Development of cheese bread with the addition of guar gum and xanthan gum as a substitute for partial fat

Cheese bread (pao de queijo) is a traditional Brazilian product that is consumed widely in Brazil. There is also currently a trend towards exportation to foreign markets. Cheese bread dough is gluten-free and consequently it represents an alternative for people suffering from celiac disease. The aim of this study was to develop cheese breads with added guar gum and xanthan gum as partial fat substitutes to produce low-calorie bread, with reduced up to 55% of soybean oil and to evaluate the physicochemical characteristics of frozen and baked cheese bread. Xanthan gum, guar gum, and a mixture of both gums in various proportions (0.25%, 0.5% and 0.75%), as well as reduced soybean oil of standard, were added. The analysis of the moisture, pH, specific volume and density of the frozen and baked cheese bread dough was performed. The addition of xanthan gum resulted in better characteristics than guar gum or a mixture of both gums. The formulations containing xanthan gum had higher moisture retention and better texture in the frozen dough, as well as higher volume and lower density, which are desirable characteristics in baked bread. The treatments with the addition of xanthan gum and 55% reduction of partial fat (soybean oil) provided better moisture, density and specific volume to the baked bread and offer the possibility of developing low-calorie bread with much of the fat content of standard commercial formulations replaced. (C) All Rights Reserved