Incorporation of 0.1 to 0.5% of gum acacia to flour from Punjab wheat (HD 2329) on its performance during bread making was investigated using Farino-graph, Viscoamylograph, Rheofermentometer, test baking, and Instron procedures. Farinograph water absorption was increased slightly by addition of 0.1 and 0.2% of gum acacia while at higher levels the increase was marginal. Dough development time was increased from 1.0 to 1.5 min at all acacia levels, dough stability tended to decrease, as did mixing tolerance index and valorimeter value with increasing gum acacia incorporation. Viscoamylograph Gelatinization temperature and pasting peak increased slightly but peak viscosity, viscosity after cooking, and set back on cooling decreased with increase in level of gum acacia. Rheofermentometer maximum dough height and maximum height of CO2 production increased by 2.1 and 19.6 mm respectively at 0.1% gum acacia level followed by further increase with level of gum. Volume of bread improved by all the levels of gum addition. Bread firmness was reduced with an increase in levels of gum as compared to control, up to 96 h of storage.
