Effect of potato flour and Xanthan hydrocolloid on rheological properties of dough and quality of toast bread

is one of the most important foods of high nutritional value that meets the human body energy demand. In this study, the effect of using 5, 10 and 15 percent of potato flour as well as 0.5 and 1 percent of xanthan gum on rheological properties of dough and toast bread quality was evaluated in the completely randomized design. According to the obtained results, treatments containing 1 and 15 percent of xanthan gum and potato flour, respectively improved most of the dough rheological properties. On the other hand, all treatments containing potato flour, especially treatments containing 15 percent of the flour followed by the treatments containing 1 percent of xanthan gum improved the chemical properties of the produced toast breads. Noteworthy, the use of potato flour and xanthan gum 24, 48 and 72 hours after the baking positively affected the smoothness of the produced toast bread and prevented it from becoming staled. In this regard, the treatments containing 10 and 15 percent of potato flour followed by the treatment containing 1 percent of xanthan gum produced the least staling.