Using Iranian native gums (Balangu, basil and tragacanth) to improving frozen bread

Document Type : Original Article

Authors

1 Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, Iran

2 . Khorasan Razavi agricultural and natural Resources research education center,

Abstract

Iran is the main source of various valuable plants with medicinal, food and industrial properties. Plants containing extractable gum are one of the most distinguished types of these herbs. This article was aimed at introducing local gums in Iran as natural additives for increasing the shelf-life and improving the quality of the frozen part-baked bread. The effects of Balangu, basil and tragacanth gums (0. 0/3 and 0/5 %) were evaluated on technological and sensory properties of frozen bread. The results showed that native gum at 0.5% level had the ability to reduce tissue firmness, increase specific volume and moisture content and improve the sensory properties of frozen part-baked bread. Therefore, native gum can potentially be considered as the best replacement for all types of chemical additives.

Keywords

Technology of Medicinal and Aromatic Plants of Iran
Volume 2, Issue 1 - Serial Number 2
1
September 2019
Pages 73-84

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