Impact of the Basil and Balangu gums on physicochemical properties of part baked frozen Barbari bread

Available at www.sciencedirect.com INFORMATION PROCESSING IN AGRICULTURE 6 (2019) 407–413 journal homepage: www.elsevier.com/locate/inpa

Impact of the Basil and Balangu gums on physicochemical properties of part baked frozen Barbari bread Toktam Hejrani a, Zahra Sheikholeslami b,*, S. Ali Mortazavi c, Mahdi Karimi b, Amir Hosesein Elhamirad a a

Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran c Department of Food Science & Technology, Ferdowsi University, Mashhad, Iran b

A R T I C L E I N F O

A B S T R A C T

Article history:

Part baking of bread and frozen storage as the new methods have attracted a lot of atten-

Received 21 June 2018

tion due to an increase in shelf life and the availability of fresh bread at any time. Replacing

Received in revised form

traditional additives with natural gums such as plant gum for producing bread with long

14 November 2018

shelf life is considered as a major technological challenge in bakery industry. The present

Accepted 17 November 2018

study aimed to evaluate the effects of 0, 0.3%, and 0.5% concentrations of plant gums

Available online 6 December 2018

including Basil and Balangu, compared to guar gum at 0.4% on the physicochemical properties such as specific volume, extensibility, hardness, and color parameter, as well as sen-

Keywords:

sory properties of part baked frozen bread. The results indicated adding gums to bread

Flat bread

decreased in hardness and increased in specific volume, extensibility, color parameter

Basil gum

and sensory properties. Based on the comparison between plant gums and guar, Basil

Freezing

and Balangu could improve volume, porosity, and sensory score more than guar against

Balangu

the guar which was more effective on moisture content and firmness of Barbari bread.

Part baked

The best results were obtained in the interaction between Basil and Balangu gums on 0.5% concentration. Ó 2018 China Agricultural University. Production and hosting by Elsevier B.V. on behalf of KeAi. This is an open access article under the CC BY-NC-ND license (http://creativecommons. org/licenses/by-nc-nd/4.0/).

1.

Introduction

Hydrocolloids have been implemented in food baked in order to improve the quality and shelf life and used in frozen product to reduce the negative effect of ice crystals [1,2]. To this

aim, various types of hydrocolloids have been used in food industry so far such as alginate, gelatin, gum arabic, guar gum, locust bean gum, xanthan, carrageenan and carboxymethyl cellulose [1–5]. However, given their significance, researchers are still trying to find new sources to create the best quality seed mucilage and plant polysaccharides. The plant gums are readily available, healthy and safe, low in cost, and are simply manufactured. These gums are especially important to use in food formulations including functional and nutritional properties. Recently, there is an increasing

* Corresponding author. E-mail address: [email protected] (Z. Sheikholeslami). Peer review under responsibility of China Agricultural University. https://doi.org/10.1016/j.inpa.2018.11.004 2214-3173 Ó 2018 China Agricultural University. Production and hosting by Elsevier B.V. on behalf of KeAi. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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demand for hydrocolloids with specific functional properties. Thus, finding new sources of herbal gums with suitable properties for use in food industry is prioritized and researchers are always looking for new sources of polysaccharides. Traditionally, Basil (Ocimum Basilicum L. family Lamiaceae) grows in Iran and is mainly used as a pharmaceutical, seasoning, and ritual herb [6]. This plant is grown in many parts of the world, especially in warm regions of Asia, Africa, and Central and South America. The seeds of this plant consist of a hetero polysaccharide structure include glucomannan, xylan, and glucan. This gum consists of carbohydrate (glucose, galactose, mannose, and sugar moieties) protein and ash such as potassium and specially irons (34%). Basil seed gum is regarded as a unique hydrocolloid classified as a base (pH = 8.71). These seeds, when soaked in water, swell into a gelatinous mass, which has a reasonable amount of gum. Lepidium sativum is an annual herb, which belongs to the family of Lamiaceae including dark oval-shaped grains. Lepidium Sativum is a good source of fiber, protein, and oils encompassing many benefits nutrition and health. L. sativum demonstrates a quick adsorption when soaked in water and produces a large amount of mucilaginous substance which is a gum identified as a high-molecular weight compound [7,8]. Regarding rheological properties, Lepidium sativum seed gum exhibits a pronounced shear thinning behavior in steady shear rheology and a weak gel type behavior in dynamic rheology when the concentration is high i.e. >1%. According to its conformational and rheological similarities with xanthan, this new gum can be used as a substitution for some hydrocolloids including more advantages due to its curative properties and plant origin [8]. In addition, the plant was reported to involve antibacterial, anti-asthmatic, diuretic, aphrodisiac, and abortifacient properties [9]. A large body of research has been conducted on the replacement of natural and native hydrocolloids with synthetic in various food products while bread has been widely used as the basic commodity used by the people of the world. Staling is considered as the physicochemical changes which quickly occur in bread after backing, which result in decreasing bread freshness, exiting moisture, forming the bread crumb, increasing firmness, and reducing flavour and aroma [10]. In order to overcome these problems, some advanced technologies were introduced for the bakery industry in order to produce long-enduring frozen bread. Elevating bread shelf life and achieving fresh bread with the minimum need for equipment and skilled personnel at any time are regarded as two main advantages for using the technology. Partially baked frozen (PBF) technology is one of these interrupted baking methods. The PBF process includes partial baking (forming crumb without any crust color formation), freezing and storing of bread, followed by rebaking at the point of sale or by the end user [11,12]. In this regard, the present study aimed to evaluate the effect of natural and native hydrocolloid Lepidium sativum and Basil seeds at three levels of 0, 0.3%, and 0.5% w/w flour basis, compared to commercial gum (guar at 0.4%) on the quality of partially-baked Barbari bread after frozen storage and rebaking.

