The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread

In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking loss and water activity) and sensory properties of Gholach bread. Hydrocolloid xanthan was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour in form of gel. The rheological measurement of the dough was investigated using farinograph instruments. Results of rheological evaluation of dough showed that addition of gel of xanthan, increased the water absorption capacity, arrival time, dough development time, dough stability, departure time and time to breakdown, while the dough degree of softening after 10 and 20 minutes and mixing tolerance index was decreased in comparison with the control sample. Results of evaluation of water activity showed that addition of gel of xanthan decreased water activity. Results of evaluation properties of technology of bread showed that addition of gel of xanthan in level 1% and 1.5% percent decreased volume and specific volume. Results of evaluation of texture and sensory analysis of bread samples, showed that addition of xanthan in level 0.5 % had the best quality on Gholach bread.