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ABSTRACT
Incorporation of 0.1 to 0.5% of xanthan gum was investigated to evaluate its effect on the rheological, dough development, gas formation/gas retention and baking properties of wheat flour. Addition of 0.2% xanthan gum increased water absorption from 59 to 60.8%. Mixing tolerance index and degree of softening decreased by 40 BU each at 0.2% level of gum. Gelatinisation temperature and pasting peak remained statistically unaffected by all the levels of gum. Tenacity increased by 1.8 mm, extensibility by 2.0 mm, surface area by 1.23 cm2, maximum dough height by 4.1 mm, time at which maximum height occurred by 1 min, total volume of gas production by 56 ml, retention volume by 79 ml and retention coefficient by 2.7% at 0.2% level as compared to control. There was increase in yield and softness of bread crumb with increase in the level of xanthan gum up to 0.5%. Firmness values indicated that the breads containing xanthan gum was softer even after 96 h of storage as compared to control under similar conditions.