Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method

Transcription

1 Production of Two Types of Pocket-Forming Flt Bred y the Sponge nd Dough Method A. Amr 1,2 nd R. Ajo 1 ABSTRACT Cerel Chem. 82(5): Two types of flt red (thin nd thick) were produced from strightgrde flour y the trditionl stright dough () nd sponge nd dough () methods using 50 nd sponges. Qulity of the resulting red ws evluted with respect to specific volume, crum distriution etween lyers, moisture content, overll sensory qulity, nd rte of stling. The results showed tht the method of production hs significnt effect (P < 0.05) on the specific volume of the crum-rich thick flt red ut not on the lmost crum-free thin type. The study showed tht reds produced with the method were superior to those produced y the method with respect to their overll qulity nd resistnce to stling, nd tht using sponge gve red with superior overll sensory qulity to tht otined using sponge. The results indicte tht the Structogrph cn e used to follow the stling of these reds. Nonetheless, using the method hs some drwcks, minly longer fermenttion time, nd more spce, mixing, nd lor requirements tht re expected to limit its use in commercil production of flt red types. Whet red is the stple food in the Middle Est (Ayou nd Knight 1991), it contriutes 53 nd 65%, respectively, of the totl clorie nd protein intke y Jordnins nd up to 90% of the clorie intke y some other peoples of the Middle Est (Amr 1988). Flt reds, mny of them re known tody s Aric reds (Cornell nd Hoveling 1998), re mong the oldest forms of red nd re the most populr types in the Middle Est. They re gining gret cceptnce even in other prts of the world (Au Gholi 1999). The most common type of flt red in the Middle Est consists of two seprte lyers, which mkes it suitle for sndwich preprtion due to its pocket-forming property, s opposed to the other single-lyer, or crum-rich nonpocket-forming types. Pocket-forming red types constitute of the totl red produced in Jordn (Amr 1988) nd they re usully ville in two forms: the trditionl thick flt red, lso known s pit, nd the thin type known s Lenese red. Loves of the typicl thick type re usully smll in dimeter ( cm), reltively thick ( cm), nd hve considerle mount of crum, feture tht results in idel pocket formtion suitle for preprtion of sndwiches prepred from foods contining liquid suces, s the crum hs the dvntge of liquid-soring ility. The presence of sustntil mount of crum in this red mkes it esier to chew thn the thin type, which mkes it preferred y the elderly nd children. Trditionlly, this red type is produced mnully or semiutomticlly nd ked in herth ovens, lthough fully utomted production is getting more populr these dys, especilly in lrge cities. Typicl thin flt red, on the other hnd, is usully up to 45 cm in dimeter (lthough smller versions re produced too), etween cm thick, nd hs lmost no crum. It consists of two pper-thin lyers (Amr 1988) tht re esily seprted when the red is freshly ked nd ecome hrd to seprte when the red is kept overnight. In ddition to pocket formtion, the whole loves of this thin type cn e rolled esily with the two lyers ttched, to hold food or spred without the need for pocket formtion, in which cse roll is literlly formed rther thn sndwich. Here, the crum is not s desirle property s in the thick type ecuse the food contined in the roll usully contins smll 1 Professor nd grdute student, respectively, Dept. of Nutrition nd Food Technology, College of Agriculture, University of Jordn, Ammn Nmes used neither gurntee nor wrrnt the stndrd of products nd imply no pprovl of the product to the exclusion of others tht my lso e suitle. 