EXTRACTION OF KEFIRAN AND ITS EFFECT ON FARINOGRAPHY PROPERTIES OF WHEAT DOUGH AND QUALITY OF FRANCE BREAD

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SOLEIMANIFARD M.; ALAMI M.; HEYDARI R.A.; SADEGHI MAHOONAK A.R.; NAJAFIYAN G.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:72 Page(s): 301-312

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Title

EXTRACTION OF KEFIRAN AND ITS EFFECT ON FARINOGRAPHY PROPERTIES OF WHEAT DOUGH AND QUALITY OF FRANCE BREAD

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Keywords

KEFIR GRAIN AND KEFIRANQ1

PARSI WHEATQ1

DOUGH FARINOGRAPHYQ1

QUALITYQ2

FRANCE BREADQ1

Abstract

Kefiran is an exopolysaccharide (EPS) which were produced by microorganisms of kefir’s grains during their growth. In this experiment, at the rate of 1%, 2% and 3% (w/w flour basis) kefiran was added at the rate of 1%, 2% and 3% (w/w flour basis) on the wheat flour and its effects was evaluated on the dough rheological properties, staling and shelf life of bulk bread. The results ofphysicochemical properties of the tests wheat and its flour showed PARSI WHEAT has hectoliter weight, thousand seed weight, protein, water absorption, SDS-Sedimentation height, hardness and falling number high and in contrast, low, wet gluten, moisture and zeleny index. Results of Farinography evaluation of dough showed, adding of kefiran led to significantly increase (p<0.05) in the water absorption capacity, dough development time, dough stability and valorimetery, although Mixing tolerance index and the dough degree of softening after 10 and 20 minutes were decreased significantly (p<0.05). The results of staling tests that has done in three times, 24, 48 and 72 hours showed that addition of kefiran on dough, resulted in decreasing of the rate of breads crumb staling significantly (p<0.05). Also, breads containing kefiran had lower the rate of staling than control samples, as bread sample containing 3% kefiran and control sample had the least and the most staling rate. As results of sensory evaluation of bread samples showed that the desirable level configuring different aspects of QUALITY is kefiran 3% level. In relation to shelf life of bulky bread, was observed the addition of kefiran increased the shelf life of the breads and extended the shelf life of the bread 3% to 5 days compared to that of control sample. Hence, it would be the consequences of kefiran feeding and desirable in increase of nutrition value, improvement of dough rheological properties and shelf life of bakery’s products, and it is used in many food formulations.

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APA: Copy

SOLEIMANIFARD, M., ALAMI, M., HEYDARI, R.A., SADEGHI MAHOONAK, A.R., & NAJAFIYAN, G.. (2018). EXTRACTION OF KEFIRAN AND ITS EFFECT ON FARINOGRAPHY PROPERTIES OF WHEAT DOUGH AND QUALITY OF FRANCE BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(72), 301-312. SID. https://sid.ir/paper/72445/en

Vancouver: Copy

SOLEIMANIFARD M., ALAMI M., HEYDARI R.A., SADEGHI MAHOONAK A.R., NAJAFIYAN G.. EXTRACTION OF KEFIRAN AND ITS EFFECT ON FARINOGRAPHY PROPERTIES OF WHEAT DOUGH AND QUALITY OF FRANCE BREAD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(72):301-312. Available from: https://sid.ir/paper/72445/en

IEEE: Copy

M. SOLEIMANIFARD, M. ALAMI, R.A. HEYDARI, A.R. SADEGHI MAHOONAK, and G. NAJAFIYAN, “EXTRACTION OF KEFIRAN AND ITS EFFECT ON FARINOGRAPHY PROPERTIES OF WHEAT DOUGH AND QUALITY OF FRANCE BREAD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 72, pp. 301–312, 2018, [Online]. Available: https://sid.ir/paper/72445/en

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