Effects of Salep and Tragacanth Hydrocolloids on dough rheological properties and Barbari Bread Quality

The aim of this study was to investigate the influence of Tragacanth and Salep gums on the dough rheological properties andBarbari bread quality. Dough was prepared by straight method with gums in two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. After baking bread and sensory evaluation, the bread samples were stored for 1-5 day in polyethylene bags in order to do staling tests. According to farinogaraph results, water absorption of samples containing gums was significantly higher than control. Dough development time increased significantly by 1% Tragacanth. There was significant difference in dough stability between control and samples containing Tragacanth. Extensograph results showed significant differences in energy changes, resistance to extension and extension ratio of samples containing Tragacanth and control. Data obtained from sensory evaluation showed, gums had no significant effect on quality characteristics of bread samples, however in case of taste and aroma salap containing breads presented lower score. Both hydrocolloids didnt have any effect on bread staling, however salep was more effective. Overall results reveal that Tragacanth may improve dough rheological characteristics.