A LIQUID IMPROVER FOR FLAT BREAD: INTERRELATIONSHIP BETWEEN TEXTURE, DOUGH RHEOLOGY AND IMAGE FEATURES

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AHMADIAN KOUCHAKSARAIE ZAHRA; POURFARZAD AMIR; HABIBI NAJAFI MOHAMMAD BAGHER

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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 LIQUID IMPROVER FOR FLAT BREAD: INTERRELATIONSHIP BETWEEN TEXTURE, DOUGH RHEOLOGY AND IMAGE FEATURES

Author(s)

AHMADIAN KOUCHAKSARAIE ZAHRA | POURFARZAD AMIR | HABIBI NAJAFI MOHAMMAD BAGHER

Keywords

COMPONENT

IMAGE ANALYSIS

BARBARI BREAD

LIQUID IMPROVER

Abstract

THE EFFECT OF LIQUID IMPROVER COMPONENTS ON TEXTURE OF BARBARI FLAT BREAD WAS EXAMINED. GLYCEROL, SODIUM STEAROYL-2-LACTYLATE (SSL) AND ENZYME ACTIVE SOY FLOUR (ESF) WERE EVALUATED AS IMPROVER CONSTITUENTS. TEXTURE CHARACTERISTICS WERE FURTHER CORRELATED WITH DOUGH RHEOLOGY, QUALITY, IMAGE FEATURES AND SHELF LIFE OF BREAD. STATISTICAL ANALYSIS SUGGESTS THAT MORE THAN 50% OF WHOLE STRUCTURAL VARIANCE EXISTING BETWEEN BREAD SAMPLES COULD BE INTERPRETED BY TEXTURE PARAMETERS. THE OPTIMUM IMPROVER COMBINATION WAS FOUND TO BE 1.27% OF GLYCEROL, 0.41% OF SSL AND 1.59% OF ESF WHEN DESIRABLE FUNCTION METHOD WAS APPLIED.

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APA: Copy

AHMADIAN KOUCHAKSARAIE, ZAHRA, POURFARZAD, AMIR, & HABIBI NAJAFI, MOHAMMAD BAGHER. (2013). A LIQUID IMPROVER FOR FLAT BREAD: INTERRELATIONSHIP BETWEEN TEXTURE, DOUGH RHEOLOGY AND IMAGE FEATURES. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926395/en

Vancouver: Copy

AHMADIAN KOUCHAKSARAIE ZAHRA, POURFARZAD AMIR, HABIBI NAJAFI MOHAMMAD BAGHER. A LIQUID IMPROVER FOR FLAT BREAD: INTERRELATIONSHIP BETWEEN TEXTURE, DOUGH RHEOLOGY AND IMAGE FEATURES. 2013. Available from: https://sid.ir/paper/926395/en

IEEE: Copy

ZAHRA AHMADIAN KOUCHAKSARAIE, AMIR POURFARZAD, and MOHAMMAD BAGHER HABIBI NAJAFI, “A LIQUID IMPROVER FOR FLAT BREAD: INTERRELATIONSHIP BETWEEN TEXTURE, DOUGH RHEOLOGY AND IMAGE FEATURES,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926395/en

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