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.

The objective of this study was to develop an effective bread formulation to achieve high loaf volume with good quality breads for Sudanese wheat cultivars. The response of Sudanese commercial wheat flour to different additives was studied. Alpha amylase, ascorbic acid (AA) and diacetyl tartaric esters of monoglyceride (DATEM) were tested in combination to produce bread with high loaf volume and good quality. Combination of AA (50 ppm) and DATEM (0.25%) with alpha amylase (0.05%) had a marked effect on the dough rheology. Dough development time, water absorption, and stability were reduced considerably. However the degree of softening, resistance to extension and energy were significantly increased. Incorporation of the combined improvers significantly increase the bread specific volume from 2.95 to 3.92 cm3/g for Argeen, 2.85 to 4.28 cm3/g for WadiElneel, 2.60 to 4.51 cm3/g for Nepta, and 3.40 to 5.07 cm3/g for Australian wheat (control). The high response of the Sudanese wheat flours to the improvers investigated indicated the possibility of producing high loaf volume with good quality breads from Sudanese wheat. However, the overall quality scores showed considerable improvement when these improvers were used in the formula in combination. Further research should be done to encourage using locally available ingredients as bread improvers.