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.
CAPMS (2014) Central Administration Public Mobilization and Statistics. Ministry of Agriculture, Egypt.
Yaseen, A.A., Shouk, A. and Ramadan, M.T. (2010) Corn-Wheat Pan Bread Quality as Affected by Hydrocolloids. Journal of American Science, 6, 684-690.
Rosales-Juárez, M., González-Mendoza, B., López-Guel, E.C., Lozano-Bautista, F., Chanona-Pérez, J. and Gutiérrez-López, G. (2008) Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour. Food and Bioprocess Technology, 1, 152-160. https://doi.org/10.1007/s11947-007-0004-3
Ribotta, P.D., Pérez, G.T., Añón, M.C. and León, A.E. (2010) Optimization of Additive Combination for Improved Soy-Wheat Bread Quality. Food and Bioprocess Technology, 3, 395-405. https://doi.org/10.1007/s11947-008-0080-z
Das, L., Raychaudhuri, U. and Chakraborty, R. (2013) Role of Hydrocolloids in Improving the Physical and Textural Characteristics of Fennel Bread. International Food Research Journal, 20, 2253-2259.
Salve, R. (2011) Effect of Hydrocolloid (Guar Gum) Incorporation on the Quality Characteristics of Bread. Journal of Food Processing & Technology, 3, 1-7.
Gambus, H., Sikora, M. and Ziobro, R. (2007) The Effect of Composition of Hydrocolloids on Properties of Gluten-Free Bread. Acta Scientiarum Polonorum: Technologia Alimentaria, 6, 61-74.
Poonnakasem, N., Laohasongkram, K. and Chaiwanichsiri, S. (2015) Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during Storage. Journal of Food Quality, 38, 441-449. https://doi.org/10.1111/jfq.12167
Gomez, M., Ronda, F., Caballero, P.A., Blanco, C.A. and Rosell, C.M. (2007) Functionality of Different Hydrocolloids on the Quality and Shelf-Life of Yellow Layer Cakes. Food Hydrocolloids, 21, 167-173. https://doi.org/10.1016/j.foodhyd.2006.03.012
Guarda, A., Rosell, C., Benedito, C. and Galotto, M. (2004) Different Hydrocolloids as Bread Improvers and Antistaling Agents. Food Hydrocolloids, 18, 241-247. https://doi.org/10.1016/S0268-005X(03)00080-8
Shittu, T.A., Aminu, R.A. and Abulude, E.O. (2009) Functional Effects of Xanthan Gum on Composite Cassava-Wheat Dough and Bread. Food Hydrocolloids, 23, 2254-2260. https://doi.org/10.1016/j.foodhyd.2009.05.016
Correa, M.J., Pérez, G.T. and Ferrero, C. (2012) Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality. Food and Bioprocess Technology, 5, 2889-2898. https://doi.org/10.1007/s11947-011-0631-6
Ghanbari, M. and Farmani, J. (2013) Influence of Hydrocolloids on Dough Properties and Quality of Barbari: An Iranian Leavened Flat Bread. Journal of Agricultural Science and Technology, 15, 545-555.
Leathers, T.D. (2003) Biotechnological Production and Applications of Pullulan. Applied Microbiology and Biotechnology, 62, 468-473. https://doi.org/10.1007/s00253-003-1386-4
FDA (2002) US Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety. Agency Response Letter, GRAS Notice: No. GRN 000099.
Torres, J.A. and Velazquez, G. (2005) Commercial Opportunities and Research Challenges in the High Pressure Processing of Foods. Journal of Food Engineering, 67, 95-112. https://doi.org/10.1016/j.jfoodeng.2004.05.066
Shigehisa, T., Ohmori, T., Saito, A., Taji, S. and Hayashi, R. (1991) Effects of High Hydrostatic Pressure on Characteristics of Pork Slurries and Inactivation of Microorganisms Associated with Meat and Meat Products. International Journal of Food Microbiology, 12, 207-215. https://doi.org/10.1016/0168-1605(91)90071-V
Hussein, A., Kamil, M.M., Hegazy, N.A. and El-Nor, S. (2013) Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality. Polish Journal of Food and Nutrition Sciences, 63, 11-18. https://doi.org/10.2478/v10222-012-0064-6
AACC (2002) Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, St. Paul.
Maclean, W., Harnly, J., Chen, J., Chevassus-Agnes, S., Gilani, G. and Livesey, G. (2003) Food Energy-Methods of Analysis and Conversion Factors. Food and Agriculture Organization of the United Nations Technical Workshop Report.
JS, K. and GL, R. (1971) Assessing Quality of Early Generation Wheat Selections with Micro AWRC Test. Cereal Science Today, 16, 313-316, 328.
Ritz, M., Jugiau, F., Rama, F., Courcoux, P., Semenou, M. and Federighi, M. (2000) Inactivation of Listeria monocytogenes by High Hydrostatic Pressure: Effects and Interactions of Treatment Variables Studied by Analysis of Variance. Food Microbiology, 17, 375-382. https://doi.org/10.1006/fmic.2000.0336
Berns, R.S. (2000) Billmeyer and Saltzman’s Principles of Color Technology. Wiley, New York.
Steel, R., Torrie, J. and Dickey, D. (1997) Principles and Procedures of Statistics: A Biometrical Approach. 3rd Edition, McGraw-Hill, New York.
Mashayekh, M., Mahmoodi, M.R. and Entezari, M.H. (2008) Effect of Fortification of Defatted Soy Flour on Sensory and Rheological Properties of Wheat Bread. International Journal of Food Science & Technology, 43, 1693-1698. https://doi.org/10.1111/j.1365-2621.2008.01755.x
Aleid, S.M., AL-Hulaibi, A., Ghoush, M.A. and Al-Shathri, A. (2015) Enhancing Arabic Bread Quality and Shelf Life Stability using Bread Improvers. Journal of Food Science &Technology, 52, 4761-4772.
Elhassaneen, Y.A., Elhady, Y.A.A. and Mohamed, N.H. (2014) The Use of Gum Arabic from Acacia Tree (Acacia senegal), a Food Additive to Improve the Nutritional and Rheological Properties of Wheat Flour Dough. Life Science Journal, 11, 385-393.
Eissa, H.A., Hussein, A. and Mostafa, B. (2007) Rheological Properties and Quality Evaluation on Egyptian Balady Bread and Biscuits Supplemented with Flours of Ungerminated and Germinated Legume Seeds or Mushroom. Polish Journal of Food and Nutrition Sciences, 57, 487-496.
Özboy, Ö. (2002) Development of Corn Starch-Gum Bread for Phenylketonuria Patients. Molecular Nutrition & Food Research, 46, 87-91. https://doi.org/10.1002/1521-3803(20020301)46:2 3.0.CO;2-Y
Demirkesen, I., Mert, B., Sumnu, G. and Sahin, S. (2010) Rheological Properties of Gluten-Free Bread Formulations. Journal of Food Engineering, 96, 295-303. https://doi.org/10.1016/j.jfoodeng.2009.08.004