THE EFFECT OF NATIVE AND ACETYLATED WHEAT STARCHES ON REOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF BARBARI BREAD

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.

EBRAHIMIAN MANSUREH; AZIZI MOHAMMAD HOSSEIN; AHMADI GAVLIGHI HASSAN

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

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:3 Page(s): 221-234

Download Full-Text

Persian Verion

View:

2,056

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF NATIVE AND ACETYLATED WHEAT STARCHES ON REOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF BARBARI BREAD

Author(s)

EBRAHIMIAN MANSUREH | AZIZI MOHAMMAD HOSSEIN | AHMADI GAVLIGHI HASSAN | Issue Writer Certificate

Keywords

ACETYLATED WHEAT STARCHQ2

EXTENSOGRAPHQ2

FARINOGRAPHQ2

NATIVE WHEAT STARCHQ2

TEXTURE PROFILE ANALYSISQ2

Abstract

The main aim of this study was to determine the effects of ACETYLATED WHEAT STARCH (AWS) addition in different levels on the properties of dough and bread. Therefore, Syneresis and Pasting properties of Nativewheat starch (NWS) and ACETYLATED WHEAT STARCH (AWS) was investigated. Effects of incorporation of 5, 10 and 15% of those starches on properties of wheat flour were determined by using a Rapid Visco Analyzer (RVA). Then, Rheological properties of dough were determined by FARINOGRAPH and EXTENSOGRAPH. After measuring mass, volume and sensory evaluation, staling analysis was done by seven trained panelist, texture analyzer and moisture content was determined in 1, 3 and 5 days. Measuring syneresis and pasting properties indicated that best viscosity properties and Lower syneresis observed in AWS. The FARINOGRAPH results showed a decrease in the water absorption in comparison to control but no significant difference was observed in arrival time and development time. According to EXTENSOGRAPH results, resistance to extension of samples containing starch was significantly more than control sample and extension ability in all treatments was significantly lower than control. Addition of both of starches resulted in reduction of bread volume and specific volume compared to control. Data obtained from sensory evaluation showed, AWS significantly resulted in the highest score in quality properties. According to the results of staling tests (sensory evaluation, texture analysis and moisture content determination), addition of AWS was successful in retarding of staling. Overall results revealed that the incorporation of 5% AWS improves the quality of Barbari bread.

Cites

No record.

References

No record.

Cite

APA: Copy

EBRAHIMIAN, MANSUREH, AZIZI, MOHAMMAD HOSSEIN, & AHMADI GAVLIGHI, HASSAN. (2016). THE EFFECT OF NATIVE AND ACETYLATED WHEAT STARCHES ON REOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF BARBARI BREAD. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(3), 221-234. SID. https://sid.ir/paper/233892/en

Vancouver: Copy

EBRAHIMIAN MANSUREH, AZIZI MOHAMMAD HOSSEIN, AHMADI GAVLIGHI HASSAN. THE EFFECT OF NATIVE AND ACETYLATED WHEAT STARCHES ON REOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF BARBARI BREAD. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(3):221-234. Available from: https://sid.ir/paper/233892/en

IEEE: Copy

MANSUREH EBRAHIMIAN, MOHAMMAD HOSSEIN AZIZI, and HASSAN AHMADI GAVLIGHI, “THE EFFECT OF NATIVE AND ACETYLATED WHEAT STARCHES ON REOLOGICAL PROPERTIES OF DOUGH AND QUALITY OF BARBARI BREAD,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 3, pp. 221–234, 2016, [Online]. Available: https://sid.ir/paper/233892/en

Related Journal Papers