پیوندهای مفید
اخبار و اعلانات
آمار
| تعداد نشریات | 161 |
| تعداد شمارهها | 6,532 |
| تعداد مقالات | 70,501 |
| تعداد مشاهده مقاله | 124,095,307 |
| تعداد دریافت فایل اصل مقاله | 97,201,549 |
Investigating the effect of emulsifiers and enzymes on the physicochemical and organoleptic characteristics of flat bread fermented by direct and sponge method | ||
| Journal of Food and Bioprocess Engineering | ||
| دوره 6، شماره 1، شهریور 2023، صفحه 18-25 اصل مقاله (622.93 K) | ||
| نوع مقاله: Original research | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2023.352000.1134 | ||
| نویسندگان | ||
| Mahdi Karimi* ؛ Zahra Sheikholeslami؛ Mahdi Ghiafehdavoodi؛ Mohsen Ghods-rohani | ||
| Agricultural Engineering Research Department, Khorasan Razavi Agricultural & Natural Resources Research Education Center, Agriculture Research, Education & Extension Organization (AREEO), Mashhad, Iran | ||
| چکیده | ||
| The present study was performed at two separate stages, the aim of the first stage was to study the effect of two different yeast types (active dry and compressed yeast) using sponge and dough method on various properties of flat bread (pita and Taftoon )prepared by different methods compared to the straight method. The most positive effects on physicochemical and sensory desirability were found in bread samples treated by compressed yeast in the sponge and dough method. After selecting the best sample, adding emulsifiers including SSL and DATEM, and α-amylase as an enzyme at higher level played a key role in increasing the physicochemical and textural values such as moisture, water activity, extensibility, L*, a* and in decreasing the hardness. Furthermore, the general acceptance score of Taftoon bread containing 2 g/kg SSL, 2 g/kg DATEM, and 0.05 g/kg α-amylase was desired more by the panelist, compared with other formulas. | ||
| کلیدواژهها | ||
| Flat bread؛ Sponge dough؛ Color values؛ Emulsifier؛ Enzyme | ||
| مراجع | ||
|
Akesowan, A. (2009). Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
Adewale, I. O., Agumanu, E. N., & Otih-Okoronkwo, F. I. (2006). Comparative studies on α-amylases from malted maize (Zea mays), millet (Eleusine coracana) and Sorghum (Sorghum bicolor). Carbohydrate Polymers, 66(1), 71-74. https://doi.org/10.1016/j.carbpol.2006.02.022
Angioloni, A., & Collar, C. (2009). Bread crumb quality assessment: a plural physical approach. European Food Research and Technology, 229, 21-30.
Azizi, M. H., & Rao, G. V. (2005). Effect of storage of surfactant gels on the bread making quality of wheat flour. Food Chemistry, 89(1), 133-138. https://doi.org/10.1016/j.foodchem.2004.01.077
AACC. (2000). Approved methods of the American association of cereal chemists, vol 1. Amer Assn of Cereal Chemists.
Borsuk,Y., Arntfield, S., Lukow,O. M., Swallow,K., & Malcomson, L. (2012). Incorporation of pulse flours of different particle size in relation to pita bread quality. Journal of the Science of Food and Agriculture, 92, 2055-2061. https://doi.org/10.1002/jsfa.5581
Colakoglu, A. S., & Özkaya, H. (2012). Potential use of exogenous lipases for DATEM replacement to modify the rheological and thermal properties of wheat flour dough. Journal of Cereal Science, 55(3), 397-404. https://doi.org/10.1016/j.jcs.2012.02.001
Cauvain, S. P., & Young, L. S. (2007). Technology of breadmaking. Second Edition.
Champenois, Y., Della Valle, G., Planchot, V., Buleon, A., & Colonna, P. (1999). Influence of alpha-amylases on bread staling and on retrogradation of wheat starch models. Sciences des Aliments (France).
