Keeping Quality of Pan Bread Loaves Produced In Hashemite Kingdom of Jordan as Affected by Adding an Oxidant and/or Improving Agent

摘要

Various concentrations of ascorbic acid as an oxidant (20, 40 and 60 ppm) in addition to different concentrations (0.2, 0.3 and 0.5%) of (C-2) that used as improver in bread making in Jordan kingdom were used in this study. Rheolagical properties of doughs, sensory evaluation of resulted bread and staling criteria were followed. Data indicated that addition of 40 ppm of ascorbic acid improved stability and weakening of dough during mixing and caused the highest increase in the water absorption of flour. Dough elasticity increased by 2 folds of its original control value when ascorbic acid was added by 40 or 60 ppm and similar trend was also noticed in the strength of dough. Addition of 40 ppm ascorbic acid was significantly improved the symmetry of loaf shape, crust color and crust appearance, while no significant differences in internal characteristics were recorded in resulted bread. Use of (C-2) in the presence of 40 ppm of ascorbic acid exhibited the best external and internal sensory characteristics and loaf measurements. Generally, increasing storage period at room temperature caused an increase in bread staling criteria.