EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KOUSHKI M.R.; KHOUSHGOZARAN ABRAS S.; AZIZI MOHAMMAD HOSSEIN

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2011 | Volume:5 | Issue:4 (19) Page(s): 65-74

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,436

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH

Author(s)

KOUSHKI M.R. | KHOUSHGOZARAN ABRAS S. | AZIZI MOHAMMAD HOSSEIN | Issue Writer Certificate

Keywords

FROZEN DOUGHQ3

EXTENSOGRAPHQ3

FARINOGRAPHQ3

BARBARI BREADQ3

SENSORY EVALUATIONQ2

STALINGQ3

Abstract

Background and Objectives: Studies show that huge amounts of bread are wasted in our country. One reason for this is the dough preparation process. The objective of this study was to explore the possibility of making bread from FROZEN DOUGH to reduce bread wastage.Materials and Methods: Dough was prepared by the all-in method and frozen at -30oC to -35oC (fast freezing) or -18oC to -20oC (home freezer, slow freezing). The FROZEN DOUGHs were packed in two-layer polyethylene bags and stored at -18oC, defrosted after 24h, 48h, 72 h, and one week storage, and tested for EXTENSOGRAPHic characteristics. BARBARI BREAD (a type of Iranian flat bread) was then made from the thawed dough samples and, after SENSORY EVALUATION, was stored for 1-4 d in two-layer polyethylene bags at ambient temperature, in order to do STALING tests.Results: Storage time significantly affected extensibility, resistance and the coefficient D (p<0.05). The type of flour had no significant effect on extensibility, resistance, or energy changes. SENSORY EVALUATION showed that shape and upper crust surface of the BARBARI BREAD was significantly affected by the freezing method and flour type (p<0.05). The data also showed that the lower crust surface, chewiness, aroma, and taste of the bread were statistically significantly associated with the flour type. The flour type, freezing method, and storage time had no significant effects on porosity, firmness, or STALING. Conclusion: Fast-FROZEN DOUGH prepared from strong flour can be an appropriate alternative for fresh dough for making BARBARI BREAD.

Cites

No record.

References

Cite

APA: Copy

KOUSHKI, M.R., KHOUSHGOZARAN ABRAS, S., & AZIZI, MOHAMMAD HOSSEIN. (2011). EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 5(4 (19)), 65-74. SID. https://sid.ir/paper/121223/en

Vancouver: Copy

KOUSHKI M.R., KHOUSHGOZARAN ABRAS S., AZIZI MOHAMMAD HOSSEIN. EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2011;5(4 (19)):65-74. Available from: https://sid.ir/paper/121223/en

IEEE: Copy

M.R. KOUSHKI, S. KHOUSHGOZARAN ABRAS, and MOHAMMAD HOSSEIN AZIZI, “EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 5, no. 4 (19), pp. 65–74, 2011, [Online]. Available: https://sid.ir/paper/121223/en

Related Journal Papers