A CASE STUDY ON THE RELATIONSHIPS BETWEEN SELECTED CRUMB IMAGE AND DOUGH RHEOLOGICAL FEATURES OF BARBARI FLAT BREAD AS INFLUENCED BY DOUGH MIXING AND PROOFING TIME

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Razavizadegan Jahromi Seyed Hossein; POURFARZAD AMIR; TABATABAEE YAZDI FARIDEH; MORTAZAVI SEYED ALI; Karimi Khorasan Mehdi

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

A CASE STUDY ON THE RELATIONSHIPS BETWEEN SELECTED CRUMB IMAGE AND DOUGH RHEOLOGICAL FEATURES OF BARBARI FLAT BREAD AS INFLUENCED BY DOUGH MIXING AND PROOFING TIME

Author(s)

Razavizadegan Jahromi Seyed Hossein | POURFARZAD AMIR | TABATABAEE YAZDI FARIDEH | MORTAZAVI SEYED ALI | Karimi Khorasan Mehdi

Keywords

BARBARI FLAT BREAD

DOUGH MIXING

DOUGH PROOFING

IMAGE ANALYSIS

DOUGH RHEOLOGY

Abstract

TO SURVEY THE RELATIONSHIP BETWEEN CRUMB IMAGE AND SOME DOUGH RHEOLOGICAL FEATURES (ADHESIVENESS, COHESIVENESS, HARDNESS, STICKINESS, RESILIENCE AND CHEWINESS) OF BARBARI BREAD BASED ON DOUGH PROOFING TIME (20-60, MIN), MIXING TIME IN LOW (2-8, MIN) AND IN HIGH SPEED (2-8, MIN) A CENTRAL COMPOSITE ROTATABLE DESIGN WAS APPLIED. RESULTS REVEALED THAT BOTH CRUMBDE AND CRUMB LIGHTNESS OF BREAD HAD A NOTICEABLE CORRELATION WITH DOUGH COHESIVENESS (R=0.53, R=-0.63) AND DOUGH CHEWINESS (R=-0.64, R=0.50), RESPECTIVELY.BESIDES, CRUMB LIGHTNESS MAY BE PRESUMABLY CONSIDERED AS AN INDICATOR FOR DOUGH ADHESIVENESS (R=0.63), STICKINESS (R=0.60).ALSO, CRUMBDE MAY BE LIKELY USED FOR STUDY OF DOUGH HARDNESS VARIATION (R=-0.56) AND RESILIENCE (R=0.50). OUR FINDING SHOWED THAT THE VARIATION OF BREAD CRUMB COLOR CAN BE USEFUL FOR STUDY OF SOME DOUGH RHEOLOGICAL BEHAVIOR.

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APA: Copy

Razavizadegan Jahromi, Seyed Hossein, POURFARZAD, AMIR, TABATABAEE YAZDI, FARIDEH, MORTAZAVI, SEYED ALI, & Karimi Khorasan, Mehdi. (2013). A CASE STUDY ON THE RELATIONSHIPS BETWEEN SELECTED CRUMB IMAGE AND DOUGH RHEOLOGICAL FEATURES OF BARBARI FLAT BREAD AS INFLUENCED BY DOUGH MIXING AND PROOFING TIME. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926383/en

Vancouver: Copy

Razavizadegan Jahromi Seyed Hossein, POURFARZAD AMIR, TABATABAEE YAZDI FARIDEH, MORTAZAVI SEYED ALI, Karimi Khorasan Mehdi. A CASE STUDY ON THE RELATIONSHIPS BETWEEN SELECTED CRUMB IMAGE AND DOUGH RHEOLOGICAL FEATURES OF BARBARI FLAT BREAD AS INFLUENCED BY DOUGH MIXING AND PROOFING TIME. 2013. Available from: https://sid.ir/paper/926383/en

IEEE: Copy

Seyed Hossein Razavizadegan Jahromi, AMIR POURFARZAD, FARIDEH TABATABAEE YAZDI, SEYED ALI MORTAZAVI, and Mehdi Karimi Khorasan, “A CASE STUDY ON THE RELATIONSHIPS BETWEEN SELECTED CRUMB IMAGE AND DOUGH RHEOLOGICAL FEATURES OF BARBARI FLAT BREAD AS INFLUENCED BY DOUGH MIXING AND PROOFING TIME,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926383/en

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