Abstract：
:Alhydwan, has been used in bakery products for many years in South of Yemen. Alhydwan primary function in bakery products is to inhibit moisture content during storage, leading to improved shelf life. However, as a fresh strategy to bread staling, no extensive study has been conducted to evaluate its potential. The present study therefore examined the alhydwan as a comparison with Carboxymethylcellulose (CMC) at 0.5% (w/w) level in dough rheology improvement, microstructure, quality parameters and delayed wheat bread staling. The CMC or alhydwan for farinograph characteristics comprising the dough's portrayed showed greater water absorption, while growth and stability time was significantly decreased. Staling of bread, the findings showed that in both alhydwan and CMC minimized crumb hardening frequency and enhanced freshness, quality and retention ability for moisture, making the bread softer and postponed staling. The microstructure of CMC or alhydwan supplemented formulation showed the distinguishable characteristics and constituents that could explain, to some degree, that the CMC and alhydwan had antistaling effect. The incorporation of alhydwan such as CMC into the formulation of bread could thus play a sustainable role in improving the quality of bread by having an extended shelf life.
journal_name
Int J Biol Macromoljournal_title
International journal of biological macromoleculesauthors
Ammar AF,Siddeeg A,Aqlan FM,Howladar SM,Refai MY,Afifi M,Ali HA,Hajjar D,Sulamain MGM,Chamba MVM,Kimani BG,Saleh A,Baeshen Mdoi
10.1016/j.ijbiomac.2020.04.023subject
Has Abstractpub_date
2020-08-01 00:00:00pages
851-857eissn
0141-8130issn
1879-0003pii
S0141-8130(20)32877-4journal_volume
156pub_type
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