Food and Nutrition Sciences, 2018, 9, 32-45 http://www.scirp.org/journal/fns ISSN Online: 2157-9458 ISSN Print: 2157-944X DOI: 10.4236/fns.2018.91003 Jan. 31, 2018 32 Food and Nutrition Sciences Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread Sati Y. Al-Dalain 1 , Mohamed K. Morsy 2* 1 Department of Medical Support, Al-Karak University College, Al-Balqa Applied University, Salt, Jordan 2 Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia, Egypt Abstract Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pul- lulan and hydrocolloid combinations on rheological properties and quality parameters of wheat-soy baladi bread. Pullulan polysaccharides (Pu) and hy- drocolloids as Arabic gum (AG), K-carrageenan (KC), pectin (P), and xanthan gum (XG) were applied. Rheological properties of samples included Pu and hydrocolloids were analyzed through extensiograph and farinograph. The crust color, staling, and sensory attributes of bread were evaluated. Results revealed that wheat flour (WF) has lower water absorption capacity, dough development time, mixing tolerance index, and resistance to extension how- ever, has higher dough stability, extensibility, and dough energy compared to wheat-soy flour (WSF). Pu and/or hydrocolloids addition to WSF dough evi- dently improved bread quality. Pu was significantly enhanced crust color and yielded fresher bread relative to control. Additionally, Pu showed the highest Alkaline Water Retention Capacity (AWRC) value after 5 days at 25˚C ± 2˚C. Results demonstrated that hydrocolloids especially pullulan can significantly improve dough properties, baking quality, sensory acceptability, and delay staling of wheat-soy baladi bread. Keywords Baladi Bread, Hydrocolloids, Pullulan, Rheological Properties, Soy Flour 1. Introduction Baladi bread is a staple food in Egypt and represents a reliable source of carbo- hydrates, dietary fibers, minerals, and vitamins. In Egypt, there is a major gap How to cite this paper: Al-Dalain, S.Y. and Morsy, M.K. (2018) Effect of Pullulan and Hydrocolloids on Rheological Proper- ties and Quality Parameters of Wheat-Soy Baladi Bread. Food and Nutrition Sciences, 9, 32-45. https://doi.org/10.4236/fns.2018.91003 Received: December 11, 2017 Accepted: January 28, 2018 Published: January 31, 2018 Copyright © 2018 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/ Open Access