title: Enhancing arabic bread quality and shelf life stability using bread improvers.
abstract: Arabic breads is produced mainly from hard red winter wheat (HRWW) and have relatively little crumb, dense texture, form pocket and are often round with golden brown crust color. The objectives of this research were to investigate the effect of different bread improvers combinations addition in enhancing the quality parameters of Arabic bread. Therefore, the ability of Arabic bread for rolling, folding and overall quality were evaluated during the Arabic bread storage period for 2 days. It was found that there was significant effect of bread improvers combinations (Arabic gum "AG" * Mongglycerides "MG" *alpha-amylase) addition on the ability of Arabic bread for rolling and folding on the second day (P ≤ 0.1). The highest white Arabic bread quality was obtained significantly from addition of low AG, high of MG and high alpha-amylase combination and high AG, low of MG and high alpha-amylase combination. While, low of AG, high of MG and low alpha-amylase combination and high of AG, high of MG and low alpha-amylase combination significantly exhibited the highest overall quality for the Arabic bread made from whole flour.
authors.affiliation: Department of Food and Nutrition Sciences, King Faisal University, PO Box 400, Alahsa, 31982 Saudi Arabia.
authors.forename: S M
authors.initials: SM
authors.lastname: Aleid
authors.affiliation: Saudi Aramco, Dhahran, Saudi Arabia.
authors.forename: A A
authors.initials: AA
authors.lastname: Al-Hulaibi
authors.affiliation: Department of Clinical Nutrition and Dietetics, The Hashemite University, Zarga, Jordan.
authors.forename: M Abu
authors.initials: MA
authors.lastname: Ghoush
authors.affiliation: Department of Food and Nutrition Sciences, King Faisal University, PO Box 400, Alahsa, 31982 Saudi Arabia.
authors.forename: A A
authors.initials: AA
authors.lastname: Al-Shathri
keywords: Alpha amylase; Arabic bread quality; Arabic gum; Improvers; Mono glyceride; Shelf life