| Titles |
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English :
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Effect of maltodextrins and malt syrup on staling rate in pan bread
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Arabic :
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تأثير المالتودكسترين و شراب المولت على ظاهرة البيات (التجلد) فى خبز القوالب (الفينو)
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| Abstract |
The objective of this study was to evaluate the effect addition of some natural materials such as maltodextrine and the malt syrup which contain malt extract to wheat flour 72%at different levels on staling rate and quality properties of pan bread. The obtained results indicated that addition of these additives on rheological properties of dough lead to increase the absorption of water, stability, elasticity and extensibility. The chemical analysis of produced pan bread showed that, there were slightly changes compared with control bread. Sensory evaluation recorded highest grades for each bread with 3% maltodextrine, 2% and 4% of malt syrup. The staling of bread was determined by alkaline water retention capacity. The results indicated that the addition lead to increase water retention and the loss of hydration capacity values decreased through the storage period. This clear improved staling rate of pan bread compared with control bread. The results of penetration test indicated that the addition lead to maintain the moist texture (improved texture) and minimized the rate of staling compared with control during the storage period. The obtained results revealed that addition of maltodextrines by the 3% or malt syrup by 4%was found to be effective retarding the staling process in pan bread and improving bread quality.
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| Publication year |
2011
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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