6 ( 2 0 1 9 ) 4 0 7 –4 1 3

2.

Materials and methods

2.1.

Materials

Wheat flour (cvs, Pishgam) was obtained from silo No. 3, Mashhad, Iran. Bread recipes also contained active dry yeast (Razavi Co., Mashhad, Iran), vegetable oil (Ladan Co. Behshahr, Iran), salt and sugar (Local market). Lepidium sativum and Basil seeds were supplied from the local medicinal plant market.

2.2.

Methods

2.2.1.

Physicochemical properties of flour

According to AACC [13], wheat flour (cvs, Pishgam) with 10.52% moisture, 10.8% protein, 0.79% ash, and 26.7% wet gluten was measured.

2.2.2.

Gum preparation

First, the seeds were manually cleaned to remove all foreign matter such as dust, dirt, stones, chaff, immature, and broken seeds. Then, the cleaned seeds were soaked in distilled water at a water to seed ratio of 37:1 at 40 °C and pH = 7. In addition, the seed-water slurry was slowly agitated throughout the soaking period (18 min). In the next stage, the hydrocolloid was separated from the swollen seeds by passing the seeds through an extractor equipped with a rotating plate which scraped the gum layer on the seed surface. Further, the extracted solution was filtered and dried in an air forced oven at 60 °C. Finally, the powder was milled (Panasonic, MJ-J176P pan), sieved by using a mesh 18 sifter and the gum powder packed in the plastic bags and stored under dry and cool conditions [14,15].

2.2.3.

Dough properties

In order to examine the dough quality, the dough behavior was evaluated against mixing process at a constant rate by a Brabender Farinograph (O. H. Duisburg, Germany), equipped with a 300-g bowl AACC, [13]. In the present study, some parameters such as water absorption (%), dough development time (min), stability (min), and mixing tolerance index (BU) affected by gum concentration were calculated.

2.2.4.

Bread preparation

The bread formula used for Barbari bread consisted of wheat flour (100 parts), compressed yeast (2 parts), salts (2 parts) and sugars (1 part), vegetable oil (1 part) and water (based on water absorption at 500 BU) (5). Basil and Balangu gums at the levels of 0, 0.3%, and 0.5% were added to the dough and compared with guar gum at 0.4%. It is worth noting that this amount was selected according to the previous [2] as a traditional gum. All ingredients were added and mixed after adding water. The dough was mixed in a spiral mixer (Escher, Italy) for 8 min and was divided into 250 g pieces and mechanically formed after resting for 30 min. The bread was partially baked in an electric oven with an incorporated proofing chamber (Zuccihelli, forni, Hal, Italy) at 210 °C for 7 min to obtain the textural structure before starting the coloring reaction. Then, the PBF Barbari bread samples were packaged in

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polyethylene bags and frozen in a blast freezer. After storage at 18 °C for 15 days, the PBF bread was thawed at room temperature for 10 min and rebaked at 260 °C for 8 min. Accordingly, the fresh bread was rebaked at 230 °C for 15 min. Finally, physical and textural analyses were conducted 2 h after the final baking.

