Durum wheat bread: flow diagram and quality characteristics of traditional Algerian bread Khobz Eddar
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| Authors: | Hayat Bourekoua1, Fairouz Djeghim1, Leila Benatallah1, Mohammed Nasreddine Zidoune1, Agnieszka Wójtowicz2, Grzegorz Łysiak3, Renata Różyło3 1Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (INATAA) Université des Frères Mentouri-Constantine1, Route de Ain El-Bey, 25000, Constantine, Algeria 2Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin 3Department of Machine Operation in the Food Industry, University of Life Sciences ul. Doświadczalna 44, 20-280 Lublin |
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| Abstract : | The purpose of this work was to evaluate the cellular structure and the physical and sensory properties of traditional Algerian bread named Khobz Eddar after establishing the flow diagram of its manufacturing by a household survey. The household survey involving 50 Algerian housewives was realised in the town of Constantine (Algeria). A majority of the women reported that Khobz Eddar bread is made using durum wheat semolina, salt, yeast, water, oil and eggs, and also nigella and sesame seeds on bread surface. Subsequently, Khobz Eddar bread was produced under controlled conditions, in a laboratory, according to the results of the household survey, and it was tested for its quality. The results showed that the traditional bread had a specific volume of 3.64 cm3 g–1, a low hardness and chewiness (13.15 and 3.70 N), and a high springiness of 0.867. Colour measurments showed crumb lightness with L* value of 72.66 and brown crust of bread with L* value of 57.78. Cellular analysis of bread crumb images indicated a number of cells of 628.5 per 778.63 mm2 total cell area with small holes (1.14 mm2). Produced bread was found acceptable and desirable with respect to its volume, colour, texture and crumb structure. Sensory analysis indicated also that Khobz Eddar is an apreciated bread. |
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| Keywords : | durum wheat; flow diagram; household survey; Khobz Eddar bread; quality of bread | ||||||||
| Language : | English | ||||||||