effect of kefiran and xanthan on propertiesof dough and quality of french bread

kefiran, extracted from kefir grains, is a water-soluble, glucogalactan containing almost equal amounts of d-glucose and d-galactose residues. throughout this research, kefiran and xanthan were added at concentrations of 3% (w/w flour basis) to two wheat dough samples to investigate the effects on the rheological and physical properties of french bread. physicochemical properties of wheat and its flour were analyzed though inframatic, the rheological of wheat dough by farinograph, the stalingof bread by instron texture analyzer apparatus. results of farinograph evaluation of the dough showed, adding of 3% level kefiran and xanthan led to a significant increase (p