Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough

The influence of tragacanth and salep gums on the rheological characteristics of dough and the quality of flat bread made from frozen dough was investigated. Dough was prepared with gums at two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. Dough was frozen at -30C and stored at -18C. At the first and third weeks of storage, the samples were defrosted and the bread was baked. After sensory evaluation, the samples were stored for 1-5 days to conduct staling tests. The water absorption of the samples containing gums was significantly higher than that for the control. There was a significant difference in dough stability between the control and the samples containing tragacanth. The data also showed significant differences in extensograph parameters. Treatment with gums improved the bread's sensory properties, including firmness and chewiness. This study's results reveal that gums, particularly tragacanth, may improve the rheological characteristics of dough and final product quality. Practical ApplicationsFreezing technology in the bread-making industry is used to preserve dough pieces and partially baked and baked bakery products. However, the quality of the resulting bread is not the same as that produced with fresh dough. Functional ingredients may be added to produce a bread with quality that is close to that produced from fresh dough. This study examined the effect of two functional ingredients - salep and tragacanth - on the quality of dough and bread.