The Effect of Tragacanth and Guar Hydrocolloids on the Farinographic Properties of Taftoon Bread Dough and the Physicochemical and Sensory Properties of the Final Product

  As bread is the main source of energy and protein in Iranian diet, it is necessary to improve its quality and shelf life. This study was developed to investigate the effect of two hydrocolloid additions on qualities of (Taftoon) dough and bread. Doughs were prepared with different concentrations of gums (0.1 to 0.6% tragacanth and 0.25 to 1.5% guar gums). Farinographic properties of the dough using a farinograph (Model: 827504, Brabender, Germany), physicochemical characterization of the bread, including moisture content, color parameters (L*, a and b) and hardness (during 48h of storage), and the sensory characteristics of the final products were evaluated. The use of different concentrations of tragacanth and guar gums increased the water absorption and valurimetric value of dough samples significantly (P<0.05), and increasing the storage time led to a significant decrease in the moisture content of the breads. Increasing the gum content was negatively related to L* value and positively to the a and b indexes of the bread samples. However, during the storage time, the L* index was significantly reduced. It was shown that an increase in the gum content decreased the hardness index of the breads while increasing the storage time significantly (P<0.05) increased the hardness of the final products. Sensory parameter scores were higher when the gum levels were increased. The sample with 0.3% tragacanth and 0.75% guar gums had the highest dough water absorption as well as the best desirable physicochemical and sensory properties.