Pan bread quality as affected by the addition of ajwainand thyme powders
Joint Authors
Muhammad, Hana Ahmad Rajai
Salam, Yahya Ibrahim
al-Laythi, Ahmad Salamah
Ali, Safa Izzat
Source
Annals of Agricultural Science, Moshtohor
Issue
Vol. 57, Issue 3 (30 Sep. 2019), pp.697-704, 8 p.
Publisher
Banha University Faculty of Agriculture
Publication Date
2019-09-30
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Topics
Abstract EN
Consumer acceptability and pan bread quality as influenced by the addition of ajwain (TrachyspermumammiL.
) and thyme (Thymus vlugaris) leaves powders were investigated.
Ajwain and thyme powders were used to replace 2, 4 and 6% of pan bread wheat flour.
Levels at 2 and 4% were acceptable by panelists.
Meanwhile, substitutes at level 6% showed the lowest acceptability score comparing to control samples.
Specific volume of pan bread sampleswere significantly (p<.05) decreased, expect A2sample which containing 2% ajwain powder.
Sample containing 4% thyme (T4) recorded the lowest specific volume 3.51cm3/g, while control sample recorded the highest value 4.11cm3/g.
Crumb color was significantly affected (p<.05), increasing replacement level decreasing L* values and increasing b* values.
That means the darkness gradually increased, and yellowness decreased.
The a* values for ajwain increased while, a* values of thyme decreased, indicated that pan bread contained ajwain become more redness, while thyme pan bread become more greenness.
Textural profile analysis showed an increase in hardness and reduced in resilience with no significant differences observed, except T4 pan bread sample which recorded 8.19N and 0.18 for hardness and resilience, respectively comparing to control sample which recorded 7.50N and 0.20 for hardness and resilience, respectively.
Concerning to cohesiveness, T4 sample recorded the lowest score 0.54 with no significant differences comparing to control sample which recorded 0.62.
American Psychological Association (APA)
Muhammad, Hana Ahmad Rajai& Salam, Yahya Ibrahim& al-Laythi, Ahmad Salamah& Ali, Safa Izzat. 2019. Pan bread quality as affected by the addition of ajwainand thyme powders. Annals of Agricultural Science, Moshtohor،Vol. 57, no. 3, pp.697-704.
https://search.emarefa.net/detail/BIM-1078574
Modern Language Association (MLA)
Muhammad, Hana Ahmad Rajai…[et al.]. Pan bread quality as affected by the addition of ajwainand thyme powders. Annals of Agricultural Science, Moshtohor Vol. 57, no. 3 (2019), pp.697-704.
https://search.emarefa.net/detail/BIM-1078574
American Medical Association (AMA)
Muhammad, Hana Ahmad Rajai& Salam, Yahya Ibrahim& al-Laythi, Ahmad Salamah& Ali, Safa Izzat. Pan bread quality as affected by the addition of ajwainand thyme powders. Annals of Agricultural Science, Moshtohor. 2019. Vol. 57, no. 3, pp.697-704.
https://search.emarefa.net/detail/BIM-1078574
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1078574