Effect of guar gum and ascorbic acid on rheological and baking properties of insect damaged wheat flour

Many Factors can affect wheat gluten properties and functionality. One of the most important, factors is the wheat bug damages. Insect injects a salivery proteinase into wheat kernel that causes weakening of gluten, substansial losses in physical quality, dough properties and baking performance. Bread baked with the insect-damaged flour has a much lower volume, poor crumb sensory quality (texture, colour, odour and taste). Gum and oxidant agents are interesting alternatives as chemical improvers, for flour with low or weak gluten. In this study effects of guar gum and ascorbic acid to improve chemical, rheological and baking properties of bug damaged flour were investigated. Guar and ascorbic acid were added in 3 levels: 0.5, 1, 1.5 percent and 100, 150, 200 ppm respectively. Data were analyzed in factorial experiment design and the means were evaluated in form of mathematical models with 3d- surface charts. Results showed that bread baked with bug damaged flour had poor quality and low sensory scores. Addition of guar and ascorbic acid could improve dough and bread quality but the best treatment was addition of 0.5 percent guar and 200 ppm ascorbic acid together.