Effect of some hydrocolloids on a flat bread (Taftoon) quality

Document Type : Original Article

Authors

1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

2 Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, Iran.

Abstract

Introduction: In recent years, bread waste has increased, which can be attributed to the poor quality of flour in the country and the phenomenon of bread stale. In this study, the effects of separate addition of two hydrocolloids carboxy methyl cellulose (CMC) and hydroxyl propylmethyl cellulose (HPMC) at 0.1, 0.3 and 0.5% levels with two flours made from two native wheat varieties (Sardary and Sorkheh) in Khorasan provience were studied. Chemical (including moisture content, ash, protein, wet gluten and pH) and rheological tests were performed on both flour and after preparing bread, stale test was performed (immediately after baking, 24 hours and 48 hours after baking).
Methods: Present study is on Taftoon bread. The obtained data evaluated in basis of split plots experiment in a complete random design and by using the Duncan's multiple range tests, and the average of  replicates were compared at statistical level of 1% (a=0.01).
Results: The results indicated that, the CMC and HPMC gums enhanced mixing tolerance and raising dough resistance of their resulting dough’s, but anti-staling and improving properties of HPMC was better than CMC. In addition to, while Sardary flour didn't show appropriate baking quality, the Sorkheh flour exhibited good baking quality (due to high protein and wet-gluten).
Conclusion:According to the findings of this study, it is suggested that CMC and HPMC gums at a level of 0.5% for Sardary flour and 0.3% for Sorkheh flour to improve the quality of the resulting breads and delay staleness.

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