| Author(s) | Salah M. Al-Eid |
| Affiliation | Department of Food Sciences and Technology, College of Agriculture and Food Sciences, King Faisal University, P. O. Box 420, Alhassa 31982, Saudi Arabia |
| Title | The Effect of Some Marketing Conditions on Keeping Quality of Bread Produced in the Eastern Province of Saudi Arabia |
| Source | Journal of King Saud University. Agricultural Sciences. Volume 17, No 2. (2005/1425) |
| Abstract | The aim of this study is to evaluate the effect of season (summer-winter), supermarket size (minimarket-supermarket), bakery type and storage time on the physical and microbiological properties of three types of bread (Arabic, white pan and Samoli) produced in the eastern province of Saudi Arabia. Results showed a high significant effect on moisture decrease in Samoli bread, and firmness increase in Arabic bread. This is attributable to quadratic interaction (season*supermarket size*bakery type*storage-time) on moisture of Samoli bread (p≤0.05) and firmness of Arabic bread (p≤0.0001). Firmness increase of white pan bread is also significantly influenced (p≤0.01) by the interactin of (supermarket size*storage time). The firmness increase and moisture decrease of the three types of bread, in general, was significantly influenced by season (p≤0.0001). Although, yeast and mould count in Arabic bread was acceptable after one day of storage, it was less than Samoli bread but higher than white pan bread. |
