Use of some hydrocolloids to improve the quality of Iraqi bread (Simon) product

 In this study, the most widely Russian wheat was used in Iraqi which similar to the characteristics of most of the cultivated Iraqi cultivars for use in this study. The chemical composition, rheological properties were estimated using modern and old technical. The aim of this work to study the effect of some hydrocolloids to improve the characteristics of Iraqi bread (Simon). Conduct a survey of the most important hydrocolloids used in bakery processing (pectin, carrageenan, sodium alginate, xanthan gum, guar gum and carboxy methylcellulose) to choose the best and add it to some bakery products. The best percentage of selected hydrocolloids was chosen according to the previous study of the sensory evaluation. Use of the hydrocolloids (xanthan gum, carrageenan and guar gum) and choose the best ratios for the hydrochlorides mentioned 0.75%, for carrageenan and guar gum, and 0.2%, for xanthan gum, based on sensory evaluation and economic assessment tests. Iraqi bread (Simon) was manufactured with the addition of some hydrocolloids in the above mentioned percentages. Quality attributes of iraq bread (Simon) were evaluation by chemical analysis, microbial safety tests, strength tests for product tests were carried out at the beginning of manufacturing and during storage at room temperature 25±2°C until the product begins to corrupt.
The obtained results showed that the using some hydrocolloids were improvement in the technological characteristics of iraqi bread product under study, the most important is to increase the shelf life to 8 days compared to products manufactured in the Egyptian and Iraqi market that the validity period approximately exceed three days. Therefore, recommend to use the following hydrochlorides (xanthan, carrageenan and guar gum) in the commercial range in the manufacture of product.