A test baking technique for Arabic bread quality

Qarooni, J.; Orth, R. A.; Wootton, M.

doi:10.1016/s0733-5210(87)80042-5

Cited by 35 publications

(22 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Each type of flat bread has different shape, size and small changes in the dough thickness produce quite variable product. However, these subsequent stages (sheeting and molding) cause subdivision of already existing gas cells, thus improving their number and size distribution [49]. Gas nuclei expand during fermentation due to release of fermentation gases, and during baking due to expansion of these gases as temperature increases.…”

Section: Tandoori Rotimentioning

confidence: 99%

See 1 more Smart Citation

Indian Flat Breads: A Review

Mir¹,

Naik²,

Shah³

et al. 2014

FNS

View full text Add to dashboard Cite

Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. In India, wheat is one of the daily staples, consumed in the form of different flat breads such as Chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used for the production of flat breads. In recent years, many researchers have tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value and extension of the shelf life of flat bread. They are usually produced from a simple recipe consisting of flour, salt and water in varying proportions, however, sometimes the manufactures also use optional ingredients like yeast fat, skim milk powder and certain additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement and shelf life enhancement.

show abstract

Section: Tandoori Rotimentioning

confidence: 99%

“…Temperature is the dominating factor in various physiochemical changes during baking [49]. To achieve the optimal baking, the common industrial practice is to bake bread in the oven controlled at a constant temperature.…”

Section: Tandoori Rotimentioning

confidence: 99%

Indian Flat Breads: A Review

Mir¹,

Naik²,

Shah³

et al. 2014

FNS

View full text Add to dashboard Cite

show abstract

“…Arabic Bread was made according to Qarooni et al (1987). Dry ingredients [ flour 700 g, salt 7 g 1.0 % and instant active dry yeast 7 g 1 %] were mixed at low speed for 1 min using Hobart mixer Model A-120 (The Hobart Manufacturing Company, Tory, Ohio).…”

Section: Arabic Bread Bakingmentioning

confidence: 99%

“…The scoring system used for evaluating Arabic bread quality was based on a numerical scale reported by Qarooni et al (1987). In all cases, the better quality of the Arabic breads has the higher loave's score.…”

Section: Arabic Bread Bakingmentioning

confidence: 99%

“…The Panelists were selected from undergraduate students, laboratory technician's members of the College of Agriculture and Food Science, King Faisal University. The Panelists were trained about the evaluation procedures prior to the Arabic bread evaluation in both written and verbal formats (Qarooni et al 1987). Panelists evaluated the required Arabic bread loafs after one hr of baking and on the next day.…”

Section: Sensory Evaluation Of Arabic Breadmentioning

confidence: 99%

See 1 more Smart Citation

Enhancing arabic bread quality and shelf life stability using bread improvers

et al. 2014

View full text Add to dashboard Cite

Arabic breads is produced mainly from hard red winter wheat (HRWW) and have relatively little crumb, dense texture, form pocket and are often round with golden brown crust color. The objectives of this research were to investigate the effect of different bread improvers combinations addition in enhancing the quality parameters of Arabic bread. Therefore, the ability of Arabic bread for rolling, folding and overall quality were evaluated during the Arabic bread storage period for 2 days. It was found that there was significant effect of bread improvers combinations (Arabic gum "AG" * Mongglycerides "MG" *alpha-amylase) addition on the ability of Arabic bread for rolling and folding on the second day (P≤0.1). The highest white Arabic bread quality was obtained significantly from addition of low AG, high of MG and high alpha-amylase combination and high AG, low of MG and high alpha-amylase combination. While, low of AG, high of MG and low alpha-amylase combination and high of AG, high of MG and low alpha-amylase combination significantly exhibited the highest overall quality for the Arabic bread made from whole flour.

show abstract