Extraction of kefiran and its effect on Farinography properties of wheat dough and quality of France bread

Kefiran is an exopolysaccharide (EPS) which were produced by microorganisms of kefir’s grains during their growth. In this experiment, at the rate of 1%, 2% and 3% (w/w flour basis) kefiran was added at the rate of 1%, 2% and 3% (w/w flour basis) on the wheat flour and its effects was evaluated on the dough rheological properties, staling and shelf life of bulk bread. The results of physicochemical properties of the tests wheat and its flour showed Parsi wheat has hectoliter weight, thousand seed weight, protein, water absorption, SDS-Sedimentation height, hardness and falling number high and in contrast, low, wet gluten, moisture and zeleny index. Results of Farinography evaluation of dough showed, adding of kefiran led to significantly increase (p