AMERICAN JOURNAL OF FOOD AND NUTRITION

Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2016.6.4.107.112

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Effects of xanthan gum and guar gum on the quality and storage stability
of gluten free frozen dough bread
Ali Asghar and Maryam Zia
National Institute of Food Science and Technology, University of Agriculture Faisalabad,
Pakistan
ABSTRACT
In cereals, gluten is a storage protein in endosperm. The necessity of gluten free products is
increasing, due to the increase in the celiac patients. The objective of the study was to developed
gluten free bread by using sorghum, corn and rice flours. It also focuses on the effects of freezing
storage and baking performance of frozen dough and an overview of the activities of dough
improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough.
Composite flour containing sorghum flour 150g, corn flour 50g, and rice flour 50g was found best
for the preparation of gluten free frozen dough bread. Gums (xanthan gum, guar gum) used in
different proportions in different treatments for best result. On the basis of sensory characteristics
(taste, texture, flavor, appearance, color, and overall acceptability) and physical analysis (Loaves
volume, water activity, texture, and color) best treatment was selected. T 0 was the control
treatment while T1, T2 having 1% and 2% xanthan gum respectively. T 3 and T4 have 1% and 2%
guar gum respectively. T4 treatment was the best treatment according to different parameters of
analysis.
Keywords: Freezing, Hydrocolloids, Celiac disease, Bread quality and storage
INTRODUCTION with strong contacts between environmental and
inherited factors. Celiac disease patients when take
The frozen dough product has been considered to be
diet with the existence of gluten then it leads to self
the third major segment in the bakery industry in the
perpetuating mucosal injure, full mucosal healing is
developed countries. The rapid rising of freezing
achievable by the deduction of gluten from the diet.
dough in industry is becoming a simple and feasible
Mostly people never diagnosed celiac disease or
alternative toward the traditional bakery foodstuffs.
gluten sensitivity.
The consumers demand breads from frozen dough
that possess a desirable quality and sensory Diet which gluten liberated is the efficient treatment
characteristics comparable to the traditional fresh for celiac disease (Cattasi and Fasano, 2008). The
breads. Frozen dough has huge potential of growth food have to be entirely gluten free, subsequently all
due to its high market potential value. There is a the foodstuffs from barley, wheat, rye, and oat be
rapid growth in the frozen dough sector due to obliged to replaced through corn, millet, rice
increasing movement for further meal ready to eat equivalents and assorted types of starch i.e. rice,
outside of the house (Schroeder, 1999). corn, and potato starches or in some way their
apposite mixtures (Gambus et al., 2007). The
Gluten free alternatives for foods such as breads
formulation of new, enhanced recipes and
remain a challenge for manufactures. Primarily
technologies for gluten free products is therefore a
formed Gluten free breads for people with intolerance
main concern.
to some particular peptides. However, here are an
escalating number of people paying attention in However, according to world account estimates, just
gluten free food aggravated by health concern or for about 15 to 25% clients have concerned with the free
the reason that they would like to evade wheat in the of gluten foodstuffs. In many countries Cereal
diet. Predominantly, gluten from wheat, barley, rye, foodstuffs, particularly bread is a fundamental
triticale and some verities of oats have to be element of the diet due to their sensory
eliminated from the diet of being distress from celiac distinctiveness or nutritional qualities. Though,
disease (Comino et al., 2011). without gluten preparation of cereal foodstuffs
outcome in major industrial quality exhibit collapsed
Celiac disease is a composite non immune mediated
crumbs, low volume and poor color. Ranges of gluten
disorder; mainly it affects the gastrointestinal region
free products have been designed to provide celiac
 Amer. J. Food & Nutr., 2016, 6(4): 107-112