2 Corresponding uthor. E-mil: yedmr@ju.edu.jo DOI: / CC AACC Interntionl, Inc. mounts of liquid. In contrst to the thick type, the thin type is usully produced utomticlly nd ked in continuous ovens t higher tempertures for shorter times. The min differences etween the two types, with respect to their production method, re the sheeting nd proofing steps. or pit doughs re sheeted less vigorously y widening the gp etween the sheeting rolls (5 8 mm vs. 2 3 mm in thin type) nd proofed for longer time thn thin flt red doughs, process tht llows for more crum formtion lter upon king. Trditionlly, the two red types hve een produced y the stright dough () method in most Middle-Estern countries. However, due to the rising demnd for freshly ked red, nd the wide-spred use of fully utomted, lrge-scle, commercil keries, there hs een growing need for king methods tht re more flexile in terms of scheduling nd tolernce to vritions in ingredients nd processing conditions thn the trditionl method currently used y ll keries. Pressure imposed y the high demnd on keries for fresh red to supply the lines of customers mde improper mixing nd proofing responsile for most of the qulity prolems encountered in Jordn s king industry (Ajo 2002). The ojectives of this work were to study the possiility of dpting the sponge nd dough () method for the production of these two red types nd to compre the qulity of the red otined y the two methods ( nd ) s well s their processing requirements. MATERIALS AND METHODS Flour Smple Stright-grde flour (72 78% extrction) ws otined from the locl mrket in 50-kg polypropylene-knit gs. All flour used in the study ws otined from the sme mill, on the sme dy, from the sme tch of whet. Flour Chrcteriztion Moisture, sh, protein, flling numer, nd wet gluten were determined ccording to Approved Methods 44-15A, 08-03, 46-13, 38-11, nd 56-81B, respectively (AACC Interntionl 2000). A Glutomtic pprtus (Brender type , Duisurg, Germny) ws used for gluten wshing. Flling Numer pprtus (Flling Numer AB, type 1402, No. 1531, Huddinge, Sweden) ws used for flling numer determintion. Frinogrph Test Frinogrph testing ws performed ccording to Approved Method (AACC Interntionl 2000) using Brender Frinogrph (model , Duisurg, Germny) supplied with Vol. 82, No. 5,

2 model (S300N) mixer. Frinogrph prmeters were clculted ccording to the method descried y D Appoloni nd Kunerth (1984). Bking Trils A len formul consisting of flour, slt (1.5%), compressed yest (2%), sugr (2.5% for thin nd 2% for thick), nd wter (55%) ws used. In the method, ll of the flour ws mixed with the rest of the ingredients, while in the method, two trils were conducted. In the first one, ll the flour quntity ws divived eqully (50:50) etween the sponge nd dough stges, nd in the other one, the flour ws divided 60:40 etween the sponge nd dough stges, respectively. This regime ws followed in the production of the two red types. Ingredients were mixed in commercil 50-kg mixer under the supervision of n expert ker, nd temperture nd humidity were mesured in the kery using mercury thermometer nd sling Psychrometer (Tyler 1328A). In the method, sponges were prepred y mixing the specified mounts of flour (50 or of the totl flour) with the yest, nd the respective proportions of wter, slt, nd sugr for 6 min to form modertely stiff dough. This ws moved to stinless steel owl, covered, nd left to form the sponge t 30 C nd 68% rh for 60 min, with punching fter 20 nd 40 min. After its formtion, the sponge ws returned to the mixer nd the rest of the dough ingredients were dded (the remining flour, wter, slt, nd sugr). The whole tch ws then mixed for 9 min more to ttin the optimum consistency nd kept in the stinless steel owl for ulk fermenttion for n dditionl 20 min. In the method, ll ingredients were mixed together for 9 min nd the dough ws left in the mixer owl for ulk fermenttion for 30 min t the kery conditions of 30 C nd 68% rh. After ulk fermenttion, doughs produced y the two methods were divided, rounded, nd intermedite-proofed on flour-dusted wooden ords for 20 min for thick red nd 5 min for thin red, then sheeted mechniclly y mens of roller sheeter. The gp etween the rolls ws nrrower for thin red (2 3 mm) thn for thick red (5 8 mm). The dough sheets were then rested (finl proofing) for 20 min for thick red nd 15 min for thin red on the sme wooden ords. red dough sheets were ked in herth oven t C for min, while thin red sheets were ked in contiuous oven t C for sec. After king, the red ws cooled to room temperture with n ir fn for 1 hr efore qulity evlution. ph Determintion of Dough The ph of the dough ws determined on the doughs t the end of oth the sponge nd dough stges in the method nd t the end of the ulk fermenttion stge in the method. A dough smple (20 g) ws mixed with 80 ml of distilled wter