ICAR Research Data Repository for Knowledge Management

Incorporation of different concentrations of the xanthan gum, an exocellular polysaccharide produced by obligately aerobic Xanthomonas campestris in wheat flour, has been studied to investigate its effect on the rheological and bread making quality of the wheat flour. Addition of 0.3% xanthan gum in wheat flour improved the water absorption from 59.8 to 61.4%, dough stability from 6.0 to 10.0 min, dough strength from 136.5 to 150.0 cm2, and the overall bread making quality with special reference to crumb softness. In addition, the yield of bread increased by 3.5%. Though the xanthan gum has been approved by FDA for use in foods, its use in bread is not currently permitted in India. Considering its ability to significantly improve the bread quality and the yield, a need exists to clear it for use in bread manufacture.