Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural...

This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0-3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch-protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F₀; 162.95 ± 1.70 g) and residual (F₆₀; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products.