COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON

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.

RAHIMI N.; KARIMI M.; POUR AZARANG H.; MORTAZAVI S.A.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 133-140

Download Full-Text

Persian Verion

View:

953

Download:

Cites:

Information Journal Paper

Title

COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE

Author(s)

RAHIMI N. | KARIMI M. | POUR AZARANG H. | MORTAZAVI S.A. | Issue Writer Certificate

Keywords

BARBARI BREADQ2

ACIDIC IMPROVRESQ2

STALINGQ2

SOURDOUGHQ2

Abstract

Simple and corresponding impacts of adding acidic improvers (Lactic Acid, Acetic Acid and Citric Acid) on bread STALING has been researched twice in 3 levels (0%, 0.25% and 0.5%) by factorial experimental method. There was an orthogonal comparison between the two treatments (acidified treatments and SOURDOUGH groups) in the second stage. The effect of lactic acid on bread STALING was significant 24 hours after baking the bread. Different levels of lactic acid and citric acid had significant effect on bread STALING 48 hours after bread baking. Finally -24 and 48 hours after bread baking orthogonal comparison among our 6 selected treatments showed that there was a significant differences between two groups. The SOURDOUGH treatments had the least scores. Among the final treatments, containing 0.25% acetic acid had the most scores, the treatments containing 0.25% lactic acid and the control sample had gradually a better score (from 24 to 48 hours).According to these results, the SOURDOUGH can be processed, in a way that the bread has enough amount of acetic and lactic acid.

Cites

No record.

References

No record.

Cite

APA: Copy

RAHIMI, N., KARIMI, M., POUR AZARANG, H., & MORTAZAVI, S.A.. (2015). COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 133-140. SID. https://sid.ir/paper/71593/en

Vancouver: Copy

RAHIMI N., KARIMI M., POUR AZARANG H., MORTAZAVI S.A.. COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):133-140. Available from: https://sid.ir/paper/71593/en

IEEE: Copy

N. RAHIMI, M. KARIMI, H. POUR AZARANG, and S.A. MORTAZAVI, “COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 133–140, 2015, [Online]. Available: https://sid.ir/paper/71593/en

Related Journal Papers