Effects of almond gum as texture and sensory quality improver in wheat bread. (24th November 2016)

• Record Type: Journal Article
• Authors: Bouaziz, Fatma; Koubaa, Mohamed; Ben Jeddou, Khaoula; Barba, Francisco J.; Chaari, Fatma; Besbes, Souhail; Ellouz Ghorbel, Rhoudha; Ellouz Chaabouni, Semia
• Is Part Of: International journal of food science & technology. Volume 52:Number 1(2017)
• Page Start: 205
• Page End: 213
• Publication Date: 2016-11-24
• Subjects: Almond gum -- bread formulation -- fibres -- sensory analysis -- textural analysis; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13268
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum. Abstract : Almond gum as a natural additive for the improvement of texture and sensory quality of wheat bread.