disease patients with bread substitute. Gluten free pizza. In contrast weaker (less elastic) dough is
goods have mostly corn flour, rice flour, and sorghum required for making cakes and cookies (Gan et al.,
flour and combined with different starches (Gujral and 1995). They also exhibit significant viscoelastic
Rosell, 2004). properties. After rice, corn and barley, the fifth mainly
significant cereal harvest in the globe is sorghum.
Gluten free products have shortened shelf life and
About 35% sorghum is grown-up openly for human
freshness loss; it has bad impact on quality of
utilization. The remainder is consumed basically for
product and acceptance of consumer to resolve this
trade, animal supply, and alcohol and industrial
difficulty by improving the accessibility of fresh bread
stuffs. Biggest exporter and manufacturer of sorghum
by dough freezing. Several problems presented
is the United States.
about frozen dough like complex network of protein,
decrease in the water content of the exterior layer of The food industry is being faced up to do over
bread dough, worsening of yeast, and water conventional foods for finest nutritional worth, in
relocation in structure throughout freezing(Gianno answer to some inhabitants with particular nutritional
and Tzia, 2007). requirements, and making them delicious or superior
than the original. One way to attain a healthy food
One of the more appropriate cereal flour for
product is to lesson or to exclude some of the calorie-
manufacturing gluten free foodstuffs is rice flour due
laden constituents especially sugar and fat since, at
to its numerous major characteristics for instance
present, obesity is commonly mentioned as a serious
natural hypoallergic, colorless and flavorless.
health dilemma. At the same time there is a regular
Additionally, rice has many other characteristics like
demand for gluten-free foods appropriate for celiac
protein which is hypoallergic in nature and little
patients. Rising demands for gluten-free products
amount of sodium, fat and elevated extent of simply
analogous the evident or real increase in celiac
digested carbohydrates (Gujral and Rosell, 2004).
disease and other allergic reactions/intolerances to
Moderately little quantity of prolamin in rice flour
gluten utilization and keeping in view the food
forced to utilize, and some quantity of gum emulsifier,
security; sorghum, rice and corn flour-based dough is
dairy goods and enzymes collectively with flour of
an alternative for wheat flour-based dough for
rice for obtaining several viscoelastic distinctiveness.
consumers. The aim of present project is to study the
Visco amylograph and Rapid Visco Analyzer (Kim
effect of hydrocolloids on the gluten free frozen
and Yokoyama, 2011) give information regarding the
dough bread.
pasting and mixing behavior of the dough.
MATERIALS AND METHODS
Xanthan gum is known to be compatible with many
food components, such as proteins, salts, acids and Procurement of raw material: Raw materials
thickeners starch, carrageenan, cellulose derivatives, including the sorghum, rice and corn flour,
gelatin and alginates. Water solutions of xanthan hysrocolloids and other ingredients. Sorghum
gum are characterized by high viscosity even at low procured from the Ayub research institute while other
concentrations. ingredients were procured from the local commercial
market. Following treatments plan was used in the
After optimization of process, freezing dough bread
research formulations.
can have textural and sensory characteristics near to
those of straight bread (Barcenas et al., 2004). In the Analysis of Treatments
logic, it is significant to consider that frozen dough
Proximate composition of composite flour:
bread excellence is biased by both the composition
and the processing parameters throughout dough Proximate composition (moisture content, ash, crude
manufacturing, thawing, freezing and storage. In a protein, crude fat, crude fiber and nitrogen free
dough network, gluten encloses the fiber contents extract) of the white flour was determined according
and different starch granules. It is important that to respective methods described in AACC (2000).
gluten should have a precise balance between
Rheological Analysis: Composite flour samples
elasticity and extensibility because excessive
dough rheology was studied, according to the
elasticity would limit expansion during gas retention
treatments plan (Table 1.) using farinographic
and insufficient elasticity would fail to retain carbon
procedures given in AACC (2000).
dioxide gas. Gluten elasticity is often referred to as
dough strength and strong dough is required for
products such as bread, pasta, noodles, chapatti, and

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Treatment plan Table

Treatments Xanthan Gum % Guar Gum %
T0 _ _
T1 1 _
T2 2 _
T3 _ 1
T4 _ 2
Table: 1. proximate analysis of composite flour
Moisture (%) Ash (%) Crude Protein (%) Crude Fat (%) Crude Fiber (%) NFE (%)

