Effect of pectin gel on farinograph properties of wheat flour dough and quality of gholach bread

Newadays, additives are extensively used in the baking industry for several desirable properties, such as improving bread quality, enhancing nutritional value, retarding staling and preventing it from spoiling.This research was carriedout to evaluate the effects of Pectin gel on rheological properties of wheat flour dough and physicochemical (volume, specific volume, hardness, cooking loss and water activity) and sensory properties of Gholach bread. Hydrocolloid of Pectin was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. The rheological measurement of the dough was investigated using farinograph instrument. Results of rheological evaluation of dough showed that addition of pectin gel and its increasing levels resulted in increase in the water absorption capacity, Arrival Time, dough Development Time, dough stability, Departure Time and Time to breakdown, while the dough degree of softening after 10 and 20 minutes and mixing Tolerance Index were decreased in comparison with the control sample. Results of evaluating of water activity showed that addition of Pectin gel decreased water activity. In relation to technological properties of bread, it was assayed that addition of Pectin gel in level 1.5 percent increased volume and specific volume. As results of sensory evaluation of bread samples, showed that addition of Pectin gel in level 1.5 percent had the best quality results.