Effects of Emulsifiers on Pita Bread Quality

Farvili, N.; Walker, C. E.; Qarooni, J.

doi:10.1006/jcrs.1995.0033

Cited by 16 publications

(11 citation statements)

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“…A number of studies have been reported for extending the shelf life of flat breads. Among those are the reports of Maleki et al (1981); , , Christina et al (1993), Farvili (1993), Yau et al (1994), Friend et al (1995), and Farvili et al (1995). Maleki et al (1981) studied the antistaling effect of various combinations of additives including shortening on barbari bread quality.…”

Section: Shelf Life Of Flat Breadmentioning

confidence: 99%

Flat Bread Technology

Qarooni¹

1996

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Section: Shelf Life Of Flat Breadmentioning

confidence: 99%

Flat Bread Technology

Qarooni¹

1996

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“…In addition, the interaction of (AG*MG) showed a significant effect on the ability of Arabic white bread to be torn in a good manner (P≤ 0.1) on the second day as can be seen on the Table 5. Farvili et al (1995) reported the addition of low concentrations of emulsifiers improved the softness and tearing quality of Arabic bread.…”

Section: Evenness Of Layers Tearing Day One and Tearing Day Twomentioning

confidence: 44%

“…The low viscosity gum Arabic is an excellent water binder ( Anderson and Andon 1988). Farvili et al (1995) investigated the effect of emulsifiers on the Arabic bread quality. It was found that a higher quality Pita bread can be produced by using low concentration (0.25 %) of sodium stearoyl-2-lactylate compared to the control and the other treatments which contain glycerol mono-stearate and di-acetyl tartaric acid esters of monoglycerides.…”

Section: Introductionmentioning

confidence: 46%

Enhancing arabic bread quality and shelf life stability using bread improvers

et al. 2014

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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.

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“…The shelf life of wheat bread has mostly been studied in the context of improvement of the textural quality as a result of ingredient modifications such as quality and variety of oil, addition of food fibers, emulsifiers and enzymes (Gustafsson et al. 1993; Farvili et al. 1995; Gámbaro et al.…”

Section: Introductionmentioning

confidence: 99%

“…Published work addressing the topic "off flavor formation in bread" is very limited compared with the extensive work performed on flavor formation in freshly baked bread (Schieberle and Grosch 1991;Grosch 1993;Zehentbauer and Grosch 1998;Quílez et al 2006). The shelf life of wheat bread has mostly been studied in the context of improvement of the textural quality as a result of ingredient modifications such as quality and variety of oil, addition of food fibers, emulsifiers and enzymes (Gustafsson et al 1993;Farvili et al 1995;Gámbaro et al 2006;Kaack et al 2006) or changes in baking techniques (Kihlberg et al 2006;Curic et al 2008). In contrast, this work will present the effects of storage time on aroma and flavor changes.…”

Section: Introductionmentioning

confidence: 99%

Sensory Profiling of Changes in Wheat and Whole Wheat Bread During a Prolonged Period of Storage

Jensen¹,

Oestdal²,

Thybo³

2010

Journal of Sensory Studies

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A sensory profile of wheat and whole wheat pan bread with extented shelf life was conducted to characterize sensory changes during a 3‐week storage period. Variation between assessors was also assessed together with repeatability of the profile. The robustness in the sensory profile was determined by comparing two sensory trials 4 months apart (with six assessors participating in both trials). Initially, assessors agreed on a consensus list of 14 attributes (wheat) and 17 attributes (whole wheat). Multivariate data analysis was used to study the effect of storage time and assessors on the sensory profile. The impact of storage time was especially evident for whole wheat bread, but results showed that storage time had a significant effect on aroma and flavor of both bread types. An agreement in the sensory evaluations over time was found, which emphasize the robustness of the profile, the consistency of samples baked at different times and the reliability of the obtained results. PRACTICAL APPLICATIONS The use of enzymes in bread production has made it possible to extend the shelf life of bread considerably by decreasing the rate of starch retrogradation. Thus, other parameters are decisive for shelf life determination – off flavor is believed to be one parameter of high importance. Off flavor development in bread is however an overlooked area in food research. Sensory profiling focusing on changes in sensory perception related to storage time will reveal the most important sensory alterations. These sensory alterations are highly relevant for consumer preferences and can furthermore be used as a tool to elucidate chemical mechanisms responsible for off flavor formation. Consequently, the present sensory profiling is of significant value for industrial bread producers, enzyme manufactures and finally the consumers. The knowledge can be included in future examinations of sensory and chemical changes of bread with extended shelf life aiming at enhancing the quality of such products.

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Effects of Emulsifiers on Pita Bread Quality

Cited by 16 publications

References 0 publications

Flat Bread Technology

Flat Bread Technology

Enhancing arabic bread quality and shelf life stability using bread improvers

Sensory Profiling of Changes in Wheat and Whole Wheat Bread During a Prolonged Period of Storage

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