Title page for ETD etd-07282005-101214

Type of Document

Master's Thesis

Author

Souther, Brandy Jolene

Author's Email Address

bsouther@vt.edu

URN

etd-07282005-101214

Title

The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed

Degree

Master of Science

Department

Human Nutrition, Foods, and Exercise

Advisory Committee

Advisor Name	Title
Conforti, Frank D.	Committee Chair
Marcy, Joseph E.	Committee Member
Schlenker, Eleanor D.	Committee Member

Keywords

flaxseed
yeast bread
guar gum
xanthan gum
antioxidant

Date of Defense

2005-07-25

Availability

restricted

Abstract

This study examined the effects of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax breads containing guar gum had a significant (p<0.05) decrease in volume. Control bread and bread containing guar gum were significantly (p<0.05) harder in crumb texture. Breads with flax and xanthan gum displayed a significant (p<0.05) amount of springiness. While there was no significant (p>0.05) difference in peroxide values among bread samples, control bread had a lower (p<0.05) anisidine value indicating a decrease in hydroperoxide breakdown. While not significant (p>0.05), bread containing xanthan gum had a lower anisidine value than the other treatments. Sensory analysis found bread with both gums to be moister (p<0.05) and have a strong (p<0.05) yeasty aroma and fresher flavor. Control bread was found to have the least (p<0.05) yeasty aroma and taste significantly (p<0.05) less bitter but more stale.

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