مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

820
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

IMPROVEMENT QUALITY OF BARBARI BREAD WITH POTATO PUREE

Pages

  363-373

Abstract

 In this study, the effects of POTATO puree obtained from two varieties (Ageria and Sante) each at five levels of 1, 2, 4, 8 and 10% (w/w flour basis) on QUALITY of BARBARI BREAD were investigated. Different properties of bread characteristic including specific volume, oven spring and shape regularity, crumb porosity, moisture content of crumb, crumb firmness, crumb microstructure using scanning electron microscopy (SEM) and sensory evaluation were evaluated. By increasing the amount of POTATO paste, QUALITY of bread improved and the most effect was observed by 10% of two varieties of POTATO. According to the results of bread texture, microstructure and porosity and hardness decreased with the increase of POTATO paste and bread crumb showed a finer and more uniform overall structure. In sensory properties of samples only 10% of both cultivars had significant differences in the overall score of the other samples. In most cases Sante cultivar variety had significant impact on QUALITY of breads (P<0.05). In conclusion, 10% of POTATO paste in the BARBARI BREAD formulation improved QUALITY properties.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    AKBARI, N., MOHAMMADZADEH MILANI, J., & ALAEDINI, B.. (2014). IMPROVEMENT QUALITY OF BARBARI BREAD WITH POTATO PUREE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 24(3), 363-373. SID. https://sid.ir/paper/148622/en

    Vancouver: Copy

    AKBARI N., MOHAMMADZADEH MILANI J., ALAEDINI B.. IMPROVEMENT QUALITY OF BARBARI BREAD WITH POTATO PUREE. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2014;24(3):363-373. Available from: https://sid.ir/paper/148622/en

    IEEE: Copy

    N. AKBARI, J. MOHAMMADZADEH MILANI, and B. ALAEDINI, “IMPROVEMENT QUALITY OF BARBARI BREAD WITH POTATO PUREE,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 24, no. 3, pp. 363–373, 2014, [Online]. Available: https://sid.ir/paper/148622/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top