Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread

In this study the effect of Leidium perfoliatum seed (LPSG) and xanthan gums on rheological properties of dough and quality of pan bread was investigated. Results showed that with increasing xanthan and LPSG, water absorption, dough stability and viscosity increased. However, mixing tolerance index and gelatinisation temperature decreased with increasing gums concentration. Adding LPSG and xanthan gum had no significant effect on dough development time. The gas retention remained constant with addition of LPSG. However, increasing xanthan gum up to 0.5% increased the gas retention capability of dough. Increasing the concentration of gums also increased the porosity, moisture and L*, but specific volume and cell size were reduced. Based on these results, LPSG functions like xanthan, thus can be used as a proper hydrocolloid for pan bread.