Volume 7, Issue 1, July 2014, Pages 317–328
Solafa A. A. Hamad1, Abdel Halim R. Ahmed2, and Isam A. Mohamed Ahmed3
1 Department of Cereal Technology, Food Research Center, Khartoum North, P.O. Box 213, Shambat, Sudan
2 School of Health Sciences, Ahfad University for Women, Omdurman, Sudan
3 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study was carried out to investigate the effect of environment and addition of guar gum on the bread making quality of a Sudanese wheat cultivar. Results showed that wheat production location has a significant (P ? 0.05) impact on the biochemical properties of wheat grains. The level of wet gluten of North Sudan wheat (29.3%) was significantly higher (P ? 0.05) compared to that of Central Sudan wheat (25.6%). Falling number of North Sudan wheat flour (355 sec.) was close to the ideal range (250-300 sec.) compared to extremely higher level (490 sec.) recorded for Central Sudan wheat flour. Addition of guar gum as an improver at 1% significantly (P ? 0.05) enhanced the water absorption, dough development time and dough stability in the wheat flour of both locations, however, North Sudan wheat flour remains superior (P ? 0.05) in term of the dough properties compared to Central Sudan wheat flour. Surprisingly, addition of guar gum at 0.5% concentration to North Sudan wheat flour significantly (P ? 0.05) improved the loaf bread volume (4.45 cm3) compared to control (4.33 cm3), whereas increasing the guar gum level to 1% slightly decreased the bread volume (4.22 cm3). Contradictory, increasing the concentration of guar gum from 0.5 to 1% significantly enhanced the loaf bread volume (from 3.98 to 4.23 cm3) of Central Sudan wheat flour compared to its control (3.90 cm3). Furthermore, the bread of North Sudan wheat flour with 0.5% guar gum was superior (P ? 0.05) in sensory characteristics such as flavor, taste and texture compared to that of Central Sudan wheat flour.
Author Keywords: Debera, Dough properties, Guar gum, Loaf bread, Sudanese wheat.
Solafa A. A. Hamad1, Abdel Halim R. Ahmed2, and Isam A. Mohamed Ahmed3
1 Department of Cereal Technology, Food Research Center, Khartoum North, P.O. Box 213, Shambat, Sudan
2 School of Health Sciences, Ahfad University for Women, Omdurman, Sudan
3 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study was carried out to investigate the effect of environment and addition of guar gum on the bread making quality of a Sudanese wheat cultivar. Results showed that wheat production location has a significant (P ? 0.05) impact on the biochemical properties of wheat grains. The level of wet gluten of North Sudan wheat (29.3%) was significantly higher (P ? 0.05) compared to that of Central Sudan wheat (25.6%). Falling number of North Sudan wheat flour (355 sec.) was close to the ideal range (250-300 sec.) compared to extremely higher level (490 sec.) recorded for Central Sudan wheat flour. Addition of guar gum as an improver at 1% significantly (P ? 0.05) enhanced the water absorption, dough development time and dough stability in the wheat flour of both locations, however, North Sudan wheat flour remains superior (P ? 0.05) in term of the dough properties compared to Central Sudan wheat flour. Surprisingly, addition of guar gum at 0.5% concentration to North Sudan wheat flour significantly (P ? 0.05) improved the loaf bread volume (4.45 cm3) compared to control (4.33 cm3), whereas increasing the guar gum level to 1% slightly decreased the bread volume (4.22 cm3). Contradictory, increasing the concentration of guar gum from 0.5 to 1% significantly enhanced the loaf bread volume (from 3.98 to 4.23 cm3) of Central Sudan wheat flour compared to its control (3.90 cm3). Furthermore, the bread of North Sudan wheat flour with 0.5% guar gum was superior (P ? 0.05) in sensory characteristics such as flavor, taste and texture compared to that of Central Sudan wheat flour.
Author Keywords: Debera, Dough properties, Guar gum, Loaf bread, Sudanese wheat.
How to Cite this Article
Solafa A. A. Hamad, Abdel Halim R. Ahmed, and Isam A. Mohamed Ahmed, “Effect of Production Location and Addition of Guar Gum on the Quality of a Sudanese Wheat Cultivar for Bread Making,” International Journal of Innovation and Applied Studies, vol. 7, no. 1, pp. 317–328, July 2014.