Durán, E., León,. A, Barber, B., & Benedito de Barber, C. (2001). Effect of low molecular weight dextrins on gelatinization and retrogradation of starch. European Food Research and Technology, 212(2), 203-207. https://doi.org/10.1007/s002170000205
Eshak, N. S. (2016). Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber. Annals of Agricultural Sciences, 61(2), 229-235. https://doi.org/10.1016/j.aoas.2016.07.002
Ferrer, E. G., Gómez, A. V., Añón, M. C., & Puppo, M. C. (2011). Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 79(1), 278-281. https://doi.org/10.1016/j.saa.2011.02.022
Gómez, A. V., Ferrer, E. G., Añón, M. C., & Puppo, M. C. (2013). Changes in secondary structure of gluten proteins due to emulsifiers. Journal of Molecular Structure, 1033, 51-58. https://doi.org/10.1016/j.molstruc.2012.08.031
Han, H. M., Cho, J. H., Kang, H. W., & Koh, B. K. (2012). Rice varieties in relation to rice bread quality. Journal of the Science of Food and Agriculture, 92(7), 1462-1467. https://doi.org/10.1002/jsfa.4727
Homayouni Rad, A., & Kasaie, Z. (2017). A comparative study on different methods for the evaluation of baker’s yeast bioactivity.International of food properties.20(1),100-106. https://doi.org/10.1080/10942912.2016.1141297
Jyotsna, R., Prabhasankar, P., Indrani, D., & Rao, G. V. (2004). Improvement of rheological and baking properties of cake batters with emulsifier gels. Journal of food science, 69(1), SNQ16-SNQ19. https://doi.org/10.1111/j.1365-2621.2004.tb17880.x
Kamel, B. (1987). Bread firmness measurement with emphasis on Baker Compressimeter. Cereal Foods World, 32(7), 472-476.
Koocheki, A., Mortazavi, S. A., Mahalati, M. N., & Karimi, M. (2009). Effect of emulsifiers and fungal α‐amylase on rheological characteristics of wheat dough and quality of flat bread. Journal of food process engineering, 32(2), 187-205. https://doi.org/10.1111/j.1745-4530.2007.00204.x
Liu, W., Brennan, M. A., Serventi, L., & Brennan, C. S. (2017). Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran. Food Chemistry, 234, 93-102. https://doi.org/10.1016/j.foodchem.2017.04.160
Morreale, F., Benavent-Gil, Y., & Rosell. C. M. (2019) .Inulin enrichment of gluten free breads: Interaction between inulin and yeast. Food Chemistry, 278, 545-551. https://doi.org/10.1016/j.foodchem.2018.11.066
Mäkinen, O. E., & Arendt, E. K. (2012). Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties. Journal of Cereal Science, 56(3), 747-753. https://doi.org/10.1016/j.jcs.2012.08/009
Okorie, S., & Onyeneke, E. (2012). Production and quality evaluation of baked cake from blend of sweet potatoes and wheat flour. Academic Research International, 3(2), 1-7.
Pourfarzad, A., Khodaparast, M. H. H., Karimi, M., Mortazavi, S. A., Davoodi, M. G., Sourki, A. H., & Razavizadegan Jahromi, S. H. (2011). Effect of polyols on shelf‐life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34(5), 1435-1448. https://doi.org/10.1111/j.1745-4530.2009.00541.x.
Pourfarzad, A., Khodaparast, M. H. H., Karimi, M., & Mortazavi, S. A. (2014). Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology. Journal of Food Science and Technology, 51, 2344–2356. https://doi:10.1007/s13197-012-0778-9
Purlis, E., & Salvadori, V. O. (2009). Modelling the browning of bread during baking. Food Research International, 42(7), 865-870. https://doi.org/10.1016/j.foodres.2009.03.007
Purhagen, J. K., Sjöö, M. E., & Eliasson, A. C. (2011). Starch affecting anti-staling agents and their function in freestanding and pan-baked bread. Food Hydrocolloids, 25(7), 1656-1666. https://doi.org/10.1016/j.foodhyd.2011.03.004
Rezaei, S., Najafi, M. A., & Haddadi, T. (2019). Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Taftoon bread. Journal of Cereal Science, 85, 56-61. https://doi.org/10.1016/j.jcs.2018.11.019
Sun, D. W. (2016). Computer vision technology for food quality evaluation. Academic Press.
Sheikholeslami, Z., Karimi, M., Komeili, H. R., & Mahfouzi, M. (2018). A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid. LWT, 93, 628-633. https://doi.org/10.1016/j.lwt.2018.04.001
Ugwuona, F., Ogara, J., & Awogbenja, M. (2012). Chemical and sensory quality of cakes formulated with wheat, soybean and cassava flours. Indian Journal of Life Sciences, 1(2), 1-7.
Van Steertegem, B., Pareyt, B., Brijs, K., & Delcour, J. A. (2013). Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.FoodChemistry,141(4),4179-4185. https://doi.org/10.1016/j.foodchem.2013.07.017 | ||
|
آمار تعداد مشاهده مقاله: 188 تعداد دریافت فایل اصل مقاله: 145 |
||