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53248

EFFECT OF STORAGE ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF IRAKY BREAD

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Last updated: 22 Jan 2023

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Abstract

     Four types of  Iraky bread were processed namely Rustic loaf, Stony Alsamun, Circulate Alsamun and Baguette, using wheat flour extraction 72% and rustic loaf processed with wheat flour extraction 82% and stored at room temperature for 72 hours. Some physical, chemical and sensory characteristics of bread were performed to determine staling prepares namely, dissolved starch in crumb, the strength of absorption in the crumb, crumbliness, moisture in crumb and crust and pH.             Obtained results showed observed decrease in the values of dissolved starch, the strength of absorption in the crumb, moisture in crumb while an observed increase in crumbliness and moisture in crust.The results also showed a little changes in the processed bread (stony and circulate Alsamun) during the first 8 hours of storage, while an observed changes in all processed bread up to 48 hours of storage. The sensory evaluation showed no significant changes in all prepared bread samples. Results also indicated that all breads samples were no acceptable after 72 hours of storage.

DOI

10.21608/jfds.2014.53248

Authors

First Name

M.

Last Name

Shalaby

MiddleName

T.

Affiliation

Food Industrial, Dept, Faculty of Agriculture, Mansoura University, Egypt

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City

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Orcid

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First Name

M.

Last Name

Abou- Raya

MiddleName

A.

Affiliation

Food Industrial, Dept, Faculty of Agriculture, Mansoura University, Egypt

Email

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City

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Orcid

-

First Name

Rania

Last Name

El-Gammal

MiddleName

E.

Affiliation

Food Industrial, Dept, Faculty of Agriculture, Mansoura University, Egypt .

Email

rawana@mans.edu.eg

City

-

Orcid

-

First Name

H.

Last Name

Al - Janabi

MiddleName

A. A.

Affiliation

State Company for Grain Broad, Ministry of Trade, Iraq.

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City

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Orcid

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Volume

5

Article Issue

12

Related Issue

8136

Issue Date

2014-12-01

Receive Date

2019-10-13

Publish Date

2014-12-01

Page Start

891

Page End

904

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_53248.html

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https://jfds.journals.ekb.eg/service?article_code=53248

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3

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023