2.2.5.

Texture analysis

The peak force and deformation point of the crust were measured by punching the sample in the middle of the crust area, on the left and right sides, and at 1 cm distance from the middle point of Barbari bread. Then, the average value was reported for each specimen. Accordingly, the experiments were performed by using a texture analyzer (CNS Farnell, Hertfordshire, UK). A cylindrical probe was used with a die of 2.5 cm in diameter, the cross speed was 50 mm/min, which was penetrated at 30 mm/min (a sufficient distance to pass through a slice of 10 cm  10 cm) with 1.5 cm thickness into the bread sample at a trigger value of 0.05 N [17].

2.2.7.

Image analysis (L*a*b*)

In order to analyze the bread image, the slices of 50 cm  50 cm were cut first from the center of the bread samples by using a metal template. Then, they were captured by using a flatbed HP Scanner 48.50 HP Photo Scanner(m) and saved as JPG format. A 500  500 pixels region of interest was selected from the center of the images by using Image J software and the feature was analyzed in this area. In addition, RGB color space was converted to L*a*b* space, where L* represents the sample index in brightness variable between zero to 100 (pure black to pure white), a* indicates a significant amount of color close to green and red, b* index shows the closing of blue and yellow color, and a* and b* range between 60 to +60 [18].

2.2.8.

Sensory evolution

The sensory evaluation of the fresh and PBF bread was done by 10 trained panellists selected by triangle test by using a hedonic scale of five points for overall acceptability [19].

2.3.

409

between the samples. A p-value of less than 0.05 was considered as significant.

3.

Results and discussion

3.1.

Dough properties

Bread quality

First, some physicochemical parameters related to fresh and PBF bread were determined. Moisture content of bread was evaluated according to AACC- approved methods [13]. Specific volume was determined by rapeseed displacement method [13]. In the next stage, specific volume (volume/weight) was calculated and the porosity of the bread was quantified by preparing 25 mm slices from the middle of the bread crumb, capturing their picture by a scanner and their saving as JPG. In addition, porosity was measured by activating the 8-bit options and creating grayscale images through using image j software. Finally, they were binarized and the ratio of white to black spots was used as an indicator for estimating bread porosity [16].

2.2.6.

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Statistical analysis

A completely randomized design base on factorial was applied for designing the experiments. The data were statistically analyzed by using SPPS version 21, and the Duncan‘s multiple range test was used to determine the differences

Table 1 indicates the rheological parameters of the dough including water absorption, dough development time, stability, and mixing tolerance index affected by native (Basil and Balangu) and guar gum concentrations. Based on the results, a significant difference was observed in water absorption of some treatments, compared to the control group. The values were significantly (P < 0.05) different ranging from 53.3 to 62.8. In addition, the water absorption increased by using gums. Basil and Balangu concentrates are regarded as unique among natural hydrocolloid due to the combination of hydroxyl and other reducing sugars such as glucose and fructose which retain and hold moisture [20]. Bread contains 0.5% Basil and Balangu gums had the maximum water absorption and the lowest amount was seen in control sample. The time required for the dough development or time necessary to reach 500 BU of dough consistency (DDT) was modified in a different manner based on each treatment. The sample with 0.3 and 0.5% Basil and Balangu gums could considerably increase DDT. The effect has been attributed to the hydroxyl groups in the hydrocolloid structure, which allow more water absorption through hydrogen bonding and high content of dietary fibre which increased DDT, these results were similarity to the Mudgil [21]. The stability value could represent flour strength, with higher values suggesting stronger dough. The stability was affected by adding all treatments, which ranged from 5.2 to 7.5 min. The stability value indicated flour strength, with higher values of stability and low values of MTI suggesting stronger dough. An increase in dough stability was produced by adding high levels of Basil and Balangu (0.3 and 0.5%) concentration. The addition of Basil and Balangu resulted in decreasing the mixing tolerance index. The results of farinograph tests were almost consistent with those of other studies [22,15].

