COMPARATIVE EVALUATION OF THE QUALITY OF BARBARI BREADS PRODUCED BY KEFIR GRAINS AND BAKER’S YEAST

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FATHIAZAR M.; SEYEDAIN ARDABILI S.M.; AZIZINEZHAD R.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:3 (35) Page(s): 63-72

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Title

COMPARATIVE EVALUATION OF THE QUALITY OF BARBARI BREADS PRODUCED BY KEFIR GRAINS AND BAKER’S YEAST

Author(s)

FATHIAZAR M. | SEYEDAIN ARDABILI S.M. | AZIZINEZHAD R. | Issue Writer Certificate

Keywords

BAKER’S YEASTQ2

BARBARI BREADQ3

KEFIR GRAINSQ3

STALINGQ3

Abstract

Introduction: One of the main objectives in cereal industry is to increase the shelf life of bread. Since BARBARI BREAD is one of the most used traditional bread in Iran, therefore it is important to investigate how to retain its freshness.This study was conducted to evaluate KEFIR GRAINS as BAKER’S YEAST in BARBARI BREAD and compare its quality with the traditional BARBARI BREAD which is consumed in Iran.Materials and Methods: In the experimental groups KEFIR GRAINS were used with 1, 2, 3 and 4% concentrations (w/w) in flour as sourdough, while in the control group only BAKER’S YEAST was employed. The qualities of the samples were evaluated by the application of Texture Profile Analysis (TPA) after 1, 2 and 3 days and sensory evaluation was conducted after 1 day.Results: The results showed that on the base of sensory evaluation, there were not significant differences (p≤0.01) among the samples regarding appearance, crust, odor, taste, and porosity characteristics. The breads with added 2 and 3% kefir as BAKER’S YEAST indicated better chewiness, texture and softness than the other groups. It was shown that the KEFIR GRAINS (2, 3, and 4%) delayed the STALING as compared to the control group.Conclusion: The concentration of KEFIR GRAINS is the most important factor in the STALING process. Breads produced with added kefir, had lower acidity and longer shelf-life (5-6 day) as compared to the bread made with BAKER’S YEAST.

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APA: Copy

FATHIAZAR, M., SEYEDAIN ARDABILI, S.M., & AZIZINEZHAD, R.. (2012). COMPARATIVE EVALUATION OF THE QUALITY OF BARBARI BREADS PRODUCED BY KEFIR GRAINS AND BAKER’S YEAST. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(3 (35)), 63-72. SID. https://sid.ir/paper/143399/en

Vancouver: Copy

FATHIAZAR M., SEYEDAIN ARDABILI S.M., AZIZINEZHAD R.. COMPARATIVE EVALUATION OF THE QUALITY OF BARBARI BREADS PRODUCED BY KEFIR GRAINS AND BAKER’S YEAST. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(3 (35)):63-72. Available from: https://sid.ir/paper/143399/en

IEEE: Copy

M. FATHIAZAR, S.M. SEYEDAIN ARDABILI, and R. AZIZINEZHAD, “COMPARATIVE EVALUATION OF THE QUALITY OF BARBARI BREADS PRODUCED BY KEFIR GRAINS AND BAKER’S YEAST,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 3 (35), pp. 63–72, 2012, [Online]. Available: https://sid.ir/paper/143399/en

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