Alhydwan (Boerhavia elegana Choisy) seed flour: A new approach in bread staling

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.