Behaviour of Some Bread Improvers in Arabic, White Pan Bread and Frankfurter Rolls

Abstract

The effects of monoglycerides (MG) and alpha amylase with ascorbic acid (AA) on the final quality of Arabic (Pita) bread, white pan bread and frankfurter rolls were investigated. Pita bread supplemented with MG had significantly higher evenness of layers, grain appearance, and grain uniformity, leading to significantly increased overall score compared with other treatments. All supplemented pita breads did significantly differed from the control in the ability to roll and fold and quality of tearing, but these characteristics decreased upon storage. The penetrometer reading (penetrated distance) was significantly lower for the second than the first day as a result of staling of pita bread for all treatments. Loaf volume was significantly the highest for white pan breads containing AA. Total score was significantly higher for white pan breads with added MG and AA than the control. No significant difference in the total score between breads with MG and AA was obtained. White pan bread with AA was significantly more stable against staling for the first and third day than breads with MG and the control. There was no significant difference in the penetrated distance between white pan breads with MG and the control at first, third, fifth, and seventh day of storage. At the seventh day of storage, white pan breads did not show any significant differences in softness among all treatments. Frankfurter Rolls with AA exhibited a significantly higher volume than those from the control and with MG. Frankfurter rolls from control bread or from bread with MG treatments were not significantly softer than bread with AA at the first day. There was no significant difference in softness among all frankfurter rolls for the second and the fourth day of storage.