EVALUATION OF THE STALING OF TAFTOON BREAD CONTAINING SODIUM STEAROYL LACTYLATE (SSL) WITH DIFFERENT METHODS

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KARIMI MAHSAN; AZIZI MOHAMMAD HOSSEIN; HOSSEINI SEYED MOHAMMAD

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2006 | Volume:3 | Issue:3 Page(s): 19-27

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Title

EVALUATION OF THE STALING OF TAFTOON BREAD CONTAINING SODIUM STEAROYL LACTYLATE (SSL) WITH DIFFERENT METHODS

Author(s)

KARIMI MAHSAN | AZIZI MOHAMMAD HOSSEIN | HOSSEINI SEYED MOHAMMAD | Issue Writer Certificate

Keywords

TAFTOON BREADQ2

SODIUM STEAROYL LACTYLATEQ4

STALINGQ3

TEXTUREQ2

SENSORY EVALUATIONQ2

Abstract

One of the most effective surfactants, which is increasingly used to retard the STALING of bread, is SODIUM STEAROYL LACTYLATE (SSL). This research was carried out to assess the STALING of flat bread containing different levels of SSL with different methods. Therefore, TAFTOON BREAD was baked from dough containing 0.25, 0.50, and 0.75% SSL with standard method, sensory and STALING evaluations were done on days 1, 2 and 3 by means of 5 trained panels of referees. Moisture content of the breads was determined in the same days with standard method. The TEXTURE of breads was evaluated by tensile, compression and shear tests on days 1, 2, 3 and 4 with Instron. Trained panel of referees could not find any significant difference between the sensory characteristics of breads but showed that chewing ability of the bread containing 0.50% SSL was improved from 5.5 to 6.1. Results of TEXTURE measurement showed that the force required to compress, shear, and tensile breads was reduced in breads containing SSL With regard to the results of the other tests; we could reveal that compression test was not suitable for TAFTOON BREAD, which is flat bread and has a low thickness. Moisture of the breads did not change significantly on the tested days. The scores of STALING were reduced, although most of them were not significant and this decrease was from 3.4 to 1.8 for the standard and from 3.6 to 2 for the bread containing 0.25% SSL and from 2.4 to 2.6 for the bread containing 0.50% SSL and from 3.7 to 2.4 for the bread containing 0.75 %SSL.Therefore we could conclude that by using SENSORY EVALUATION and TEXTURE analysis together, we could assess the bread STALING.

Cites

EFFECTS OF FLOUR TYPE, FREEZING METHOD, AND STORAGE TIME ON THE QUALITY OF BARBARI BREAD MADE FROM FROZEN DOUGH

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APA: Copy

KARIMI, MAHSAN, AZIZI, MOHAMMAD HOSSEIN, & HOSSEINI, SEYED MOHAMMAD. (2006). EVALUATION OF THE STALING OF TAFTOON BREAD CONTAINING SODIUM STEAROYL LACTYLATE (SSL) WITH DIFFERENT METHODS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 3(3), 19-27. SID. https://sid.ir/paper/72085/en

Vancouver: Copy

KARIMI MAHSAN, AZIZI MOHAMMAD HOSSEIN, HOSSEINI SEYED MOHAMMAD. EVALUATION OF THE STALING OF TAFTOON BREAD CONTAINING SODIUM STEAROYL LACTYLATE (SSL) WITH DIFFERENT METHODS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2006;3(3):19-27. Available from: https://sid.ir/paper/72085/en

IEEE: Copy

MAHSAN KARIMI, MOHAMMAD HOSSEIN AZIZI, and SEYED MOHAMMAD HOSSEINI, “EVALUATION OF THE STALING OF TAFTOON BREAD CONTAINING SODIUM STEAROYL LACTYLATE (SSL) WITH DIFFERENT METHODS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 3, pp. 19–27, 2006, [Online]. Available: https://sid.ir/paper/72085/en

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