Effect of xanthan gum and carboxymethyl cellulose gum on physicochemical properties and sensory of Baguette bread

Today, the usage of dietary fiber is one of interest for food consumers due to its beneficial, physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum (0.5 and 1%), as well as xanthan gum (0.5% and 1%) alone and in combination include (0.75% carboxymethyl cellulose gum + 0.75% xanthan gum) were used in preparation and formulation of baguettes bread formulation. The results of the study show that physicochemical characteristics that the addition of different concentrations of carboxymethyl cellulose gum and xanthan gum there was none significant difference in protein percentage, pH, redness and jaundice index of treatments compared to control (p >0.05). Also, by increasing the amount of carboxymethyl cellulose gum and xanthan gum to 1%, the moisture content, bread volume, ash percentage and brightness index significantly (p≤0.05) increased and texture hardness significantly (p≤0.05) decreased. The results of staling test showed that after 72 hours, the best sample in terms of low staling was related to sample containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum. Therefore, to the results of the present study, the treatment containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum was ntroduced as optimum treatment and had the highest sensory acceptability and achieved the highest overall acceptance rating.