Effect of guar gum, xanthan gum, CMC and HPMC on dough rhealogy and physical properties of barbari bread

Abstract

The effects of four hydrocolloids (guar, xanthan gum, carboxylmethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC)) in three concentrations (0.1, 0.5, and 1 % w/w flour basis), on Barbari (Iranian bread) was investigated. Farinograph parameters, physical properties (specific volume, oven spring, height to width ratio, crumb to crust ratio), and the moisture content of fresh bread were analyzed. CMC and HPMC had the most noticeable effect on dough rheological properties; leading to a more strengthened dough. The hydrocolloids also improved the bread's physical properties. In addition, the best effect on moisture content was observed by 0.5% CMC, followed by 0.5% and 1% HPMC. Hydrocolloids did not unfavourably influence the sensory properties of bread. All sensory parameters were improved using hydrocolloids. Consequently, despite the improving effect of all hydrocolloids, cellulose derivatives could have better uses in bread-making processes.