Interactions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality

Document Type: Research Paper


1 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran.

2 Ph. D. Student of the Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.


Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and low sensory scores. In this study enzyme inactivation, and rebuilding or replacing gluten network by chemical method were investigated. Effects of guar gum and ascorbic acid on improving chemical, rheological and baking properties, of bug damaged flour were investigated. Guar and ascorbic acid were added in 3 levels respectively: 0.5, 1, 1.5 percent and 100,150,200 ppm. Data were analyzed in factorial experiment design and the means were evaluated in the form of mathematical models with 3d surface charts. The results showed that the addition of guar and ascorbic acid could improve dough and bread quality. Additives improved water absorption, dough stability, extensibility, and resistance to extension. Bread baked from bug damaged flour treated by additives had better texture, specific volume, and appearance. The best treatment was the addition of 0.5 percent guar and 200 ppm ascorbic acid together.
Keywords: Ascorbic


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