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RISEFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD
Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid...
Effect of polyols addition on the shelf-life extensions and quality of Iranian Barbari bread
Objective: To evaluate selected polyols to increase shelf-life and improve quality of Iranian Barbari bread
Methodology: Two polyols, glycerol and propylene glycol in 3 levels (0, 1 and 5%, w/w, flour basis) were used. The breads were stored...
Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature
In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated.
Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0...
Effect of different lactic acid bacteria on phytic acid content and quality of toast bread made with whole wheat flour
Objective: To study, effect of sourdough from different lactic acid bacteria on phytic acid content and quality of toast bread made with whole wheat flour
Methodology: Alvand wheat was cleaned and milled. Lactobacillus plantarum (PTCC 1058...
Effect of wheat bug damage on the physical dough properties and semi flat bread baking quality of different Iranian wheat cultivars
Objective: To investigate effects of different percentages of bug damaged wheat on quality of flour, dough and barbari bread
Methodology: Wheat grains damaged by bug was added to healthy grains of 4 cultivars and were ground to flour...
The effect of liquid improver components on microstructure of Barbari bread
Many approaches to evaluate bread crumb characteristics by applying free or at least not too expensive image analysis (IA) software have been published; however, the described procedures showed evident differences. The aim of this work...
Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture with Dough Rheology and Image Characteristics
The effect of liquid improver components on texture of Barbari flat bread was
examined. Glycerol, sodium stearoyl-2-lactylate (SSL) and enzyme-active soy flour
(ESF) were evaluated as improver constituents. Texture characteristics were...
Investigation of factors affecting consumers’ bread wastage
The aim of this paper is to investigate factors affecting bread wastage. We applied the Ordered Logit Model to cross-sectional data of Iranian households. Households were divided into three groups based on their measures of bread wastage...
Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread
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(63 rpm) and in high speed, MTHS, (180 rpm) for 2.05–8.05 min based on bread
moisture content, water activity, specific volume, sensory quality factor, hardness,
dough adhesiveness, cohesiveness, hardness, chewiness, stickiness...
Inclusion of Dietary Zeolite Reduces Aflatoxin B1 Levels in Household Bread Waste Used as Cattle Feed
This study aimed to examine the efficacy of zeolite addition in the reduction of aflatoxin B1 (AFB1) levels in household bread waste used as animal feed. Three levels of zeolite (1, 3 and 5%) were added to two dry bread waste samples naturally...