STUDYING THE PRODUCTION OF LAVASH BREAD BY YEAST-SALT METHOD AND DETERMINING THE RHEOLOGICAL PROPERTIES OF ITS DOUGH

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MOVAHHED S.; AHMADI CHENARBON H.

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:2017 | Volume:14 | Issue:66 Page(s): 157-163

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Information Journal Paper

Title

STUDYING THE PRODUCTION OF LAVASH BREAD BY YEAST-SALT METHOD AND DETERMINING THE RHEOLOGICAL PROPERTIES OF ITS DOUGH

Author(s)

MOVAHHED S. | AHMADI CHENARBON H. | Issue Writer Certificate

Keywords

YEAST-SALTQ1

FARINOGRAPHQ2

EXTENSOGRAPHQ2

Abstract

In this research, the yeast- salt method was use to prepare the bread dough. The yeast used was Saccharomysis cerivisiae(PTCC, 5080) that was used at two levels of 0.06% and 0.12% (based on flour weight). For doing this research, a completely randomized design with three replications was used and the mean comparison was performed by Duncan's multiple-range test. Considering the results, by increasing the use of yeast in mentioned method, the amount of water absorption, development time, stability time, resistance and volumetric number of dough increased compared to the control sample. Also, the dough prepared by YEAST-SALT method had higher sub-curve area (energy), dough extension resistance and coefficient (ratio of extension resistance to extensibility) compared to the control. Moreover, according to the results of chemical tests, samples of Lavash bread produced by yeast- salt method contained higher moisture, protein and ashes, but lower pH compared to control sample.

Cites

Physicochemical and Rheological Properties of Toast Bread Baked by Yeast– Salt Method

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APA: Copy

MOVAHHED, S., & AHMADI CHENARBON, H.. (2017). STUDYING THE PRODUCTION OF LAVASH BREAD BY YEAST-SALT METHOD AND DETERMINING THE RHEOLOGICAL PROPERTIES OF ITS DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 157-163. SID. https://sid.ir/paper/71652/en

Vancouver: Copy

MOVAHHED S., AHMADI CHENARBON H.. STUDYING THE PRODUCTION OF LAVASH BREAD BY YEAST-SALT METHOD AND DETERMINING THE RHEOLOGICAL PROPERTIES OF ITS DOUGH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):157-163. Available from: https://sid.ir/paper/71652/en

IEEE: Copy

S. MOVAHHED, and H. AHMADI CHENARBON, “STUDYING THE PRODUCTION OF LAVASH BREAD BY YEAST-SALT METHOD AND DETERMINING THE RHEOLOGICAL PROPERTIES OF ITS DOUGH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 157–163, 2017, [Online]. Available: https://sid.ir/paper/71652/en

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