Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread

Abstract

Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to improve rheological, functional, and textural properties of wheat-pumpkin flour. First, different supplementation levels of pumpkin flour (5, 10, 15, 20% wt/wt) were incorporated in wheat flour to investigate textural and sensorial parameters. Second, different hydrocolloids were substituted (0.50% wt/wt) to explore their behavior on supplemented flour. The pasting properties like peak, final, breakdown back, and setback viscosity were: 931–1,479 cP, 1,123–1,517 cP, 464–632 cP, and 656–670 cP, respectively. Dough density ranged from 1.02 to 1.19 g/cm3, whereas foaming properties like foaming capacity and foaming stability exhibited variations from 22.8% to 30.8% and 8.69% to 20.0%. Scanning electron microscope (SEM) showed that guar gum improved the microstructure and cross-linking properties of bread. It can be concluded, that mixing of pumpkin flour and guar gum improves different properties of baked products and playing positive role in baking industry. Practical applications The focus of this research is on the quality parameters of supplemented flour dough and breads under the effect of different hydrocolloids. Hydrocolloids, due to their hydrophilic nature, impart positive rheological properties to dough having better viscoelastic behavior then control treatments by strengthening gluten network and improved functional properties. The bread samples exhibit smooth texture and better heat stability which is quite beneficial in baking and for food products that require high-temperature processing. In the end, images of scanning electron microscope demonstrated that hydrocolloids improved porosity and microstructure of bread significantly, hence, it is concluded that guar gum have positive impact on quality parameters of bread containing wheat and pumpkin flours.