GUAR AND LOCUST BEAN GUMS AS PARTIAL REPLACERS OF ALL-PURPOSE FLOUR IN BREAD: AN OBJECTIVE AND SENSORY EVALUATION

All purpose flour was partially replaced with locust bean (LBG) and guar gums at 0% (control), 2% and 4% replacement levels in a bread product. All bread treatments were evaluated objectively and subjectively. Two percent LBG replacement significantly increased standing height. Firmness of bread was significantly firmer. Crumb color was not significantly different for any of the 5 bread treatments. Crust color was not significantly different for any of the 5 bread treatments. Crust color, however, was significantly lighter for the control in comparison with the 2% and 4% guar and 4% LBG breads. Two percent guar produced a more even cell size distribution throughout the bread crumb. For all 5 bread formulations moistures were not significantly different. Sensory evaluation revealed a significant difference between the control and 4% LBG. Neither the control nor 4% LBG breads were not significantly preferred. Both gums were found to retard bread staling; 2% LBG was the most effective.