Effects of Xanthan Gum and Guar Gum on the Quality and Storage Stability

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Effects of xanthan gum and guar gum on the quality and storage stability of gluten free frozen dough bread Ali Asghar and Maryam Zia National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

ABSTRACT In cereals, gluten is a storage protein in endosperm. The necessity of gluten free products is increasing, due to the increase in the celiac patients. The objective of the study was to developed gluten free bread by using sorghum, corn and rice flours. It also focuses on the effects of freezing storage and baking performance of frozen dough and an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough. Composite flour containing sorghum flour 150g, corn flour 50g, and rice flour 50g was found best for the preparation of gluten free frozen dough bread. Gums (xanthan gum, guar gum) used in different proportions in different treatments for best result. On the basis of sensory characteristics (taste, texture, flavor, appearance, color, and overall acceptability) and physical analysis (Loaves volume, water activity, texture, and color) best treatment was selected. T0 was the control treatment while T1, T2 having 1% and 2% xanthan gum respectively. T3 and T4 have 1% and 2% guar gum respectively. T4 treatment was the best treatment according to different parameters of analysis. Keywords: Freezing, Hydrocolloids, Celiac disease, Bread quality and storage INTRODUCTION with strong contacts between environmental and inherited factors. Celiac disease patients when take The frozen dough product has been considered to be diet with the existence of gluten then it leads to self the third major segment in the bakery industry in the perpetuating mucosal injure, full mucosal healing is developed countries. The rapid rising of freezing achievable by the deduction of gluten from the diet. dough in industry is becoming a simple and feasible Mostly people never diagnosed celiac disease or alternative toward the traditional bakery foodstuffs. gluten sensitivity. The consumers demand breads from frozen dough that possess a desirable quality and sensory Diet which gluten liberated is the efficient treatment characteristics comparable to the traditional fresh for celiac disease (Cattasi and Fasano, 2008). The breads. Frozen dough has huge potential of growth food have to be entirely gluten free, subsequently all due to its high market potential value. There is a the foodstuffs from barley, wheat, rye, and oat be rapid growth in the frozen dough sector due to obliged to replaced through corn, millet, rice increasing movement for further meal ready to eat equivalents and assorted types of starch i.e. rice, outside of the house (Schroeder, 1999). corn, and potato starches or in some way their apposite mixtures (Gambus et al., 2007). The Gluten free alternatives for foods such as breads formulation of new, enhanced recipes and remain a challenge for manufactures. Primarily technologies for gluten free products is therefore a formed Gluten free breads for people with intolerance main concern. to some particular peptides. However, here are an escalating number of people paying attention in However, according to world account estimates, just gluten free food aggravated by health concern or for about 15 to 25% clients have concerned with the free the reason that they would like to evade wheat in the of gluten foodstuffs. In many countries Cereal diet. Predominantly, gluten from wheat, barley, rye, foodstuffs, particularly bread is a fundamental triticale and some verities of oats have to be element of the diet due to their sensory eliminated from the diet of being distress from celiac distinctiveness or nutritional qualities. Though, disease (Comino et al., 2011). without gluten preparation of cereal foodstuffs outcome in major industrial quality exhibit collapsed Celiac disease is a composite non immune mediated crumbs, low volume and poor color. Ranges of gluten disorder; mainly it affects the gastrointestinal region free products have been designed to provide celiac

