pH, TEMPERATURE AND HYDRATION KINETICS OF FABA BEANS (VICIA FABA L.)

Soaking kinetics of dry faba beans was studied in the temperature range 20–65C, and at pH 3, 6, 9 and 12 by the method of weight gain until equilibrium conditions were attained. Increasing the soaking temperature from 20 to 35C resulted in a small increase in hydration rate constants as compared to that realized with further increase to 50 and 65C in the investigated range of pH. Soaking at 65C decreased the amount of water absorbed by the beans and the time at which equilibrium was attained. Beans soaked at alkaline pH exhibited higher hydration rates especially when hydration was carried out at ≥ 50C     

IDENTIFICATION OF KEY TEXTURAL ATTRIBUTES OF ARABIC BREAD AND THEIR APPLICATION TO THE ASSESSMENT OF STORAGE AND QUALITY

Regression analysis of magnitude estimates of 9 manual attributes was utilized to identify the key textural traits of Arabic bread. Twelve samples of Arabic bread were sensorily evaluated for selected textural attributes as perceived by consumers prior to purchasing and during preparation of bread for consumption. The best triplet, average coefficient of determination (R²) of 0.901, for predicting the other textural attributes comprised the force required to initiate tearing, the degree to which the sample extends before rupturing and the pliability of samples. The magnitude of these attributes decreased significantly (p < 0.05) upon storage and exhibited marked variations with differences in quality of Arabic bread. Pliability, resistance to tearing and the degree to which the sample extends before rupturing are adequate for following the rate of staling and for ascertaining differences in quality in this class of baked products.     

RELATIONSHIPS OF SELECTED WHEAT PARAMETERS TO BURGHUL-MAKING QUALITY

Ten Triticum aestivum and eleven Triticum turgidum var. durum varieties were screened for their one thousand kernel weight (1000 KW), particle size index (PSI), sodium-dodecyl-sulfate (SDS) sedimentation volume, flour swelling power, protein content, amylose content and swelling power of starch. The varieties were processed to Burghul (parboiled wheat) and utilized in the preparation of Burghul Mufalfal and Kibbeh. The products were rated sensorially for particle separation and hardness (Burghul Mufalfal) and denseness (Kibbeh). Marked differences were noted between the aestivums and durums as to their 1000 KW, PSI and SDS-sedimentation volumes. Significant correlations were observed between the sensory ratings of the two Burghul-based products and the 1000 KW, PSI and SDS-sedimentation volumes. Cluster analysis, using the chemical/physicochemical parameters as variables, identified two clusters; a “durum” cluster (11 durums, 2 aestivums) and an “aestivum” cluster (8 aestivums). The varieties of the “durum” cluster yielded quality Burghul Mufalfal and Kibbeh; the varieties of the “aestivum” cluster yielded inferior Burghul Mufalfal and less compact Kibbeh. Quality Burghul is best-processed from large size and hard-grained varieties of low SDS-sedimentation volumes (mostly durums) having 1000 KW > 34.5 g, 31.9 < PSI < 45.6 and 13.8 mL < SDS-sedimentation volumes < 30.1 mL.     

Preparation of High Bran Arabic Bread with Low Phytic Acid Content

Incubation of wheat bran at pH 5.2 and at a temperature of 55°C for various periods of time caused an increase in the levels of inorganic phosphorus and inositol phosphates and a simultaneous decrease in the level of phytic acid. When Arabic bread containing different levels of bran was prepared, up to 32% of the original phytic acid was lost during the process of bread preparation. Incorporation of wheat malt in the bread formula did not have any effect on phytic acid loss while incubation of bran in an acidic medium followed by repeated decantation of the incubation liquid produced a high bran bread almost free of phytic acid.