THE EFFECT OF WHEAT CULTIVAR, FLOUR EXTRACTION RATE, AND BAKING DURATION AND TEMPERATURE ON DOUGH RHEOLOGICAL PROPERTIES, BREAD STALING, AND ORGANOLEPTIC PROPERTIES

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BAHRAMI S.; SHAHEDI M.

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Paper Information

Journal: Journal of Water and Soil Science Year:2004 | Volume:8 | Issue:1 Page(s): 204-204

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Title

THE EFFECT OF WHEAT CULTIVAR, FLOUR EXTRACTION RATE, AND BAKING DURATION AND TEMPERATURE ON DOUGH RHEOLOGICAL PROPERTIES, BREAD STALING, AND ORGANOLEPTIC PROPERTIES

Author(s)

BAHRAMI S. | SHAHEDI M. | Issue Writer Certificate

Keywords

WHEAT CULTIVARQ3

EXTRACTION RATEQ4

TEXTUREQ3

ORGANOLEPTIC PROPERTIESQ3

BREADQ4

Abstract

In this study, the effects of quality and quantity of protein in flours with 95% and 70% EXTRACTION RATEs obtained from Mahdavi and Tajan WHEAT CULTIVARs each baked at two different durations (100 and 75 sec.) and temperatures (210 and 250°C); after wrapping in polyethylene packages with 40pm thickness were investigated. All tests were carried out during 168 hours after packing and at 24h intervals. Results indicated that BREAD staling was affected by WHEAT CULTIVAR, flour EXTRACTION RATE, and storage time. BREAD prepared from Tajan flour had lower firmness and staleness than that prepared from Mahdavi. High bran content BREAD was firmer than that with lower bran content. Organoleptic tests indicated that BREAD baked with 95% flour and BREAD baked at high temperatures with short durations were not very acceptable.

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APA: Copy

BAHRAMI, S., & SHAHEDI, M.. (2004). THE EFFECT OF WHEAT CULTIVAR, FLOUR EXTRACTION RATE, AND BAKING DURATION AND TEMPERATURE ON DOUGH RHEOLOGICAL PROPERTIES, BREAD STALING, AND ORGANOLEPTIC PROPERTIES. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 8(1), 204-204. SID. https://sid.ir/paper/14611/en

Vancouver: Copy

BAHRAMI S., SHAHEDI M.. THE EFFECT OF WHEAT CULTIVAR, FLOUR EXTRACTION RATE, AND BAKING DURATION AND TEMPERATURE ON DOUGH RHEOLOGICAL PROPERTIES, BREAD STALING, AND ORGANOLEPTIC PROPERTIES. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2004;8(1):204-204. Available from: https://sid.ir/paper/14611/en

IEEE: Copy

S. BAHRAMI, and M. SHAHEDI, “THE EFFECT OF WHEAT CULTIVAR, FLOUR EXTRACTION RATE, AND BAKING DURATION AND TEMPERATURE ON DOUGH RHEOLOGICAL PROPERTIES, BREAD STALING, AND ORGANOLEPTIC PROPERTIES,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 8, no. 1, pp. 204–204, 2004, [Online]. Available: https://sid.ir/paper/14611/en

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