with stirring. The ph ws red immeditely using ph meter (P107, Consort, Belgium). Evlution of Bred Qulity All qulity prmeters were recorded 1 hr fter king nd in duplicte. Specific volume (cm 3 /g) ws determined y the sesme seed displcement method (Amr 1988). Upper lyer percent ws determined y seprting the upper lyer nd weighing, then dividing y the weight of the whole lof multiplied y 100. Moisture content of red ws determined ccording to Approved Method 44-15A (AACC Interntionl 2000) using n ir convection oven (Memert, type UL50, Germny). Softness of the red ws evluted using the compression module of the Structogrph instrument (model 8 603, Brender, Duisurg, Germny). Results were interpreted y clculting oth the re under the curve using Plnimeter (315 E, Ger. Wichmnn, Germny), nd the time the curve tkes to rech the pek. The test ws performed on cm sections of the cold loves contining oth upper nd lower lyers t 1 nd 24 hr fter king. Higher redings for either re under the curve or pek time indicte softer red. The difference in the Structogrph reding (% chnge) for the given prmeter etween redings from the first nd second dys ws considered s n index of the rte of stling (higher % chnge indictes higher stling rte). Sensory Evlution of Bred Bred smples were evluted within 1 hr of king y 10 pnel memers. Pnelists were chosen from lortory technicins nd teching stff of oth sexes, with n ge rnge of yers; they were ll trined in red evlution efore recording their results. They were sked to rte the red on scle of 1 to 5 for some prmeters nd from 1 to 10 for others, s shown in the ccompnying score sheet where the scores of 5 or 10 were excellent nd 1 ws poor (Fig. 1). Prmeters evluted on the first dy included presence of spots nd crcks on the crust, crust color, nd crispness, s well s crum color nd evenness of crum cells, smoothness, shine, nd sheen of the interior of the loves, freedom of the upper lyer from crum, ese of chewing, pocket formtion, presence of flour lumps, nd ese of rolling nd folding. On the second dy, loves from the sme tretments were evluted for pocket formtion, ese of chewing, nd ese of rolling nd folding. The test ws conducted t room temperture ( 25 C) nd wter ws provided to the pnelists for mouth wshing. Sttisticl Anlysis Dt ws nlyzed using the Sttisticl Anlysis System (SAS Institute, Cry, NC). Anlysis of vrince (ANOVA) of the different tretments ws done using rndomized complete lock design (RCBD) followed y the lest significnt difference (L) test. Correltion coefficients (r) etween the different dough nd red qulity prmeters were clculted using the sme pckge. RESULTS AND DISCUSSION Fig. 1. Sensory evlution sheet for flt red. Flour Chrcteriztion Stright-grde flour (74 80% extrction rte [JISM 1992]) is used in the production of the thin red nd most of the thick flt red in Jordn, while ptent-grde flour (up to 73% extrction [JISM 1992]) is used minly for the production of some of the thick red nd other types of red. In this experiment, strightgrde flour from the sme tch ws used in the production of the two types of red. The frinogrph sorption (58.8%) of this 500 CEREAL CHEMISTRY

3 flour is lower thn tht required for pn red production. Yet, it is idel for flt red s it fcilittes hndling nd mchining of the dough in the sence of the pn tht holds the dough in plce during proofing nd king (Amr 1988). Its protein content is 12.2%, which is lso idel for flt red production (Qrooni et l 1988), while the flling numer (470 sec) is considered too high for pn red production, lthough it is suitle for the production of the freshly consumed flt red where crust drying nd crcking is not mjor prolem. Mlting of flour for production of these types of red is not common prctice in the Middle Est keries, lthough it is stndrd prctice in the production of some other locl high-crum types. The low mount of crum tht chrcterizes these two flt red types mkes them less sensitive to the low mylse ctivity of the flour, s it usully hs most influence on the crum properties nd, consequently, would e of higher vlue in the crum-rich pn red. This flour hs n sh level of 0.6% nd wet gluten level of 28% on n s-is sis. The frinogrph dt indicte medium strong flour (vlorimeter vlue of 82/100) with good stility (25 min), nd mechnicl tolernce index (40 BU) necessry for the utomted production of the thin red. Other relevnt frinogrph prmeters included rrivl time of 2.5 min, pek time of 3.5 min, nd deprture time of 27.5 min. Effect of Using Sponge nd Dough Method on Dough Properties The dough produced y method ws softer, more shiny, nd hd etter hndling properties thn tht produced y the method. This is proly due to the fct tht the dough ws mixed twice nd fermented for longer time, resulting in more mellowed nd conditioned dough s compred with tht produced y the method. The smell of the dough produced y the method s judged y the ker (especilly flour sponge) ws superior to tht produced y the method, which hs positive effect on the rom of the finished product. It ws lso oserved tht the doughs produced y the method hd more smll ir cells thn those produced y the method due to the doule mixing nd increse of the ir incorportion in the dough tht helped produce red with finer grin nd softer texture. Sheeting of the doughs prepred y method ws esier nd gve dough pieces with lrger surfce re thn those prepred y the method under the sme sheeting conditions. Better modifiction of the gluten during the longer mixing nd proofing times is expected to result in improved extensiility of the dough with the consequent etter sheeting nd mchinility of the dough without the use of ny dditives. Effect of Using Sponge nd Dough Method on Dough ph When sponge ws used, the ph vlues of the sponges were 5.27 for thin type nd 5.37 for thick type. These vlues re lower thn those of the doughs (5.31 nd 5.46) for the sme red types. On the other hnd, the ph vlues of the sponges of thin types were 5.41 nd the thick types were 5.31, nd those of their doughs were 5.48 nd 5.43, respectively. The lower ph levels of the sponge doughs, s compred to sponge doughs, indicte etter yest ction in the former. Addition of the sme yest quntity to more flour ( vs. ) is expected to result in less fermenttion due to the dilution effect nd the uffering effect of the flour (Pyler 1973; Hoseney 1986) on the other. All ph vlues of the doughs prepred with the method were lower thn those of the doughs prepred with method (ph 5.55), which is likely to e due to the shorter fermenttion time in the ltter. However, the ph of the dough otined y the two methods is within the suitle rnge for proper fermenttion of yest ( ) (Doescher nd Hoseney 1985; Reed nd Ngodwithn 1991). Effect of Using Sponge nd Dough Method on Bred Chrcteristics Specific volume. In generl, the specific volumes of the red produced y the method were higher thn those red types produced y the method for the thin nd thick red types (Tle I), which is proly due to more ir incorportion in the dough s result of more mixing. Dt in Tle I lso show tht the method of production hs no significnt effect on the specific volume of the thin red, yet it hs significnt effect (P < 0.05) on the specific volume of the thick red, where the sponge red hd significntly higher specific volume thn the sme red produced y the or methods. Other workers reported specific volumes of 1.6 cm 3 /g for thick flt red produced y the method (Yousif et l 1997; Au Gholi 1999). More mixing lso resulted in more sudivision of the ir ules produced during proofing to give doughs with more, smller sized ules (Hoseney 1986). This ction helps produce red, pn or flt, with more porous, spongy crum, nd finer grin thn tht produced with the method. This effect ws more pronounced in the crum-rich thick red s its spongy crum tends to increse the specific volume, while the crust tht mkes up most of the thin red contriutes little to this prmeter. Furthermore, highly significnt negtive correltion coefficient (r = 0.83, P < 0.05 nd r = 0.81, P < 0.05 for thin nd thick types, respectively) ws found etween the specific volume nd the rte of stling s expressed y the chnge in the pek time of the structogrm in these types of red, thus confirming the suggestion tht the sme fctors responsile for the high specific volume in pn red re lso responsile for the low rte of stling (Pyler 1973; Stuteville et l 1988). This seems to hold true even in the low-crum flt red. Crum distriution etween lyers. It is desirle to hve less crum ttched to the upper thn