THE EFFECT OF BAKING TIME AND TEMPERATURE ON TAFTOON 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): 327-333

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Information Journal Paper

Title

THE EFFECT OF BAKING TIME AND TEMPERATURE ON TAFTOON BREAD STALING

Author(s)

GHANBARI MASOUD | SHAHEDI M. | Issue Writer Certificate

Keywords

OVENQ3

BAKINGQ3

TAFTOONQ3

STALINGQ3

TEMPERATUREQ2

TIMEQ2

Abstract

Baking is obviously one of the most important stages of bread production. BAKING TIME and OVEN TEMPERATURE have greatest effects on bread quality. The aim of this study was to investigate the effect of BAKING TIME and TEMPERATURE on bread quality and its shelf life. In this study, the effect of three rates of OVEN TEMPERATURE (top and under bread surface) and BAKING TIME levels on bread quality and its shelf life was investigated. BAKING TEMPERATURE and TIME were 300 and 280oC for 3 minutes and 20 seconds, 300 and 350oC for 2 minutes and 30 seconds and 350 and 380oC for 2 minutes respectively. Soluble starch and STALING factors of the samples were measured. The data was statistically analyzed by complete randomized design and comparison was made between the means via Duncan’s multiple range test at 5% level. The results showed that the bread baked in various TIME–temperature conditions were different in moisture content. The bread baked at lower TEMPERATURE and longer TIME had the lowest moisture. Also, the result showed that the amount of soluble starch increased by increasing the BAKING TIME and decreasing the BAKING TEMPERATURE. The bread baked in various BAKING conditions showed significant differences in STALING rates. Lower BAKING TIME and higher BAKING TEMPERATURE caused the lowest bread STALING rates.

Cites

THE EFFECT OF RAISIN CONCENTRATE ON THE QUALITY OF LOAF BREAD

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APA: Copy

GHANBARI, MASOUD, & SHAHEDI, M.. (2008). THE EFFECT OF BAKING TIME AND TEMPERATURE ON TAFTOON 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)), 327-333. SID. https://sid.ir/paper/15116/en

Vancouver: Copy

GHANBARI MASOUD, SHAHEDI M.. THE EFFECT OF BAKING TIME AND TEMPERATURE ON TAFTOON 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)):327-333. Available from: https://sid.ir/paper/15116/en

IEEE: Copy

MASOUD GHANBARI, and M. SHAHEDI, “THE EFFECT OF BAKING TIME AND TEMPERATURE ON TAFTOON 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. 327–333, 2008, [Online]. Available: https://sid.ir/paper/15116/en

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