3.2. Quality of Barbari bread after frozen storage for 15 days The lowest and lowest moisture contents were associated with the control sample and the sample with 0.5% Basil and Balangu, respectively. More increase in the gum concentration led to a higher moisture content, indicating that the addition of Basil and Balangu could exert a positive effect on moisture content. The comparison between the natural gums with guar indicated more moisture of guar. The moisture content of the bread with Basil and Balangu and the sample with guar were 29.12% and 31.43%, respectively (Fig. 1). The positive effect of Basil and Balangu on water absorption and moisture content was detected during partially baking and frozen storage of Barbari bread. The seed gums contain polysaccharides although they absorb a lot of water. Guar gum includes hydroxyl groups binding with water through hydrogen bonds. Accordingly retaining the moisture

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Table 1 – The rheological parameters of dough affected by native and guar gum concentration. Gum Balangu

Basil

0 0 0 0.3 0.3 0.3 0.5 0.5 0.5 Guar 0.4

0 0.3 0.5 0 0.3 0.5 0 0.3 0.5

Water absorption (%)

Dough development time (min)

Stability (min)

Mixing tolerance index (BU)

52.3 ± 2.05e 53.4 ± 1. 2de 55.6 ± 3.03d 54.9 ± 2. 2d 57.6 ± 1.00b 57.6 ± 2.01b 56 ± 2. 4c 60.9 ± 1.7a 56.2 ± 2. 3bc 58.2 ± 2.0b

3.6 ± 0.4f 4 ± 0.2e 4.7 ± 0.2d 4.3 ± 0.3e 5 ± 0.4c 5.8 ± 0.3b 5.2 ± 0.4b 6 ± 0.2a 5 ± 0.3c 5 ± 0.3c

5.2 ± 0.4f 5.6 ± 0.3e 6.4 ± 0.2c 6. ± 0.3d 6.8 ± 0.2cb 7.2 ± 0.3b 7 ± 0.3cb 7.5 ± 0. 4a 6.5 ± 0.3c 7.2 ± 0.2b

120 ± 2.03a 110 ± 2.5b 100 ± 3.03c 105 ± 2. 1c 95 ± 3.02d 85 ± 1.8e 90 ± 2.00de 80 ± 2.6ef 100 ± 2.5c 85 ± 1.7e

moisture content (%)

35

a cd cd c

30

c c b

d 25

e e

20 Basil 0

15

Basil 0.3

10

Basil 0.5 5 0 Balangu 0

Balangu 0.3

Balangu 0.5

guar 0.4

gum concentraon

Fig. 1 – Moisture content of PBF Barbari bread after 15 day.

in the crumb prevents from losing water from crumb to crust [11]. The results are in line with those of [11,23,24], which reported the moisture content of the PBF bread with hydrocolloids, without any change during storage.

3.3.

Specific volume and porosity

The fully-baked Barbari bread obtained after part-baking, frozen storage, thawing, and rebaking was stored at 25 °C and the specific volume and porosity were measured 2 h after baking (Fig. 2). Based on the results, the lowest specific volume was observed in the control sample and those containing 0.5% Basil and Balangu while the highest value was in the sample with 0.4% guar gum, 0.3% and 0.5% Balangu, and 0.5% Basil. As illustrated in Fig. 2, the use of Balangu and Basil gums play

the most significant effect on increasing bread specific volume, compared to control and the bread with guar gum. According to Mandala and Sotirakoglou [25], the effects of hydrocolloids on the structure of the produced bread rely on the hydrocolloid type and concentration. In addition, guar gum was more effective on increasing the viscosity and retaining the moisture in the dough. Therefore, the dough became sticky, without any expansion during the baking process, which caused a significant decrease in the bread specific volume during fermentation by reducing the number of gas cells, this result confirmed with Mudgil et al. [26] that expressed decrease in specific volume of bread may be justified by diluting effect of gluten caused by partially hydrolyzed guar gum which led to lower loaf volume of bread. Basil and Balangu gums including reducing sugars such as Larabinose, L-fucose, D- Galacturonic acid, D-xylose and Lgalactose [27] are used by yeasts to improve their activity and give rise to the bread volume. Lazaridou et al. [28], Mandala et al. [29], and Mandala [30] reported the same result by adding hydrocolloids regarding the increased volume of frozen bread. Regarding the results of specific volume, Basil and Balangu additions at high concentration (0.5%) resulted in creating higher porosity values, compared to the control and the sample with guar gum (24.93, 23.25 and 16.66, respectively) (Fig. 3). Further, an increase in both Basil and Balangu gum concentration improved both the specific volume and porosity of the PBF Barbari bread. Porosity represents the number and size of gas cells. Hydrocolloids are capable of strengthening 30 a

a a

5

25 b

4

c c

c c

c

c 20

c

d 3

Basil 0

2

Basil 0.3

1

Basil 0.5

Porosity (%)

