Some definition of staling:Broadly speaking, bread staling refers to all changes that occur in bread after baking. Changes occur in both the crumb and the crust of the bread. The increase in crumb firmness has probably been used to the largest extent by investigators following bread staling. Other changes, however. Such as loss of flavor, decrease in water absorption capacity, amount of soluble starch and enzyme susceptibility of starch, increase in starch crystalline and opacity.Firmness is an important sensory attribute of bread. Bice and Greddes (1949) concluded that firmness and crumbliness are related closely to organoleeptic assessment of staleness . Literature on the staling of bread and on the methods for the measurements of the extent of the staling are scare. Type of anti-staling :Today, several anti-staling agents are used in the bread making industry. These anti-staling agents have different mechanisms, which provides the opportunity to influence the properties of the product: 1-Water content of dough and bread :Water content of dough and bread affects the properties of different chemical components of dough and bread. In the oven, heating rate of the dough piece and baking temperature affect the swelling and gelatinization of starch and, as a consequence the crumb structure .Water is assumed to have a significant role in the staling process. Water is more abundant in the swollen amorphous regions of starch,facilitating local polymer chain mobility (plasticization) and sub-sequent crystallization and retrogradation (Chinachoti and Vodovotz,2001).Water distribution within regions in gluten, amorphous and crystalline starch is assumed to play an important role in starch and gluten rigidity. 2-Sourdough fermentation :Sourdough fermentation is used to improve the texture, volume and shelf-life of breads (Brummer and Unbehend, 1997;Corsetti et al., 1998 ). Combined use of exogenous enzymes and sourdough in the same baking process has been reported to enhance rate of acidification, improve bread volume and retard white wheat bread staling (Martınez-Anaya et al., 1998;Corsetti et al., 2000 ). 3-Hydrocolloids and its role:Hydrocolloids are widely used as additives in the food industry, because they are useful for modifying the rheology and texture of aqueous suspensions (Dziezak, 1991). Hydrocolloids due to their high water retention capacity confer stability to the products that undergo successive freezethaw cycles (Lee,et al. 2002;Sanderson, 1996). Today, several antistaling agents are used in the bread making industry. These antistaling agents have different mechanisms, which provides the opportunity to influence the properties of the product. Locust bean gum (LBG), methyl cellulose and
The present study was carried out to compare and evaluate different varieties of Lentil seeds grown in Egypt for selecting the high quality varieties . The obtained results revealed that, lentil variety Giza 51 contains the highest crud protein content 25.55% followed by variety Sinai 1 which recorded 24.83% while the lowest value of crud protein was 23.10% for variety Giza 29 . potassium is the major element among allof the determined minerals content, Sinai1 had the highest potassium 420 mg/100g for all samples, Furthermore, Giza 370 contain the highest content of iron 11.30 mg/100g . Giza 51 variety had the highest content of total polyphenols which was 720 mg GAE /100g followed by variety Sinai 1 which 710 mg GAE /100g. In addition, Giza 51 variety presented the highest DPPH scavenging activity 63.50%, followed by Sinai 1 62.42%, while Giza 9 contain the highest content of folate which was 196. µg /100g followed by Sinai 1 which recorded 193.0 µg /100g. On the other hand, the phytic acid, content of the different lentil seed varieties were ranged from 0.49 to 0.56%. Furthermore, (H.C.A.) ranged from 106.70% for Giza 29 to 118.80% for Sinai 1. However, Giza 9 had the highest cookebility which was 96.50% followed by Sinai 1 which recorded 91.70%.
This study was carried out to compare and evaluate different varieties of durum wheat physically, chemically and technologicaly as well as to investigate the possibility of using their semolina durum wheat varieties in preparing Pasta. The obtained results revealed that, physical properties of durum wheat varieties varied from one variety to another. It was found that Bane suif 1 had the highest weight among all wheat varieties that recorded 57.58 g/1000 grains. Whereas, hectoliter was higher in Sohaga 4 variety than those of all wheat varieties. Bane suif 4 contain the highest content of extraction percentage which was (65%) followed by Bane suif 5 which recorded (58.10%). However, semolina variety of Bane suif 5 contain the highest content of crud protein which was (14.30%) followed by Sohago 4 which recorded (13.95%) while the lowest value of crud protein was (12.50%) for Bane suif 1. Furthermore, the highest gluten content was found in Bane suif 5 (12.50 %) compared with another semolina varieties..In addition, Pasta made from semolina variety of Bane suif 5 had the highest water absorption value among all of the tested Pasta samples. Furthermore, Pasta made from semolina variety of Sohaga4 had the highest value of cooking time, cooking losses , cooking weight and swelling percentage among all of the tested Pasta samples. Results of Organoleptic evaluation indicated that, overall acceptability scores of cooked Pasta made from semolina variety of Bane suif 1 gave the highest scores The Pasta made from semolina variety of Sohaga 4 gave approximately the lowest scores for all characteristics.
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