Effect of date paste on Arabic bread quality

Abstract EN

Date paste was incorporated into Arabic bread formula as a sugar source at 10, 20, and 30% based on flour weight.

Moreover, flour of 80 and 95% extractions as well as two levels of zero and 100ppm ascorbic acid based on flour weight was used.

The baked loaves were tested for internal and external quality characteristics.

There was no significant interaction effect exist due to (date paste *ascorbic acid) on quality parameters of Arabic bread.

However, the only existed interaction effect (P<0.05) was due to the (date paste *ascorbic acid) on the quality of tearing on the second day for Arabic bread from white flour, and on the ability of Arabic bread to roll and fold for both first and second days (P<0.05) as well as pocketing (P<0.1) for bread from whole wheat flour.

There was strong positive significant effect due to date paste on shape, smoothness, crust color, blisters, evenness of layers and ability to roll and fold on the first day (P<0.05) of whit Arabic breads, and on the ability of Arabic bread to roll and fold on both first and second days (P<0.05) for breads from whole wheat flour.

Breads made with date paste showed no significant differences in size, crust smoothness, pocketing, and shape among all treatments.

However, Arabic breads tended to have uniform evenness of layers and more total score.

There is a positive correlation between the brown color of Arabic breads and the amount of added date paste.

Arabic bread color also influenced by flour extraction.

There was significant effect due to ascorbic acid on the ability of Arabic bread to roll and fold in the second day, on the tearing quality and total score (P<0.01), as well as smoothness, blisters formation, crumb texture, crumb appearance and evenness of layers (P<0.05) of white flour Arabic breads.

There was significant effect due to ascorbic acid on the ability of Arabic bread to roll and fold in the second day (P<0.01) and on the tearing quality (P<0.05) of Arabic breads from whole wheat flour.

Breads made with ascorbic acid showed no significant differences in size, crust smoothness, pocketing, and shape among all treatments.

The addition of ascorbic acid to white flour Arabic breads caused a significant decrease in the ability of Arabic bread to roll and fold in the second day.

However, the opposite was true for breads made from whole wheat flour.

The Arabic bread quality results from the baking tests showed a positive relationship between the total bread quality and addition of date paste.

It could be concluded that the addition of date paste up to 20% to the formula of Arabic bread is strongly recommended.