the lower lyer in the thick type, nd to hve s little crum s possile ttched to ny of the two lyers in the thin type. The upper lyer percent (ULP) ws used s n indictor of the crum distriution. Dt in Tle I show tht production method hs signicnt effect (P < 0.05) on the crum distriution in the thin type, s the ULP of the red produced y method (oth 50 nd sponges) ws significntly higher thn tht produced y the method. The vlue otined for the thin red produced y the method (51%) grees with tht reported y Amr (1988) for the sme red type produced y the sme method. On the other hnd, the method of production seems to hve no significnt effect on the crum distriution s evluted y this prmeter in the thick red (Tle I). The significnt effect (P < 0.05) exerted y the production method on the crum distriution in the thin type is most likely to e result TABLE I Chrcteriztion of nd Flt Bred Produced y Stright Dough () nd Sponge nd Dough () Methods, Chrcteristic Sponge Sponge Sponge Sponge Specific volume cm 3 /g Upper lyer (%) Moisture (%) c Vlues re mens of two replicte mesurements tken within 2 hr fter king. Vlues followed y the sme letter in the sme row nd red type re not significntly different (P < 0.05). Vol. 82, No. 5,

4 TABLE II Softness Scores s Indicted y Structogrph Prmeters of nd Flt Bred Produced y Stright Dough () nd Sponge nd Dough () Methods, Bred Bred Pek Time (min) Are (PU) Pek Time (min) Are (PU) First dy ,900c 1,911 1, ,146c 2,210 2,253 Second dy ,798c 1,898 1, c ,096c 2,200 2,230 % Chnge c c c 1.02 Are under curves ws mesured using Plnimeter (PU = Plnimeter unit = 10 2 mm). Vlues of pek times or res, within the sme row nd red type, followed y the sme letter re not significntly different (P < 0.05). TABLE III Men Overll Qulity Scores of nd Flt Bred Produced y Stright Dough () nd Sponge nd Dough () Methods Qulity score 80.4c c As ssigned y 10 pnelists (scores out of 100). Vlues within the sme row nd red type followed y the sme letter re not significntly different (P < 0.05). of the longer fermenttion time followed in the method, which results in more conditioning of the dough nd in higher yest ctivity nd gs production, thus more crum ttchment to the upper lyer thn in the sme red produced y the method. The production method hd less significnt (P < 0.05) effect on the ULP in the crum-rich thick type due to the high mount of crum in the red regrdless of the production method. In other words, the effect of the method ws so smll tht it ws detected only when the comprison ws mde with the lowcrum red. Agin, hving more crum ttched to the upper lyer is not desirle property in the thin type, especilly when consumed overnight. Bred moisture. Tle I shows tht the two red types produced y the method hve significntly (P < 0.05) lower moisture content thn those produced y the method, nd tht no significnt difference ws found etween the moisture content of the 50 nd sponge reds in the thin type. However, the sponge red hd significntly (P < 0.05) lower moisture content thn the sponge red in the thick type. The Jordn Stndrd of Identity for these two red types sttes tht their moisture content determined 1 hr fter king should not exceed 32% (JISM 1981). The moisture content of the thick reds produced y oth the nd methods is round this level, except in the sponge red tht ws slighly ove the specified level due to its higher crum content tht retins more moisture ecuse the thick red is higher in moisture thn its counterprt, lthough its dough is prepred with the sme wter sorption. It cn e inferred tht method helps produce red with more moisture, even in the thin type tht is ked t higher tempertue. However, the moisture level in this red cn e rought down y reducing the sorption further, thus confirming erlier recommendtions y Hll et l (1974) to the effect tht Aric red (thick flt) sorption should e less thn the frinogrph sorption mesured t the 850 BU line. The thinner dough sheets of the thin type result in etter het trnsfer during the high-temperture king process, with the result of moisture in this red flling within the limits specified y the stndrd (JISM 1981) s compred with the thick type which hd higher moisture. Stling. Structogrph redings using the compression module of the instrument were