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 (cm^2)	Extensibility (mm)	Resistance to extension (BU)	Resistance to extension/extensibility
Con	35.50 ± 2.50^e	151.50 ± 9.50^a	148.00 ± 2.00^h	0.95 ± 0.05^g
P(0.5)	37.00 ± 2.00^de	108.00 ± 1.00^ef	235.00 ± 14.00^d	2.15 ± 0.15^c
P(1)	49.50 ± 3.50^c	139.00 ± 9.00^abc	230.00 ± 3.00^de	1.65 ± 0.05^def
P(3)	71.00 ± 4.00^a	127.00 ± 1.00^cd	360.50 ± 12.50^b	2.85 ± 0.05^b
S(0.5)	40.00 ± 0^de	143.30 ± 3.46^ab	186.50 ± 3.50^g	1.35 ± 0.05^f
S(1)	48.00 ± 1.00^c	134.00 ± 4.00^c	239.50 ± 8.50^d	1.80 ± 0.10^cde
S(3)	57.00 ± 2.00^b	109.50 ± 5.50^ef	338.00 ± 5.00^c	3.10 ± 0.20^b
S(5)	58.00 ± 3. 00^b	97.00 ± 9.00^f	391.50 ± 9.50^a	4.05 ± 0.45^a
S(0.5)P(0.5)	41.50 ± 2.50^d	137.50 ± 6.50^bc	197.50 ± 6.50^fg	1.45 ± 0.05^ef
S(0.75)P(0.25)	47.50 ± 0.50^c	133.50 ± 4.5^bc	237.00 ± 5.00^d	1.80 ± 0^cde
P(0.75)S(0.25)	38.00 ± 1.00^de	114.00 ± 3.00^de	213.00 ± 1.00^ef	1.85 ± 0.05^cd

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).