Incorporation of xanthan gum at 0.1 to 0.5% levels has been investigated to
evaluate its effect on the bread making and firmness properties of wheat '
WH 542' flour. It significantly improved the yield of bread. Firmness prope
rties determined using Instron Universal Testing Machine revealed the bread
to be significantly softer as a result of xanthan gum incorporation at eac
h storage period. However stored wheat flour gave firmer breads.