THE EFFECT OF MOLASSES ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF TOAST BREAD

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.

HASHEMI KHEBREH A.; HONARVAR M.; SEYEDEIN ARDEBILI S.M.; BEHMADI H.

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

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2014 | Volume:11 | Issue:2 (42) Page(s): 47-54

Download Full-Text

Persian Verion

View:

1,316

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF MOLASSES ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF TOAST BREAD

Author(s)

HASHEMI KHEBREH A. | HONARVAR M. | SEYEDEIN ARDEBILI S.M. | BEHMADI H. | Issue Writer Certificate

Keywords

FIRMNESSQ2

MOLASSESQ2

RHEOLOGICAL PROPERTIESQ2

STALINGQ2

TOAST BREADQ2

Abstract

Introduction: In Iran and some other countries bread is considered a staple food. Therefore by increasing the nutritional value, decreasing the wastage, improving the quality and shelf life, bread might provide the nutritional need of the consumer to a great extent. The addition of MOLASSES as a good source of minerals and vitamins improves the nutritional quality and consequently affects the health of the people. This research is aimed to investigate the effects of MOLASSES addition MOLASSES on dough RHEOLOGICAL PROPERTIES and quality of TOAST BREAD.Materials and Methods: MOLASSES was added to wheat flour at 1, 3, 5 and 7 percent levels. Chemical properties of MOLASSES and wheat flour were determined. RHEOLOGICAL PROPERTIES of dough formulations were evaluated. Specific volume and FIRMNESS of bread were measured over the periods of 0, 2, 4, 6 days. Sensory characteristics of breads were evaluated after the periods of 24, 48 and 72 hours.Results: The results indicated that the dough made with MOLASSES was more stable than the control that was made from wheat flour. The bread that contained MOLASSES showed an increase in specific volume and higher acceptability. During the storage breads supplemented with MOLASSES maintained higher degree of softness.Conclusion: It was concluded that the addition of %5 MOLASSES improved dough RHEOLOGICAL PROPERTIES and shelf life of the produced bread, Therefore MOLASSES might be employed as a quality improver in production of bread.

Cites

No record.

References

Cite

APA: Copy

HASHEMI KHEBREH, A., HONARVAR, M., SEYEDEIN ARDEBILI, S.M., & BEHMADI, H.. (2014). THE EFFECT OF MOLASSES ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF TOAST BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 11(2 (42)), 47-54. SID. https://sid.ir/paper/143214/en

Vancouver: Copy

HASHEMI KHEBREH A., HONARVAR M., SEYEDEIN ARDEBILI S.M., BEHMADI H.. THE EFFECT OF MOLASSES ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF TOAST BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2014;11(2 (42)):47-54. Available from: https://sid.ir/paper/143214/en

IEEE: Copy

A. HASHEMI KHEBREH, M. HONARVAR, S.M. SEYEDEIN ARDEBILI, and H. BEHMADI, “THE EFFECT OF MOLASSES ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF TOAST BREAD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 11, no. 2 (42), pp. 47–54, 2014, [Online]. Available: https://sid.ir/paper/143214/en

Related Journal Papers