THE EFFECT OF BIOSURFACTANT ON DOUGH RHEOLOGICAL CHARACTERISTICS OF BARBARI BREAD

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SADEGHI H.; RASHEDI H.; MAZAHERI ASSADI M.; MORADI V.; SADEGHI A.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:2 (34) Page(s): 57-64

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Title

THE EFFECT OF BIOSURFACTANT ON DOUGH RHEOLOGICAL CHARACTERISTICS OF BARBARI BREAD

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Keywords

ACINETOBACTER CALCOACETICUSQ3

BIOSURFACTANTQ3

EMULSANQ3

RHEOLOGICAL FEATURE OF DOUGHQ3

Abstract

Introduction: Bread is one of the most important sources of energy and protein for the people in the world particularly Iran. In the production of bread, rheological features of dough are quite important. Some chemical compounds are the dough improver and might act as surface active agents. These compounds are used in the production of dough to produce a better product. Generally, the effect of these compounds on the rheological features of dough has not been investigated thoroughly. The use of additives to foods in general and the fact that the consumers prefer the natural additives, BIOSURFACTANTs a group of surfactants with microbial origin are considered in this study. Therefore the aim of this research is to investigate the effect of BIOSURFACTANT on the rheological features of dough.Materials and Methods: EMULSAN was produced from ACINETOBACTER CALCOACETICUS and extracted by the use of amunium sulphate method and then 0.05, 0.2, 0.5, 0.75 and 1% were added to the wheat flour and compared to the control dough. The rheological features were measured by the application of Farinograph and Extensograph.Results: The BIOSURFACTANT was produced from ACINETOBACTER CALCOACETICUS at about 1.49gr per liter of culture. Based on the results, the water absorption increases as the BIOSURFACTANT is added, and the absorption increases with the increase in the concentration of BIOSURFACTANT.Generally, the viscosity increases rapidly in flours with EMULSAN and testes indicated that development time increases while using BIOSURFACTANT as compared to the control. The results also indicated that EMULSAN's treatment in comparison with the control sample increases the stability significantly.Conclusion: The dough containing BIOSURFACTANT is stronger and indicated a significant stability as compared to the control dough. In this study, a desirable effect on the rheology of Barbari dough was achieved by using 0.5% of BIOSURFACTANT.

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References

EMULSAN ANALYSIS PRODUCED BY LOCALLY ISOLATED BACTERIA AND ACINETOBACTER CALCOACETICUS RAG-1

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APA: Copy

SADEGHI, H., RASHEDI, H., MAZAHERI ASSADI, M., MORADI, V., & SADEGHI, A.. (2012). THE EFFECT OF BIOSURFACTANT ON DOUGH RHEOLOGICAL CHARACTERISTICS OF BARBARI BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(2 (34)), 57-64. SID. https://sid.ir/paper/143302/en

Vancouver: Copy

SADEGHI H., RASHEDI H., MAZAHERI ASSADI M., MORADI V., SADEGHI A.. THE EFFECT OF BIOSURFACTANT ON DOUGH RHEOLOGICAL CHARACTERISTICS OF BARBARI BREAD. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(2 (34)):57-64. Available from: https://sid.ir/paper/143302/en

IEEE: Copy

H. SADEGHI, H. RASHEDI, M. MAZAHERI ASSADI, V. MORADI, and A. SADEGHI, “THE EFFECT OF BIOSURFACTANT ON DOUGH RHEOLOGICAL CHARACTERISTICS OF BARBARI BREAD,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 2 (34), pp. 57–64, 2012, [Online]. Available: https://sid.ir/paper/143302/en

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