The effects of adding selected emulsifiers and plant alpha-amylase on some rheological, physical, and sensory properties of Libyan Tannour bread

Abstract

The production of Tannour bread involves the use of whole wheat flour that is manually flattened and baked. To enhance its properties, a combination of emulsifiers, namely a mixture of mono and diglycerides (E471) and sodium alginate (E400), were added into the flour at different concentrations between 0.25% and 0.75% of the flour's weight. Research indicates an observable improvement in the rheological, physical, and sensory characteristics of the dough. Furthermore, the inclusion of plant alpha-amylase (α-amylase) at a proportion of 5 - 15 g/100 kg flour also contributed to the reduction of tensile strength required to slice fresh Tannour bread. The optimal outcome was observed with the use of E472 at 0.75%. For stored Tannour bread, E472 at 0.75% and α-amylase at 15 g resulted in the least increase in tensile strength over time. Although the use of E400 improved rheological and physical characteristics, its efficacy was inferior to that of E472 and α-Amylase. Overall, the organoleptic characteristics showed significant enhancement, with the highest improvement observed with the use of E472 and α-Amylase at different levels.

Previously published in the Journal of Agricultural and Biological Sciences -
Faculty of Agriculture, Bani Walid University