Effect of Xanthan Gum Addition on the Chemical, and Rheological Propertiesof Toast Bread

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The aim of the study wasto produce high quality, nutritional value, sensory and rheological properties of toastbread from xanthan gum and wheat flour (WF). Four toast were prepared; by substitutingwheat flour with 0, 0.5, 1.0 and 2.0% by xanthan gum (XG). The chemical, caloric value,Physical and sensory properties of toast bread were studied. The results showed that addition ofxanthan gum to WF at different proportion due to an increase in water absorption (%), dough softening(B.U), dough development (min) and water holding capacity. Meanwhile, extensibility(mm)decreased in all doughs of XG (0.5, 1.0 and 2.0%). Energy was decreased by addition of XG atlevels of 1.0 and 2.0% of XG were (15 and 20 cm2), respectively. The sensory evaluation results showed a significantly increase in the taste, odor,crumb grain and crumb texture by increasing the XG substitution comparing with control.Meanwhile, crust color, appearance and overall acceptability decreased than.