Evaluation of using of xanthan gum and potato flour on the rheological properties of dough and toast bread quality

Document Type : Research Article


1 Assistant Professor, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

2 Graduate Student, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

3 Assistant Professor, Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran


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.


Main Subjects

[1] رجب زاده، ن. ( 1387) تکنولوژی نان. مؤسسه انتشارات و چاپ دانشگاه تهران، ص 344-341.
[2] موحد، س. (1390). علم نان. مرز دانش،ص 182.
[3] موسسه استاندارد و تحقیقات صنعتی ایران، استانداردهای ۳۷ و ۳۱٠۵.
[4] مظاهری، م.،  رضوی، م. حبیبی، م. (1376) روش‌های تولید، ترکیب شیمیایی و مصارف آرد سیب‌زمینی، اقتصاد کشاورزی، شماره 17.
[5] موسویان، ح.، امیدوار، س. نوعی ، ح. (1387) بررسی تغییرات ویژگیهای پودر سیب زمینی تولید‌شده توسط توآن‌های مختلف مایکروویو. هجدهمین کنگره علوم و صنایع غذایی، خراسان رضوی.
 [6] AACC. (2003). Approved methods of analysis of the American association of Cereal Chemists, St. Paul.MN US
[7] Collar, C., Andreua, P., Martineza, J.C.& Armeroa, E .(1999). Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids., 13 , 467–475.
[8] Guarda, A., Rosell, C.M., Benedito, C.& Galotto M.J. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids., 18, 241–247.
[9] ICC.(1992) . International Cereal Chemistry-Standard ,1972 NO 15 and NO 114/1 Revised 1992.
[10] Jain, S. & Sherman, P.( 1976). The influence on bread texture of potato products. Journal of Texture Studies.,7,297-311.
[11] Kotoki, D. & Deka, S.C.( 2010). Baking loss of bread with special emphasis on increasing water holding capacity. Journal of Food Science and Technology., 47(1),128–131. 
[12] Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N . & Biliaderis, C.G. (2007). Effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of food Engineering., 79 ,1033-1047.
[13] Misra, A. & Kulshreshta, K.( 2003). Potato flour incorporation in biscuit manufacture. Plant Foods for Human Nutrition., 58,1–9.
[14] Movahed,S,. Rooshenas,G., Ahmadi Chenarbon,H.(2012). Evalution of the effect of yeast-salt method on dough yield,bread yield and organoleptic properties Iranian Lavash bread. Annals of Biological Research, 3(1), 595-600.
[15] Rojas, J. A., Rosell, C.M. & Benedito de Barber, C.(1999).Pasting properties of different flour-hydrocolloid systems. Food Hydrocoloids., 13, 27- 33.
[16] Rosell, C.M., Rojas, J.A. & Benedito de Barber,C.(2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids.,15,75-81.
[17] Singh, J., Singh, N., Sharma, T.R. & Saxena,S.K.(2003).Physicochemical, ,rheological and cookie making properties of corn and potato flours. Food Chemistry.,83,387–393.
[18] Treadway, R.H.(1960). Resent research and development in potato flour and potato, 44th Annual Meeting of the Potato Association of America. Green Lake, Wisconsin:25-29.
[19] Wassermann,L., (2009).Improvers action and application, Wissensforum Backwaren,Bonn-Wien,pp 1-8.
[20] Yadav, A., Guha, M.R., Tharanathan, R.N. & Ramteke R.S.(2006).Influence of drying  conditions on functional properties of potato flour. European Food Research and Technology., 23,553–560.