EFFECTS OF EMULSIFIERS AND HYDROCOLLOIDS ON WHOLE WHEAT BREAD QUALITY- A RESPONSE-SURFACE METHODOLOGY STUDY

The effects of monodiglyceride (MDG), diacetyl tartaric ester of monog lycerides (DATEM), guar gum (GG), and carboxymethylcellulose (CMC) on the rheological properties of whole wheat flour dough and the function al properties of the final product were investigated. A response surfa ce model was used to evaluate the effects observed and to determine th e optimum formulation for whole wheat bread. The study included 44 com binations of the following independent variables: MDG (0.0-0.6 parts), DATEM (0.0-0.6 parts), GG (0.0-1.0 parts), and CMC (0.0-1.0 parts). D ough properties measured for each combination formulation were final p roof time, fermentation stability, dough elasticity, and dough height. The oven rise was followed during the baking process. Bread quality a ttributes determined were specific volume, crumb grain, crumb elastici ty, and increase in crumb firmness during storage. Whole wheat bread w ith a high volume, good crumb grain, and excellent shelf life was prod uced using 0.3 parts MDG, 0.6 parts DATEM, 0.15 parts GG, and 0.6 part s CMC. The results suggest that emulsifiers and hydrocolloids can be c ombined in a baking improver, contributing to optimum functional prope rties of whole wheat bread.