EVALUATION OF PAN BREAD AND PIES MADE BY PARTIAL SUBSTITUTION WITH DATES SYRUP (DIBS) | ||
| Egyptian Journal of Agricultural Research | ||
| Article 15, Volume 92, Issue 3, September 2014, Pages 1029-1044 PDF (3.54 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2014.156438 | ||
| Author | ||
| SALAH H. BEDEIR | ||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| Date syrup contains about 80% of invert sugars .This syrup is considered as an excellent source of sugar, dietary fibers, minerals and trace elements. Date syrup addition in bread processing was found to cause an increment in weight and volume of both resulted pan bread and pies. It, also, improves texture of bakery products. When date syrup was utilized as a substitute of sucrose in the bakery products formula, crumb characteristics (such as aroma and taste) are markedly improved with increasing the concentration of date syrup. The object of this study was conducted to reduce the loss of wastages of the dates (30%) by processing and preserving it in the form of date syrup, which led to maximizing the value addition of date’s crop in Egypt, and added to total National income. In Egypt, only 70% of the harvested dates are utilized. Partial replacement of sucrose by 10 - 50% date syrup (dibs) was studied for both pan bread and pies prepared by straight dough procedure. Good quality pan bread and pies was obtained in the present work by a partial replacement of sucrose with 10, 20 and 30 % date syrup, respectively. These substitutions significantly retarded firming of the bread crumb after 3 days of storage. Date syrup treatments showed an improvement in all quality characteristics, except that of crumb color, which was adversely affected by the addition of high proportion of date syrup. Addition of date syrup, also, improved the total gas production, and delayed the starch gelatinization (reterogradation). Addition of date syrup to the dough, prolonged the shelf life of pan bread and pies. High concentrations (40 and 50 %) of added date syrup resulted in a poor effect on the gassing and handling properties of resulted dough. The obtained preliminary results in the present work indicated that dates syrup is a promising ingredient for use in some bakery products. Sucrose can be partially replaced by date syrup, where the sensory properties of both pan and pies are markedly improved. | ||
| Keywords | ||
| Date syrup; pan bread; pies; Gas retention; Staling; Sensory evaluation | ||
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