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Factors Affecting Arabic Bread Quality

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Factors Affecting Arabic Bread Quality FACTORS AFFECTING ARABIC BREAD QUALITY Presented as a thesis for the degree of Doctor of Philosophy of School of Applied Bioscience University of New South Wales by Kenneth James Quail B.Ag.Sc.(Hons), (University of Melbourne, Australia) December, 1990 DECLARATION I, Kenneth James Quail, hereby declare that none of the work presented in this thesis has been submitted for a higher degree to any other University or Institution Ken Quail ii ACKNOWLEGEMENTS I wish to thank Dr G. McMaster, Director of the Bread Research Institute of Australia for his guidance, support, and for making the facilities of the Institute available for my study. My thanks to Professor M. Wootton for his supervision and assistance throughout the period of my study. I would also like to thank all the staff at the Bread Research Institute for their help, and in particular Ms s. Ormston for technical assistance. The assistance of Dr M. Dickson with the electronmicroscopy was greatly appreciated. The support of the Wheat Research Council of Australia for funding this project through the award of a Postgraduate Fellowship is gratefully acknowledged. My deepest graditude is for my companion Liz Marles, who has provided me with so much love and support. iii CONTENTS DECLARATION ii ACKNOWLEDGEMENTS iii List of plates X ABSTRACT xii 1 INTRODUCTION 1 2 LITERATURE REVIEW 5 2.1 Arabic Bread 5 2.1.1 Baladi bread production 7 2.1.2 Automated production of Arabic bread 8 2.1.3 Pocketing of Arabic bread 11 2.2 Test Baking 13 2.3 Bread Scoring 21 2.4 Flour Quality 26 2.4.1 Milling variables 29 2.4.1 Rain damaged wheat 30 2.5 Shelf Life 31 2.5.1 Spoilage 32 2.5.2 Staling 32 2.5.3 Retarding staling 35 iv 2.6 Fractionation and Reconstitution 37 2.6.1 Water-solubles 38 2.6.2 Gluten 39 2.6.3 Starch 40 2.6.4 Flour lipid 40 2.7 Conclusion 43 3 MATERIALS AND METHODS 44 3.1 Amylograph Test 44 3.2 Bread Moisture 44 3.3 Crust and Crumb Colour 44 3.4 Determination of Ash 44 3.5 Determination of Flour Colour Grade 45 3.6 Determination of Falling Number 45 3.7 Determination of Flour Moisture 45 3.8 Determination of Maltose Figure 45 3.9 Determination of Particle Size Index 45 3.10 Determination of Protein Content 46 V 3.11 Determination of Damaged Starch 46 3.12 Flour Samples 46 3.12.1 Flour samples for sections 4.2 and 4.3 46 3.12.2 Flour samples for section 4.4 46 3.12.3 Flour samples for section 4.5 47 3.12.4 Flour samples for section 4.6 47 3.13 Fractionation and Reconstitution of Lipid 47 3.13.1 Defatting of flour samples 47 3.13.2 Reconstitution of defatted flour samples 48 3.13.3 Sepc;p:-ation of polar and nonpolar lipid 48 3.13.4 Reconstitution of lipid fractions 48 3.14 Measurement of Starch Gelatinization Using Glucoamylase 49 3.15 Microscopy 49 3.15.1 Light microscopy 49 3.15.2 Electron microscopy 50 3.16 Mixograph 50 3.17 Physical Dough Testing 51 3.17.1 Farinograph 51 3.17.2 Extensograph 51 3.18 Test Baking 51 vi 3.18.1 Test baking of Arabic bread 51 3.18.2 Scoring of Arabic bread 52 3.18.3 Test baking of Pan bread 55 3.19 Fractionation and Reconstitution of starch, Gluten and Water-solubles 55 3.19.1 Fractionation of starch, gluten and water-solubles 55 3.19.2 Reconstitution of starch, gluten and water-solubles 56 3.20 Statistical Analysis 56 3.21 Test Milling 57 3.22 Thin Layer f.:hromatography (TLC) 57 3.23 Varietal Identification 57 3.24 Water Activity 57 3.25 Wheat Samples 58 3.25.1 Wheat samples for section 4.5 58 3.25.2 Wheat samples for section 4.6 58 4 RESULTS AND DISCUSSION 59 4.1 Importance of Arabic Bread to Australia 59 4.1.1 Australian wheat exports to the Middle East 59 4.1.2 Australian consumption of Arabic bread 60 4.1.3 Conclusion 62 vii 4.2 Scoring System for Arabic Bread 62 4.3 Effect of Baking Temperature/Time Conditions and Dough Thickness on Arabic Bread Quality and Test Baking Method 66 4.3.1 Effect of baking temperature/time conditions and dough thickness on Arabic bread quality 68 4.3.2 Comparison of test baking methods 76 4.3.3 Comparison of test