Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread

Al-Dalain, Sati Y.; Morsy, Mohamed K.

doi:10.4236/fns.2018.91003

Cited by 8 publications

(5 citation statements)

References 16 publications

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“…Overall, acacia performed better and controlled the dough softening by interacting with the gluten proteins by hydrogen bonding. Generally, the MTI and softening are positively correlated, where an increased MTI depicts an increase in the softening of the dough [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

et al. 2022

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Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities. Both types of gum reduced the setback viscosities, water absorption, and farinograph quality numbers while increasing the water retention capacity, dough development time, and extensibility. The thickness and diameter of the cookies decreased in the presence of the cactus gum, while the acacia gum resulted in greater thickness and diameter. The addition of more gums increased the hardness of the cookies while decreasing their fracturability. All the cookie types were acceptable for all the sensory attributes studied. When compared to the control, the panelists preferred the color of the cookies with a higher level of gum. Overall, the presence of gums in the formulation resulted in the development of cookies with improved technological and sensory attributes. Likewise, the cookies with higher levels of gum can deliver 6% more soluble fiber without compromising their overall acceptability.

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Section: Resultsmentioning

confidence: 99%

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

et al. 2022

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“…A similar study reported that pullulan addition to bread dough tends to increase the extensibility, due to the water absorption ability of the pullulan and the protein content in it, that contributes to the elongation of the dough. [ 27 ] The extensibility of the dough decreased by 1.53 times with 10% gellan gum incorporation and increased by 1.39 times with 10% pullulan incorporation. The most important aspect of the polysaccharides with water is their role in plasticizing property.…”

Section: Resultsmentioning

confidence: 99%

“…[ 25 ] Pullulan with different hydrocolloids studied in baladi bread resulted in maximum dough extensibility via extensiograph and farinograph. [ 27 ] Gellan gum with 1–6% of incorporation showed a statistical significance whereas from 7–10% incorporation the extensibility was drastically reduced at p ≤ 0.05. This may be due to the gum property to break the network of gluten while dough kneading.…”

Section: Resultsmentioning

confidence: 99%

“…On the contrary, pullulan incorporated dough samples showed a reduction in the hardness due to the ability of pullulan to aid in dough formation improving the gluten network. [ 27 ] The dough hardness of pullulan incorporated samples reduced by 14.30% with 10% (w/w) respectively. The hardness established a negative correlation with the concentration of MP, as −0.95 for gellan gum and −0.98 for pullulan (Table 1).…”

Section: Resultsmentioning

confidence: 99%

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Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen

Nivedita

Srisowmeya

Chakravarthy

et al. 2021

Euro J Lipid Sci & Tech

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This study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep-fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1-10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36). Practical Application: Low-fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep-fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low-fat foods thereby retaining sensorial characteristics.

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“…Baladi bread holds great importance in Egypt as a staple food. Efforts have been made to improve its quality and extend its shelf life, with research suggesting that the addition of hydrocolloids, such as pullulan, can enhance the dough properties and delay staling of baladi bread 1 . However, Consuming buckwheat has also been associated with the reduction of hyperlipidemia, blood pressure, and improved weight regulation.…”

Section: Introductionmentioning

confidence: 99%

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

Hussein,

El-Aal,

Morsy

et al. 2024

Sci Rep

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This research aimed to enhance the nutritional and sensory qualities of Balady bread by adding locally Egyptian buckwheat flours, Fagopyrum esculentum (FE) and Fagopyrum tataricum (FT), to Hard Wheat Flour (HWF) 82% extraction at three levels (10%, 20%, and 30%). The chemical composition, rheological properties, color, sensory evaluation and stalling of the balady bread were determined. The chemical composition of raw materials revealed that FE was significantly (P ≤ 0.05) higher in protein and fat contents compared to HWF and FT. While FT was higher in fiber and ash contents. The findings show that a 30% replacement with FE or FT significantly enhances the bread's nutritional profile, notably increasing protein, fiber, ash, and moisture content. Rheological analysis revealed that FE and FT alter dough handling, with a notable improvement in dough stability and mixing tolerance at 30% FT. Sensory evaluation indicated acceptable qualities even at higher substitution levels, although 30% FE showed slight declines in certain attributes. Furthermore, bread supplemented with 30% FT demonstrated slower staling and potentially extended shelf life. These results highlight the potential of FE and FT as nutritional enhancers in bread formulations, with 30% FT emerging as the optimal replacement level for balancing nutritional benefits and sensory acceptance.

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Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread

Cited by 8 publications

References 16 publications

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen

Chemical, rheological, and sensorial properties of Baladi bread supplemented with buckwheat flour produced in Egypt

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