EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY

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SAHRAIYAN B.; DEHGHAN TANHA L.; SHEIKHOLESLAMI Z.; NAGHIPOUR F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 87-96

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Title

EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY

Author(s)

SAHRAIYAN B. | DEHGHAN TANHA L. | SHEIKHOLESLAMI Z. | NAGHIPOUR F. | Issue Writer Certificate

Keywords

COMPOSITE BREAD (WHEAT-SORGHUM)Q2

SHELF LIFEQ2

STEAMING TIMEQ2

BAKING TIMEQ2

IMAGE PROCESSINGQ2

Abstract

Reduction of bread loss and wheat consumption have particular importance in the national economy, has attracted many researcher’s mind. Thus in this study sorghum flour was used as a substitution for the part of wheat flour in bread making. On the other hand, the purposes of this study were investigation on the effects of STEAMING TIME (three levels of 0, 90 and 180 second) and BAKING TIME (three levels of 10, 15 and 20 minute), on moisture content, water activity, crust color, firmness and overall acceptability of composite bread (wheat- sorghum). Based on the result, the steaming and BAKING TIME were effective on staling rate and bread SHELF LIFE at P<0.05 and cured sample at STEAMING TIME 90 and 180 second and baked at 15 minute, had the lowest rate of staling during 72 hours after baking. Also, the sample was treated with 90 second steaming and baked at 15 minute had the best crust color and overall acceptability.

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APA: Copy

SAHRAIYAN, B., DEHGHAN TANHA, L., SHEIKHOLESLAMI, Z., & NAGHIPOUR, F.. (2015). EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 87-96. SID. https://sid.ir/paper/71601/en

Vancouver: Copy

SAHRAIYAN B., DEHGHAN TANHA L., SHEIKHOLESLAMI Z., NAGHIPOUR F.. EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):87-96. Available from: https://sid.ir/paper/71601/en

IEEE: Copy

B. SAHRAIYAN, L. DEHGHAN TANHA, Z. SHEIKHOLESLAMI, and F. NAGHIPOUR, “EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 87–96, 2015, [Online]. Available: https://sid.ir/paper/71601/en

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