EFFECT OF GUM ARABIC AS A NATURAL ADDITIVE ON BREAD QUALITY

Abstract

This study was carried out to investigate the effect of gum arabic as natural additive on bread quality. Gum arabic was added as 0.5, 1.0, 1.5 and 2.0% (w/w flour) compared to 0.0% as control. Wheat flour (extraction 72%) was obtained from A Flour Mills, Khartoum North, Sudan, and has been used as two types of flour [without additives (A1) and with additives (A2) (ascorbic acid and - amylase at 80 ppm)]. Another type of flour was obtained from B Flour Mills, Khartoum North, Sudan, (commercial bread flour) for comparison. Bread was made from the different flours. Proximate analysis, physico-chemical properties, and organoleptic characteristics were conducted at fresh bread and after 8 hours of storage. Gum arabic had no significant effect on fermentation time, baking time and color measurements at -level (0.05). Addition of gum arabic decreased specific volume by 6.4%, 19.2% and 20.1% for A1 flour, and A2 flour, and B flour, respectively. Generally, sensory panelists preferred the addition of 0.5% gum arabic in fresh bread and 1.0% gum arabic in bread made from A1 flour and stored for 8 hours and similarity B flour. In A2 flour, 0.5% gum arabic was preferred in both, fresh and stored bread. Although addition of gum arabic decreased the bread specific volume, but it can be used in flat bread for kidney patients.