Effect of pectin and cross-linked pectin on characteristics of dough and pan bread

Some hydrocolloids are capable of improving the quality of bread and retarding staling. With the aim of improving the quality and delaying the staling of pan bread pectin and cross-linked pectin were added at 0، 0. 5، 0. 75 and 1% (w/w، flour basis) to the bread recipe and effected of these components on the properties of dough and bread were studied. The results showed that addition of pectin and cross-linked pectin had positive effects on water absorption of the flour. Determination of the farinograph parameters of the dough showed that addition of these components could decrease the dough arrival time، while increased the dough softening، however، other farinograph parameters remained unchanged. The control sample had the hardest texture while the sample containing 1% pectin and 0. 5% cross-linked pectin had the softest texture. The highest volume was observed for the bread containing 0. 5% pectin. Determination of the crust color showed no significant differences between breads containing either pectin or cross-linked pectin، while the control had the lightest crumb color. In general، addition of pectin and cross-linked pectin could improve the quality of bread and delay its staling. However، pectin had more positive effects on bread quality compared to the cross-linked pectin.