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disease patients with bread substitute. Gluten free pizza. In contrast weaker (less elastic) dough is goods have mostly corn flour, rice flour, and sorghum required for making cakes and cookies (Gan et al., flour and combined with different starches (Gujral and 1995). They also exhibit significant viscoelastic Rosell, 2004). properties. After rice, corn and barley, the fifth mainly significant cereal harvest in the globe is sorghum. Gluten free products have shortened shelf life and About 35% sorghum is grown-up openly for human freshness loss; it has bad impact on quality of utilization. The remainder is consumed basically for product and acceptance of consumer to resolve this trade, animal supply, and alcohol and industrial difficulty by improving the accessibility of fresh bread stuffs. Biggest exporter and manufacturer of sorghum by dough freezing. Several problems presented is the United States. about frozen dough like complex network of protein, decrease in the water content of the exterior layer of The food industry is being faced up to do over bread dough, worsening of yeast, and water conventional foods for finest nutritional worth, in relocation in structure throughout freezing(Gianno answer to some inhabitants with particular nutritional and Tzia, 2007). requirements, and making them delicious or superior than the original. One way to attain a healthy food One of the more appropriate cereal flour for product is to lesson or to exclude some of the calorie- manufacturing gluten free foodstuffs is rice flour due laden constituents especially sugar and fat since, at to its numerous major characteristics for instance present, obesity is commonly mentioned as a serious natural hypoallergic, colorless and flavorless. health dilemma. At the same time there is a regular Additionally, rice has many other characteristics like demand for gluten-free foods appropriate for celiac protein which is hypoallergic in nature and little patients. Rising demands for gluten-free products amount of sodium, fat and elevated extent of simply analogous the evident or real increase in celiac digested carbohydrates (Gujral and Rosell, 2004). disease and other allergic reactions/intolerances to Moderately little quantity of prolamin in rice flour gluten utilization and keeping in view the food forced to utilize, and some quantity of gum emulsifier, security; sorghum, rice and corn flour-based dough is dairy goods and enzymes collectively with flour of an alternative for wheat flour-based dough for rice for obtaining several viscoelastic distinctiveness. consumers. The aim of present project is to study the Visco amylograph and Rapid Visco Analyzer (Kim effect of hydrocolloids on the gluten free frozen and Yokoyama, 2011) give information regarding the dough bread. pasting and mixing behavior of the dough. MATERIALS AND METHODS Xanthan gum is known to be compatible with many food components, such as proteins, salts, acids and Procurement of raw material: Raw materials thickeners starch, carrageenan, cellulose derivatives, including the sorghum, rice and corn flour, gelatin and alginates. Water solutions of xanthan hysrocolloids and other ingredients. Sorghum gum are characterized by high viscosity even at low procured from the Ayub research institute while other concentrations. ingredients were procured from the local commercial market. Following treatments plan was used in the After optimization of process, freezing dough bread research formulations. can have textural and sensory characteristics near to those of straight bread (Barcenas et al., 2004). In the Analysis of Treatments logic, it is significant to consider that frozen dough Proximate composition of composite flour: bread excellence is biased by both the composition and the processing parameters throughout dough Proximate composition (moisture content, ash, crude manufacturing, thawing, freezing and storage. In a protein, crude fat, crude fiber and nitrogen free dough network, gluten encloses the fiber contents extract) of the white flour was determined according and different starch granules. It is important that to respective methods described in AACC (2000). gluten should have a precise balance between Rheological Analysis: Composite flour samples elasticity and extensibility because excessive dough rheology was studied, according to the elasticity would limit expansion during gas retention treatments plan (Table 1.) using farinographic and insufficient elasticity would fail to retain carbon procedures given in AACC (2000). dioxide gas. Gluten elasticity is often referred to as dough strength and strong dough is required for products such as bread, pasta, noodles, chapatti, and

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Treatment plan Table Treatments Xanthan Gum % Guar Gum %

T0 _ _

T1 1 _

T2 2 _

T3 _ 1

T4 _ 2 Table: 1. proximate analysis of composite flour Moisture (%) Ash (%) Crude Protein (%) Crude Fat (%) Crude Fiber (%) NFE (%)

