Temraz EA², Abdel Salam IZ¹, Shahin SI¹ and Elsisy TT²*

¹Environmental Studies and Research Institute, Sadat University, El-Monofya, Egypt
²Regional Center for Food and Feed, Agriculture Research Centre, Giza, Egypt

*Corresponding Author: Elsisy TT, Regional Center for Food and Feed, Agriculture Research Centre, Giza, Egypt.

Received: September 01, 2021; Published: September 24, 2021

Abstract

  Preservatives are most commonly used to control mold growth in baked goods so that the preservatives as an antimicrobial agent used to preserve food by preventing growth of microorganisms and subsequent spoilage. There are classifications of preservatives which were chemical and natural permitted chemical mold inhibitors in bread include acetic acid (E260), ascorbic acid (E300), propionic acid (E280) and it's Mixtures. The present review concludes the predominant efficacy and it's effects of preservatives in wheat flour and Flat bread (balady bread) by the chemical, physical, Rheological properties and sensory evaluation. Protein content of flours was ranged from (11.40%) to (12.20%). The use of 0.04% propionic acid wheat flour had the high protein content (12.20%) while the control wheat flour was the low protein content (11.40%). The ascorbic wheat treatment (2.0%) flour showed protein content of (10.7%) and had the high Wet and dry gluten and hydration ratio (25.2, 8.5 and 1.96% respectively) compare to other samples. Data showed that the acetic acid (0.04%) dose of wheat flours was more good suitable properties for making beard than the other wheat flour treatments. However Sensory evaluation of flat bread (balady bread) were shown that acetic (0.06%) balady bread had highest total scores (85.1%) than the control balady bread 75.5% while the lowest one was ascorbic (2%) balady bread (55.0%).

Keywords:Preservative; Propionate; Acetate; Ascorbic; Wheat; Storage; Chemical; Physical and Rheological Properties; Sensory Evaluation; Flat Bread; Balady Bread

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Citation

Citation: Elsisy TT., et al. “Effect of Some Organic Acids and it's Mixtures as Mold Inhibiters on the Quality of Wheat Flour and Bread Making".Acta Scientific Nutritional Health 5.10 (2021): 64-76.

Copyright

Copyright: © 2021 Elsisy TT., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.