THE EFFECT OF DIFFERENT LEVELS OF COMPOST AND CHEMICAL FERTILIZER ON DOUGH CHARACTERISTICS AND QUALITY OF BREAD PRODUCED FROM SPRING WHEAT

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JAFARI M.; SADEGHI F.; SEYYEDIN ARDABILLY S.M.; NAJAFIAN G.

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Title

THE EFFECT OF DIFFERENT LEVELS OF COMPOST AND CHEMICAL FERTILIZER ON DOUGH CHARACTERISTICS AND QUALITY OF BREAD PRODUCED FROM SPRING WHEAT

Author(s)

JAFARI M. | SADEGHI F. | SEYYEDIN ARDABILLY S.M. | NAJAFIAN G. | Issue Writer Certificate

Keywords

BREADQ2

CHEMICAL FERTILIZERQ1

COMPOST FERTILIZERQ1

FOOD QUALITYQ1

WHEAT FLOURQ2

Abstract

Introduction: Wheat is the only grain that due to its nature containing gluten has important application in the production of various type of BREAD. Wheat quality and the BREAD produced have direct and positive correlation with environmental factors. Applications of organic matters on land have improved the quality of wheat, dough and the BREAD produced.Materials and Methods: This study was conducted with five fertilizer treatments on the spring wheat in Mahidasht Research Station of Kermanshah in the year 2013. The rheological and extensographic evaluations of dough as well as tests concerned with the quality and size of produced Barbary and Baguette BREADs regarding staling and sensory evaluation after 1st, 2nd and 5th days of baking were carried out.Results: Combined treatments of organic and CHEMICAL FERTILIZERs produced higher quality BREAD. This was concerned with flavour, volume and staling of BREAD produced as compared to the control.Conclusion: The results of this study indicated that high quality of flour and BREAD were produced as the result of chemical and organic fertilizers treatments. The mentioned treatment produced maximum amount of gluten in the wheat, improved the rheological properties of dough and BREAD volume. The other roles of the treatment were sustainable agriculture cycle, conservation of fertile land and production of healthy and natural products.

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APA: Copy

JAFARI, M., SADEGHI, F., SEYYEDIN ARDABILLY, S.M., & NAJAFIAN, G.. (2017). THE EFFECT OF DIFFERENT LEVELS OF COMPOST AND CHEMICAL FERTILIZER ON DOUGH CHARACTERISTICS AND QUALITY OF BREAD PRODUCED FROM SPRING WHEAT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(3 (55)), 115-127. SID. https://sid.ir/paper/143385/en

Vancouver: Copy

JAFARI M., SADEGHI F., SEYYEDIN ARDABILLY S.M., NAJAFIAN G.. THE EFFECT OF DIFFERENT LEVELS OF COMPOST AND CHEMICAL FERTILIZER ON DOUGH CHARACTERISTICS AND QUALITY OF BREAD PRODUCED FROM SPRING WHEAT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(3 (55)):115-127. Available from: https://sid.ir/paper/143385/en

IEEE: Copy

M. JAFARI, F. SADEGHI, S.M. SEYYEDIN ARDABILLY, and G. NAJAFIAN, “THE EFFECT OF DIFFERENT LEVELS OF COMPOST AND CHEMICAL FERTILIZER ON DOUGH CHARACTERISTICS AND QUALITY OF BREAD PRODUCED FROM SPRING WHEAT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 3 (55), pp. 115–127, 2017, [Online]. Available: https://sid.ir/paper/143385/en

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