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Effect of antimicrobial agents and dough conditioners on the shelf‐life extension and quality of flat bread, as determined by near‐infrared spectroscopy
Author(s) -
AbuGhoush Mahmoud,
Herald Thomas J.,
Dowell Floyd,
Xie Feng,
Aramouni Fadi M.,
Walker Chuck
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01625.x
Subject(s) - shelf life , food science , carboxymethyl cellulose , mathematics , chemistry , sodium , organic chemistry
Summary Middle Eastern Countries are experiencing the emergence of high volume production and retail marketing over traditional unit baking and retailing. This phenomenon has revealed a shortcoming in quality issues in Arabic flat bread (AFB) manufacture. Therefore, shelf‐life extension and quality improvement are in demand to limit economic loss. Five improvers and a control (without any improver) were selected for improving shelf‐life and quality of AFB. The improver treatments included: (1) sodium 9 stearoyl‐2‐lactylate (SSL), (2) monoglycreides (MG), (3) hydroxy propyl methyl cellulose gum (HPMC), (4) high‐fructose corn syrup (HFCS), and (5) a combination of all the aforementioned improvers. The texture analysis data indicated that the presence of HFCS may act as a plasticizer through contributing to the longer tearing time. The other treatments exhibited a significant decline in tearing time throughout storage. The NIRS data indicated that after 3 days, the control was less fresh than AFB formulated with HFCS or improver combinations. The sensory evaluation of AFB exhibited that the improver combination significantly improved the quality attributes.