T0 10.78a 0.65a 18.60c 3.70a 0.70c 47.14a

T1 10.67b 0.95b 20.22b 2.85c 0.80bc 42.50c
T2 10.57c 1.39c 28.40a 2.15c 0.95abc 36.48d
T3 10.46d 1.45d 20.22b 2.20c 1.15ab 45.00b
T4 10.36e 1.65e 28.40a 2.50bc 1.20a 19.42e

Water Hydration Capacity: Water hydration
capacity of composite flour samples was also studied
according to the treatments (Table 1.) using
procedure outlined in AACC (2000).
Bread making process: The gluten free bread will
be prepared with straight grade flour by using straight
dough method given in AACC (2000).
Freezing and storage condition: Samples in the
pan will be stored in the Ultra low freezer at -180C
temperature (Leray et al., 2010).
Analysis of gluten-free frozen dough bread
Physical analysis of bread: Physical analysis was
conducted to determine values of physical properties
of gluten-free frozen dough bread treatments.
Volume of gluten-free frozen dough bread was
determined using methods present in AACC (2000).
Texture was determined by methods described by
Bourne (1978) and Piga et al., (2005). Color of gluten
free frozen dough bread was determined by methods
described by (Piga et al., 2005) and (Rocha and
Morais, 2003). Water activity was determined by
methods described by (Piga et al., 2005).
Sensory Evaluation: Sensory evaluation of the
bread was carried out. The bread of different
treatments were rated using 9- point hedonic score
system by taste panel and were asked to express
their opinion about the end product by giving score to
attributes. Hedonic points related to the taste, aroma,
appearance, and flavor and overall acceptability of
gluten-free frozen dough bread was measured
according to methods described by (Meilgaard et al.,
2007).
Storage studies: Gluten-Free Breads were stored at
ambient temperature. During storage period, these
breads were evaluated for texture, color (crust and
crumb) and water activity after 12h, 24h, 36h, and
48h interval.
Statistical Analysis: The data obtained for each
parameter of treatments, was analyzed statistically
and evaluated according to the techniques described
by (Steel et al., 1997)
RESULTS AND DISCUSSIONS
The research was conducted at National Institute of
Food Science & Technology, University of
Agriculture, Faisalabad. The results regarding the
chemical composition of composite flour in different
treatments indicated that range 10.36-10.78%
moisture, 18.60-28.40% crude protein, 3.70-2.50%
crude fat, 0.70-1.20% crude fiber, 0.65-1.65% ash
and 47.1-19.424% nitrogen free extract. The results
are in close agreement with the findings of Ahmad
(1997) and Mustafa et al. (2003).
The farinograph is a sensitive instrument which
measures the water absorption and mixing behavior
of flour during mixing. It provides two informations,
the absorption or the amount of water required for

