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

Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water
soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate
their effect on the rheological properties of wheat flour dough and white bread quality. At all
levels of incorporation, there were increases (p 6 0.05) in water absorption of the dough.
Doughs containing gums had higher (p 6 0.05) mixing tolerance index than the control. Set
back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf
gum incorporation, respectively. Significantly (p 6 0.05) higher oven spring occurred in all
the gum substituted white bread when compared to the control. The 0.5% gum substituted
breads had a significantly (p 6 0.05) higher sensory score for crumb grain, texture but lower
(p < 0:05) crumb firmness than the control as determined instrumentally. Textural analysis
after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of
the bread and reduced crumb firming tendency.