DOUGH CHARACTERISTICS AND BAKING STUDIES OF WHEAT FLOUR FORTIFIED WITH XANTHAN GUM

Figures & data

Table 1. Effect of Xanthan Gum on Dough Characteristics and Pasting Properties of Wheat Flour (WH 542)

	Xanthan Gum %
	0	0.1	0.2	0.3	0.4	0.5	LSD
Dough Characteristics Water absorption, %	59.0^a	60.4^a	60.8^b	61.2^bc	61.6^cd	62.0^de	1.42
Dough development time, min	1.5^a	1.5^a	1.5^a	1.5^a	2.0^a	2.0^a	0.68
Stability, min	12.0^a	11.0^b	11.0^b	11.0^b	11.0^b	11.5^a	0.88
Departure time, min	13.0^a	12.0^b	12.0^b	12.0^b	12.0^b	12.5^a	0.88
Mixing tolerance index after 5 min, BU	60^a	40^b	20^c	20^c	20^c	20^d	6.26
Degree of softening index after 10 min BU	80^a	40^b	40^b	40^c	40^c	40^c	5.34
Valorimeter value	54^a	52^b	53^a	56^c	53^a	54^a	1.61
Pasting Properties Gelatinisation temp, °C	61.5^a	61.0^a	60.5^a	59.5^b	58.5^bc	58.5^bc	1.56
Pasting peak, °C	87.0^a	87.0^a	86.5^a	86.5^a	87.5^a	87.0^a	0.84
Peak viscosity, BU	320^a	320^a	350^b	360^c	400^d	430^e	9.15
Viscosity at 95°C, BU	230^a	230^a	260^b	260^b	280^c	290^d	7.01
Viscosity after 15 min cooking at 95°C, BU	220^a	230^b	230^b	230^b	230^b	260^c	5.28
Viscosity at 50°C, BU	540^a	560^b	560^b	560^b	560^b	580^c	5.02
Setback on cooling, BU	320^a	330^b	340^c	330^b	330^b	320^a	3.93

Means superscripted with different alphabets in the same row differ significantly (p<0.05).

Table 2. Effect of Xanthan Gum on Alveographic Characteristics of Wheat Flour (WH 542)

	Xanthan Gum %
Characteristic	0	0.1	0.2	0.3	0.4	0.5	LSD
P, tenacity (mm)	39.16^a	40.9^b	41.00^bc	40.04^b	40.00^b	38.82^a	1.29
L, extensibility (mm)	93.0^a	93.4^a	95.0^a	92.2^a	95.0^a	96.60^b	0.75
P/L, configuration ratio	0.42^a	0.43^b	0.43^a	0.43^a	0.42^a	0.40^a	0.04
p200, pressure at 4 cm from start of curve (mm)	17.6^a	19.8^b	19.0^a	18.7^a	15.0^c	13.2^cd	2.20
le, elasticity (p200/P)	0.45^a	0.48^a	0.46^a	0.46^a	0.38^b	0.34^b	0.10
P, pressure at bubble breaking point (mm)	11.0^a	11.0^a	11.0^a	10.0^a	9.0^b	9.0^b	1.36
S, Surface area (cm^2)	17.48^a	17.60^a	18.71^a	18.74^a	18.84^a	20.65^b	1.47
W, deformation work W=6.54×S (in 10^−4 Joules per g)	114.32^a	115.10^a	122.36^b	122.55^bc	123.21^bc	135.05^d	3.76
G, swelling index (mm)	21.40^a	21.45^a	21.60^a	21.25^a	21.60^a	21.80^a	0.60

Means superscripted with different alphabets in the same row differ significantly (p<0.05).

Table 3. Effect of Xanthan Gum on Dough Development, Gas Formation, and Gas Release Characteristics of Wheat Flour (WH 542)

	Xanthan Gum %
Characteristic	0	0.1	0.2	0.3	0.4	0.5	LSD
	Dough Development Characteristics
Hm, (mm)	30.6^a	32.4^a	34.5^b	36.6^b	38.9^b	44.7^c	3.10
h (mm)	22.1^a	25.4^b	26.6^b	27.9^b	30.6^c	34.8^d	2.88
(Hm-h)/Hm (%)	27.8^a	21.6^b	22.9^b	23.7^b	21.3^b	22.1^b	2.13
t 1 (min)	73^a	74^a	74^a	81^b	98^c	124^d	6.32
	Gaseous Release Characteristics
Hm′ (mm)	58.5^a	56.2^a	56.8^a	58.7^a	62.3^b	64.5^c	2.48
t 1 (min)	174^a	165^b	157^c	148^d	142^d	137^e	5.18
t x (min)	13	13	13	13	13	13	NS
Total vol (ml)	1352^a	1388^b	1408^c	1433^d	1452^e	1489^f	9.60
CO2 lost (ml)	379^a	366^b	358^c	337^d	321^e	307^f	7.25
Retention volume (ml)	971^a	1022^b	1050^c	1096^d	1131^e	1182^f	12.05
Retention coefficient (%)	71.9^a	73.6^a	74.6^b	76.5^b	77.9^c	79.4^c	2.30

Means superscripted with different alphabets in the same row differ significantly (p<0.05).

Table 4. Effect of Xanthan Gum on Loaf Volume and Crumb Characteristics of Bread from Wheat Flour for WH 542 (n=3)

	Loaf			Crumb (n=6)
Xanthan Gum %	Weight g	Volume ml	Specific Volume ml/g	Extra Yield %	Texture	Score	Eating Quality
0.0	302^a	9258^a	3.06^a	–	Soft	5	Normal
0.1	304^b	980^b	3.22^a	0.7^a	Soft	5	Normal
0.2	305^bc	1015^c	3.33^a	1.0^a	Soft	5	Normal
0.3	306^cd	1025^cd	3.35^a	1.3^b	Very soft	5	Slightly gummy
0.4	307^de	l040^e	3.39^a	1.7^b	Very soft	5	Slightly gummy
0.5	308^ef	1085^f	3.52^a	2.0^c	Very soft	5	Slightly gummy
LSD	2.00	10.17	0.53	0.5

Means superscripted with different alphabets in the same column differ significantly (p<0.05).

Figure 1. Effect of level of xanthan gum and storage and bread firmness.