Beta
83206

Determination of the staling rate of Egyptian Balady bread by using Texture Profile Analysis (TPA): A new method.

Article

Last updated: 03 Jan 2025

Subjects

-

Tags

-

Abstract

Texture profile analysis (TPA) was conducted on seventy balady bread samples collected from different five Egyptian governorates (i.e. Cairo, Giza, Beheira, Sharkia and Beni Suef) with the aim of developing a new and fast method to assess the staling of the Egyptian flat balady bread as a function of different TPA parameters. Results obtained from the TPA were compared against the classical Alkaline Water Retention Capacity (AWRC) method of bread staling determination over a storage period of three days. Hardness, adhesiveness, resilience and chewiness were found to increase as the storage period of bread samples increased, while cohesiveness decreased with the storage. The obtained results of TPA showed that among different TPA parameters, hardness, adhesiveness, cohesiveness and chewiness were highly correlated with the staling rate (SR) during a three days storage period with values of correlation coefficients ranging from 0.821 to 0.973, while other TPA parameters (i.e. gumminess, resilience and springiness) were weakly correlated with the staling rate. Moreover, moisture content was linearly decreased as the storage of bread increased from 36.78 at the zero time to 33.19% at the third day. Derived mathematical models to calculate the AWRC and SR were significant and of the linear type with moisture content, time (day), hardness, cohesiveness, adhesiveness and chewiness as independent variables, with reasonable adjusted R2 ( 0.55 and 0.41), and adequate precision values (31.57 and 18.68) for AWRC and SR, respectively . Validation of the new method, as assessed by t-test, showed that the differences between AWRC and SR values obtained by our method were not significantly different (P<0.05) from those of their counterparts obtained by the classical AWRC method at the different storage times of bread. Our new method can be used as an alternative to the classical AWRC method with reliable, fast and accurate calculated values of both AWRC and SR.

DOI

10.21608/ajs.2019.17017.1087

Keywords

balady bread, AWRC, staling, moisture, TPA

Authors

First Name

Mokhtar

Last Name

Abd-El-Khalek

MiddleName

Harb

Affiliation

Bread and Pasta Dep., Food Technology Research Institute, Agricultural Research Center

Email

mokhtarharb@yahoo.com

City

-

Orcid

0000-0002-0007-5024

First Name

Thanaa

Last Name

Mohamed Amer

MiddleName

Abdelsalam

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

thanaa231259@gmail.com

City

-

Orcid

-

First Name

Manal

Last Name

Ibrahim

MiddleName

Sabry

Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

m_manal17@yahoo.com

City

-

Orcid

0000-0002-2959-8291

Volume

27

Article Issue

5

Related Issue

15678

Issue Date

2019-12-01

Receive Date

2019-09-16

Publish Date

2019-12-01

Page Start

2,527

Page End

2,538

Print ISSN

1110-2675

Online ISSN

2636-3585

Link

https://ajs.journals.ekb.eg/article_83206.html

Detail API

https://ajs.journals.ekb.eg/service?article_code=83206

Order

59

Type

Original Article

Type Code

668

Publication Type

Journal

Publication Title

Arab Universities Journal of Agricultural Sciences

Publication Link

https://ajs.journals.ekb.eg/

MainTitle

Determination of the staling rate of Egyptian Balady bread by using Texture Profile Analysis (TPA): A new method.

Details

Type

Article

Created At

22 Jan 2023