Abstract
The influence of the 0.16% xanthan gum addition in the recipe of the bread production and its influence on the baking and sensory quality of products was monitored during the process of our research. Prepared dough was inserted in the freezing box directly (-18°C) and it was stored for one, two, three, four, five and six months. When the baking process was finished, the products with xanthan gum and the products without it were compared and evaluated by both objective and subjective methods. It was found that freezing, cooling and storage of the products without xanthan gum addition influenced the volume, vaulting and general appearance of the products in a negative way and loaves of bread were evaluated as unacceptable after four months of freezing. The quality of experimental loaves of bread with xanthan gum was, even after six months of freezing storage, comparable with freshly baked products. Despite the freezing, the volume of the products had an increased value. After first month of freezing the volume increased by 28.6% and after two months of freezing it increased by 23.8% both compared to the control. The vaulting in products processed by freezing was in the required optimal level during the whole period of freezing. Sensory evaluation results of loaves of bread with xanthan gum were the best after three, four and five months of storage in a freezer, when 98 points were achieved. During the monitored period of freezing, the addition of 0.16% of xanthan gum markedly contributed to the preservation of sensory and baking quality of the frozen wheat dough.
Highlights
The producer’s aim is to preserve the product fresh as long as possible, it is feasible to influence the forms of slowing down the bread staling by regulating the room temperature where the bread is stored and by the modification of production process, or recipes (Cauvain, 1998; Hampl et al, 1981)
The most popular hydrocolloid of the microbial origin is a xanthan gum, which is exocellular polysaccharide produced by aerobical sugar fermentation by the Xanthomonas campestris bacterium (Hojerová et al, 2005; Mikuš et al, 2011; Tao et al, 2012); the main bond of xanthan consists of β-D-(1.4) glucosic elements and lateral bonds are formed by the D-glucoronic acid leftover and two leftovers of D-mannose (Velíšek, 2002)
It is possible to claim that the baking quality of the products with 0.16% xanthan gum addition was perfect even after six months of freezing storage and it was comparable to freshly baked products
Summary
The producer’s aim is to preserve the product fresh as long as possible, it is feasible to influence the forms of slowing down the bread staling by regulating the room temperature where the bread is stored and by the modification of production process, or recipes (Cauvain, 1998; Hampl et al, 1981).
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