International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 5 (2018)

Rheological qualities and sensory evaluation of bread prepared with barley malt syrup

Author(s): Roua Bou Orm Slim, Nasma Najjar, Mira Ammar Itani
Abstract: Scientific studies have shown that the use of malt syrup in bread making as an alternative to synthetic improvers such as emulsifiers, preservatives and enzymes improves organoleptic, technological and nutritional qualities. To evaluate the rheological properties, nutritional values and sensorial characteristics of bread prepared with malted barley syrup. Two samples of breads were prepared with and without the addition of malted barley syrup in the formula. Several types of assessments on rheological properties, nutritional values and sensory characteristics were performed by comparing the control bread with the bread containing malted barley syrup in order to determine the effectiveness of its incorporation into the bread formulation. After evaluating the rheological properties of the dough for each type of bread, we observed that during the fermentation, after incorporation of the barley syrup into the bread formulation, the dough obtained swells better during the fermentation and reaches a maximum volume of 5.5 ml. Similarly, the dough prepared by the barley syrup has a better extensibility and a high elasticity compared to the control. Results of sensory analysis showed that barley syrup was able to mask flour taste and salty taste as well as yeast odor. In addition, this ingredient has developed a pleasant smell and it has kept moisture in the breadcrumb. This was highly appreciated by the panelists of sensory analysis. Finally, after comparing the nutritional value of each type of bread sample, we can conclude that the bread prepared in barley syrup is less caloric than the bread. In addition, this syrup has provided bread with an additional source of protein, mineral salts, especially Calcium, Magnesium and Potassium. Malted barley syrup favors the process of fermentation. In addition, it helps in the development of gluten, which leads to an improvement in the elasticity, and the extensibility of the dough. In addition, malt, increases the moisture retention properties improving the freshness and the quality of preservation. Thus, the bread obtained has a delicious crust that is smooth and crisp and brings to our daily diet nutrients such as potassium and phosphorus.
Pages: 52-55  |  466 Views  427 Downloads
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