EFFECT OF STORAGE AT AMBIENT TEMPERATURE ON THE CHARACTERISTICS OF PART-BAKED PAN BREAD

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MAJZOOBI M.; AGAH SH.; FARAHNAKY A.

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

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:7 | Issue:4 Page(s): 1-10

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Title

EFFECT OF STORAGE AT AMBIENT TEMPERATURE ON THE CHARACTERISTICS OF PART-BAKED PAN BREAD

Author(s)

MAJZOOBI M. | AGAH SH. | FARAHNAKY A. | Issue Writer Certificate

Keywords

LOAF BREADQ2

PART-BAKINGQ3

BREAD LOSSQ3

QUALITYQ2

AMBIENT TEMPERATUREQ3

Abstract

A large part of produced bread in Iran is wasted every day as a result of low QUALITY and quick staling which causes economical damage to the country. In order to reduce bread spoilage, production of part-baked bread is one of the newest techniques. With the aim of reducing bread waste and improving the QUALITY of bread, in this study part-baked pan bread was produced. In order to produce part-baked bread, baking of the dough at 240 oC was interrupted before formation of crust color (took 15 min) and after cooling and packaging of the samples they were stored at AMBIENT TEMPERATURE (25 oC) for 0, 24, 48, 72 and 96 hr. At each of the storage time, the part-baked bread was full-baked at 210 oC for 7 min until the crust color was formed. After cooling of the samples, the effect of storage time at AMBIENT TEMPERATURE on the properties of the resultant bread was compared to those of the control (which had been produced using the common method of baking and stored at similar condition) The results showed that the QUALITY of the control in terms of volume, crust color and general acceptability reduced during the storage time. However, after full-baking of the part-baked bread the QUALITY parameters did not change and it had similar properties to those of fresh bread. The sensory analysis of the samples revealed that with increasing the storage time, general acceptability of the part-baked bread was higher than that of the control.

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APA: Copy

MAJZOOBI, M., AGAH, SH., & FARAHNAKY, A.. (2011). EFFECT OF STORAGE AT AMBIENT TEMPERATURE ON THE CHARACTERISTICS OF PART-BAKED PAN BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(4), 1-10. SID. https://sid.ir/paper/71893/en

Vancouver: Copy

MAJZOOBI M., AGAH SH., FARAHNAKY A.. EFFECT OF STORAGE AT AMBIENT TEMPERATURE ON THE CHARACTERISTICS OF PART-BAKED PAN BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;7(4):1-10. Available from: https://sid.ir/paper/71893/en

IEEE: Copy

M. MAJZOOBI, SH. AGAH, and A. FARAHNAKY, “EFFECT OF STORAGE AT AMBIENT TEMPERATURE ON THE CHARACTERISTICS OF PART-BAKED PAN BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 4, pp. 1–10, 2011, [Online]. Available: https://sid.ir/paper/71893/en

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