Optimizing the incorporation rate of xanthan gum in bread-making based on composite flours: The case of wheat-rice mixtures

Abstract

This article studies how the incorporation of xanthan gum affects the rheological properties and baking characteristics of a mixture of wheat and rice flours, with an equal ratio of 50% each. Different incorporation rates of xanthan gum ranging from 0% to 1.5% were studied. These different blends’ rheological and baking parameters were assessed using an alveograph and a Chopin volumeter. The results showed that the control sample, which contained no xanthan gum, had the poorest rheological and baking properties compared with the samples containing xanthan gum. The addition of xanthan gum considerably improved the rheological and baking properties of the composite flours. The sample with the lowest gum incorporation (0.25%) had the highest swelling index, as indicated by a working value (W) 160 10-4 J and had the highest specific volume (Vsp) 1.83 cm3 /g, outperforming the other samples that contained more gum.