Investigating the effect of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread

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Jumahh Kadhim Al Kaabi Hayder; Emam Djomeh Zahra

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2025 | Volume:22 | Issue:161 Page(s): 1-23

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Title

Investigating the effect of adding date seed powder and wheat bran on the physicochemical, mechanical and sensory characteristics of Brotchen bread

Author(s)

Jumahh Kadhim Al Kaabi Hayder | Emam Djomeh Zahra | Issue Writer Certificate

Keywords

Brotchen Bread

Palm Seed Powder

Wheat Bran

Dietary Fiber

Physicochemical Characteristics

Abstract

This study investigated the effect of adding Mozafati date seed powder and wheat bran on the quality parameters of Brotchen bread and dough. For this purpose, the values of physical and chemical characteristics (volume, specific volume, weight, moisture, ash, protein, dietary fiber, water activity, particle size, percentage of biota, Falling number, gluten, gluten index, zelenic sedimentation, delayed sedimentation) and examining the color of the crust and the central part of the bread), farinograph and extensograph characteristics of the prepared doughs, mechanical characteristics (texture profile analysis) and sensory characteristics (appearance, color, flavor, texture) of the bread produced with additional date kernel powder ( 0, 5, and 10 %) and wheat bran (0, 2.5, and 5%) were investigated in two resting periods of 90 and 180 minutes during 7 days of storage. The results showed that the amount of water absorption, development time, stability, tensile strength and maximum dough strength increased with the increase in the amount of added date kernel powder and wheat bran. It also decreased in softening degree, extensibility and energy levels. The values of L* and a* color of the crust and the Crumb part of the bread decreased with the addition of PKP (p<0.05). The change in softening degree and stability values was statistically significant (p<0.05). The addition of the two mentioned substances caused a firmer structure in the bread samples and reduced the staleness of the bread. It was observed that resting time of 180 minutes compared to 90 minutes had better results in texture and physical characteristics of bread (p<0.05). Although the sensory acceptance by the descriptors decreased (p<0.05), it was placed in a good grade. The result of this study showed that the presence of wheat bran and date kernel powder provides good quality bread and helps to increase fiber in the diet.

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