tken on the first nd second dy fter king. On the first dy, oth red types produced y method (50 nd sponges) showed significntly (P < 0.05) higher pek times thn those produced y the method (Tle II), thus indicting softer reds. But no significnt differences were oserved etween the 50 nd sponge reds with respect to their pek times. On the second dy, the sme pttern ws oserved in the low-crum thin type, ut differences were more pprent etween the high-crum thick reds, where the red exhiited significntly (P < 0.05) higher pek times (softer) thn ech of the nd reds. The results of the second dy seem to give etter picture of the softness of the red thn those of the first dy, s more time ws llowed for firming. The dt indicte tht the tretments gve softer reds thn those of the on oth dys, thus confirming erlier reports tht the method helps dely the stling of pn red (Pyler 1973; Kilorn et l 1981; Preston nd Kilorn 1982). Dt in Tle II lso show tht the re under the curve indictes similr pttern ( red showed significntly higher redings thn red), lthough the red showed significntly higher redings thn the red on oth dys in oth types of red. This perplexing result is proly due to different types of forces influencing these two Structogrph prmeters, phenomenon tht needs further reserch. The rte of stling s indicted y the percent decrese in the pek time ws in the order of > sponge > sponge with the differences eing significnt (P < 0.05) etween ech of two successive tretments in oth red types (Tle II). The sme pttern ws oserved in the re under the curve in thick red, however the difference ws not significnt (P < 0.05) etween the sponge nd the sponge in the thin red, lthough ech of the two tretments showed significntly (P < 0.05) lower stling rte thn the red. Overll Qulity of Bred Dt in Tle III show tht reds hd significntly (P < 0.05) higher qulity scores thn their counterprts, nd tht the sponge red hd significntly (P < 0.05) higher scores thn the sponge red regrdless of the red type (thin or thick). The dt lso indicte tht the qulity of the thin type, s judged y this pnel, is superior to tht of the thick type, regrdless of the method of production, thus implying shift in consumer preference towrd this type of red which is getting more populr throughout the Middle Est. The presence of sustntil mounts of crum ttched to the lower lyer tends to lower the scores of the thick flt red, especilly when evluted cold on 502 CEREAL CHEMISTRY

5 TABLE IV Processing Requirements of Stright Dough () nd Sponge nd Dough () Methods Used in the Production of nd Flt Bred Totl time (min) needed to ke ton of flour (20 tches) Mixing time (min)/tch/ton 9/180 15/300 9/180 15/300 Energy cost (US$)/ton of flour Time needed for fermenttion of the first tch (min) Numer of mixing owls needed/tch Lor requirements (mn/dy of work) Btch = 50 kg of flour. the second dy ecuse of the lumpiness nd sogginess imprted y the crum. This is less of prolem in the crum-free thin flt red; it gined higher scores on oth dys, regrdless of the method of production. Flt reds hve mximum consumer cceptility when they re hot out of the oven or heted to restore freshness when left overnight. Prolems Relted to Appliction of Sponge nd Dough Method The method needs continuous follow-up to prepre the finl dough due to the need for two mixing nd fermenttion steps. The method requires more mixers, more continers, more energy, nd more lor s shown in Tle IV. Longer fermenttion times cn slow production nd require etter time mngement, lthough this prolem cn e solved prtilly y dding sugr in the sponge stge insted of the dough stge, which reduces the ulk fermenttion time considerly (unpulished dt). To pply this method more efficiently, type of mixer with movle owls is needed to llow the sponge dough to ferment in it, nd then to retin this owl in the mixer to crry out the second stge of mixing to produce the finl dough. These types of mixers my need lrger res in the keries nd could slow production. Dt in Tle IV lso show tht the method requires more lor thn the method, prticulrly for production of the thick type (six vs. five workers/dy), while there is no difference etween the two methods in their lor requirements for the mechniclly produced thin red, which