Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread

Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) wate r soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was s tudied to evaluate their effect on the rheological properties of wheat flou r dough and white bread quality. At all levels of incorporation, there were increases (p less than or equal to 0.05) in water absorption of the dough. Doughs containing gums had higher (p less than or equal to 0.05) mixing to lerance index than the control. Set back viscosities decreased by 4.0 RVU a nd 9.0 RVU with increased levels of Dm and Mf gum incorporation, respective ly. Significantly (p less than or equal to 0.05) higher oven spring occurre d in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p less than or equal to 0. 05) higher sensory score for crumb grain, texture but lower (p < 0.05) crum b firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retent ion properties of the bread and reduced crumb firming tendency.