Effect of chitosan addition on the physicochemical, sensory, and shelf life properties of pan bread

In order to improve pan bread quality, chitosan powder (CP) was assessed at four levels (0.5, 1.0, 1.5, and 2.0% w/w) of addition with strong wheat flour (SWF). Rheological property of Farinograph showed that increasing percentage of chitosan in wheat flour led to improve all quality paramters of Farinograph especially formula of 1% chitosan. Also, Extensograph and RVA parameters confirmed that, the ideal amount of chitosan in bread dough was 1.0 and 1.5%. Therefore, the obtained formula could be accepted to prepare pan bread and could be accepted by consumer. All accepted flour formulas were used to prepare pan bread, after which they evaluated their chemical quality and different properties that could be attractive for consumer i.e. baking quality, colour quality, sensory properties, texture profile properties and freshness. Baking quality showed that there were no significant difference in weight and specific volume in ban bread of all tested samples, while volume was decreased slightly in pan bread of 1.5 and 2% chitosan. Also, Hunter colour parameters indicated that there were slight differences between the colour of crust and crumb of all tested samples. The obtained result of texture profile analysis indicated that it could be recommended to preparing pan bread of 1% chitosan for its higher texture properties. Moreover, sensory evaluation agreed with the obtained result of Hunter color and Texture analysis. Therfore, it could be predicting high consumer acceptability for pan bread at 1% chitosan. From other hand, freshness result of pan bread was increased as the percentage of chitosan increased either in zero time or during storage periods at room temperature.