Journal of Food Processing & Technology

Effect of guar gum addition on the shelf life and quality of bread

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Ashvini Kakde, Rodge A.B and Bobade H.P

Posters: J Food Process Technol

Abstract:

Bread is one of the staple foods especially of northern and western countries and is important bakery product prepared and consumed in high amount across the globe due to availability of ample raw ingredients, ease of processing, high in nutrition and dense energy product. However, storage stability and shelf life of bread is very low. Bread tends to lose, its freshness, crumb and crust texture, changes in flavor and aroma and thus decreased overall acceptability, very quickly. The quality degradative changes in bread are supposed to be influenced by water holding capacity and Retrogradiation of starch. In this context, the efforts are made to increase the shelf life and avoid the quality losses in bread by incorporating hydrocolloid i.e. guar gum. The anti staling properties of bread are determined as function of textural changes measured by Texturometer. The guar gum at a concentration of 0.75% was proved very effective as anti staling agent holding high amount of water and good texture after 5 days of storage. The control sample prepared without addition of guar gum showed degradation of quality within 3 days with respect to drying out and loss of texture. The guar gum prepared bread was also rated significantly higher in sensory characteristics.