BERHI DATES PITS-ENRICHED BREAD: EFFECT ON DOUGH RHEOLOGY, BREAD QUALITY, AND SHELF LIFE

Dates Pits Powder (DPP) was added to bread flour intended for formulations contained 4%, 8%, and 12% DPP. The enriched bread could deliver 1.33 g, 0.88 g, and 0.44 g of soluble fiber/per serving which meets FDA requirement for health claim. Higher Farinograph water absorption and mixing tolerance wa...

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Bibliographic Details
Published in:Italian journal of food science 2014-01, Vol.26 (1), p.62
Main Authors: Alamri, M S, Mohamed, A, Hussain, S, Al-Ruquie, I M
Format: Article
Language:English
Online Access:Get full text
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Summary:Dates Pits Powder (DPP) was added to bread flour intended for formulations contained 4%, 8%, and 12% DPP. The enriched bread could deliver 1.33 g, 0.88 g, and 0.44 g of soluble fiber/per serving which meets FDA requirement for health claim. Higher Farinograph water absorption and mixing tolerance was increased due to DPP addition, as well as the water holding capacity. The dough resistance to extension of the control flour has significantly increased at all DPP contents. Bread loaf volume was significantly dropped whereas the color of the crumb became darker in color. Bread staling increased as a function of DPP levels, but this effect was limited to storage temperature and DPP level rather than storage time. The 0% DPP blend stored at 25 degrees Celsius showed the least firmness, while the greatest firmness recorded was the control stored at room temperature for 5 days.
ISSN:1120-1770
2239-5687