Comparative Assessment of the Effects of Plant Based Gums on Rheological Characteristics of Maize Dough and its Bread Quality

Abstract

Bread made from maize is considered as gluten free and thus recommended for people living with celiac disease. However, bread made  from maize has inferior quality when compared to bread made from wheat. The aim of this investigation was to explore how plant-based  gums affect the rheological attributes of dough made from maize flour and the resulting bread quality. Various types of plant gums were  used at a ratio of 3 % to the flour weight basis. Control samples were prepared using maize and wheat flours. To provide a basis for  comparison, dough and bread samples made from wheat flour were also used. The study examined the farinographic, pasting, gaseous  release and dough development characteristics. Proximate composition, loaf specific volumes, texture character, and sensory qualities of  bread were also examined. The inclusion of gums in maize flour reduced the dough's water absorption capacity (WAC) and degree of  softening (DS). Treatment with gums also had a considerable impact on most of the pasting profile. Furthermore, treatment with gums  improved bread loaf weight and specific volumes. The firmness of the maize bread was higher than the maize bread prepared from the  dough samples treated with gums.