IMPROVEMENT OF BAKING PROPERTIES OF FRESH FLOUR BY PHYSICAL AND CHEMICAL METHODS

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SHEYKH ALESLAMI Z.; KARIMI MAHDI

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2002 | Volume:2 | Issue:9 Page(s): 15-28

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Information Journal Paper

Title

IMPROVEMENT OF BAKING PROPERTIES OF FRESH FLOUR BY PHYSICAL AND CHEMICAL METHODS

Author(s)

SHEYKH ALESLAMI Z. | KARIMI MAHDI | Issue Writer Certificate

Keywords

FRESH FLOURQ4

MATURING PROCESSQ4

IMPROVING OF BAKING PROPERTIESQ4

LAVASH BREAD.Q4

Abstract

Bread plays a significant role in the diet of a large portion of the Worlds population. Increasing of bread consumption, low capacity of silos and limitation of harvest time are factors that cause wheat flour consume in bakeries and factories immediately after harvesting. In MATURING PROCESS of flour, its quality will improve, gluten content of dough increases and dough quality becomes better. Flour may treat with different additives for:1) Flour bleaching, 2) Improve of baking quality, 3) Improve of gluten properties, 4 )Improve of amylaze activity of flour. In addition of chemical agents, physical methods can also improve flour quality. In this study, maturing of flour by chemical and physical methods and common methods for flour storage (bag) were compared. In order to physical maturing of flour a container with mixer was designed and constructed and flour samples were stored in it for different times. Final quality of LAVASH BREAD. that prepared from these treatments were evaluated. Results showed that flour storage improve its properties. The best period for providing bread quality for flour storage in bag was 20 days were as in container with mixer was 2 days. Storage of flour in cantainer with mixer for 10 days and addition of benzoyel peroxide (45 ppm) was selected as the best physical and chemical treatment, respectively.

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APA: Copy

SHEYKH ALESLAMI, Z., & KARIMI, MAHDI. (2002). IMPROVEMENT OF BAKING PROPERTIES OF FRESH FLOUR BY PHYSICAL AND CHEMICAL METHODS. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 2(9), 15-28. SID. https://sid.ir/paper/28207/en

Vancouver: Copy

SHEYKH ALESLAMI Z., KARIMI MAHDI. IMPROVEMENT OF BAKING PROPERTIES OF FRESH FLOUR BY PHYSICAL AND CHEMICAL METHODS. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2002;2(9):15-28. Available from: https://sid.ir/paper/28207/en

IEEE: Copy

Z. SHEYKH ALESLAMI, and MAHDI KARIMI, “IMPROVEMENT OF BAKING PROPERTIES OF FRESH FLOUR BY PHYSICAL AND CHEMICAL METHODS,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 2, no. 9, pp. 15–28, 2002, [Online]. Available: https://sid.ir/paper/28207/en

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