Effect of Zedo gum on physicochemical and rheological properties, sensory evaluation and shelf life of toast bread

The purpose of this study was to investigate the effect of zedo gum addition on physicochemical, rheological, and sensory and shelf life of toast dread. The gum was added to the flour (Z: 0.25, Z: 0.5, Z: 0.75, and Z% 1) and the bread samples were compared with the control one (Z) .The rheological data showed that the addition of zedo gum increased water absorption, dough development time, stability time and farinograph quality number of samples Z and Z significantly (P <0.05). The results of extensographic measurements at 45, 90 and 135 min showed that increasing gum percentage caused a decrease in the resistance to extension of dough samples significantly (P<0.05). The lowest resistance to extension was observed in samples Z and Z, respectively (P<0.05). In all studied areas, adding zedo gum resulted a significant increase in the ratio number of samples (P<0.05). The bread compression assessment showed that increasing the amount of gum, brought a decrease to the hardness of the breads, and during the study time, the firmness of all samples increased as a result of staling. Physicochemical results of bread samples showed that increasing gum content of samples increased moisture, ash and protein content significantly while the amount of fat decreased (P<0.05). Sensory evaluation of breads revealed that the sample Z had the highest sensory scores, in all studied factors; so it was selected as superior treatment.