EFFECTS OF SHORTENING AND EMULSIFIER (SSL) ON RETARDING BARBARI BREAD STALING

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GHANBARI MASOUD; SHAHEDI M.

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

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Paper Information

Journal: Journal of Water and Soil Science Year:2008 | Volume:12 | Issue:43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL) Page(s): 383-390

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Information Journal Paper

Title

EFFECTS OF SHORTENING AND EMULSIFIER (SSL) ON RETARDING BARBARI BREAD STALING

Author(s)

GHANBARI MASOUD | SHAHEDI M. | Issue Writer Certificate

Keywords

BREADQ4

STALINGQ3

IMPROVERQ3

EMULSIFIERQ3

SHORTENINGQ3

Abstract

Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari BREAD STALING was investigated in this study. Three levels of 2, 3 and 4 percent SHORTENING and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments included control sample (without SHORTENING and SSL), BREAD with only SHORTENING, BREAD with only SSL, and BREAD with 0.5 percent SSL and 3 percent SHORTENING. Organoleptic properties and STALING factors of the samples were determined. The data was statistically analyzed by complete randomized design and means comparison was done by Duncan’s multiple range tests (5% level). The results showed that the BREADs containing SSL and SHORTENING were significantly different in organoleptic properties and samples with 0.5 SSL and 3 percent SHORTENING had the highest quality. The results of STALING test showed that samples with 0.5 percent SSL and 3% SHORTENING had the lowest STALING rates.

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APA: Copy

GHANBARI, MASOUD, & SHAHEDI, M.. (2008). EFFECTS OF SHORTENING AND EMULSIFIER (SSL) ON RETARDING BARBARI BREAD STALING. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 12(43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL)), 383-390. SID. https://sid.ir/paper/15114/en

Vancouver: Copy

GHANBARI MASOUD, SHAHEDI M.. EFFECTS OF SHORTENING AND EMULSIFIER (SSL) ON RETARDING BARBARI BREAD STALING. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2008;12(43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL)):383-390. Available from: https://sid.ir/paper/15114/en

IEEE: Copy

MASOUD GHANBARI, and M. SHAHEDI, “EFFECTS OF SHORTENING AND EMULSIFIER (SSL) ON RETARDING BARBARI BREAD STALING,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 12, no. 43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL), pp. 383–390, 2008, [Online]. Available: https://sid.ir/paper/15114/en

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