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

Table 5

Effect of hydrocolloids on extensograph parameters after 135 min resting time.

Samples	Dough energy (cm^2)	Extensibility (mm)	Resistance to extension (BU)	Resistance to extension/extensibility
Con	25.50 ± 0.50^g	146.50 ± 1.50^a	117.50 ± 2.50^g	0.80 ± 0^e
P(0.5)	39.50 ± 2.50^c	94.00 ± 3.00^f	303.50 ± 12.50^b	3.25 ± 0.05^a
P(1)	35.00 ± 0^de	131.00 ± 0^bc	171.50 ± 7.50^e	1.30 ± 0.10^d
P(3)	64.00 ± 1.00^a	117.00 ± 1.00^e	376.50 ± 3.50^a	3.20 ± 0^a
S(0.5)	25.50 ± 1.50^g	122.50 ± 6.50^de	138.00 ± 0^f	1.15 ± 0.05^d
S(1)	29.50 ± 3.50^f	130.00 ± 2.00^c	159.50 ± 6.50^e	1.25 ± 0.05^d
S(3)	45.00 ± 2.00^b	133.00 ± 3.00^bc	231.50 ± 2.50^c	1.75 ± 0.05^c
S(5)	44.00 ± 1.00^b	99.50 ± 2.50^f	295.50 ± 13.50^b	3.00 ± 0.20^b
S(0.5)P(0.5)	34.00 ± 1.00^de	138.00 ± 4.00^b	166.50 ± 2.50^e	1.20 ± 0^d
S(0.75)P(0.25)	32.00 ± 1.00^ef	128.50 ± 2.50^cd	167.50 ± 2.50^e	1.30 ± 0^d
P(0.75)S(0.25)	37.00 ± 1.00^cd	119.50 ± 2.50^e	208.00 ± 7.00^d	1.70 ± 0.10^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 with different letters in each column are significantly different (𝑃<0.01).