The Effect of Arabic gel as improver of rheological properties of wheat flour dough and Barbary bread as an anti staling agent

In This research, it was tried to evaluate the effect of Arabic gel at 0.5%, 1%, 1.5% levels on rheological properties of dough from wheat flour and physicochemical properties including (volume, specific volume, hardness, cooking loss and water activity), staling and sensory properties of Barbary bread. The rheological measurements of the dough were investigated using farinograph instruments. Based on the results of rheological evaluation of dough, adding gel and addition on its levels could lead to a significant increase in the water absorption capacity, dough development time, dough stability in comparison with control sample, while the dough degree of softening after 10 and 20 minutes and Mixing tolerance index significantly decreased in comparison with the control sample, but generally at level 1.5%, a significant decrease on rheological properties of dough was shown in comparison with 1% and 0.5% levels. Based on the results, increase of Arabic gel decreased water activity. Concerning the texture analyzer of bread samples, it was shown that adding Arabic gel and increase in its concentration, significantly reduced staling in comparison with control sample, as bread sample containing 1.5 % and control bread had the least and the most staling rate, respectively. The results pertaining the evaluation properties of bread quality it was shown that adding Arabic gel in level 1.5 % increased volume and specific volume of bread samples. Adding Arabic gel caused a significant decrease in cooking loss of bread samples. Although the 1.5% level led to improvement in rheological properties, the desirable level configuring different aspects of sensory was 0.5% level. So we may choose this level as the best concerning sensory effects in breads.