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Information Journal Paper

Title

IMPROVE THE QUALITY AND SHELF LIFE OF BREAD BY USING FROZEN TECHNOLOGY AND BASIL GUM

Pages

  251-258

Abstract

 Researchers are always attempt to produce bread with longer shelf life and high quality. Aware of the harmful effects of chemical additives increased consumer tend to use natural additives. The aim of this study was produced bread with high quality and longer shelf life by used the PART BAKED frozen bread and added natural gums of Iran (basil) on three levels (0, 0.3 and 0.5%). BARBARI BREAD produced and cooked as PART BAKED then packed in polyethylene bags, and transferred to chest freezer with a f -18oC for 15 day, then thawing and full baked at 260oC for 10 min, after full baked measured quality and shelf life of bread. The result given from tests showed BASIL GUMs at 0.5 levels improved moisture content, porosity, specific volume. Also the minimum hardness obtained at sample with 0.5% from gums and Compare fresh bread with frozen showed not significant changes.

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    APA: Copy

    SHEIKHOLESLAMI, Z., KARIMI, M., HEJRANI, T., & GHIAFEH DAVOUDI, M.. (2018). IMPROVE THE QUALITY AND SHELF LIFE OF BREAD BY USING FROZEN TECHNOLOGY AND BASIL GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 251-258. SID. https://sid.ir/paper/72094/en

    Vancouver: Copy

    SHEIKHOLESLAMI Z., KARIMI M., HEJRANI T., GHIAFEH DAVOUDI M.. IMPROVE THE QUALITY AND SHELF LIFE OF BREAD BY USING FROZEN TECHNOLOGY AND BASIL GUM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):251-258. Available from: https://sid.ir/paper/72094/en

    IEEE: Copy

    Z. SHEIKHOLESLAMI, M. KARIMI, T. HEJRANI, and M. GHIAFEH DAVOUDI, “IMPROVE THE QUALITY AND SHELF LIFE OF BREAD BY USING FROZEN TECHNOLOGY AND BASIL GUM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 251–258, 2018, [Online]. Available: https://sid.ir/paper/72094/en

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