46H-1 |
Quality improvement and shelf-life extension of Arabic flat bread |
M. H. ABU-GHOUSH, T. J. Herald, and C. E. Walker. Food Science Institute, Kansas State Univ., Call Hall, Manhattan, KS 66506 The United States of America is considered as the leader in hard red winter wheat (HRWW) export to Middle East countries. Arabic flat bread is one of the most important types of bread consumed in Middle East countries. Arabic flat bread is produced mainly from HRWW. The shelf life of Arabic flat bread is limited because of microbial spoilage and staling. The shelf life of Arabic bread is limited to 3-4 days at room temperature. The objective of this research was to study the effect of the addition of hydrocolloids (Gums) on the quality and shelf life extension of Arabic flat bread. Carboxymethylcellulose (CMC) gum ( 0.5%) and hydroxypropylmethylcellulose (HPMC) gum (0.5%) were added separately to wheat flour (Jagger) in the presence of 58% water, 1% yeast, 1% salt and 1.5 % sugar. The ingredients were mixed, proofed , sheeted, baked and packaged. Bread firmness and bread color were analyzed by using the Texture Analyzer (TA--XT2) and Hunter spectrophotometer, respectively, at 0 and several days after production. The Arabic bread was subjected to sensory analysis by a trained panel to evaluate color, texture, aroma, taste, crust and crumb quality. The addition of CMC and HPMC reduced the crumb firmness by 34.4% and 51.4%, respectively, during storage. The addition of CMC and HPMC reduced the crust firmness by 11.6% and 23.7%, respectively, during storage. The L a b values decreased with gum addition. Sensory analysis results indicated that the addition of gums did not show a detrimental effect on Arabic bread. This study showed that the addition of gums to Arabic flat bread improved quality and extended shelf life.
Session 46H, Religious & Ethnic Foods
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