EFFECTS OF THE ADDITION OF OAT BRAN ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF SANGAK BREAD

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NIKOOZADE H.; TASLIMI A.; AZIZI M.H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:8 | Issue:1 Page(s): 1-10

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Title

EFFECTS OF THE ADDITION OF OAT BRAN ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF SANGAK BREAD

Author(s)

NIKOOZADE H. | TASLIMI A. | AZIZI M.H. | Issue Writer Certificate

Keywords

SANGAK BREADQ1

OAT BRANQ3

RHEOLOGICAL CHARACTERISTICSQ2

SENSORYQ2

STALINGQ2

Abstract

Dietary fiber has become a matter of considerable public interest in recent years because of its known beneficial physiological and metabolic effects. Since, fiber intake is commonly lower than recommended amount (30g daily), the fortification of bread with fiber can play an important role in achieving health benefits. The aim of this study was to add OAT BRAN at 5, 7.5 and 10 % levels to the Sangak flour and study the RHEOLOGICAL CHARACTERISTICS and quality and shelf life stability of the bread. The RHEOLOGICAL CHARACTERISTICS of dough were studied on the farinograph and extensograph. Then, SANGAK BREAD baked under standard condition and kept for 24, 48 and 72 hours at room temperature and samples evaluated by 10 trained panelists. Texture of bread samples analyzed for extensibility, sliceability and compression by Instron (Universal Testing Mashine) at 24, 48 and 72 hours at room temperature. Also, moisture of bread samples determined by standard method and compared with control. Results indicated that use of OAT BRAN increased water absorption and weakened dough. Also, the extensograph results showed by the addition of the bran to the flour, resistance to extension increased and dough could kept the gases during fermentation. The results of the SENSORY test of SANGAK BREAD showed that by the addition of OAT BRAN to the sangak dough, the quality of the bread was low and lower quality was in the case of high percent of the bran (10%). The texture properties of the breads at 24, 48 and 72 hours, showed they were delay in STALING phenomenon and the late thoughness happened. Acid detergent fiber and neutral detergent fiber values increased with increasing levels of OAT BRAN.

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APA: Copy

NIKOOZADE, H., TASLIMI, A., & AZIZI, M.H.. (2010). EFFECTS OF THE ADDITION OF OAT BRAN ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF SANGAK BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(1), 1-10. SID. https://sid.ir/paper/71941/en

Vancouver: Copy

NIKOOZADE H., TASLIMI A., AZIZI M.H.. EFFECTS OF THE ADDITION OF OAT BRAN ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF SANGAK BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;8(1):1-10. Available from: https://sid.ir/paper/71941/en

IEEE: Copy

H. NIKOOZADE, A. TASLIMI, and M.H. AZIZI, “EFFECTS OF THE ADDITION OF OAT BRAN ON THE RHEOLOGICAL CHARACTERISTICS OF DOUGH AND QUALITY OF SANGAK BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 1, pp. 1–10, 2010, [Online]. Available: https://sid.ir/paper/71941/en

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