INVESTIGATING MECHANICAL PROPERTIES OF IMPROVER GEL OF BARBARI BREAD USING RESPONSE SURFACE METHODOLOGY

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.

POURFARZAD A.; HADDAD KHODAPARAST M.H.; KARIMI M.; MORTAZAVI S.A.

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

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:4 | Issue:2 (12) Page(s): 11-24

Download Full-Text

Persian Verion

View:

891

Download:

Cites:

Information Journal Paper

Title

INVESTIGATING MECHANICAL PROPERTIES OF IMPROVER GEL OF BARBARI BREAD USING RESPONSE SURFACE METHODOLOGY

Author(s)

POURFARZAD A. | HADDAD KHODAPARAST M.H. | KARIMI M. | MORTAZAVI S.A. | Issue Writer Certificate

Keywords

TEXTURE ANALYSISQ2

MECHANICAL PROPERTIESQ2

IMPROVER GELQ3

CENTRAL COMPOSITE DESIGNQ3

BACK EXTRUSIONQ3

Abstract

There is great competition for cereal industry to improve dough properties, understanding and delaying the staling phenomenon in order to increase bread quality. To achieve those desired aims, we can use functional additives that improve bread quality. Gel improvers are novel groups of improvers that are largely used in bakery industry. Determination of the gel properties will help us to understand the gel formation process and gel profile concerning the MECHANICAL PROPERTIES. The properties of the formed gels are to be determined to have an understanding of the process of gelling, and more importantly, characterization of the gel with an emphasis on MECHANICAL PROPERTIES can lead to gelled food products. In this research, response surface methodology was used to investigate the influence of IMPROVER GEL components of Barbari bread on the MECHANICAL PROPERTIES of that produced gel. Gel samples were prepared using sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) in the range of 0-0.5 g/100g. The results showed that hardness, gradient, cohesiveness and consistency of gel increased by increasing SSL. Thus, we can increase the elasticity of gel by control of SSL addition. PG had only an increasing effect on the viscosity index among gel properties. However, no significant difference was observed in MECHANICAL PROPERTIES of gel as a consequence of DATEM addition. Sometimes, negative quadratic and interaction effects of gel components were determined. The represented models have a high determination coefficient and could be used for predicting all investigated characteristics. The results for optimization using CENTRAL COMPOSITE DESIGN suggested that a mixture containing 0.5 g/100g of SSL, 0.28 g/100g of DATEM and 0.5 g/100g of PG could be a good IMPROVER GEL to achieve the best characteristics.

Cites

No record.

References

No record.

Cite

APA: Copy

POURFARZAD, A., HADDAD KHODAPARAST, M.H., KARIMI, M., & MORTAZAVI, S.A.. (2012). INVESTIGATING MECHANICAL PROPERTIES OF IMPROVER GEL OF BARBARI BREAD USING RESPONSE SURFACE METHODOLOGY. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(2 (12)), 11-24. SID. https://sid.ir/paper/176570/en

Vancouver: Copy

POURFARZAD A., HADDAD KHODAPARAST M.H., KARIMI M., MORTAZAVI S.A.. INVESTIGATING MECHANICAL PROPERTIES OF IMPROVER GEL OF BARBARI BREAD USING RESPONSE SURFACE METHODOLOGY. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;4(2 (12)):11-24. Available from: https://sid.ir/paper/176570/en

IEEE: Copy

A. POURFARZAD, M.H. HADDAD KHODAPARAST, M. KARIMI, and S.A. MORTAZAVI, “INVESTIGATING MECHANICAL PROPERTIES OF IMPROVER GEL OF BARBARI BREAD USING RESPONSE SURFACE METHODOLOGY,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 2 (12), pp. 11–24, 2012, [Online]. Available: https://sid.ir/paper/176570/en

Related Journal Papers