HYDROCOLLOIDS IMPACT on RHEOLOGICAL PROPERTIES of WATERMELON PEEL FLOUR and BALADI BREAD WHEAT FLOUR

The present study estimated the effect of various aqueous colloids (gellan gum, guar gum, gum arabic, and pullulan) on the rheological and quality characteristics of wheat bread. The same analysis was done on a mixture of wheat flour with watermelon peel flour (80:20%). These hydrocolloids were chosen due to their distinct functional properties: gellan gum is known for its strong gelling and water-retention capacity, guar gum for its high viscosity and dough-improving properties, gum arabic for its emulsifying ability and impact on texture, and pullulan for its film-forming and moisture-retention qualities. Flour samples were prepared with and without the addition of aqueous colloids (pullulan, gellan gum, guar gum, and gum arabic) at two different concentrations. Parameters such as farinograph and extensograph measurements, color, loaf size, physical properties, and organoleptic qualities were evaluated. Compared to wheat flour, the wheat flour and watermelon peel flour mixture had lower dough energy, water absorption, dough stability, stretchability, and stretch resistance. However, the addition of aqueous colloids to the dough significantly increased water absorption, dough stability, stretchability and stretch resistance. The incorporation of aqueous colloids resulted in a darker crust color. Additionally, bread with aqueous colloids remained fresher than the control group. Gellan gum (at 0.5%) showed the highest alkaline water retention capacity (AWRC) after 1, 3, and 5 days of storage at 20 ± 5 °C. The results of this study indicate that aqueous colloids can be effectively used to enhance dough quality and the organoleptic acceptability of baladi bread made from wheat flour and watermelon peel flour.