Pan bread quality as affected by some nano and fermented-nano food industries by-products

Abstract

Loaf volume significantly (p ≤ 0.05) decreased, while loaf weight increased by increasing the level of all tested materials as compared to control bread. Hardness and chewiness of bread samples increased, while springiness and cohesiveness decreased by increasing the level of replacement of all nano-materials. The control bread had the lowest value of alkaline water retention capacity (AWRC) being 326, 292, 265, and 237%, respectively for 3, 24, 48, and 72 h of storage time at room temperature. At all levels of replacing, noticeable increase of AWRC was detected as well as retarding staling rate of bread during storage.