Impact of the Basil and Balangu gums on physicochemical properties of part baked frozen Barbari bread

Abstract

Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time. Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry. The present study aimed to evaluate the effects of 0, 0.3%, and 0.5% concentrations of plant gums including Basil and Balangu, compared to guar gum at 0.4% on the physicochemical properties such as specific volume, extensibility, hardness, and color parameter, as well as sensory properties of part baked frozen bread. The results indicated adding gums to bread decreased in hardness and increased in specific volume, extensibility, color parameter and sensory properties. Based on the comparison between plant gums and guar, Basil and Balangu could improve volume, porosity, and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread. The best results were obtained in the interaction between Basil and Balangu gums on 0.5% concentration. Keywords: Flat bread, Basil gum, Freezing, Balangu, Part baked