Factors affecting the quality of Arabic bread — fermentation variables

Qarooni, Jalaludin; Miskelly, Diane; Wootton, M.

doi:10.1002/jsfa.2740480111

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2021

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Cited by 4 publications

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“…With some adjustments, Arabic bread was made according to the Qarooni method (Qarooni et al, 1989). 1000g wheat or vetch enriched flour, 1.1 percent fresh compressed yeast, 0.5 percent salt, and 3 percent sugar were combined.…”

Section: Bakingmentioning

confidence: 99%

Sensory and color analysis of Arabic bread fortified with detoxified vetch

Chaker,

HajjHussein,

Tlais

et al. 2021

J. Current Opinion Crop Sci.,

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In this study, the substitution of wheat flour with vetch flour (Vicia sativa) at 10, 20 and 30 g -100 g were carried out to determine its influence on Arabic bread's color and sensory characteristics. Sensory evaluation was conducted for color, taste, texture, aroma, and overall acceptance. The acceptance of the color of crust and crumb was negatively affected as the level of vetch flour substitution increased in the blend. The commercial Arabic bread (T0) scored significantly higher than the vetch blends in almost every test. However, the judges found vetch substitutions up to 20% to be acceptable.

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Section: Bakingmentioning

confidence: 99%