a a c a c a T0 10.78 0.65 18.60 3.70 0.70 47.14

b b b c bc c T1 10.67 0.95 20.22 2.85 0.80 42.50

c c a c abc d T2 10.57 1.39 28.40 2.15 0.95 36.48

d d b c ab b T3 10.46 1.45 20.22 2.20 1.15 45.00

e e a bc a e T4 10.36 1.65 28.40 2.50 1.20 19.42

Water Hydration Capacity: Water hydration appearance, and flavor and overall acceptability of capacity of composite flour samples was also studied gluten-free frozen dough bread was measured according to the treatments (Table 1.) using according to methods described by (Meilgaard et al., procedure outlined in AACC (2000). 2007). Bread making process: The gluten free bread will Storage studies: Gluten-Free Breads were stored at be prepared with straight grade flour by using straight ambient temperature. During storage period, these dough method given in AACC (2000). breads were evaluated for texture, color (crust and crumb) and water activity after 12h, 24h, 36h, and Freezing and storage condition: Samples in the 48h interval. pan will be stored in the Ultra low freezer at -180C temperature (Leray et al., 2010). Statistical Analysis: The data obtained for each parameter of treatments, was analyzed statistically Analysis of gluten-free frozen dough bread and evaluated according to the techniques described Physical analysis of bread: Physical analysis was by (Steel et al., 1997) conducted to determine values of physical properties RESULTS AND DISCUSSIONS of gluten-free frozen dough bread treatments. Volume of gluten-free frozen dough bread was The research was conducted at National Institute of determined using methods present in AACC (2000). Food Science & Technology, University of Texture was determined by methods described by Agriculture, Faisalabad. The results regarding the Bourne (1978) and Piga et al., (2005). Color of gluten chemical composition of composite flour in different free frozen dough bread was determined by methods treatments indicated that range 10.36-10.78% described by (Piga et al., 2005) and (Rocha and moisture, 18.60-28.40% crude protein, 3.70-2.50% Morais, 2003). Water activity was determined by crude fat, 0.70-1.20% crude fiber, 0.65-1.65% ash methods described by (Piga et al., 2005). and 47.1-19.424% nitrogen free extract. The results are in close agreement with the findings of Ahmad Sensory Evaluation: Sensory evaluation of the (1997) and Mustafa et al. (2003). bread was carried out. The bread of different treatments were rated using 9- point hedonic score The farinograph is a sensitive instrument which system by taste panel and were asked to express measures the water absorption and mixing behavior their opinion about the end product by giving score to of flour during mixing. It provides two informations, attributes. Hedonic points related to the taste, aroma, the absorption or the amount of water required for

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dough to reach a definite consistency and secondly a the method No 56-30 of AACC (2000). The water general profile of the mixing behavior of dough. Pyler absorption capacity of different cereals ranged from (1988) has reported that flour from strong wheat 1.33 to 1.47g/g. Water absorption characteristics varieties had the ability to absorb and retain larger represent the ability of a product to associate with quantities of water. water under conditions where water is limiting (Singh, 2006). The mean values of water hydration capacity Normally standard farinograph curve is obtained for indicated that the control treatment has the minimum the wheat flour a high consistency at 500 BU water hydration capacity (0.93g/g) and its value because it contains gluten. However the doughs gradually increased as the level of gums increased in which have low gluten or gluten free not show a the composite flour. The composite flour consistency of 500 BU. In this study, the maximum supplemented with 2% guar gum has the highest consistency was obtained at 200 BU. water hydration capacity (1.11g/g). In this study effect of gum (xanthan gum and guar Physical Analysis of bread: The statistical analysis gum) was studied in gluten free dough in composite showed that volume, color of crust, color of crumb, flour and all parameters derived from farinographs. texture and water activity. Loaf volume was increased When amount of gum was increased, water with the addition of gums. Color of crust and crumb absorption increased. The highest absorption was was decreased during storage because gums lighten observed with dough contained 2% guar gum the color of bread. Gums soften the bread during (67.7%) and the lowest absorption in composite flour storage was not hardened while xanthan gum impact dough contained without hydrocolloids (60.5%). was opposite the guar gum in this case. Water Dough development time (DDT) was more when activity was decreased during storage. dough contained without gums (18min) and low in 2% showed maximum values of loaf volume of bread xanthan gum (12min) treatment. By increasing the 641.67. In color of crust (CTn) T0 showed maximum amount of gums, dough development time was values 170.16 while minimum value was T4 has decreased. Stability of dough is more at the gum 169.66 values. In color of crumb T0 showed maximum level of 2% guar gum (14 min) but without gums it’s values 130.66 and T4 have 111.17 values. Texture T0 just (4.5 min). Water absorption, dough development has maximum value 4.66 and T4 have 3.97 values. time and stability of dough their analysis of variance Water activity T0 values 0.69 and T4 have 0.64 values were highly significant given in (Tables 4.9a, 4.10a. (Table 3). The results are in close agreement with the 4.11a) Moisture contents of bread ranged from finding of (Valdes et al., 2005), (Mezaize et al., 2010), 31.14-35.83% by using Carrageenan and (Therdthai et al., 2002) and Selomulyo and Zhou Carboxymethyl cellulose. (2007). Water Hydration capacity of Treatments: Water hydration capacity will be determined according to Table: 2. Effect of different treatments on farinographic parameters of the dough

