INFLUENCE OF GUMS ON DOUGH PROPERTIES AND FLAT BREAD QUALITY OF TWO PERSIAN WHEAT VARIETIES

The effects of separate mixing of two hydrocolloids carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) at 0.1, 0.3 and 0.5% levels with Sardary and Sorkheh wheat flours (two native Persian varieties) were studied. Chemical and rheological (Farinograph and Extensograph) tests, staling and sensory evaluations were performed on the two flours, their dough and the resulting Lavash flat bread, respectively. On the basis of split‐plot experiment in a complete random design and using the Duncan's multiple range tests, the data were evaluated and the average of replicates was compared at the statistical level of 1% (α = 0.01). Although the CMC and HPMC gums enhanced significantly the dough quality of the two wheat varieties by increasing water absorption and reducing resistances after 90 and 135 min (compared with control), the effect of HPMC was more pronounced than CMC. Anti‐staling properties of HPMC were better than CMC, especially for Sardary flour. Separate addition of 0.5% CMC and HPMC gums to Sorkheh and Sardary flours significantly delayed the staling process of the resulting Lavash bread by more than 45 and 42%, respectively. Additionally, sensory evaluation scores of the Lavash bread made from either Sorkheh flour containing 0.3% CMC or HPMC or Sardary flour containing 0.5% HPMC were 50 and 120% higher than control bread samples, respectively.