Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure.

Autor: Ammar AF; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China. Electronic address: alfergah83@gmail.com., Siddeeg A; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan., Aqlan FM; Department of Chemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Howladar SM; Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Refai MY; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Afifi M; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Ali HA; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Hajjar D; Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Sulamain MGM; Department of Chemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Chamba MVM; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Physics and Biochemical Sciences, University of Malawi - The Polytechnic, Private Bag 303, Chichiri, Blantyre 3, Malawi., Kimani BG; State Key Laboratory of Food Science and Technology & School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China; Department of Microbiology, University of Szeged, Faculty of Science and Informatics, Hungary., Saleh A; Department of Mathematics, College of Science, University of Jeddah, Jeddah, Saudi Arabia., Baeshen M; Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2020 Aug 01; Vol. 156, pp. 851-857. Date of Electronic Publication: 2020 Apr 09.
DOI: 10.1016/j.ijbiomac.2020.04.023
Abstrakt: Alhydwan, has been used in bakery products for many years in South of Yemen. Alhydwan primary function in bakery products is to inhibit moisture content during storage, leading to improved shelf life. However, as a fresh strategy to bread staling, no extensive study has been conducted to evaluate its potential. The present study therefore examined the alhydwan as a comparison with Carboxymethylcellulose (CMC) at 0.5% (w/w) level in dough rheology improvement, microstructure, quality parameters and delayed wheat bread staling. The CMC or alhydwan for farinograph characteristics comprising the dough's portrayed showed greater water absorption, while growth and stability time was significantly decreased. Staling of bread, the findings showed that in both alhydwan and CMC minimized crumb hardening frequency and enhanced freshness, quality and retention ability for moisture, making the bread softer and postponed staling. The microstructure of CMC or alhydwan supplemented formulation showed the distinguishable characteristics and constituents that could explain, to some degree, that the CMC and alhydwan had antistaling effect. The incorporation of alhydwan such as CMC into the formulation of bread could thus play a sustainable role in improving the quality of bread by having an extended shelf life.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: