The effect of flour properties on the quality of Arabic bread

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

doi:10.1016/s0733-5210(88)80063-8

Cited by 20 publications

(10 citation statements)

References 4 publications

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“…Results for sample A (protein content 111 g kg-', moderate strength and moderate starch damage) indicated bread superior in quality to either sample B (low protein) or C (high protein). This is consistent with the findings of Williams et al (1988) and Qarooni et al (1988).…”

Section: Samplesupporting

confidence: 94%

Effect of baking temperature/time conditions and dough thickness on arabic bread quality

Quail¹,

McMaster²,

Tomlinson³

et al. 1990

J Sci Food Agric

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A new scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries.Dough thickness and baking temperatureltime conditions were varied: doughs sheeted to <3-0 mm thick require baking temperatures higher than 500°C whereas doughs that are thicker than this will benefit jiom temperatures lower than 500°C. Thinner doughs baked at higher temperatures for shorter times produced better quality bread.The processing variables identified as being optimal in this study were incorporated into a test baking method. This method gave reproducible results and greater discrimination between flour samples than a previous method.

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Section: Samplesupporting

confidence: 94%

Effect of baking temperature/time conditions and dough thickness on arabic bread quality

Quail¹,

McMaster²,

Tomlinson³

et al. 1990

J Sci Food Agric

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“…In this experiment, straightgrade flour from the same batch was used in the production of the two types of bread. Its protein content is 12.2%, which is also ideal for flat bread production (Qarooni et al 1988), while the falling number (470 sec) is considered too high for pan bread production, although it is suitable for the production of the freshly consumed flat bread where crust drying and cracking is not a major problem. Yet, it is ideal for flat bread as it facilitates handling and machining of the dough in the absence of the pan that holds the dough in place during proofing and baking (Amr 1988).…”

Section: Flour Characterizationmentioning

confidence: 99%

Production of Two Types of Pocket‐Forming Flat Bread by the Sponge and Dough Method

Amr

Ajo

2005

Cereal Chem

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Cereal Chem. 82(5):499-503Two types of flat bread (thin and thick) were produced from straightgrade flour by the traditional straight dough (SD) and sponge and dough (SPD) methods using 50 and 60% sponges. Quality of the resulting bread was evaluated with respect to specific volume, crumb distribution between layers, moisture content, overall sensory quality, and rate of staling. The results showed that the method of production has a significant effect (P < 0.05) on the specific volume of the crumb-rich thick flat bread but not on the almost crumb-free thin type. The study showed that breads produced with the SPD method were superior to those produced by the SD method with respect to their overall quality and resistance to staling, and that using 50% sponge gave bread with superior overall sensory quality to that obtained using 60% sponge. The results indicate that the Structograph can be used to follow the staling of these breads. Nonetheless, using the SPD method has some drawbacks, mainly longer fermentation time, and more space, mixing, and labor requirements that are expected to limit its use in commercial production of flat bread types.

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“…Studies on flat breads have concluded that the particle size of the flour used affects dough‐handling properties and final product quality 12, 13. Protein content, damaged starch, colour and falling number of the flour also affect pita breadmaking 12, 14–16…”

Section: Introductionmentioning

confidence: 99%

Incorporation of pulse flours of different particle size in relation to pita bread quality

et al. 2012

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The effect of flour properties on the quality of Arabic bread

Cited by 20 publications

References 4 publications

Effect of baking temperature/time conditions and dough thickness on arabic bread quality

Effect of baking temperature/time conditions and dough thickness on arabic bread quality

Production of Two Types of Pocket‐Forming Flat Bread by the Sponge and Dough Method

Incorporation of pulse flours of different particle size in relation to pita bread quality

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