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ISSN: 2300-5599

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45_6

Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain

Article history: Received 31 May 2022, Received in revised form 29 July 2022, Accepted 7 August 2022, Available online 8 August 2022

pages: 62-71


Authors

Olga Samokhvalova, Svitlana Oliinyk, Galyna Stepankova, Olena Shydakova-Kameniuka


Abstract

The effect of  microbial polysaccharide  xanthan in the amount of 0.1-0.4% on the rheological  characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the  dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental  dosages  of  xanthan  has  better  structural-mechanical  and  physicochemical  properties, as evidenced  by  higher  indicators  of  crumb  compressibility,  specific  volume,  and  moisture  compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan. 

DOI: https://doi.org/10.32933/ActaInnovations.45.6


Keywords

sprouted wheat grain bread; xanthan gum; dough; structure; bread quality; adhesion strength; specific volume