Humans started to produce the bread for Thousands years ago; they used to prepare the dough by using fermented dough which left for many days before used, so that this fermented dough has been prepared from dough fermented by aerobic microorganisms w
hich can attack the milling wheat.
Recently the Bekar’s yeast Saccharomyces cerevisiae produced in variable type's liquid, dry and soft which used in preparation of
dough. The high cost of yeast production and limited quantity in the emergency and catastrophe conditions and difficulties in delivery to far away places lead to study the production of fermented sourdough instead of soft yeast completely or reduce its quantity relatively.
Many kinds of fermented sourdough have been produced; liquid with moisture content 75%, normal density with moisture content 55% and high density with moisture content 47%, the fermentation's force and rise's force for their different value have been determined which ranged from 3% to 15%.
The results investigated that production of dough from fermented sourdough 3%, 5%, 7%, 9% and 11% produced fermented dough with metabolic productions, which produced Arabic bread without significant changes in characteristics compared to the bread which produced by using 2% soft yeast.
In this study, dried apple pomace was prepared to use as a source of
dietary fibers in Arabic bread making. The total, soluble and insoluble
dietary fibers have been specified in the studied pomace, and then it used
in producing the Arabic bread.
The wheat flour of extraction ratio (72%) was
exchanged with dried apple pomace at (2,4,6)% levels. The aim of that was
to increase the fiber content of bread by the addition of the wastes of apple
juice processing, because it have good physiological effect on human health
and decrease calories.
تتعرض الليبيدات كما تتعرض أغلب مكونات الدقيق إلى جملة من التغيرات أثناء التخزين ينعكس ذلك على الخصائص الفزيائية لللعجين وعلى نوعية الخبز الناتج