W.A S.O.D D.S.T D.D.T M.T.I (%) (BU) (min) (min) (BU)

a d a e c T0 60.5 40.00 4.5 18 10.00

b c c a c T1 67.0 70.00 11.5 16 10.00

c b d b b T2 67.5 80.00 13 12 20.00

d b b c b T3 65.0 80.00 12 15 20.00

e a e d a T4 67.7 90.00 14 12.5 30.00

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Table: 3. Physical analysis of gluten free frozen dough bread Loaf volume (cm3) Crust color (CTn) Crumb color Texture Water activity (CTn) (force in grams) e a a a a T0 519.33 170.16 130.66 4.66 0.69 d b b d b T1 618.67 159.83 115.00 3.19 0.66 b c c b c T2 630.00 154.83 110.67 4.31 0.65 c b d e c T3 627.00 158.50 92.00 2.72 0.65 a a c c c T4 614.67 169.66 111.17 3.97 0.64

Sensory Evaluation of bread: The statistical data treatments decreases with the increasing levels of showed that the hedonic points related to the sensory gums because gums lighten the color, increases the parameters of gluten free frozen dough bread hardness and had aftertaste in gluten free bread as increases with the increasing levels of hydrocolloids compared to the wheat bread. The results are in in treatments (Table 4). T4 showed minimum hedonic close agreement with the findings of (primo-Martin et points related to color 4.99 and flavor 5.16 and, al., 2006), (Ling et al., 1996), Shittu et al., (2009) and whereas T0 showed maximum value 7.16 and 7.33 Tarar, (1999). respectively. The hedonic points related to the

Table: 4. Effect of hydrocolloids on the sensory evaluation of cookies Texture Appearance Color Flavor Taste

T0 5.16c 5.99cd 4.99a 7.33a 4.33d

T1 4.83d 5.83d 5.83c 6.33b 4.33d

T2 4.65d 6.49b 6.83b 6.00c 5.67b

T3 5.66b 6.17c 6.67b 5.16d 5.00c

T4 7.00a 6.83a 7.16d 6.33b 6.16a

T0= Control (without hydrocolloids) T1= 1% Xanthan gum without addition of guar gum T2= 2% Xanthan gum without addition of guar gum T3= 1% Guar gum without addition of xanthan gum T4= 2% Guar gum without addition of xanthan gum Catassi, C. and A. Fasano. 2008. Celiac Disease. Curr. CONCLUSION: The result of this study regarding the Opin. Gastroenterol. 24:687-691. chemical composition that relates to nutritional and Gambus, H., M. Sikora and R. Ziobro. 2007. The effect of health benefits are important for consumer, whereas composition of hydrocolloids on properties of gluten- physical properties provide information regarding free bread. ACTA Sci. Pol. Technol. Aliment. 6:61-74. specific volume, color of crust and crumb, texture, water activity and shelf stability of gluten free breads. Giannou, V. and C. Tzia. 2007. Frozen dough bread: quality and textural behavior during prolonged It is concluded that the T4 has best composition storage–prediction of final product characteristics. J. which had 2% guar gum and 0% xanthan gum. The Food Eng. 79:929-934. bread prepared from this composite flour showed better result and good acceptability. Gujral, S.S. and C.M. Rosell. 2004. Improvement of the bread making quality of rice flour by glucose oxidase. REFERENCES Food Res. Int. 37:75-81. Schroeder, E. 1999. Frozen Dough: In the Footsteps of Kim, Y. and W. Yokoyama. 2011. Physical and Sensory Fresh Baked. Milling and Baking News. properties of all- barley and all-oat bread with additional hydroxyprpyl methylcelelose, HPMC and Comino, I., A. REAL, L. de-Lortenzo, S. Cornell, M.A. beta glucan. J. Agri. Food Chem. 59:741-746. Lopez-Casado and S. Darro. 2011. Diversity in oat potetial immunogenicity: Basis for the selection of coat Barcenas, M., C. Benedito and C.M. Rosell. 2004. Use of variety with no toxisity in celiac disease. Gut. 60:915- hydrocolloids as bread improvers in interrupted baking 922.

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