TITLE:
Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread
AUTHORS:
Sati Y. Al-Dalain, Mohamed K. Morsy
KEYWORDS:
Baladi Bread, Hydrocolloids, Pullulan, Rheological Properties, Soy Flour
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.1,
January
31,
2018
ABSTRACT: Baladi bread is a staple food in Egypt and high nutritive value however, stales
rapidly. The aim of the study was to conduct a comparative evaluation of pullulan
and hydrocolloid combinations on rheological properties and quality
parameters of wheat-soy baladi bread. Pullulan polysaccharides (Pu) and hydrocolloids
as Arabic gum (AG), K-carrageenan (KC), pectin (P), and xanthan
gum (XG) were applied. Rheological properties of samples included Pu and
hydrocolloids were analyzed through extensiograph and farinograph. The
crust color, staling, and sensory attributes of bread were evaluated. Results
revealed that wheat flour (WF) has lower water absorption capacity, dough
development time, mixing tolerance index, and resistance to extension however,
has higher dough stability, extensibility, and dough energy compared to
wheat-soy flour (WSF). Pu and/or hydrocolloids addition to WSF dough evidently
improved bread quality. Pu was significantly enhanced crust color and
yielded fresher bread relative to control. Additionally, Pu showed the highest
Alkaline Water Retention Capacity (AWRC) value after 5 days at 25°C ± 2°C.
Results demonstrated that hydrocolloids especially pullulan can significantly
improve dough properties, baking quality, sensory acceptability, and delay
staling of wheat-soy baladi bread.