Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
Table 3
Effect of hydrocolloids on extensograph parameters after 45 min resting time.
Samples
Dough energy (cm2)
Extensibility (mm)
Resistance to extension (BU)
Resistance to extension/extensibility
Con
35.50 ± 2.50e
151.50 ± 9.50a
148.00 ± 2.00h
0.95 ± 0.05g
P(0.5)
37.00 ± 2.00de
108.00 ± 1.00ef
235.00 ± 14.00d
2.15 ± 0.15c
P(1)
49.50 ± 3.50c
139.00 ± 9.00abc
230.00 ± 3.00de
1.65 ± 0.05def
P(3)
71.00 ± 4.00a
127.00 ± 1.00cd
360.50 ± 12.50b
2.85 ± 0.05b
S(0.5)
40.00 ± 0de
143.30 ± 3.46ab
186.50 ± 3.50g
1.35 ± 0.05f
S(1)
48.00 ± 1.00c
134.00 ± 4.00c
239.50 ± 8.50d
1.80 ± 0.10cde
S(3)
57.00 ± 2.00b
109.50 ± 5.50ef
338.00 ± 5.00c
3.10 ± 0.20b
S(5)
58.00 ± 3. 00b
97.00 ± 9.00f
391.50 ± 9.50a
4.05 ± 0.45a
S(0.5)P(0.5)
41.50 ± 2.50d
137.50 ± 6.50bc
197.50 ± 6.50fg
1.45 ± 0.05ef
S(0.75)P(0.25)
47.50 ± 0.50c
133.50 ± 4.5bc
237.00 ± 5.00d
1.80 ± 0cde
P(0.75)S(0.25)
38.00 ± 1.00de
114.00 ± 3.00de
213.00 ± 1.00ef
1.85 ± 0.05cd
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 (). Values with different letters in each column are significantly different ().