Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver
In order to study the influence of three brands of commercial bread improver aimed at evaluating differences in their functionality and assess their impact on product quality and acceptance, the effect of flour quality and baking technique on the physicochemical and sensory characteristics of white...
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| Summary: | In order to study the influence of three brands of commercial bread improver aimed at evaluating differences in their functionality and assess their impact on product quality and acceptance, the effect of flour quality and baking technique on the physicochemical and sensory characteristics of white bread were assessed. The effect of commercial improver were monitored on bread produced from flour with different gluten strength and a comparative study between bread samples prepared using Autolyse technique and Straight dough samples was conducted. The physicochemical properties revealed that acceptable bread could be produced from both all-purpose and high gluten flour using any of the three commercial improvers with brand A improver exhibiting the best performance in the characteristics of the bread samples. It was evidenced from the result that improver usage was flour dependent and had higher positive effect on quality flour as high gluten flour produced better output. For the baking technique, Autolyse samples showed better result in the physicochemical parameter tested and were more acceptable in the consumer test compared to Straight dough baked samples. Autolyse samples were lighter in weight, had greater specific volume and retained moisture better which implies better satisfaction to both producer and consumers of bread. The weight values were in the range of 489.43 to 499.80 g and 605.93 to 609.57 g, specific volume ranges between(3.96 to 4.03) and (2.85 to 3.00) for Autolyse and Straight dough baked loaves respectively. The consumer test indicated that consumers preferred the Autolyse bread as the outcome of the index of acceptability revealed score between 67.91 to 70.35% and 63.57 to 69.17% for Autolyse and Straight dough samples respectively. It was evidenced from the results that the usage of commercial improver is significant in bread production, improvers were flour dependent and have higher positive effect on quality flour, and processing method greatly influenced bread quality as high gluten flour gave better output over all-purpose flour and Autolyse samples produced quality bread that gained consumer preference. |
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