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Effect of storage temperature on the extent of balady bread staling [electronic resource].

By:

El-Sayed, Samiha M

Language: English Summary language: Arabic Description: p.2871-2881Other title:

تأثير درجة حرارة التخزين على معدل تجلد الخبز البلدى

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Mansoura university journal of agricultural sciences, 2009 v. 34 (4) Part A [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part ASummary: The effect of storage temperature on freshness score, moisture content, alkaline water retention capacity (AWRC), the amount and composition of soluble starch as well as parting properties of balady bread were investigated. The data revealed that the temperature of storage has more important effect on the extent of bread freshness than its moisture content. The AWRC, the amount of soluble starch extracted and amylose decline sharply during the first 24hrs of storage, after which it leveled off.

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The effect of storage temperature on freshness score, moisture content, alkaline water retention capacity (AWRC), the amount and composition of soluble starch as well as parting properties of balady bread were investigated. The data revealed that the temperature of storage has more important effect on the extent of bread freshness than its moisture content. The AWRC, the amount of soluble starch extracted and amylose decline sharply during the first 24hrs of storage, after which it leveled off.

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