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

Yousif, El-Sayed I.; Yaseen, Attia A.; Abdel-Fatah, Abdel-Fatah A.; Shouk, Abdel-Hafeez A.; Gadlla, Mohamed G.; Mohammad, Ayman A.

doi:10.1186/s42269-020-00315-x

Bulletin of the National Research Centre

Table 5 Alkaline water retention capacity of pan bread as affected by addition of nano and fermented nano materials (%)

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

Sample	Storage time (h)
Sample	3	24	48	72
Pan bread made from wheat flours (control samples)
72% extraction	325.81^A ± 0.28	291.58^A ± 0.61	265.63^A ± 0.80	236.91^A ± 1.05
82% extraction	291.51^B ± 0.68	276.32^B ± 0.46	254.25^B ± 0.62	228.74^B ± 0.39
100% extraction	266.12^D ± 0.47	244.57^C ± 0.35	227.63^E ± 0.72	207.95^E ± 0.46
Pan bread made from wheat flour 72% incorporated with
Nano-wheat bran (%)
5	286.62^B ± 0.64	246.33^B ± 1.68	241.39^C ± 1.00	234.03^A ± 1.07
15	251.52^G ± 0.79	246.42^BC ± 0.44	236.33^D ± 1.06	228.34^B ± 0.27
25	230.76^K ± 0.87	224.69^G ± 1.13	219.05^GH ± 1.58	210.04^E ± 0.42
Nano-wheat germ (%)
5	257.93^EF ± 1.06	255.81^B ± 0.56	252.55^B ± 0.68	233.81^A ± 1.88
15	246.99^H ± 0.74	246.5^BC ± 0.81	242.61^C ± 0.45	226.60^B ± 1.04
25	240.57^I ± 0.54	230.21^EFG ± 0.43	219.56^GH ± 1.08	210.16^E ± 0.92
Fermented nano-rice bran (%)
5	229.05^K ± 1.07	226.60^FG ± 0.86	220.92^G ± 0.30	216.39^D ± 0.72
15	224.70^L ± 0.52	222.25^G ± 0.4	216.88^H ± 1.03	211.78^E ± 1.19
25	222.34^L ± 0.38	209.19^H ± 11.45	189.91^I ± 0.54	163.55^G ± 2.17
Fermented nano-carrot pomace (%)
5	262.13^D ± 1.24	249.0^BC ± 0.81	229.30^E ± 1.30	221.04^C ± 1.61
15	255.78^F ± 0.69	245.28^C ± 0.45	226.71 ^E ± 0.42	209.63^E ± 1.10
25	244.52^H ± 0.89	239.39^CD ± 0.65	224.68^F ± 0.78	201.54^F ± 1.09
Fermented nano-pomegranate peel (%)
5	274.17^C ± 1.80	244.54^CD ± 108	237.65^D ± 0.90	227.61^B ± 1.00
15	259.54^DE ± 1.08	235.39^DEF ± 1.29	227.94^E ± 0.74	219.35^CD ± 0.80
25	237.55^J ± 1.20	229.82^EFG ± 0.65	221.19^G ± 1.66	212.47^E ± 0.73

Values in the same column followed by different letters are significantly different (p < 0.05)

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