Specific volume (cc/gr)

6

bc

b c c

c

ab

c

d

15

Basil 0 Basil 0.3

10

Basil 0.5 5 0

0 Balangu 0

Balangu 0.3

Balangu 0.5

guar 0.4

Gum concentraon

Fig. 2 – Specific volume of PBF Barbari bread after 15 day.

Balangu 0

Balangu 0.3 Balangu 0.5

guar 0.4

Gum concentraon

Fig. 3 – Porosity of PBF Barbari bread after 15 day.

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of the PBF Barbari bread including hydrocolloids was performed by 10 trained panelists who judged each specific sensory characteristic as acceptable based on the highest (5) to lowest scores (1). Adding gums to the part baked and frozen stored of Barbari bread could improve the sensory scores given by the panelists. The bread with 0.5% Balangu and 0.5% Basil had the highest score of texture and crust color and the bread with 0.3% Balangu and 0.5% Basil had a higher score in terms of taste and aroma, compared with the control sample (P < 0.05) (Table 2). Regarding the comparison between the native gums (Balangu and Basil) and guar, the bread with the native gums had the highest scores of taste, aroma, and total acceptability. In the case of texture, no significant difference was observed between the sample with 0.4% guar and the one with 0.5 and 0.3% Balangu and Basil gums (P < 0.05). In addition, an increase in the amount of Balangu in the formula led to a decrease in the scores related to taste and aroma while an increase in the amount of Basil was more preferable from the panelists‘ viewpoints. Finally, Guarda et al. [31], Lorenzo et al. [32] and Mohamadi et al. [33] emphasized that the application of hydrocolloids in bread can improve its sensory properties.

the gluten matrix surrounding gas cells, leading to their maintenance during part baking and frozen storage. The results are consistent with those of some other studies [2,29,30].

3.4.

Bread firmness

Fully-baked bread obtained after part-baking, frozen storage, thawing and rebaking was analyzed for firmness 2 h after baking. The bread firmness increased with the time of storage in the case of the control sample. The bread with Basil and Balangu at the highest amount (0.5%) and guar gum at 0.4% decreased crumb firmness. Manadala et al. [3] reported that the type of hydrocolloid can influence the viscoelastic characteristics of the dough differently. In addition, a negative correlation was observed between hardness and specific volume. The bread with the highest hardness had the lowest volume [11]. Further, the interaction between Basil and Balangu at 0.5 concentration could significantly reduce the crumb hardness compared to the control samples (P < 0.05) while the guar gum had more effect in reducing firmness [26], which can be explained by the higher water retention capacity of guar gum and higher moisture content, leading to softer bread (Fig. 4).

3.5.

3.6.

Sensory properties

Firmness (N

a

b

c

cd e

f g

g

Basil 0

h

i

Basil 0.3 Basil 0.5

Balangu 0 Balangu 0.3 Balangu 0.5

Crust color

First, the crust color of the PBF Barbari bread was evaluated by using the image J software. As shown in Table 3, the use of Balangu and Basil resulted in reducing brightness for the bread crust, compared with the control and the sample with guar. Adding Balangu and Basil to the bread formula could increase the a* and b* value, while these gums reduced brightness, compared to the control and guar samples. Based on the results, Basil and Balangu can increase the color value of the PBF Barbari bread. In general, the darker color of the bread is related to the darker color of Basil and Balangu gums. The brown crust of bread is the result of non-enzymatic browning reaction (milliard type) between amino acids and reducing sugars. Basil and Balangu consist of reducing sugars which participate in color reactions and increase color intensity. Caramelization is regarded as another reaction leading to the formation of bread color. The reaction is caused by the thermal decomposition of sugar during cooking [34], although Barbari bread with brown crust was preferred. Hydrocolloid

Some parameters such as appearance, aroma, taste and texture can influence bread acceptability. The sensory evaluation 100 90 80 70 60 50 40 30 20 10 0

411

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guar 0.8

Gum concentraon

Fig. 4 – Firmness of PBF Barbari bread after 15 day.

