The Effect of Marve Seed Gum (Salvia macrosiphon Boiss) on the Qualitative and Rheological Properties and Staling of Baguette Bread

Functionality of Marve seed gum (Salvia Macrosiphon Boiss) on rheological properties and staling of Baguette bread have been studied. Three different concentrations of 0.1 %, 0.5% and 1% (w/w, flour basis) were applied and this hydrocolloid affected the quality of the stored bread to some extent. The effects of Marve seed gum on the rheological properties of dough was also investigated instrumentally by using two different techniques (farinograph and extensigraph). The effects of hydrocolloid on physical properties of bread were established by measuring the texture, crust colour and volume of baguette bread after baking. Texture and crust colour of baguette were respectively evaluated instrumentally through a texture analyser (TA) test and Hunter-lab instrument. Hedonic and descriptive sensory test of texture (odor, flavour, appearance and overall acceptance), were also carried out. All of the evaluations on baguette bread, were applied, 1 day, 3 days and 5 days after baking. In addition, good sensory properties for visual appearance, aroma, flavor, crunchiness and overall acceptability were obtained with 0.1% addition. There isn't a significant difference (p<0.05) between the control and 0.1% addition in the colour of bread. Texture analyses have shown that the addition of 0.1% Marve seed gum can keep the bread texture more acceptable than other breads, the most differences in 5 days after baking and less in 1 day after baking between 0.1% addition and the blank. In general, it can be concluded that with the addition of 0.1% Marve seed gum to the formulation, more qualitative parameters have been improved.