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.
Highlights
Baladi bread is a staple food in Egypt and represents a reliable source of carbohydrates, dietary fibers, minerals, and vitamins
Results revealed that wheat flour (WF) has lower water absorption capacity, dough development time, mixing tolerance index, and resistance to extension has higher dough stability, extensibility, and dough energy compared to wheat-soy flour (WSF)
WSF (10%) showed 2.79% higher protein content and improved nutritional content compared to WF
Summary
Baladi bread is a staple food in Egypt and represents a reliable source of carbohydrates, dietary fibers, minerals, and vitamins. K. Morsy between wheat production and consumption of around 45% [1]. The best way to overcome this problem is to identify local grain sources that could be utilized in combination with wheat flour to produce bread. The Egyptian government attempted to solve this problem by replacing wheat flour with corn flour by up to 20%. The resulting bread exhibits various technical problems, including rapid staling and deterioration [2]
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