اثر برخی هیدروکلوئیدها بر خواص رئولوژیک خمیر و بیاتی نان باگت

The effect of three hydrocolloids with different chemical structure and from different sources on the rheological properties of wheat flour dough , fresh baguette bread quality and its influence on bread staling were studied. The influence of the selected hydrocolloids( Guar, Pectin and Xanthan gum ) on rheological behavior of dough was tested by using extensograph and farinograph. Rheological characteristics of wheat flour doughs were modified to different extent by hydrocolloids of varying chemical structure. The greatest effects, but not the better ones, at dough level were promoted by xanthan followed by guar, these hydrocolloids strengthen the wheat flour dough. Hardness and sensory characteristics of bread after storing for 24 and 48 h. Hydrocolloids affected in different extent to stored bread. Although different improvements were observed associated to specific hydrocolloid , guar was the hydrocolloid with an improvement effect on all the parameters tested, specific volume index and crumb hardness. In addition , during storage, guar gum showed an anti staling effect, reducing the crumb hardening.