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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9765

Title: Microbiological studies on two common types of bread in Saudi Arabia
Authors: I.S. Al-Mohizea
E.I. Mousa
N.M. Fawzi
Issue Date: 1987
Publisher: The American Association of Cereal Chemists Inc.
Abstract: Samples of two types of bread widely consumed in Saudi Arabia were collected from 15 semiautomatic commercial bakeries. Plate counts of total aerobes, total coliforms, spore formers, and yeasts and molds were made on each sample. The mold free shelf life and the mold genera responsible for bread spoilage were also studied. Plate counts indicated that the initial microbial loads were low in the majority of samples Furthermore-no significant correlations (p<0.05) were observed between the initial counts and the mold free shelf lives. Whereas wide variation existed in mold free shelf lives among bread samples from different bakeries. Mafrood (pita-type) bread, in general, exhibited a better microbial keeping quality than samouli (French-type) bread penicillium predominated over all other mold genera in breads stored at refrigerator temperature, followed by Neurospora, whereas at room temperature penicillium and Aspergillus predominated, followed by Rhizopus and Neurospora. Bread is the daily staple of the majority of the people in the Middle East. It has been estimated that the caloric contribution of bread to Middle Eastern diets may be as high as 80-90%, and it supplies about 60% of the daily intake of protein (1-4). Although there is no information pertaining to bread consumption in the Kingdom of Saudi Arabia ,it is assumed that the bread contribution to the Saudi diet is significant. In Kuwait, a neighboring state with similar food habits, it has been estimated that the average bread consumption is 277g /day per capita (3). In Saudi Arabia, breads and other bakery products are marketed mainly through small groceries under conditions that normally favor bread spoilage. Therefore, the present study was undertaken to assess the microbial quality of to types of bread widely consumed in the country. Such study should help bakeries, retailers, and consumers in minimizing loss and help local regulatory agencies in setting standards.
URI: http://hdl.handle.net/123456789/9765
Appears in Collections:College of Foods And Agricultural Science

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