DETERMINATION OF QUALITY INDICES AS CRITERIA TO ASSESS TRADITIONAL TAFTOON BREAD QUALITY

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KAMALIROOSTA L.; SEYEDAIN ARDEBILI M.; ASADI GH.H.; GHIASSI TARZI B.; AZIZINEJAD R.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:2 (54) Page(s): 5-20

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Title

DETERMINATION OF QUALITY INDICES AS CRITERIA TO ASSESS TRADITIONAL TAFTOON BREAD QUALITY

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Keywords

CELLULAR STRUCTUREQ2

QUALITY INDICESQ2

STALLINGQ1

TAFTOON BREADQ2

TEXTURE ANALYSISQ2

Abstract

Introduction: In spite of the long production and consumption of traditional TAFTOON BREAD, documented qualitative indices were not completely determined for this product. Providing such indices, defining them and preparing their quantitative scope for production of this bread is considered essential.Materials and Methods: To prepare three types of TAFTOON BREAD, three flours with different quantities and qualitative characteristics and with appropriate extraction rate for the flour namely strong, medium and weak were made. Physical, chemical and rheological evaluations concerned with flour and dough types were determined. The physical and chemical properties of flour and dough were examined followed by the characterization factors namely texture, porosity, microstructure, staling process of the bread made from it both freshly and during storage by different methods.Results: The results of physical, chemical, instrumental and sensory tests significantly correlated with each other. TAFTOON BREAD from medium flour as compared to other breads had more moisture retention, less texture firmness, slower starch retrogradation and lower staling process, more porosity, higher sensory scores and generally had better quality both freshly and during storage. This was due to the flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability.Conclusion: Qualitative indices of TAFTOON BREAD types with different quality levels can be used in documentation system and will be effective to improve the quality of this product and reduce the waste. The results might also help to provide information concerned with the use of flour with desirable characteristics for the production of TAFTOON BREAD with specific quality.

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APA: Copy

KAMALIROOSTA, L., SEYEDAIN ARDEBILI, M., ASADI, GH.H., GHIASSI TARZI, B., & AZIZINEJAD, R.. (2017). DETERMINATION OF QUALITY INDICES AS CRITERIA TO ASSESS TRADITIONAL TAFTOON BREAD QUALITY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(2 (54)), 5-20. SID. https://sid.ir/paper/143155/en

Vancouver: Copy

KAMALIROOSTA L., SEYEDAIN ARDEBILI M., ASADI GH.H., GHIASSI TARZI B., AZIZINEJAD R.. DETERMINATION OF QUALITY INDICES AS CRITERIA TO ASSESS TRADITIONAL TAFTOON BREAD QUALITY. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(2 (54)):5-20. Available from: https://sid.ir/paper/143155/en

IEEE: Copy

L. KAMALIROOSTA, M. SEYEDAIN ARDEBILI, GH.H. ASADI, B. GHIASSI TARZI, and R. AZIZINEJAD, “DETERMINATION OF QUALITY INDICES AS CRITERIA TO ASSESS TRADITIONAL TAFTOON BREAD QUALITY,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 2 (54), pp. 5–20, 2017, [Online]. Available: https://sid.ir/paper/143155/en

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