Gum cordia: physico-functional properties and effect on dough rheology and pan bread quality
Main Article Content
Keywords
soluble fibre, farinograph, extensograph, bread firmness
Abstract
Freeze dried gum cordia (GC) was obtained from Cordia myxa (L.) fruits through hot water extraction method. Functionally GC presented high water and oil holding capacities with considerable foaming stability. The study was conducted to evaluate the effect of freeze dried GC on functional properties of dough and its possible application as an alternative hydrocolloid in controlling bread staling by replacing 0, 3, 5 and 10% wheat flour. Significantly, higher farinographic water absorption (%) and mixing tolerance index were recorded with subsequent higher gum concentrations. Conversely, dough stability and time to breakdown were negatively affected by GC addition. Similarly, with increased GC levels a declining trend in dough extensibility (mm) and energy (cm2) were determined through Brabender Extensograph, but interestingly 3% GC presented the highest resistance to extension and maximum resistance. A significant (P?0.05) reduction in bread loaf volume, specific volume, and darker crumb colour was measured for each increasing GC replacement level. In sensorial evaluation, control bread was liked the most, however 3% bread was also found acceptable. Bread firmness was tested under various storage conditions: time (2, 5 and 7 days) and temperature (4, 25 and -20 °C). At a given storage temperature bread crumb hardness was significantly increased with higher GC percentages and longer storage. However, the least staled bread observed was with 0% GC stored at -20°C. Overall, addition of GC demonstrated direct or indirect effect on physical and functional properties of dough and bread.
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