosity, dough stability and quality of wheat flour. Addition of xanthan and Qodume shirazi seed gum increased the water absorption, viscosity and dough stability. In contrast, MTI and GT decreased with increase in gum concentration. DDT remained statistically unaffected by all the levels of gum. There was increase in softness of bread with increase in the level of these gums up to 1%. Hardness values indicated that the breads containing xanthan gum was softer than the one with Qodume shirazi seed gum. However, Qodume shirazi seed gum could also improve these qualities so that it could be used as a new source of hydrocolloid in bread.

Keywords: Bread, Gum, Alyssum homolocarpum seeds, Rheology, Hardness