Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Table 2

Effect of hydrocolloids on farinograph parameters.

Sample	Water absorption, %	Development time, min	Degree of softening (12 min after max), Brabender unit	Degree of softening (10 min after begin), Brabender unit	Stability, min	Farinograph quality number
Con	63.00 ± 0^cdef	5.25 ± 0.50^c	75.50 ± 1.50^ab	39.50 ± 0.50^abc	6.30 ± 0^c	88.00 ± 2.00^bc
P(0.5)	62.00 ± 0^fg	5.15 ± 0.15^cd	84.00 ± 12.00^a	48.00 ± 11.00^ab	5.60 ± 0.80^c	79.50 ± 7.50^c
P(1)	61.66 ± 0^g	5.10 ± 0.10^cd	78.00 ± 15.00^ab	48.00 ± 9.00^ab	6.45 ± 0.55^c	82.50 ± 5.50^bc
P(3)	58.33 ± 0^h	6.65 ± 1.15^b	50.00 ± 2.00^c	18.50 ± 4.50^d	11.00 ± 0.40^a	124.00 ± 11.00^a
S(0.5)	63.66 ± 0^cd	5.25 ± 0.45^c	64.50 ± 5.50^abc	34 ± 6.00^abcd	6.65 ± 0.75^c	94.50 ± 8.50^bc
S(1)	64.00 ± 0^c	3.80 ± 0.50^ef	57.50 ± 12.5^abc	31.50 ± 10.50^bdc	6.90 ± 1.70^c	103.50 ± 17.50^ab
S(3)	68.33 ± 0^b	3.95 ± 0.25^def	65.00 ± 9.00^abc	39.00 ± 8.00^abc	5.85 ± 0.25^c	87.50 ± 8.50^bc
S(5)	73.00 ± 0^a	8.20 ± 0^a	0.0^d	25.50 ± 6.50^cd	8.90 ± 0.40^b	99.00 ± 12.00^bc
S(0.5)P(0.5)	62.66 ± 0^defg	4.95 ± 0.05^cde	67.00 ± 11.00^abc	38.50 ± 8.50^abc	6.90 ± 0.70^c	90.00 ± 9.00^bc
S(0.75)P(0.25)	63.33 ± 0^cde	3.55 ± 1.25^f	67.50 ± 5.50^abc	41.00 ± 9.00^abc	6.20 ± 0.80^c	87.00 ± 11.00^bc
P(0.75)S(0.25)	62.33 ± 0^efg	4.55 ± 0.25^cdef	75.50 ± 10.50^ab	49.50 ± 6.50^a	6.20 ± 0.80^c	79.00 ± 4.00^c

Con: control without any gums, P(0.5): dough with 0.5% Persian gum, P(1): dough with 1% Persian gum, P(3): dough with 3% Persian gum, S(0.5): dough with 0.5% salep, S(1): dough with 1% salep, S(3): dough with 3% salep, S(5): dough with 5% salep, S(0.5)P(0.5): dough with 0.5% salep and 0.5% Persian gum, S(0.75)P(0.25): dough with 0.75% salep and 0.25% Persian gum, and P(0.75)S(0.25): dough with 0.75% Persian gum and 0.25% salep. Values are the mean ± standard deviation (𝑛=3). Values represented by different letters in each column are significantly different (𝑃<0.01).