Effects of Carboxymethyl Cellulose, Pectin and Guar on Dough Rheology and Quality of Toast Breads

Document Type : Research Paper


1 MSc Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

2 Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

3 Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.


Bread and other baked goods tend to undergo physicochemical changes after the baking process is completed. These changes are generally called staling. Authors have suggested a variety of methods for improving the technological and sensory properties of all sorts of bread, particularly voluminous and semi-voluminous breads. One of the most important one of these methods is the use of hydrocolloids in strategic products. This study analyzed the effect of different levels (0, 0.5 and 1%) of three hydrocolloids (pectin, carboxymethyl cellulose, and guar) on the rheology of dough and the quality of toast bread samples. The results revealed that changes in Farinograph attributes of dough depend on the chemical structure of the hydrocolloids. The largest effect belonged to the 1% guar, 1% pectin, and 1% CMC treatments. In general, hydrocolloids enhanced the dough samples. All hydrocolloids improved the qualitative properties of breads, delayed staleness, and provided better breads than the control sample. The largest effect was observed by the addition of 1% guar. According to the results, the opinions of the panelists, the treatment containing 1% guar was selected as the best additive as compared to the other two hydrocolloids.


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