Enhancing arabic bread quality and shelf life stability using bread improvers

Aleid, Salah M.; AL-Hulaibi, A A; Ghoush, Mahmoud Abu; Al-Shathri, A A

doi:10.1007/s13197-014-1618-x

Cited by 10 publications

(2 citation statements)

References 20 publications

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“…A lot of research has been performed on the physiochemical characteristics of bread (Adebayo-Oyetoro, Ogundipe, & Adeeko, 2016). (Aleid, Al-Hulaibi, Ghoush, & Al-Shathri, 2015;Arendt, Ryan, & Dal Bello, 2007;Charoenthaikij et al, 2010;Gellynck, Kühne, Van Bockstaele, Van de Walle, & Dewettinck, 2009;Trejo-González, Loyo-González, & Munguía-Mazariegos, 2014). OFSP puree composite bread is a new concept in SSA.…”

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confidence: 99%

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Wanjuu

Abong

Mbogo

et al. 2018

Food Science & Nutrition

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Value addition of orange‐fleshed sweet potato (OFSP) increases diversified utilization of this crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%–45% of wheat flour is replaced with OFSP puree, has been successfully commercialized in Kenya. However, the effect of this substitution on the bread's physiochemical properties and its shelf‐life are currently unknown. This study was designed to determine the physiochemical properties and shelf‐life of OFSP puree‐wheat flour composite bread (30% puree), compared to standard, 100% wheat flour, bread. Freshly baked bread samples were stored at 7, 20, 25, and 30°C, and monitored for moisture content, water activity, color, texture, volume, carotenoids, and microbial load. The moisture content, β‐carotene content, and color of bread significantly decreased with increase in storage temperature and time (p < 0.05). Bread made with OFSP puree had a longer shelf‐life, showing spoilage on day six compared with the white bread, which spoiled on the fourth day. This is attributed to the significantly higher water activity in white bread than in the OFSP bread. The substitution of wheat with OFSP puree resulted in reduced extensibility of gluten, thus, specific volume of white bread was significantly (p < 0.05) higher than that in OFSP puree bread. Refrigeration increased crumb firmness, chewiness and cohesiveness in both types of bread. In conclusion, OFSP puree increases the water binding capacity of the bread, which reduces water activity and increases its shelf‐life.

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confidence: 99%

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

Wanjuu

Abong

Mbogo

et al. 2018

Food Science & Nutrition

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“…As a main constituent of flour, starch significantly affected the textural properties and quality behavior of dough and bread (Upadhyay, Ghosal, & Mehra, ). Hence, adding amylases to wheat dough certainly influenced its rheological properties and the final product characteristics (Aleid, Al‐hulaibi, Ghoush, & Al‐shathri, ). Besides, the incorporation of α‐amylase into flour resulted in fermentation rate enhancement; thus, the improvement of bread height and volume (Ral et al, ).…”

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confidence: 99%

The optimized production, purification, characterization, and application in the bread making industry of three acid‐stable alpha‐amylases isoforms from a new isolated Bacillus subtilis strain US586

et al. 2019

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A new alpha‐amylase‐producing strain was assigned as Bacillus subtilis US586. The used statistical methodology indicated that amylase production was enhanced by 5.3 folds. The crude enzyme analysis proved the presence of three amylases isoforms Amy1, Amy2, and Amy3 called Amy586. The purified amylases had molecular masses of 48, 52, and 68 kDa with a total specific activity of 2,133 U/mg. Amy586 generated maltose, maltotriose, and maltopentaose as main final products after starch hydrolysis. It exhibited a large 4–6 optimal pH, a 60°C temperature activity, and a moderate thermostability. Amy586 displayed a high pH stability ranging from 3.5 to 6. The addition of Amy586 to weak wheat flour decreased its P/L ratio from 1.9 to 1.2 and increased its dough baking strength (W) from 138 × 10−4 to 172 × 10−4 J. Amy586 also improved the bread texture parameters by reducing its firmness and boosting the cohesion and elasticity values. Practical applications Bacterial alpha‐amylases with novel properties have been the major extent of recent research. In this paper, we managed to demonstrate that the addition of a purified amylolytic extract from the new isolated Bacillus subtilis strain US586 to weak local flour improves dough rheological proprieties and bread quality. Therefore, Amy586 can be considered as a bread making improver.

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The effect of adding concentrated cheese whey prepared by ultrafiltration on the quality of Syrian bread

Satouf

2023

J Food Sci Technol

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Enhancing arabic bread quality and shelf life stability using bread improvers

Cited by 10 publications

References 20 publications

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread

The optimized production, purification, characterization, and application in the bread making industry of three acid‐stable alpha‐amylases isoforms from a new isolated Bacillus subtilis strain US586

The effect of adding concentrated cheese whey prepared by ultrafiltration on the quality of Syrian bread

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