TY  - JOUR
T1  - Impact of Pullulan and/or Four Hydrocolloids Incorporation on Rheological Properties and
Shelf Life Stability of Wheat-Soy Baladi Bread
AU - K. Morsy, Mohamed 
JO  - Journal of Food Technology
VL  - 14
IS  - 3
SP  - 14
EP  - 21
PY  - 2016
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2016.14.21
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2016.14.21
KW  - Baladi bread
KW  -soy flour
KW  -hydrocolloids
KW  -rheological properties
KW  -staling
AB  - The incorporation of anti-staling agents into
wheat-soy dough has the potential to improve the quality
of bread. The aim of this study was to evaluate the impact
of pullulan and/or four hydrocolloids combinations on
rheological properties and quality attributes of wheat-soy
baladi bread. Nine treatments of flour without/with
hydrocolloids (Arabic Gum; AG, K-Carrageenan; K-C,
pectin; P, Xanthan Gum; XG and Pullulan; Pu) was
evaluated. The effects of the pullulan and/or hydrocolloids
on rheological properties, crust color, staling rate and
sensory attributes were investigated. For the Wheat Flour
(WF), the water absorption, dough stability, extensibility,
resistance to extension and dough energy had lesser than
Wheat-Soy Flour (WSF). However, the addition of
Pullulan and/or Hydrocolloids to (WSF) dough caused a
noticeable increment in the above parameters and yielding
reinforced doughs. A significant difference was observed
in crust colorbecause of hydrocolloids addition.
Moreover, all hydrocolloids made bread fresher than the
control while (Pu; at 0.4%) recorded the highest value of
AWRC after 1, 3 and 5 days of storage at (25±2°C). The
results of this study demonstrate that hydrocolloids could
be effectively used to improve dough properties, baking
quality, sensory acceptability and retarded staling of
wheat-soy baladi bread.
ER  -