Effect of Xanthan Gum Inclusion on the Physical, Proximate and Sensory Properties of Wheat-soya Milk Bread

Abstract

the aim of the study was to determine the effect of different levels of Xanthan gum inclusion on the physical, chemical and sensory properties of wheat-soya milk bread. Xanthan gum was added from 0% (control) up to 4% into the bread and baked using the straight dough method. The was assessed for physical, chemical and sensory acceptability using standard methods. Data was analyzed using statistical package for social sciences (SPSS) version 16.0. Xanthan gum significantly (p<0.05) decreased loaf volume form 400.0cm3 to 250.0 cm3 and specific volume from 2.6g/cm3 to 15g/cm3 but significantly (p<0.05) increased loaf height from 1.8cm to 3.2cm loaf weight from 1.8cm to 3.2cm and oven spring from 0.2cm to 1.2 cm . proximate composition of bread loaves showed a significant difference (p<0.05) with all levels of xanthan gum form 0% (control) to 4%. Xanthan gum had no significant effect on sensory properties although the control bread was the most acceptable with a score of 7.6 for general acceptability. The study recommends that the volume of dough and soymilk be increased with the same level of xanthan gum of 1-4% as used in the work.