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Information Journal Paper

Title

Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality

Pages

  1-14

Abstract

 The objective of the present study was to investigation the effects of the Emulsifier diacetyl tartaric acid ester of monoglycerides (DATEM, 0. 5 and 1%) and of the Enzyme maltogenic α-amylase (MALTO, 0. 01 and 0. 1%) separately and combined on the quality and Organoleptic properties of pan bread. A sample without the addition of Emulsifier or Enzyme was considered as control bread. The results showed that, compared to control, Emulsifier DATEM and α-amylase were effective in reducing density (p<0. 05). In this regard, combined effects (Emulsifier + Enzyme) had better result than individual effect of them. Also, water activities of the different samples were not affected significantly by Enzyme and/or Emulsifier (p>0. 05). Moreover, color results revealed that, compared to control, breads containing Enzyme were slightly darker, while Emulsifier-containing breads were slightly lighter. Addition of Enzyme and/or Emulsifier improved the organoleptic quality of pan bread through reducing firmness and increasing flavor, chewiness, and porosity as compared to control samples.

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    APA: Copy

    Bagherzade, S., MOHAMMADZADEH MILANI, J., & Kasaee, M.R.. (2018). Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(4 ), 1-14. SID. https://sid.ir/paper/369346/en

    Vancouver: Copy

    Bagherzade S., MOHAMMADZADEH MILANI J., Kasaee M.R.. Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(4 ):1-14. Available from: https://sid.ir/paper/369346/en

    IEEE: Copy

    S. Bagherzade, J. MOHAMMADZADEH MILANI, and M.R. Kasaee, “Effect of simultaneous use of DATEM (diacetyl tartaric acid ester of monoglycerides) emulsifier and maltogenic α-amylase on pan-bread quality,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 4 , pp. 1–14, 2018, [Online]. Available: https://sid.ir/paper/369346/en

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