Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain

Abstract

The effect of  microbial polysaccharide  xanthan in the amount of 0.1-0.4% on the rheological  characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the  dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental  dosages  of  xanthan  has  better  structural-mechanical  and  physicochemical  properties, as evidenced  by  higher  indicators  of  crumb  compressibility,  specific  volume,  and  moisture  compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan.