TITLE:
Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough
AUTHORS:
Roseline Mwihaki Kiama, Mary Omwamba, George Wafula Wanjala, Symon Maina Mahungu
KEYWORDS:
Gum Arabic, Improver, Rheology, Hydrocolloids, Wheat Dough
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.4,
April
29,
2024
ABSTRACT: Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p 2), while extensibility was significantly higher in wheat flour containing 3% gum Arabic (153.11 mm). Gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.