EFFECT OF

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KHORASANCHI N.; PEIGHAMBARDOUST S.H.

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2011 | Volume:20/3 | Issue:2 Page(s): 99-111

Download Full-Text

Persian Verion

View:

2,971

Download:

Cites:

Information Journal Paper

Title

EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD

Author(s)

KHORASANCHI N. | PEIGHAMBARDOUST S.H. | Issue Writer Certificate

Keywords

DOUGHQ2

SPONGEQ3

STRAIGHTQ3

BREADQ3

QUALITYQ2

Abstract

Natural fermentation based on the inherent flour microflora is an ancient sourDOUGH making process. Nowadays, selected starter cultures are used to provide QUALITY consistency in the sourDOUGH making process. In this study, the effects of two-stage or SPONGE-and-DOUGH process using L. reuteri starter culture versus single-stage or STRAIGHT DOUGH processes on the properties of resulting DOUGH and BREAD were assessed. In general, the SPONGE-and DOUGH process led to lower pH and higher total titrable acidity in the resulting DOUGH. The STRAIGHT DOUGH process resulted in BREADs with significantly higher pH and lower total titrable acidity than those of SPONGE-and-DOUGH process. Loaf volume and BREAD height was increased when STRAIGHT DOUGH method was applied.However, BREAD moisture content remained higher for SPONGE-and DOUGH process. There was no significant difference between sensory scores of BREADs prepared from both DOUGH making processes. Nevertheless, SPONGE-and-DOUGH process resulted in softer BREADs with low staling rate.Moreover, SPONGE-and-DOUGH BREADs showed better shelf life with delayed mold growth.

Cites

No record.

References

No record.

Cite

APA: Copy

KHORASANCHI, N., & PEIGHAMBARDOUST, S.H.. (2011). EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 20/3(2), 99-111. SID. https://sid.ir/paper/148612/en

Vancouver: Copy

KHORASANCHI N., PEIGHAMBARDOUST S.H.. EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2011;20/3(2):99-111. Available from: https://sid.ir/paper/148612/en

IEEE: Copy

N. KHORASANCHI, and S.H. PEIGHAMBARDOUST, “EFFECT OF "SPONGE-AND-DOUGH" AND "STRAIGHT" DOUGH PREPARATION METHODS ON DOUGH PROPERTIES AND THE QUALITY OF PAN BREAD,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 20/3, no. 2, pp. 99–111, 2011, [Online]. Available: https://sid.ir/paper/148612/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی