AN INVESTIGATION AND COMPARISION OF THE EFFECTS OF ORGANIC ACIDS AND SOURDOUGH ON FERMENTATION PROPERTIES AND SPECIFIC VOLUME OF BARBARI BREAD

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 NARGES; KARIMI MAHDI; POURAZARANG 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:2010 | Volume:7 | Issue:1 Page(s): 71-79

Download Full-Text

Persian Verion

View:

1,195

Download:

Cites:

Information Journal Paper

Title

AN INVESTIGATION AND COMPARISION OF THE EFFECTS OF ORGANIC ACIDS AND SOURDOUGH ON FERMENTATION PROPERTIES AND SPECIFIC VOLUME OF BARBARI BREAD

Author(s)

RAHIMI NARGES | KARIMI MAHDI | POURAZARANG H. | Issue Writer Certificate

Keywords

ORGANIC ACIDIFIERS (LACTIC ACIDQ3

ACETIC ACID AND CITRIC ACID)Q3

SOURDOUGHQ3

SPECIFIC VOLUMEQ2

FERMENTATIVE PARAMETERSQ2

Abstract

Simple and corresponding impacts of organic acidifiers ( Lactic acid, Acetic Acid and Citric acid) with three levels (0%,0.25% and 0.5 %) on specific volume and dough fermentative parameters was conducted by a completely randomized design with factorial arrangement and three replications. At the next stage an orthogonal comparison between selected acidified treats (having control sample) with sourdough treats was made.The study showed that addition of each of these acidifiers had a significant effect on the mentioned property. Also statistical analyses revealed that, corresponding impacts of all the three acidifiers on the feature was significant (P<0/05).Finally the studies distinguished that type and amount of acidifiers used in this study don’t have any bad impact on the structure of dough gluten, so that the increase of acidity of these samples resulted in increase of bread specific volume .Also, orthogonal comparison between selected acidified treats (having control sample) with sourdough group indicated that considering specific volume property, these two groups did not show any significant differences.

Cites

No record.

References

No record.

Cite

APA: Copy

RAHIMI, NARGES, KARIMI, MAHDI, & POURAZARANG, H.. (2010). AN INVESTIGATION AND COMPARISION OF THE EFFECTS OF ORGANIC ACIDS AND SOURDOUGH ON FERMENTATION PROPERTIES AND SPECIFIC VOLUME OF BARBARI BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(1), 71-79. SID. https://sid.ir/paper/71930/en

Vancouver: Copy

RAHIMI NARGES, KARIMI MAHDI, POURAZARANG H.. AN INVESTIGATION AND COMPARISION OF THE EFFECTS OF ORGANIC ACIDS AND SOURDOUGH ON FERMENTATION PROPERTIES AND SPECIFIC VOLUME OF BARBARI BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(1):71-79. Available from: https://sid.ir/paper/71930/en

IEEE: Copy

NARGES RAHIMI, MAHDI KARIMI, and H. POURAZARANG, “AN INVESTIGATION AND COMPARISION OF THE EFFECTS OF ORGANIC ACIDS AND SOURDOUGH ON FERMENTATION PROPERTIES AND SPECIFIC VOLUME OF BARBARI BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 1, pp. 71–79, 2010, [Online]. Available: https://sid.ir/paper/71930/en

Related Journal Papers