Durum wheat bread: flow diagram and quality characteristics of traditional Algerian bread Khobz Eddar

• Autorzy: Bourekoua H. , Djeghim F. , Benatallah L. , Zidoune M.N. , Wojtowicz A. , Lysiak G. , Rozylo R.

Warianty tytułu

PL

Chleb z pszenicy durum: schemat wytwarzania oraz charakterystyka jakości tradycyjnego algierskiego chleba Khobz Eddar

• Języki publikacji: EN

Abstrakty

EN

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.

PL

Celem pracy było określenie właściwości fizycznych, struktury komórkowej oraz cech sensorycznych tradycyjnego algierskiego chleba o nazwie Khobz Eddar. Oznaczenia te wykonano po ustaleniu schematu jego produkcji na podstawie badań ankietowych przeprowadzonych w gospodarstwach domowych. W mieście Constantine (Algieria) zrealizowano ankietę obejmującą opinie na podstawie doświadczeń 50 gospodyń domowych. Większość kobiet zgłosiła, że chleb Khobz Eddar jest wytwarzany przy użyciu semoliny z pszenicy durum, soli, drożdży, wody, oleju i jaj, posypkę stanowią nasiona czarnuszki i sezamu. Opracowany schemat produkcji wykorzystano do wypieku chleba Khobz Eddar w kontrolowanych warunkach w laboratorium. Wyniki oceny jakości uzyskanego chleba wykazały, że miał on objętość na poziomie 3,64 cm3·g–1, miękisz charakteryzował się niską twardością i żuwalnością (13,15 i 3,70 N) oraz dużą sprężystością 0,867. Pomiary barwy wykazały jasną barwę miękiszu o wartości L* wynoszącej 72,66, natomiast skórka chleba miała barwę brązową, dla której L* wynosiła 57,78. Analiza obrazu w tym ocena porowatości miękiszu wykazała liczbę komórek 628,5 mieszczącą się na powierzchni 778,63 mm2 z małymi porami (1,14 mm2). Wyprodukowany chleb biorąc pod uwagę jego objętość, kolor oraz strukturę miękiszu uznano za akceptowalny i pożądany. Analiza sensoryczna wysoce doceniła walory trakcyjnego chleba Khobz Eddar.

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2017
• Tom: 24
• Numer: 3
• Opis fizyczny: p.405-417,fig.,ref.

Twórcy

autor

Bourekoua H.

• Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (INATAA) Universite des Freres Mentouri-Constantine1, Route de Ain El-Bey, 25000, Constantine, Algeria
• Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences in Lublin, Doświadczalna 44,20-280 Lublin, Poland

autor

Djeghim F.

• Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (INATAA) Universite des Freres Mentouri-Constantine1, Route de Ain El-Bey, 25000, Constantine, Algeria

autor

Benatallah L.

• Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences in Lublin, Doświadczalna 44,20-280 Lublin, Poland

autor

Zidoune M.N.

• Laboratoire de Nutrition et Technologie Alimentaire (LNTA), Institut de la Nutrition, de l’alimentation et des Technologies Agro-alimentaires (INATAA) Universite des Freres Mentouri-Constantine1, Route de Ain El-Bey, 25000, Constantine, Algeria

autor

Wojtowicz A.

• Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland

autor

Lysiak G.

• Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences in Lublin, Doświadczalna 44,20-280 Lublin, Poland

autor

Rozylo R.

• Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences in Lublin, Doświadczalna 44,20-280 Lublin, Poland

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