STUDY ON THE BAKING VALUE AND STALING OF FLAT- BREAD PRODUCED FROM FIVE VARIETIES OF WHEAT IN KHORASAN PROVINCE

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BIDELI N.

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

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Paper Information

Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2004 | Volume:5 | Issue:18 Page(s): 19-36

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Information Journal Paper

Title

STUDY ON THE BAKING VALUE AND STALING OF FLAT- BREAD PRODUCED FROM FIVE VARIETIES OF WHEAT IN KHORASAN PROVINCE

Author(s)

BIDELI N. | Issue Writer Certificate

Keywords

PACKAGINGQ3

STALINGQ3

STORAGE TEMPERATUREQ4

TAFTOON BREADQ3

Abstract

In this research baking value and STALING of Taftoon flat-bread produced from five varieties of wheat (Alamoot, Bezostaya, Ghods, MVI7, and Mahdavi), which were grown in different region of khorasan, has been studied. At first the 85% extracted wheat flour was analyzed using ash, protein, gluten, zeleny and farinograph value. Taftoon flat - bread was prepared and placed in the polyethylene bags using above mentioned flour and TAFTOON BREAD formulation. Sensory evaluation was used to obtain the baking value. A viscoelastograph was used to measure the rate of softness and hardness of breads (compressibility and consistency parameters) for STALING test. The chemical and rheological tests showed that Bezostaya was evaluated good, Ghods, Mahdavi and MVl7 were evaluated satisfactory and Alamoot need to be improved. The sensory evaluation showed significant difference between wheat varieties for different individual characteristics of Taftoon flat- bread except crump and crust. The final bread quality score obtained from sensory evaluation showed that Ghods, Mahdavi, Bezostya and MYl7 were better than the rest of the varieties respectively. The rate of softness and hardness of bread obtained from the viscoelastograph in the different times (0-24- 48h.) showed that the breads produced from Alamoot and MVl7 have longer shelf life than the others. This means that the STALING phenomenon occurred in this variety slower than the others did.

Cites

THE EFFECT OF MOLASSES ON DOUGH RHEOLOGICAL PROPERTIES AND QUALITY OF TOAST BREAD

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APA: Copy

BIDELI, N.. (2004). STUDY ON THE BAKING VALUE AND STALING OF FLAT- BREAD PRODUCED FROM FIVE VARIETIES OF WHEAT IN KHORASAN PROVINCE. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 5(18), 19-36. SID. https://sid.ir/paper/28210/en

Vancouver: Copy

BIDELI N.. STUDY ON THE BAKING VALUE AND STALING OF FLAT- BREAD PRODUCED FROM FIVE VARIETIES OF WHEAT IN KHORASAN PROVINCE. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2004;5(18):19-36. Available from: https://sid.ir/paper/28210/en

IEEE: Copy

N. BIDELI, “STUDY ON THE BAKING VALUE AND STALING OF FLAT- BREAD PRODUCED FROM FIVE VARIETIES OF WHEAT IN KHORASAN PROVINCE,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 5, no. 18, pp. 19–36, 2004, [Online]. Available: https://sid.ir/paper/28210/en

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