Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractio...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/8867402 |
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| author | Ahmad Aldughpassi Tasleem Zafar Jiwan S. Sidhu Fatima Al-Hassawi Mohammad Mirza Abdullah Amani Al-Othman |
| author_facet | Ahmad Aldughpassi Tasleem Zafar Jiwan S. Sidhu Fatima Al-Hassawi Mohammad Mirza Abdullah Amani Al-Othman |
| author_sort | Ahmad Aldughpassi |
| collection | DOAJ |
| description | Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread. |
| format | Article |
| id | doaj-art-b227b06f00874ef598d680b7c6d78e60 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-b227b06f00874ef598d680b7c6d78e602025-02-03T05:51:15ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/88674028867402Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread DoughAhmad Aldughpassi0Tasleem Zafar1Jiwan S. Sidhu2Fatima Al-Hassawi3Mohammad Mirza Abdullah4Amani Al-Othman5Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, KuwaitDepartment of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, KuwaitDepartment of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, KuwaitDepartment of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, KuwaitDepartment of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat, 13060, KuwaitInformation and Communications Technology Dept, Kuwait Institute for Scientific Research, P.O. Box. 24885, Safat, 13109, KuwaitArabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.http://dx.doi.org/10.1155/2020/8867402 |
| spellingShingle | Ahmad Aldughpassi Tasleem Zafar Jiwan S. Sidhu Fatima Al-Hassawi Mohammad Mirza Abdullah Amani Al-Othman Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough International Journal of Food Science |
| title | Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough |
| title_full | Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough |
| title_fullStr | Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough |
| title_full_unstemmed | Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough |
| title_short | Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough |
| title_sort | effect of psyllium husk bran and raw wheat germ addition on the rheological characteristics of arabic pita bread dough |
| url | http://dx.doi.org/10.1155/2020/8867402 |
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