OPTIMIZATION OF LAVASH DOUGH FERMENTATION

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AGHAGHOLIZADEH R.; AZIZI M.H.; SAHARI MOHAMMAD ALI

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:3 Page(s): 1-10

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Title

OPTIMIZATION OF LAVASH DOUGH FERMENTATION

Author(s)

AGHAGHOLIZADEH R. | AZIZI M.H. | SAHARI MOHAMMAD ALI | Issue Writer Certificate

Keywords

FERMENTATIONQ2

FLAT BREADQ4

LEAVENING AGENTSQ4

Abstract

Traditional Iranian breads, especially Lavash, play an important role in our daily food intake. However regarding the high wastage of bread, which is estimated as around 30%, necessitates conducting a research project on this matter.Among the different quality factors, dough FERMENTATION can also affect the quality of bread.In this research, the effects of some major factors on the Lavash dough FERMENTATION, bread quality and the rate of staling were studied.The treatments investigated in this study are as follows:1- Kind of leavening agent active dried yeast, fresh yeast and a mixture of soda and active dried yeast.2- Quantity of leavening agent2-1- Active dried yeast at the levels of 0.5, 1 and 2% on the basis of flour weight.2-2- Fresh yeast at the levels of 1.5,3 and 6% on basis of flour weight.2-3- Soda at the levels of 0.2,0.5 and 0.8% and also 0.5% active dried yeast on the basis of flour weight.3- FERMENTATION time: regarding the active dried or fresh yeast, this time varied from 1 and half to 3 and half hours and for the mixture of soda and yeast, it was about 20 minutes.The quality of baked Lavash bread was evaluated by a trained pannel of referees and the results showed that the bread contained 0.2 percent soda and 0.5 percent active dried yeast on flour weight basis with a FERMENTATION time of 1 and half hours enjoyed the best quality and the lowest staling rate.

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APA: Copy

AGHAGHOLIZADEH, R., AZIZI, M.H., & SAHARI, MOHAMMAD ALI. (2004). OPTIMIZATION OF LAVASH DOUGH FERMENTATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(3), 1-10. SID. https://sid.ir/paper/72249/en

Vancouver: Copy

AGHAGHOLIZADEH R., AZIZI M.H., SAHARI MOHAMMAD ALI. OPTIMIZATION OF LAVASH DOUGH FERMENTATION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(3):1-10. Available from: https://sid.ir/paper/72249/en

IEEE: Copy

R. AGHAGHOLIZADEH, M.H. AZIZI, and MOHAMMAD ALI SAHARI, “OPTIMIZATION OF LAVASH DOUGH FERMENTATION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 1–10, 2004, [Online]. Available: https://sid.ir/paper/72249/en

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