Abstract
AbstractThe effect of ascorbic acid and potassium bromate, reducing agents (L‐cysteine and sodium metabisulphite), emulsifiers (sodium stearoyl‐2‐lactylate (SSL) and sucrose fatty acid esters) and a combination of these additives on the quality of Arabic bread has been studied. Statistical analysis indicated that the internal quality parameters of Arabic bread significantly deteriorated with the addition of ascorbic acid and potassium bromate. The addition of reducing agents has the advantage of reducing mixing time and improving dough sheeting quality.SSL (3 g kg−1) improved the quality of Arabic bread especially after overnight storage. Sucrose ester F‐110 had an adverse effect on most aspects of Arabic bread quality.
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