Physicochemical and Rheological Properties of Toast Bread Baked by Yeast– Salt Method

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.

KARAMIRAD M.; MOVAHHED S.; SHAHAB LAVASANI A.R.

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

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2020 | Volume:10 | Issue:1 Page(s): 69-78

Download Full-Text

View:

488

Download:

296

Cites:

Information Journal Paper

Title

Physicochemical and Rheological Properties of Toast Bread Baked by Yeast– Salt Method

Author(s)

KARAMIRAD M. | MOVAHHED S. | SHAHAB LAVASANI A.R. | Issue Writer Certificate

Keywords

Bread Yield

Dough Yield

Staleness

Toast Bread

Yeast-Salt

Abstract

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the Yeast-Salt method on the physicochemical and rheological properties of toast dough and bread. Baker’ s yeast was used at two levels (0. 5 and 1 wt% of flour) along with two levels of salt (1 and 2%) to prepare the Yeast-Salt solution and the bread dough. Data were analyzed using a completely randomized design and Duncan's multiple range tests. Study results showed that the treatment (1% yeast and 2% salt) had the lowest Staleness after 72 hours, dough softening degree and pH, and also the highest water absorption, dough development time, dough stability time, valerimeter value, Dough Yield, moisture content, ash content, protein content, and sensory profile score compared to other treatments. In general, all Yeast-Salt method dough preparation treatments had better qualitative properties than the conventional dough preparation method (control). The treatment (1% yeast and 2% salt) was selected as the best study treatment.

Cites

No record.

References

STUDYING THE PRODUCTION OF LAVASH BREAD BY YEAST-SALT METHOD AND DETERMINING THE RHEOLOGICAL PROPERTIES OF ITS DOUGH

Cite

APA: Copy

KARAMIRAD, M., MOVAHHED, S., & SHAHAB LAVASANI, A.R.. (2020). Physicochemical and Rheological Properties of Toast Bread Baked by Yeast– Salt Method. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 10(1), 69-78. SID. https://sid.ir/paper/728197/en

Vancouver: Copy

KARAMIRAD M., MOVAHHED S., SHAHAB LAVASANI A.R.. Physicochemical and Rheological Properties of Toast Bread Baked by Yeast– Salt Method. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2020;10(1):69-78. Available from: https://sid.ir/paper/728197/en

IEEE: Copy

M. KARAMIRAD, S. MOVAHHED, and A.R. SHAHAB LAVASANI, “Physicochemical and Rheological Properties of Toast Bread Baked by Yeast– Salt Method,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 10, no. 1, pp. 69–78, 2020, [Online]. Available: https://sid.ir/paper/728197/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops