Comparative study on the extent of staling on multi-grain Baladi bread [electronic resource].

Includes references.

The extent of staling of Five multi-grain Baladi bread types were assessed during 1,2,3 days storage periods in polyethylene bags at room temperature (24 ± 2°C) in comparison with Baladi bread Wheat Flour (82.5% extraction). Measurements included loss of moisture, total water solubles, swelling power, soluble starch and sensory freshness evaluation. After one day storage period, system (1) Sample 6 (70% wheat Flour, extraction 82.5% + 5% corn flour+ 5% sorghum flour+ 5% rice flour + 5 % barely flour + 5% triticale flour+ 5% soy bean flour) and system (2) sample2(40% wheat flour, extraction 82.5% + 10% com flour+ 10% sorghum flour + 10% rice flour+ 10% barely flour+ 10% triticale flour+ 10% chickpea flour) had a faster degree of staling followed by the other studied multi-grain bread types in comparison to system (3I) sample 5 (70% wheat flour, extraction 82.5%+ 10% soy bean flour + 20% corn flour) and sample (0) control ( 100% wheat flour, extraction

Summary in Arabic.

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