EFFECTS OF VARIATION IN FLOUR EXTRACTION RATE ON DOUGH RHEOLOGY, STALING AND RETROGRADATION OF LAVASH BREADS

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SALEHIFAR M.; SEYEDEIN ARDEBILI S.M.; AZIZI M.H.

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Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:3 (27) Page(s): 17-27

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Title

EFFECTS OF VARIATION IN FLOUR EXTRACTION RATE ON DOUGH RHEOLOGY, STALING AND RETROGRADATION OF LAVASH BREADS

Author(s)

SALEHIFAR M. | SEYEDEIN ARDEBILI S.M. | AZIZI M.H. | Issue Writer Certificate

Keywords

BRANQ2

DOUGHQ3

LAVASH BREADQ3

RETROGRADATIONQ4

STALINGQ4

Abstract

Introduction: The development of breads with flours of higher extraction rate is of importance due to the health benefits. In bread making, the presence of BRAN deteriorates the rheological properties of DOUGH, and reduces the texture quality. This research is aimed to investigate the effects of variation in flour extraction rate on DOUGH quality, STALING and RETROGRADATION of LAVASH BREADs.Materials and Methods: Three flours with extraction rates of 90%, 85% and 58% were selected. Flours were analyzed for chemical and rheological properties and the STALING of breads was measured using Instron Universal Testing Method. The gelatinization and RETROGRADATION of starch in breads were measured by Differential Scanning Calorimetry (DSC).Results: The results indicated that by increasing the extraction rate, quality of flour and bread is reduced due to the presence of BRAN particles. The results also indicated that the breads produced from flours with higher extraction rate were softer in the first day of storage and the STALING rate was slower due to higher water absorbtion. Lower gelatinization and RETROGRADATION in these breads were also observed.Conclusion: Considering the results it was concluded that high extraction rate flours were not suitable for producing LAVASH BREAD due to its negative effects on the total quality.

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APA: Copy

SALEHIFAR, M., SEYEDEIN ARDEBILI, S.M., & AZIZI, M.H.. (2010). EFFECTS OF VARIATION IN FLOUR EXTRACTION RATE ON DOUGH RHEOLOGY, STALING AND RETROGRADATION OF LAVASH BREADS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(3 (27)), 17-27. SID. https://sid.ir/paper/143433/en

Vancouver: Copy

SALEHIFAR M., SEYEDEIN ARDEBILI S.M., AZIZI M.H.. EFFECTS OF VARIATION IN FLOUR EXTRACTION RATE ON DOUGH RHEOLOGY, STALING AND RETROGRADATION OF LAVASH BREADS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(3 (27)):17-27. Available from: https://sid.ir/paper/143433/en

IEEE: Copy

M. SALEHIFAR, S.M. SEYEDEIN ARDEBILI, and M.H. AZIZI, “EFFECTS OF VARIATION IN FLOUR EXTRACTION RATE ON DOUGH RHEOLOGY, STALING AND RETROGRADATION OF LAVASH BREADS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 3 (27), pp. 17–27, 2010, [Online]. Available: https://sid.ir/paper/143433/en

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