Effect of Addition Three Levels of Guar Gum on The Rheological Properties of Altunsa Flour and Sensory Qualities of Home Made Cakes

Muhsin Ali Ahmed Aljanabi, Ahmed

	Effect of Addition Three Levels of Guar Gum on The Rheological Properties of Altunsa Flour and Sensory Qualities of Home Made Cakes
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 17, Issue 3, 2017, Pages 235-240
Author
Ahmed Muhsin Ali Ahmed Aljanabi
Abstract
This study had been Established in laboratory of ministry of trading – General company of Grain – Iraq , Baghdad . It study the effect of addition three levels of Guar Gum as a improved additive to Altunsa Flour – Turkish origin . Chemical test were determine of the flour . moisture and ash values reached 8.6 % , 0.82 % respectively . the addition did not affect significantly on the rates of moisture and ash in all treatments . also , addition of guar gum affect significantly on the values of the ratio of total gluten and reached 22 , 22 , 24 , 21 % for all treatments respectively . therefore the same effect happens to the dried gluten . When you notice the result of farinograph you will find that it's record many values such as the value of water absorption which had been increased when we comparing with control . results records 65.7 , 66.6 , 69.2 , 69.9% for all treatments respectively . Developing time values effected significantly and record 2.2 , 2.5 , 2.5 & 2.8 min for treatments A , A1 , A2 & A3 Add 0.75 % , 1% & 1.25 % of guar respectively . values of stability record 4.8 , 5.1 , 5,6 & 6.3 min for all treatments respectively . The addition of guar gum to the occurrence of significant effects on the sensory characteristics of the product and of the degree of public acceptance of the product 37.41, 43.44 for all transactions, respectively.
Keywords
Guar gum; Rheological properties; Altunsa flour; Sensory qualities; homemade cake

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