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

Table 4

Effect of hydrocolloids on extensograph parameters after 90 min resting time.

Samples	Dough energy (cm^2)	Extensibility (mm)	Resistance to extension (BU)	Resistance to extension/extensibility
Con	27.00 ± 0^f	141.50 ± 7.50^a	125.00 ± 6.00^h	0.90 ± 0.10^h
P(0.5)	36.00 ± 0^de	95.00 ± 0^f	271.00 ± 4.00^c	2.85 ± 0.05^c
P(1)	39.00 ± 3.00^cd	127.50 ± 4.50^bcd	205.50 ± 5.50^e	1.60 ± 0^ef
P(3)	66.50 ± 0.50^a	116.00 ± 0d^e	391.50 ± 0.50^a	3.40 ± 0^a
S(0.5)	30.00 ± 0^f	132.00 ± 0^abc	150.00 ± 0^g	1.10 ± 0^g
S(1)	35.0 ± 3^de	125.50 ± 12.50^bcd	194.00 ± 3.00^e	1.55 ± 0.15^f
S(3)	50.00 ± 1.00^b	120.50 ± 2.50^d	274.00 ± 9.00^c	2.30 ± 0.10^d
S(5)	48.50 ± 0.50^b	103.00 ± 2.00^ef	326.50 ± 5.50^b	3.20 ± 0^b
S(0.5)P(0.5)	34.00 ± 2.50^e	137.00 ± 10.00^ab	169.00 ± 5.00^f	1.25 ± 0.05^g
S(0.75)P(0.25)	37.50 ± 2.50^cde	132.50 ± 4.50^abc	195.00 ± 4.00^e	1.50 ± 0^f
P(0.75)S(0.25)	40.50 ± 1.50^c	124.5 ± 0.50^bcd	219.50 ± 6.50^d	1.75 ± 0.05^e

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 with different letters in each column are significantly different (𝑃<0.01).