baking method with a commercial bakery 82 4.4 Effect of Baking Conditions and Dough Thickness on the Starch Gelatinization and Bread Structure of Arabic bread 87 4.4.1 Light microscopy 87 4.4.2 Starch gelatinization 93 4.4.3 Electron microscopy 94 4.4.4 General discussion 101 4.5 Flour Quality Tests for Selected Wheat Cultivars and Their Relationship to Arabic Bread Quality 106 4.5.1 Correlation matrix 107 4.5.2 Multiple regression 110 4.5.3 Arabic bread and flour protein content 110 4.5.3.1 Within cultivars 110 4.5.3.2 Between cultivars 113 4.5.3.3 Combined sample set 115 viii 4.5.4 Pan bread and protein content 115 4.5.5 Grain hardness 117 4.5.5.1 Soft wheats 117 4.5.5.2 Hard wheats 117 4.5.5.3 Correlation matrix for hard grained wheats 118 4.5.5.4 Flour quality parameters 119 4.6 Role of Flour Components for Arabic Bread 121 4.6.1 Role of flour lipid 122 4.6.1.1 Baking absorption 122 4.6.1.2 Reconstitution of flour with parent lipid 123 4.6.1.3 Bread quality of reconstituted lipid fractions 128 4.6.1.4 Addition of soy oil to defatted flour 129 4.6.1.5 Addition of wheat lipid and soy lipid to whole flour 130 4.6.1.6 Exchange of lipid fractions between flour samples 130 4.6.1.7 TLC 131 4.5.2 starch, gluten and water-solubles 133 4.6.2.1 Role of water-solubles 134 4.6.2.2 Role of starch and gluten 137 5 CONCLUSIONS 146 6 APPENDICES Appendix 1 153 Appendix 2 154 Appendix 3 157 Appendix 4 158 7 BIBLIOGRAPHY 159 ix List of Plates 4.1 Photomicrograph of cryostat section of the top layer of Arabic bread, baked with a dough thickness of 1.5mm at 400°c for 90 sec. Stained with Ponceau 2R and viewed under crossed polars and a quarter-wave plate. 4.2 Photomicrograph of cryostat section of the top layer of Arabic bread, baked with a dough thickness of 1.0mm at 400°c for 90 sec. Stained with Ponceau 2R and viewed under crossed polars and a quarter-wave plate. 4.3 Photomicrograph of cryostat section of the top layer of Arabic bread, baked with a dough thickness of 1.5mm at 600°C for 21 sec. Stained with Ponceau 2R and viewed under crossed polars and a quarter-wave plate. 4.4 Photomicrograph of cryostat section of the top layer of Arabic bread, baked with a dough thickness of 1.0mm at 600°C for 21 sec. Stained with Ponceau 2R and viewed under crossed polars and a quarter-wave plate. 4.5 Scanning electron micrograph (S.E.M.), cross section of the upper layer of Arabic bread baked with dough thickness of 1.00mm at 600°C for 21sec. 4.6 S.E.M. cross section of the upper layer of Arabic bread baked with dough thickness of 1.00mm at 400°C for 90sec. X 4.7 S.E.M. crust surface of the upper layer of Arabic bread baked with dough thickness of 1.00mm at 400°C for 90sec. 4.8 S.E.M. cross section of the crust of the top layer of Arabic bread baked with a dough thickness of 1.00mm at 600°c for 21sec. 4.9 S.E.M. internal surface of a crumb cell, adjacent to the crust, the upper layer of Arabic bread baked with dough thickness of 1.0mm at 600°C for 21sec. 4.10 S.E.M. internal surface of a crumb cell near the interior surface of the upper layer of Arabic bread baked with dough thickness of 1.0mm at 600°C for 21sec. 4.11 S.E.M. cross section of the upper layer of Arabic bread baked with dough thickness of 1.5mm at 400°C for 90sec. 4.12 S.E.M. crumb cells adjacent to the crust of the upper layer of Arabic bread baked with dough thickness of 1.5mm at 400°C for 90sec. 4.13 S.E.M. crumb cells near the interior surface of the upper layer of Arabic bread baked with a dough thickness of 1.0mm at 400°C for 90sec. 4.14 Thin layer chromotograms of wheat flour lipid, polar lipid, nonpolar lipid and soy lipid. xi ABSTRACT Factors affecting Arabic bread, which is a round two layered flat bread, were studied. These included the effect of processing variables, and wheat and flour quality parameters. A new scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries. Dough thickness and baking temperature/time conditions were varied: doughs sheeted to less than 3.0mm thick, required baking temperatures higher than 500°C, whilst doughs thicker than 3.00mm benefited from temperatures lower than 500°C.
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