Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 1 3 2014 03 21 Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality 39 48 40 10.22104/jift.2014.40 FA Sara Movahed Assistant Professor, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Golsa Khalatbari Mohseni Graduate Student, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Hossein Ahmadi Chenarbon Assistant Professor, Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran Journal Article 2014 01 19 The purpose of this research was to investigate the rheological properties of dough, the texture quality and staling rate of toast bread enriched with potato flour and xanthan hydrocolloid. Thus, the amounts of​​ 5, 10 and 15% potato flour with the amounts of 0.5 and 1% xanthan hydrocolloid were used in combination with wheat flour for making toast bread. Based on the results, the treatment containing15% potato flour and 1% xanthan (P₆) that generally strengthened the dough. Also, studying the breads stored after 24, 48 and 72 hours after cooking showed that the potato flour and xanthan gum had a positive effect on softness of texture and also prevention of staling the toast bread. Mean while the treatment containing 5% potato flour and 0.5% xanthan (P₁) had the highest amount of softness of texture and also the least staling in all three aforementioned time frame. In addition, the control treatment (no potato flour and xanthan gum) had the highest amount of volume, while 0.5% xanthan compared with 1% of the mentioned gum led to earn the higher amount of volume. The purpose of this research was to investigate the rheological properties of dough, the texture quality and staling rate of toast bread enriched with potato flour and xanthan hydrocolloid. Thus, the amounts of​​ 5, 10 and 15% potato flour with the amounts of 0.5 and 1% xanthan hydrocolloid were used in combination with wheat flour for making toast bread. Based on the results, the treatment containing15% potato flour and 1% xanthan (P₆) that generally strengthened the dough. Also, studying the breads stored after 24, 48 and 72 hours after cooking showed that the potato flour and xanthan gum had a positive effect on softness of texture and also prevention of staling the toast bread. Mean while the treatment containing 5% potato flour and 0.5% xanthan (P₁) had the highest amount of softness of texture and also the least staling in all three aforementioned time frame. In addition, the control treatment (no potato flour and xanthan gum) had the highest amount of volume, while 0.5% xanthan compared with 1% of the mentioned gum led to earn the higher amount of volume. https://jift.irost.ir/article_40_6296b24bd8f84b3da9d75145eb4d9b14.pdf