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RISApplication of Glazing for Bread Quality Improvement
to diminish the bread staling and these
treated samples had the lowest crumb hardness. Crumb
moisture of Barbari bread was affected mostly by water and
starch treatments at day 12. Finally, our finding approved
that using of glazing...
Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses
that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB...
Evaluation of sourdough Effect on Iranian Barbari Bread Staling
The objectives of this research were to apply the sourdoughL4B containing specific starter cultures
for Barbari bread production and delay it\\'s staling. For sourdough preparation, fresh microbial cells were...
Effect of lactic fermentation (Lactobacillus plantarum) on physicochemical, flavor, staling and crust properties of semi volume bread (baguette)
% concentration. After baking, Staling, physicochemical (pH and acidity) and organoleptic properties (crust properties, taste and odor) were determined. Results showed that bread acidity increased as the concentration of sourdough in dough formulation increased...
Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread
for staling kinetics was power
model. The optimization results were 56.84-min FPT, 2.05-min MTLS and 7.69-
min MTHS, and are useful for bread quality improvement....
Evaluation the effect of dominant Lactobacillus starter isolated from traditional sourdough on staling of cup bread produced with whole wheat flour
بررسی تاثیر آغازگر لاکتوباسیلوس غالب جدا شده از خمیرترش سنّتی بر میزان بیاتی نان قالبی حاصل از آرد کامل گندم
در این پژوهش پس از جداسازی آغازگر لاکتوباسیلوس غالب موجود در خمیرترش سنّتی حاصل از آرد کامل گندم و تائید شناسایی آن با استفاده از PCR دارای پرایمر اختصاصی، از آغازگر مذکور جهت تولید خمیرترش استفاده شد. سپس تاثیر زمان تخمیر ...
Matrix-POL architecture for integrated power supply
Effect of polyols on shelf-life and quality of flat bread fortified with soy flour
to diminish bread staling. The rise in hardness in
polyol-supplemented bread samples was not significantly more than the
control between the first and second days of storage. Increase in hardness of
bread samples was observed lower than...