The Effect of Application Tragacanth Gum and Aalginate Sodium Gum on Physicochemical and Sensory Properties of Brotchen Bread

The purpose of this study was to investigate the effects of replacing wheat flour with oat bran fiber and tragacanth gum on the qualitative properties of the Brotchen bread. In this research, the effects of various concentrations of tragacanth gum (0.25 and 0.75%), and various concentrations of alginate sodium gum (0.25 and 0.75%), separately and in combination (0.5% and 0.5%) was investigated on the Brotchen bread formulations. The results of the investigation of physicochemical properties showed that the addition of different concentrations of tragacanth gum and alginate sodium gum did not have a significant effect on fat content, redness index, protein percentage and pH in comparison with control treatment. By increasing the amount of tragacanth gum and alginate sodium, in Brotchen bread formulation the percentage of moisture content, bread volume, ash content and jaundice index and brightness index significantly (p≤0.05) increased. The test results of textural evaluation showed, by adding 0.5% tragacanth gum and 0.5% alginate sodium gum (T5) the staling of Brotchen bread significantly (p≤0.05) decrease. The sensory evaluation results showed that treatment containing 0.5% tragacanth gum and 0.5% alginate sodium gum due to the highest sensory score and the lowest amount of staling, were introduced as the optimal treatment.