Effect of Selected Hydrocolloids on Bread Staling as Evaluated by DSC and XRD

The influence of the selected hydrocolloids (Guar gum, Locust bean, Xanthan and Carboxy Methyl Cellulose (CMC) with ratio of 1% flour basis on the quality of Lavash bread was tested by using two different techniques X-Ray Diffraction (XRD) and Differential Scanning Calorimetry (DSC)). The samples after baking were stored in polyethylene bag for 1, 5 and 7 days and then this method were used for evaluation. The greatest enthalpy of retrogradation )H) after 1, 5 and 7 days was observed for breads containing locust bean and control sample, respectively. The lowest )H was observed for breads containing guar gum. Generally the control sample had the greatest differences and highest staling in all days. The Guar gum, Xanthan, CMC and locust bean treated samples had the least staling rate as against the control, respectively. The results show that breads containing hydrocolloids had better quality than control sample.