Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

Abstract

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage.

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

“…Alamri et al [ 24 ] suggested that the reduction in FV might be correlated with the lower amount of the total starch percentage in the blend due to the replacement with the gums. In line with our study, the reduction in the FV is also in line with the literature report in which ziziphus gum and Arabic gum lowered the viscosity of the wheat flour and starches [ 6 , 22 , 25 ].…”

“…Apart from the 6% cactus gum addition, all the other levels of gums (acacia and cactus) better coated the starch granules and controlled their imbibition and rupturing and thus maintained the paste structure. In line with the current data, the lower BD was also noticed when the ziziphus and cordia gums were added to the wheat flour, improving the tolerance of the blend system [ 22 ].…”

“…Hence, it indicates that the type of gum and its concentration manipulates the level of the extent of the interaction with the wheat flour and modulates the PV of the blends. Similarly, in a previous report, the reduction in the PV of the wheat flour was noticed with the addition of ziziphus gum [ 22 ].…”

“…Hence, to obtain a softer gel a higher concentration of the acacia gum would be better and would provide a more pliable texture. In the literature, a lowering of the SB is also reported for the wheat flour gel and starches when the acacia and the cordia gum were admixed into the blend [ 22 , 25 ].…”

“…Hamdani et al [ 26 ] have also demonstrated a rise in the PT when chickpea and rice flour was added with guar gum and locust bean gums at 1%. Conversely, a reduced PT of the wheat flour was observed when native and acetylated cordia gum was added to the wheat flour [ 22 , 23 ]. In the case of peak time, the longest time was noticed for the blends with cactus gum added, whereas wheat flour with acacia gum depicted the fastest peak time.…”