STUDY ON THE EFFECT OF SLOW FREEZING AND FROZEN STORAGE ON QUALITY CHARACTERISTICS OF LAVASH BREAD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

JAMSHEEDPUR S.; TASLIMI A.; AZIZI M.H.; HADIAN Z.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:7 | Issue:2 Page(s): 133-143

Download Full-Text

Persian Verion

View:

1,730

Download:

Cites:

Information Journal Paper

Title

STUDY ON THE EFFECT OF SLOW FREEZING AND FROZEN STORAGE ON QUALITY CHARACTERISTICS OF LAVASH BREAD

Author(s)

JAMSHEEDPUR S. | TASLIMI A. | AZIZI M.H. | HADIAN Z. | Issue Writer Certificate

Keywords

LAVASH BREADQ3

LOW SPEED FREEZINGQ3

QUALITATIVE SPECIFICATIONQ3

Abstract

Bread has great importance in nutritional needs in Iran. The main kind of the breads are flat breads, they have got short shelf life, and there high percent of wastage in the case of this types of bread. Since the way which these breads preserves is important and one of the preservation method is freezing .the aim of this work was the study of the effect of the freezing and freeze storage on freeze thaw and the qualitative characteristics of LAVASH BREAD. The raw materials were prepared, chemical specifications of the frozen Lavash (different panel) after thawing, studied. The Level of retrogradation with the DSC and the textural properties of the breads determined with the Instron. The sensory properties evaluated by the ranking method and were done by trained panels. The statistical parameters were measured by descriptive statistics One-way ANOVA and Tukey's test. The ranking method use for analysis of sensory scores.Results showed that within period of freeze storage, the retrogradation stops, and the force needed to make the slices of the bread was related to the period of freeze storage and there were significant (p<0.001). The amount of the retrogradation for the breads thawed by heat. The amount of the force needed for the slicing of the breads had significant differences and from sensory point of view the breads which thawed by the heat has higher score than the breads thawed at R.T.The results of this research indicated that, the LAVASH BREAD was not affected that much by freezing, processes quality, and when it is thawed by heat it showed better quality and high acceptance by consumer, as a result, freezing method can use for LAVASH BREAD storage and heat can be used for the thawing of bread.

Cites

No record.

References

No record.

Cite

APA: Copy

JAMSHEEDPUR, S., TASLIMI, A., AZIZI, M.H., & HADIAN, Z.. (2010). STUDY ON THE EFFECT OF SLOW FREEZING AND FROZEN STORAGE ON QUALITY CHARACTERISTICS OF LAVASH BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(2), 133-143. SID. https://sid.ir/paper/72379/en

Vancouver: Copy

JAMSHEEDPUR S., TASLIMI A., AZIZI M.H., HADIAN Z.. STUDY ON THE EFFECT OF SLOW FREEZING AND FROZEN STORAGE ON QUALITY CHARACTERISTICS OF LAVASH BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(2):133-143. Available from: https://sid.ir/paper/72379/en

IEEE: Copy

S. JAMSHEEDPUR, A. TASLIMI, M.H. AZIZI, and Z. HADIAN, “STUDY ON THE EFFECT OF SLOW FREEZING AND FROZEN STORAGE ON QUALITY CHARACTERISTICS OF LAVASH BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 2, pp. 133–143, 2010, [Online]. Available: https://sid.ir/paper/72379/en

Related Journal Papers