Noura Jamal*¹ and Samaher Sakkour

1Dept. of Food Science, Faculty of Agricultural, Tishreen University, Lattakia, Syria.

(*Corresponding author: Noura Jamal. E-Mail: noura.jamal@tishreen.edu.sy, phone: 0940722518).

Received: 13/ 05/ 2024        Accepted: 20/ 08/ 2024

Abstract

The research aimed to determine the effect of using different percentages of fermented bran (5%, 10%, 15%, 20%) on some of the rheological properties of flour, as well as the he physicochemical and sensory properties of Saj bread. This research was conducted in a private bakery and the analyzes were conducted in the grains laboratory and the research laboratory in the department of Food Sciences at the Faculty of Agriculture – Tishreen University and in the grain laboratory of the Grains Corporation in Latakia Governorate, during the years 2023-2024. The results showed a decrease in phytic acid in the bran as a result of the fermentation process using Saccharomyces cerevisiae. The results of a study of flour mixtures prepared by adding fermented bran in different proportions showed a significant decrease in wet gluten (P<0.05) with increasing addition rates. The Mixolab results also showed an increase in the rate of water absorption and dough development time and a decrease in the rate of retrogradation with increasing addition rates. In contrast, it was observed that the percentage of moisture, ash, crude fiber, phenolic content, and antioxidant capacity increased significantly with increasing addition rates. It was also noted that a dark color and pleasant odor appeared in the bread at low addition rates. An addition rate of 15% achieved sensory acceptance of the resulting saj bread when conducting statistical analysis.
Keywords: fermented bran, Saj bread, Saccharomyces cerevisiae yeast, wheat flour.

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