The effect of carob flour and carob seed on dough rheology properties and bread quality

In this study, changes in dough rheological properties and bread quality affected by carob flour (CF) and carob seed flour (CSF) were investigated. For this purpose, dough samples and breads were obtained by adding 0%, 4%, and 7% of CF;, 0%, 0.3%, and 0.5% of CSF to bread formulations prepared from normal wheat (WF), durum wheat (DWF) and gluten-free (GF) flours. . According to the results, an increase in dough strength whereas a decrease in extensibility was observed by using CF. On the other hand, there was an increase in the specific volume of all breads when CF and CSF were used together. However, specific volume and baking loss values reduced when CSF was used alone. Bread crust and crumb color was found to be darker due to CF addition. Use of CF and CSF improved TPC of all samples. Combined use of CF and CSF at the highest rate increased the hardness of bread samples. According to the sensory evaluation, WF and DWF breads were considered as acceptable by the panelists. Thereby, use of WF or DWF and lower rates of CF and CSF would be appropriate in terms of both physicochemical and rheological properties, and also consumers' appreciation. In conclusion, use of different additives and plant-based flours can be recommended for future studies to improve the quality of GF breads. In addition, it is necessary to determine the shelf life of CF and CSF incorporated breads as well.