EFFECT OF WATER-MELON AS A NATURAL ADDITIVE ON DOUGH FARINOGRAPHY PROPERTIES AND IMPROVEMENT THE QUALITY OF SEMI VOLUME BARBARI BREAD

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ZAVEHZAD N.; HAGHAYEGH GH.H.; NIKPOOIAN H.; RAHMANI H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 31-41

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Title

EFFECT OF WATER-MELON AS A NATURAL ADDITIVE ON DOUGH FARINOGRAPHY PROPERTIES AND IMPROVEMENT THE QUALITY OF SEMI VOLUME BARBARI BREAD

Author(s)

ZAVEHZAD N. | HAGHAYEGH GH.H. | NIKPOOIAN H. | RAHMANI H. | Issue Writer Certificate

Keywords

BREADQ2

MELON WATERQ2

FARINOGRAPHYQ2

POROSITYQ2

TEXTUREQ2

Abstract

According to the researchers focused on the role of BREAD in the national economy and the use of natural additives to reduces talin grate and improve the quantitative and qualitative properties of strategic products, So The aim of this study was to investigate the effect of different levels of watermelon (0, 1, 2, 4, 8 and 16%) on dough FARINOGRAPHY properties and moisture content, specific volume, POROSITY and firmness of semi volume Barbari BREAD. In this study, Image J software was used for POROSITY measurement. The results showed that with the increasing of watermelon in the BREAD formulation, water absorption and degree of softening increased but the amount of dough stability decreased. While the most dough development time was observed in samples containing 2% water melon. Also the results showed that the MELON WATER as a natural additive can in creases the amount of moisture content, POROSITY and specific volume and de creased firmness of TEXTURE. So the highest moisture, specific volume and POROSITY were observed in ofthesamplescontainedrespectively 16, 4 and 8% water melon. It should be noted that samples containing 4% water melon had the lowest firmness.

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APA: Copy

ZAVEHZAD, N., HAGHAYEGH, GH.H., NIKPOOIAN, H., & RAHMANI, H.. (2015). EFFECT OF WATER-MELON AS A NATURAL ADDITIVE ON DOUGH FARINOGRAPHY PROPERTIES AND IMPROVEMENT THE QUALITY OF SEMI VOLUME BARBARI BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 31-41. SID. https://sid.ir/paper/71591/en

Vancouver: Copy

ZAVEHZAD N., HAGHAYEGH GH.H., NIKPOOIAN H., RAHMANI H.. EFFECT OF WATER-MELON AS A NATURAL ADDITIVE ON DOUGH FARINOGRAPHY PROPERTIES AND IMPROVEMENT THE QUALITY OF SEMI VOLUME BARBARI BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):31-41. Available from: https://sid.ir/paper/71591/en

IEEE: Copy

N. ZAVEHZAD, GH.H. HAGHAYEGH, H. NIKPOOIAN, and H. RAHMANI, “EFFECT OF WATER-MELON AS A NATURAL ADDITIVE ON DOUGH FARINOGRAPHY PROPERTIES AND IMPROVEMENT THE QUALITY OF SEMI VOLUME BARBARI BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 31–41, 2015, [Online]. Available: https://sid.ir/paper/71591/en

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