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

Salah Ali Alhebeil — Mon, 27 May 2024 00:00:00 +0000

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.

The Libyan Journal of Agriculture

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