EFFECT OF STORAGE ON SOME PHYSICAL AND CHEMICAL PROPERTIES OF IRAKY BREAD | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 3, Volume 5, Issue 12, December 2014, Page 891-904 PDF (385.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2014.53248 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. T. Shalaby1; M. A. Abou- Raya1; Rania E. El-Gammal2; H. A. A. Al - Janabi3 | ||||
| 1Food Industrial, Dept, Faculty of Agriculture, Mansoura University, Egypt | ||||
| 2Food Industrial, Dept, Faculty of Agriculture, Mansoura University, Egypt . | ||||
| 3State Company for Grain Broad, Ministry of Trade, Iraq. | ||||
| 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. | ||||
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