Corn-Wheat Pan Bread Quality as Affected by Hydrocolloids

The study was carried out to use hydrocolloids for improving quality of corn-wheat pan bread. The use of composite flour for bread making is gradually gaining prominence world wide due to some economic and nutritional reasons. However, the wheat-corn bread is suffering from many technological problems. This study examines the functional role of gum arabic and pectin on dough properties and pan bread from corn wheat flour. Addition of gum arabic or pectin was 1, 2 and 3% levels to wheat-corn flour mixture (80:20). Rheological properties of dough, baking quality and organoleptic properties of bread were investigated. Bread was stored at room temperature for 5 days and staling rate was also studied. Results showed that wheat-corn flour had lesser water absorption, dough stability, extensibility, resistance to extension and dough energy than wheat flour dough. However, addition of gum arabic or pectin to wheat-corn flour dough caused a noticeable increase in the above parameters and yielding strengthened doughs. Loaf volume, specific loaf volume and crumb moisture were improved upon the addition of gum arabic or pectin. Both two hydrocolloids made bread more fresh than the control. Pectin addition caused higher values of alkaline water retention capacity than gum arabic. It was found that gum arabic or pectin could be effectively used to improve dough handling, baking quality, sensory acceptability and retarded staling of corn-wheat bread up to 2 and 3%, respectively. (Journal of American Science 2010;6(10):684-790). (ISSN: 1545-1003).