Food & Nutrition

Arab Journal of Food & Nutrition
72. Experiments towards the Development of Natural Liquid Bread
Improvers (2004)
Amal A.Mousa\ University of Jordan
Supervisor: Dr. Ali K. Al-saed
Co- Supervisor: Dr. Mohammad A. Humied
This study aimed at developing new types of natural liquid bread improvers to
replace the currently available imported commercial ones.
The effect of several single natural compounds that include concentrated acidic
whey (0.5%), date paste (1%), carob paste (0.25%), chickpea flour (1%), and sprouted
chickpeas (0.5%) as well as ascorbic acid (100 ppm) on the rheological properties of
wheat flour dough was studied using Farinograph.
The concentrated acidic whey, date paste, carob paste and sprouted chickpeas
showed a significant improvement (p≤0.05) for Farinograph parameters; on the other
hand, chickpea flour and ascorbic acid had a negative influence on these parameters.
During this study three formulas were developed. These formulas were:
A. sprouted chickpea+concentrated acidic whey+date paste
B. sprouted chickpea+concentrated acidic whey
C. sprouted chickpea+concentrated acidic whey+ascorbic acid
The effect of these formulas on the physical properties of wheat flour dough, as
well as the sensory properties of the produced bread was evaluated and compared with
the effect of widely used commercial improver.
The addition of the formulas to the patent flour did not cause significant
improvement (p≤0.05) to the Farinogragh parameters. On the other hand, the
Alveograph test showed that formula A and formula C improved the flour strength as
indicated by the increase in baking force, and configuration ratio va1ues.
Total gas production was significantly (p≤0.05) improved by the addition of the
formulas, formula A achieved the highest value.
Addition of formula A and C caused significant improvement (p≤0.05) in total
scores of sensory properties of Hamburger buns.
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Volume 89 11, No. 25, 2011