Volume 5, Issue 4, April 2014, Pages 316–326
Abu baker B. Makawi1, Hayat A. Hassan2, Mohammed I. Mahmood3, Mohamed M. Eltayeb4, and Isam A. Mohamed Ahmed5
1 Department of Grain Technology, Food Research Center, Ministry of Science and Technology, Khartoum North, P.O. Box 213, Shambat, Sudan
2 Department of Grain Technology, Food Research Center, Ministry of Science and Technology, Khartoum North, P.O. Box 213, Shambat, Sudan
3 Department of Grain Technology, Food Research Center, Ministry of Science and Technology, Khartoum North, P.O. Box 213, Shambat, Sudan
4 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan
5 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this study was to develop an effective bread formulation to achieve high loaf volume with good quality breads for Sudanese wheat cultivars. The response of Sudanese commercial wheat flour to different additives was studied. Alpha amylase, ascorbic acid (AA) and diacetyl tartaric esters of monoglyceride (DATEM) were tested in combination to produce bread with high loaf volume and good quality. Combination of AA (50 ppm) and DATEM (0.25%) with alpha amylase (0.05%) had a marked effect on the dough rheology. Dough development time, water absorption, and stability were reduced considerably. However the degree of softening, resistance to extension and energy were significantly increased. Incorporation of the combined improvers significantly increase the bread specific volume from 2.95 to 3.92 cm3/g for Argeen, 2.85 to 4.28 cm3/g for WadiElneel, 2.60 to 4.51 cm3/g for Nepta, and 3.40 to 5.07 cm3/g for Australian wheat (control). The high response of the Sudanese wheat flours to the improvers investigated indicated the possibility of producing high loaf volume with good quality breads from Sudanese wheat. However, the overall quality scores showed considerable improvement when these improvers were used in the formula in combination. Further research should be done to encourage using locally available ingredients as bread improvers.
Author Keywords: Argeen, Dough rheology, Nepta, Sudanese wheat, Wadi Elneel.
Abu baker B. Makawi1, Hayat A. Hassan2, Mohammed I. Mahmood3, Mohamed M. Eltayeb4, and Isam A. Mohamed Ahmed5
1 Department of Grain Technology, Food Research Center, Ministry of Science and Technology, Khartoum North, P.O. Box 213, Shambat, Sudan
2 Department of Grain Technology, Food Research Center, Ministry of Science and Technology, Khartoum North, P.O. Box 213, Shambat, Sudan
3 Department of Grain Technology, Food Research Center, Ministry of Science and Technology, Khartoum North, P.O. Box 213, Shambat, Sudan
4 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan
5 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this study was to develop an effective bread formulation to achieve high loaf volume with good quality breads for Sudanese wheat cultivars. The response of Sudanese commercial wheat flour to different additives was studied. Alpha amylase, ascorbic acid (AA) and diacetyl tartaric esters of monoglyceride (DATEM) were tested in combination to produce bread with high loaf volume and good quality. Combination of AA (50 ppm) and DATEM (0.25%) with alpha amylase (0.05%) had a marked effect on the dough rheology. Dough development time, water absorption, and stability were reduced considerably. However the degree of softening, resistance to extension and energy were significantly increased. Incorporation of the combined improvers significantly increase the bread specific volume from 2.95 to 3.92 cm3/g for Argeen, 2.85 to 4.28 cm3/g for WadiElneel, 2.60 to 4.51 cm3/g for Nepta, and 3.40 to 5.07 cm3/g for Australian wheat (control). The high response of the Sudanese wheat flours to the improvers investigated indicated the possibility of producing high loaf volume with good quality breads from Sudanese wheat. However, the overall quality scores showed considerable improvement when these improvers were used in the formula in combination. Further research should be done to encourage using locally available ingredients as bread improvers.
Author Keywords: Argeen, Dough rheology, Nepta, Sudanese wheat, Wadi Elneel.
How to Cite this Article
Abu baker B. Makawi, Hayat A. Hassan, Mohammed I. Mahmood, Mohamed M. Eltayeb, and Isam A. Mohamed Ahmed, “Optimizing the Bread Formulation of Sudanese Wheat Cultivars,” International Journal of Innovation and Applied Studies, vol. 5, no. 4, pp. 316–326, April 2014.
