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