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dough to reach a definite consistency and secondly a the method No 56-30 of AACC (2000). The water
general profile of the mixing behavior of dough. Pyler absorption capacity of different cereals ranged from
(1988) has reported that flour from strong wheat 1.33 to 1.47g/g. Water absorption characteristics
varieties had the ability to absorb and retain larger represent the ability of a product to associate with
quantities of water. water under conditions where water is limiting (Singh,
2006). The mean values of water hydration capacity
Normally standard farinograph curve is obtained for
indicated that the control treatment has the minimum
the wheat flour a high consistency at 500 BU
water hydration capacity (0.93g/g) and its value
because it contains gluten. However the doughs
gradually increased as the level of gums increased in
which have low gluten or gluten free not show a
the composite flour. The composite flour
consistency of 500 BU. In this study, the maximum
supplemented with 2% guar gum has the highest
consistency was obtained at 200 BU.
water hydration capacity (1.11g/g).
In this study effect of gum (xanthan gum and guar
Physical Analysis of bread: The statistical analysis
gum) was studied in gluten free dough in composite
showed that volume, color of crust, color of crumb,
flour and all parameters derived from farinographs.
texture and water activity. Loaf volume was increased
When amount of gum was increased, water with the addition of gums. Color of crust and crumb
absorption increased. The highest absorption was was decreased during storage because gums lighten
observed with dough contained 2% guar gum the color of bread. Gums soften the bread during
(67.7%) and the lowest absorption in composite flour storage was not hardened while xanthan gum impact
dough contained without hydrocolloids (60.5%). was opposite the guar gum in this case. Water
Dough development time (DDT) was more when activity was decreased during storage.
dough contained without gums (18min) and low in 2%
showed maximum values of loaf volume of bread
xanthan gum (12min) treatment. By increasing the
641.67. In color of crust (CTn) T 0 showed maximum
amount of gums, dough development time was
values 170.16 while minimum value was T 4 has
decreased. Stability of dough is more at the gum
169.66 values. In color of crumb T 0 showed maximum
level of 2% guar gum (14 min) but without gums it’s
values 130.66 and T4 have 111.17 values. Texture T 0
just (4.5 min). Water absorption, dough development
has maximum value 4.66 and T 4 have 3.97 values.
time and stability of dough their analysis of variance
Water activity T0 values 0.69 and T4 have 0.64 values
were highly significant given in (Tables 4.9a, 4.10a.
(Table 3). The results are in close agreement with the
4.11a) Moisture contents of bread ranged from
finding of (Valdes et al., 2005), (Mezaize et al., 2010),
31.14-35.83% by using Carrageenan and
(Therdthai et al., 2002) and Selomulyo and Zhou
Carboxymethyl cellulose.
(2007).
Water Hydration capacity of Treatments: Water
hydration capacity will be determined according to
Table: 2. Effect of different treatments on farinographic parameters of the dough

W.A S.O.D D.S.T D.D.T M.T.I

(%) (BU) (min) (min) (BU)

T0 60.5a 40.00d 4.5a 18e 10.00c

T1 67.0b 70.00c 11.5c 16a 10.00c
T2 67.5c 80.00b 13d 12b 20.00b
T3 65.0d 80.00b 12b 15c 20.00b
T4 67.7e 90.00a 14e 12.5d 30.00a
T0= Control (without hydrocolloids)
T1= 1% Xanthan gum without addition of guar gum
T2= 2% Xanthan gum without addition of guar gum
T3= 1% Guar gum without addition of xanthan gum
T4= 2% Guar gum without addition of xanthan gum

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Table: 3. Physical analysis of gluten free frozen dough bread

Loaf volume (cm3) Crust color (CTn) Crumb color Texture Water activity
(CTn) (force in grams)
T0 519.33e 170.16a 130.66a 4.66a 0.69a
T1 618.67d 159.83b 115.00b 3.19d 0.66b
T2 630.00b 154.83c 110.67c 4.31b 0.65c
T3 627.00c 158.50b 92.00d 2.72e 0.65c
T4 614.67a 169.66a 111.17c 3.97c 0.64c

Sensory Evaluation of bread: The statistical data
showed that the hedonic points related to the sensory
parameters of gluten free frozen dough bread
increases with the increasing levels of hydrocolloids
in treatments (Table 4). T4 showed minimum hedonic
points related to color 4.99 and flavor 5.16 and,
whereas T0 showed maximum value 7.16 and 7.33
respectively. The hedonic points related to the
treatments decreases with the increasing levels of
gums because gums lighten the color, increases the
hardness and had aftertaste in gluten free bread as
compared to the wheat bread. The results are in
close agreement with the findings of (primo-Martin et
al., 2006), (Ling et al., 1996), Shittu et al., (2009) and
Tarar, (1999).

Table: 4. Effect of hydrocolloids on the sensory evaluation of cookies

Texture Appearance Color Flavor Taste
T0 5.16c 5.99cd 4.99a 7.33a 4.33d
T1 4.83d 5.83d 5.83c 6.33b 4.33d
T2 4.65d 6.49b 6.83b 6.00c 5.67b
T3 5.66b 6.17c 6.67b 5.16d 5.00c
T4 7.00a 6.83a 7.16d 6.33b 6.16a
T0= Control (without hydrocolloids)
T1= 1% Xanthan gum without addition of guar gum
T2= 2% Xanthan gum without addition of guar gum
T3= 1% Guar gum without addition of xanthan gum
T4= 2% Guar gum without addition of xanthan gum
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