Effect of glycerol and pectin on balady bread freshness

ABSTRACT

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