Abstract:
In this study, the impact of the addition of alhydwan seed flour
on bread staling was investigated by loss of moisture, Alkaline Water
Retention Capacity (AWRC), and Scanning electron microscopy (SEM).
Results showed that the retardation effect of alhydwan seed flour on
bread staling was found to be significant. The moisture content and
alkaline water retention capacity were determined at different storage
time at zero time, 8,24,48,72 h. The moisture content was decreased
with the storage period increased, but the rate of loss in moisture
content in the presence of ahydwan flour was 12.23% for 15%
compared with 35.45% in bread control after 72 h from the baking
process complete. It is clear that the values of AWRC was gradually
decreased with the storage period increase, the alhydwan make bread
more fresh then the control (wheat bread). The freshness reductions
were 4.33%, 15.21%, 20.00% and 22.54 for 15% at 8, 24, 48 and 72 h.
From the above results, it could be noticed that addition of alhydwan
flour caused increase in the moisture content and this increase was
accompanied by a decrease the stale rate of bread.
