The physiological and rheological effects of part baked frozen bread with guar and xanthen gums

Rheological and physiological behaviour of frozen part baked Barbari bread was studied in the presence of various guar gum and Xanthen samples with different molecular weights. Bread with 0.4 guar gums was improved the volume, porosity, hardness and color index. The use of xanthen increased volume, porosity, but negative effect of on hardness of bread and no influence on color index. Notably, adding Increases in the concentration any of the Gums had a negative impact. Compared with guar gum and xanthen showed, between xanthen and guar was not significant difference at porosity. Guar reduced the hardness; in contrast xanthen was more effective on increase volume. Guar gums improved color index but xanthen don’t had any effect

Keywords:

Barley , Guar , Composite bread , Quantities properties