DETERMINATION OF OPTIMUM FALLING NUMBER FOR THE IRANIAN BREAD FLOURS (BARBARI AND LAVASH) AND ITS RELATION WITH BREAD QUALITY

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FEYZIPOUR A.R.; SEYEDAIN A.S.M.; TASLIMI A.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2004 | Volume:1 | Issue:3 Page(s): 45-55

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Title

DETERMINATION OF OPTIMUM FALLING NUMBER FOR THE IRANIAN BREAD FLOURS (BARBARI AND LAVASH) AND ITS RELATION WITH BREAD QUALITY

Author(s)

FEYZIPOUR A.R. | SEYEDAIN A.S.M. | TASLIMI A. | Issue Writer Certificate

Keywords

BARBARIQ2

LAVASHQ4

FALLING NUMBERQ4

FARINOGRAPHQ4

EXTENSOGRAPHQ2

MALTOSE FIGUREQ4

Abstract

Enzymatic reactions (amylolytic and proteolytic) in wheat flour which are the results of improper pre- and post harvest practices, cause problems in bread production and its qualitative parameters.This research was carried out to determine the proper FALLING NUMBER (FN) for the two Iranian traditional flat breads (BARBARI and LAVASH).The FALLING NUMBER of the germinated wheat flour (GWF), BARBARI and LAVASH bread flours, was determined. In order to adjust the FALLING NUMBERs, different amounts of BARBARI and LAVASH flours Were mixed with the different percents of GWF to reach to FNs of (150, 200,250, 300 and 350)± 10 seconds.The mixtures were tested in FARINOGRAPH and EXTENSOGRAPH. Maltose value was also calculated and sensory analysis was done on the baked breads.Results of FARINOGRAPH and EXTENSOGRAPH tests indicated that enzymic hydrolysis of glutten which is related to the increase of the percent of GWF, would weaken the strength of glutten network and the dough. MALTOSE FIGURE test also showed that there is a negative correlation between maltose value and FN. The results of sensory analysis showed that acceptance of breads would be affected by FNs of the flours; therefore the proper FNs for LAVASH and BARBARI flours were determined to be 350-420 and 250-350 seconds, respectively.Since the reduction of bread wastage is very important from economic point of view in our country, much attention should be paid to the pre and post harvest conditions and also due to the close relation of these practices to the FALLING NUMBER, it should be noticed in the baking process of both breads.

Cites

EVALUATION OF SOME EFFECTIVE FACTORS ON TRADITIONAL BREAD WASTAGE IN ZANJAN

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APA: Copy

FEYZIPOUR, A.R., SEYEDAIN, A.S.M., & TASLIMI, A.. (2004). DETERMINATION OF OPTIMUM FALLING NUMBER FOR THE IRANIAN BREAD FLOURS (BARBARI AND LAVASH) AND ITS RELATION WITH BREAD QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(3), 45-55. SID. https://sid.ir/paper/72252/en

Vancouver: Copy

FEYZIPOUR A.R., SEYEDAIN A.S.M., TASLIMI A.. DETERMINATION OF OPTIMUM FALLING NUMBER FOR THE IRANIAN BREAD FLOURS (BARBARI AND LAVASH) AND ITS RELATION WITH BREAD QUALITY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(3):45-55. Available from: https://sid.ir/paper/72252/en

IEEE: Copy

A.R. FEYZIPOUR, A.S.M. SEYEDAIN, and A. TASLIMI, “DETERMINATION OF OPTIMUM FALLING NUMBER FOR THE IRANIAN BREAD FLOURS (BARBARI AND LAVASH) AND ITS RELATION WITH BREAD QUALITY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 45–55, 2004, [Online]. Available: https://sid.ir/paper/72252/en

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