Effect of the addition of alhydwan flour on the physicochemical, functional properties and microstructure of wheat bread

Abstract

To discover more innovative, high-nutraceutical foods that can be used in other food production systems, this research was carried out to investigate the sensory properties and physical-chemical of functional bread by enhancing alhydwan. Alhydwan contains a high amount of dietary fiber (36.13%), protein (14.60%), ash (6.88%), and fat (11.49%) as well as substantial amounts of unsaturated fatty acids; 74.63% the fatty acids. We assessed the impact of supplanting of 5,10 and 15% of wheat flour by alhydwan flour on bread dough rheology and bread quality. With increased levels of alhydwan, a positive increase in dough stickiness and water absorption was observed. The softness of the crumb increased with the alhydwan level. At the alhydwan supplement of 10 g/100 g, the highest sensory assessment score was recorded. The microstructure of alhydwan enhanced formulation showed the starch granules more advanced degrees of gelatinization. FTER examination of alhydwan revealed remarkable differences alhydwan flour were stronger than those in the control. Our studies showed that alhydwan can be integrated into bread to enhance the quality of bread and dough rheology, which can be used to enhance functional properties of bread, moreover, addition of alhydwan to the cereal flour may affect the characteristics of processed food and can help to maintain the smooth texture of the resultant products.