Effects of hydrocolloids as texture improver in coriander bread

Area of Science:

• Food Science
• Material Science

Background:

• Hydrocolloids are widely used as food additives to modify texture and stability.
• Coriander leaf supplementation can alter bread characteristics, necessitating texture modification.

Purpose of the Study:

• To investigate the impact of four hydrocolloids (carrageenan, carboxymethylcellulose, guar gum, xanthan gum) on the quality of bread supplemented with 3.0% coriander leaf.
• To evaluate changes in loaf volume, crumb properties, moisture, firmness, and dough rheology.

Main Methods:

• Four hydrocolloids (carrageenan, CMC, GG, XG) were incorporated at 0.25%, 0.5%, 0.75%, and 1.0% levels into wheat flour (100g) for bread production.
• Analysis included loaf volume, average cell area, crumb moisture, storage stability, crumb firming kinetics (Avrami's model), and dough rheology (complex modulus G*).

Main Results:

• Hydrocolloid addition generally increased loaf volume and reduced average cell area, indicating improved crumb grain.
• Xanthan gum (XG) demonstrated consistent crumb moisture changes during storage, while guar gum (GG) resulted in the highest moisture loss.
• Guar gum (GG) and carboxymethylcellulose (CMC) exhibited slower crumb firming rates. High complex modulus (G*) values were noted with 0.75% and 1.0% XG.

Conclusions:

• Hydrocolloids significantly influence the physical and rheological properties of coriander leaf-supplemented bread.
• Xanthan gum and guar gum show potential for improving bread volume and texture, though their effects on moisture and firmness vary.
• Specific hydrocolloid types and concentrations can be optimized to achieve desired bread characteristics.