Table 2 – Sensory evaluation of PBF Barbari bread after 15 day. Gum Basil

Balangu

0 0 0 0.3 0.3 0.3 0.5 0.5 0.5 Guar 0.4

0 0.3 0.5 0 0.3 0.5 0 0.3 0.5

Texture

Taste

Aroma

Total acceptance

3.1 ± 0.05a 3.9 ± 0.02e 4 ± 0.03b 3.96 ± 0.02d 4.13 ± 0.00b 4.18 ± 0.01e 4.33 ± 0.04c 4.6 ± 0.02f 4.5 ± 0.03a 4.5 ± 0.04a

3.8 ± 0.04b 4 ± 0.03e 3.8 ± 0.00c 3.7 ± 0.02d 4.16 ± 0.03c 3.93 ± 0.01f 4.39 ± 0.02b 4.7 ± 0.05c 4.25 ± 0.02a 4.5 ± 0.02b

3.9 ± 0.05b 4 ± 0.02e 3.88 ± 0.03b 4.03 ± 0.00d 4.1 ± 0.02b 4 ± 0.02f 4.3 ± 0.03c 4.6 ± 0.04d 4.3 ± 0.01a 4 ± 0.01a

3.5 ± 0.03a 3.85 ± 0.04d 4.01 ± 0.03c 3.9 ± 0.01c 4.03 ± 0.02b 4.1 ± 0.01e 4.1 ± 0.00b 4.7 ± 0.02c 4.3 ± 0.03a 4 ± 0.03a

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Table 3 – Crust color of PBF Barbari bread after 15 day. Samples Balangu

Basil

Basil 0 0 0 0.3 0.3 0.3 0.5 0.5 0.5 Guar 0.4

Balangu 0 0.3 0.5 0 0.3 0.5 0 0.3 0.5

L*

a*

b*

66.34 ± 1.23b 66.99 ± 1.74b 65 ± 1.38c 64.78 ± 1.47d 66.72 ± 1.86b 62 ± 1.28e 64 ± 1.37d 62.82 ± 1.19e 61.33 ± 1.65f 60.1 ± 1.65 g 67.66 ± 1.02a

1.81 ± 0.25f 2.48 ± 0.37e 2.61 ± 0.76e 3.87 ± 0.49d 2.69 ± 0.61e 4.56 ± 0.29c 5.43 ± 0.42b 4.89 ± 0.57c 5.76 ± 0.64ab 6.3 ± 0.64a 2.29 ± 0.32e

21.65 ± 1.53ef 25.54 ± 1.64d 27 ± 1.48b 22.18 ± 1.37e 26.37 ± 1.06c 27.9 ± 1.24b 26.27 ± 1.67c 25.97 ± 1.16 cd 27.54 ± 1.43b 28.73 ± 1.43a 22.14 ± 1.12e

such as guar includes water absorption capability, which prevents water migration from crumb to crust, leading to the reduction of the surface shrinkage, along with a smooth surface reflection of light, brightness and effective luminosity. In this regard, Purlis and Salvadori [35] concluded smooth surfaces were more effective on reflecting light and enhancing the L* color parameter, compared to shrinkage. Finally, the color of the product was clearer and brighter.

[2]

[3]

[4]

4.

Conclusion

Based on the results, frozen storage played a significant effect on the specific volume, moisture content, firmness and sensory evaluation of bread. In addition, the addition of Basil and Balangu to bread recipe could improve the crumb texture, specific volume, sensory properties, as well as the overall quality of the product during frozen storage, which removed the negative effects of this process conditions. Based on the observation, the effect of Basil and Balangu gums on improving the quality of part baked frozen bread was similar to that of guar gum. Further, they were even more effective than guar on improving the specific volume, porosity and sensory attributes. Furthermore, the interaction of Basil and Balangu (0.5 + 0.5%) had the best result on improving all of the parameters evaluated for part baking and frozen storage of Barbari bread. The present study can provide better insights into the complexity of interactions between Basil and Balangu as the new sources of hydrocolloids and their combined influence on bread characteristics. Thus, they can be served as a guide for future research on other bread types.

Conflict of interest

[5]

[6]

[7]

[8]

[9]

[10]

[11]

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