Effect of glycerol and pectin on balady bread freshness

The effects of glycerol and pectin on dough and bread quality properties, especially bread staling were investigated. Generally, pectin or glycerol improved the dough quality as well as bread staling. The effect is more pronounced at low levels. Shortening with glycerol had a clear effect in improving the baked bread. Pectin and glycerol increased the dough water capacity and decreased the development time. Extensograph results indicated that dough extensibility decreased and resistance to extension increased. Both pectin and glycerol were desirable as Balady bread firmness retardant. The sensory evaluation indicated that mixture of glycerol and shortening as well as pectin had improved effect on bread quality

Effect of dehydration of some chemical constituents of onion

Dehydration of onion affects its constituents to some extent. Total sugars decreased slightly while reducing sugars increased. Dehydration showed some increase in potassium contents and slightly change in P, Ca, Fe and Cu but Mg, Na, Mn, and Zn maintained almost constant in the dehydration samples. The volatile components [propanol, 2-methyl-2-pentanal, dipropyl disulfide, methyl propyl disulfide and dipropyl trisulfide] are principle volatile components. In dehydrated samples these components showed remarkable decrease accompanied by noticeable increase in thiophene components

Rheological and sensory characteristics of doughs and cookies based on wheat, soybean, chick pea and lupine flours

Levels of 5, 10 and 15% of legume flours i.e. soybeans, lupines and chick peas were used to supplement cookies. The effect of this supplementation on the rheological properties of the resulting dough was investigated using the farinograph and extensograph as objective methods for quality assessment of the final product. It was found that, there was an increase in water absorption capacity, dough stability, arrival time, dough development time and mix tolerance index. Extensograph results indicated that dough resistance to extension dough energy and proportional number were reduced with increasing the lupine flour in the formula, while dough extensibility was not changed. However, soy flour increased resistance to extension, proportional number and energy and lowered dough extensability. At the same time supplementing wheat flour with chick peas lowered both dough resistnce to extension and proportional number, while it increased dough extensibility and energy. By organoleptic evaluation, it was found that using either 5% soybeans or 10% chick peas or 15% lupine flour could replace wheat flour in cookies formula without adversely affecting baking performance or altering the physical characteristics of the end product