Effects of fermentation time on rheological and physicochemical characteristics of koreeb (Dactyloctenium aegyptium) seed flour dough and kisra bread.

The effects of different fermentation time (0–72 h) on rheological and thermal properties of the dough and physicochemical characteristics of kisra bread prepared from the koreeb seed flour were evaluated. The pH of the fermented kisra dough decreased, whereas titratable acidity increased. In addition, fermentation time exhibited a significant decrease in rheological moduli (G′ and G″) and an increase in rheological tangent (δ). Gelatinization temperature and degree of starch gelatinization increased, while enthalpy decreased. An increase of protein content and in vitro protein digestibility (IVPD) was observed in kisra breads. Fermented kisra breads exhibited the highest acceptability scores in sensory evaluation, especially the sample fermented for 36 h compared to the control. The X-ray diffractograms of stored kisra breads showed the B-type structure with the presence of peaks at 13.5°, 17.5°, and 26.5° 2θ. In addition, all samples exhibited a peak centered at 20° 2θ, which reflects V-type crystal structure of amylose–lipid complex. Overall, the fermentation process enhanced the nutritional, sensorial and health attributes of kisra breads. [ABSTRACT FROM AUTHOR]