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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| id |
my-usim-ddms-12408 |
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| record_format |
uketd_dc |
| institution |
Universiti Sains Islam Malaysia |
| collection |
USIM Institutional Repository |
| language |
English |
| topic |
Autolyse technique Physicochemical properties Bread quality |
| spellingShingle |
Autolyse technique Physicochemical properties Bread quality Kareem Balqis Romoke Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver |
| description |
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. |
| format |
Thesis |
| author |
Kareem Balqis Romoke |
| author_facet |
Kareem Balqis Romoke |
| author_sort |
Kareem Balqis Romoke |
| title |
Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver |
| title_short |
Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver |
| title_full |
Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver |
| title_fullStr |
Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver |
| title_full_unstemmed |
Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver |
| title_sort |
study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver |
| granting_institution |
Universiti Sains Islam Malaysia |
| url |
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my-usim-ddms-124082024-05-29T19:03:43Z Study of physicochemical properties and sensory evaluation of white bread using three brands of commercial improver Kareem Balqis Romoke 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. Universiti Sains Islam Malaysia 2016-04 Thesis en https://oarep.usim.edu.my/handle/123456789/12408 https://oarep.usim.edu.my/bitstreams/b91d5a89-f30a-440e-a87f-cc8194d78429/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/2b647d0b-dc4b-4244-9207-cb7238eb4192/download c1bbaee77f62b46b65e913d3e45a0ddd https://oarep.usim.edu.my/bitstreams/b3780c5c-c292-44bf-af90-89025cad5606/download 79f0174a5573eff39445ee0ff674d8fa https://oarep.usim.edu.my/bitstreams/b0e0f9c0-4c8d-42c3-8e85-9f0911215561/download bbeaec53c76dd565878daba102a693fc https://oarep.usim.edu.my/bitstreams/d8c7d5ab-a9c4-4aa7-9dd5-76c5fe996312/download 8a07a6616ab6f7816bbbe696cdb7d6ec https://oarep.usim.edu.my/bitstreams/d7968d9b-0ee2-4088-84fd-6a2b93849752/download 2e2adffe465d4e68dadac8c7b265cff0 https://oarep.usim.edu.my/bitstreams/6c28d74e-3912-4cfe-9c43-80cafd2f6031/download de178f1a812969c19165402737c5b6cd https://oarep.usim.edu.my/bitstreams/dfe01710-64f9-42cd-81c6-a66863a33e49/download 7ef3cf1d2cfa341a18548ed15155106d https://oarep.usim.edu.my/bitstreams/09e6cae5-e737-4ef6-a319-9da76f36343d/download 488917593b29d021ee34d64f0b8de5a8 https://oarep.usim.edu.my/bitstreams/8e744804-ee1c-42d7-84dd-b3c6b7004ab7/download f8c1d0943ebfa4ae781fd27d00e78d5b https://oarep.usim.edu.my/bitstreams/3fc7a2a9-b4c4-4644-987f-349716a37af1/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/535c1e3b-4ed7-4130-b6a6-a6b2c28c58f2/download 429079e52f342c49301a02e207bfde06 https://oarep.usim.edu.my/bitstreams/2cd8cf1d-7ab9-4639-a30f-7fb14f2cf419/download cc9067c2ee470dc248b14b194209a34e https://oarep.usim.edu.my/bitstreams/8990bb1d-0340-4a72-a502-970f0d9d1b57/download 392b92377d3166969ac79cc37a0ba5fb https://oarep.usim.edu.my/bitstreams/2a45c4c8-4529-44e7-9409-d04de569e814/download 6cccda74febad7705949cb89ee2669dd https://oarep.usim.edu.my/bitstreams/5fd66781-aa3b-48b6-95e1-5033b786055d/download 392b92377d3166969ac79cc37a0ba5fb https://oarep.usim.edu.my/bitstreams/12f4e842-bd42-4008-8b90-90f90373439b/download 1bb607118047afc5c385b82385dd931f https://oarep.usim.edu.my/bitstreams/30f40ab7-99da-4783-98fb-34d3b5ce356b/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/bc33a22b-8748-4279-9a23-c6c52e7fcef3/download 8d1b69dd9bdc9df4a8073c7a8193c7af Autolyse technique Physicochemical properties Bread quality |