lso requires less lor thn the mnully produced thick red. Furthermore, the method requires more totl energy (not including tht required for the king step) for the production of one ton thn the method due to the extr mixing time. However, the superior qulity of the red produced y the method justifies the cost incurred y its ppliction. CONCLUSIONS Results of the study indicte tht the doughs produced with the method hve improved hndling properties, sheeting, smoothness, nd mchinility s compred with those produced y the method. Properties of oth thin nd thick flt types of red were improved upon using the method, especilly in terms of higher moisture retention nd reduced stling rte, especilly in the thin type s indicted y the compression module of the Structogrph instrument. Stling, s evluted y the chnge in the structogrm pek time over the second dy, proceeded t significntly (P < 0.05) slower rte in the sponge red thn its sponge counterprt in oth red types, nd only in thick red when it ws evluted y the chnge in the re under the pek. Effect of using the method on the specific volume of the red ws pprent only in the the crum-rich thick red s the crum contriutes more to the specific volume thn the crust, while this effect ws not significnt in the thin type, which is mde of two crust lyers with little crum ttched to the upper lyers. The results lso indicte tht significnt increse in the overll qulity of the red produced y method ws otined s compred with the qulity of the red produced y the method, nd tht the use of sponge helped produce red with sensory qulity superior to tht produced y the sponge. In either cse, the qulity of the thin type of red ws superior to tht of the thick type, s expressed y the pnelists. The method, however, requires longer fermenttion time, lrger work re, nd more energy nd lor thn the trditionl method which restricts its use to the lrger size keries. LITERATURE CITED AACC Interntionl Approved Methods of the Americn Assocition of Cerel Chemists, 10th Ed. The Assocition: St. Pul, MN. Au Gholi, H Effect of mlt flour ddition on the qulity of Kmj red. MS thesis. University of Jordn: Ammn. Ajo, R Production of Kmj red y sponge nd dough method. MS thesis. University of Jordn: Ammn. Amr, A A preliminry study of Ar Middle Estern reds with reference to Jordn. (In Aric) Dirst 15(10): Ayou, S., nd Knight, S Nutritionl nd sensory evlution of pit red Aric red supplemented with Provesteen-T single-cell protein. Ecol. Food Nutr. 25: Cornell, H., nd Hoveling, A Whet Chemistry nd Utiliztion. Pges 75, Technomic Pulishing: Lncster, PA. D Appoloni, B., nd Kunerth, W The Frinogrph Hndook. 3rd Ed. Pges AACC Interntionl: St. Pul, MN. Doescher, L., nd Hoseney, R Evlution of commercil crcker flours y test king nd study of chnges occurring during sponge fermenttion. J. Cerel Sci. 3: Hll, A., Khtchdourin, H., nd Jr, I The nutritive vlue nd orgnoleptic properties of white Aric red supplemented with soyen nd chickpe. Cerel Chem. 51: Hoseney, R Principles of Cerel Science nd Technology. Pges AACC Interntionl: St. Pul, MN. JISM Jordn Institution of Stndrds nd Metrology. Bkery Products Bred Stndrd No. 19. Ammn, Jordn. JISM Jordn Institution of Stndrds nd Metrology. Whet Flour Stndrd No Ammn, Jordn. Kilorn, R., Nomur, S., nd Preston, K Sponge nd dough red. I. Reduction of fermenttion time nd romte requirement y the incorportion of slt in the sponge. Cerel Chem. 58: Preston, K., nd Kilorn, R Sponge-nd-dough red: Effects on fermenttion time, romte, nd sponge slt upon the king nd physicl dough properties of Cndin red spring whet. J. Food Sci. 47: Pyler, E Bking Science nd Technology. Pges , , Vols. II nd I. Sieel Pulishing: Chicgo, IL. Qrooni, J., Moss, H., Orth, R., nd Wootton, M The effect of flour properties on the qulity of Aric red. J. Cerel Sci. 7: Reed, G., nd Ngodwithn, T Yest Technology. 2nd Ed. Pges Vn Nostrnd Reinhold: New York. Stuteville, B., Ponte, J., Fuion, J., nd Kulp, K Comprison of white nd whole whet flour rews in the liquid ferment redmking process. Cerel Foods World 33: Yousif, A., Humid, M., nd Amr, A Spry nd hot plte techniques in drying the liquid whey for use in Aric red production. (In Aric) Dirst 24(3): [Received Jnury 4, Accepted April 21, 2005.] Vol. 82, No. 5,