ENRICHMENT OF BREAD BY ADDING OAT FLOUR AND USING TRANSGLUTAMINASE ENZYME

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.

Golfar Negar; SHAHEDI M.; ESMAILI MOHSEN

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

Seminar Paper

Paper Information

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

Download Full-Text

View:

136

Download:

Information Seminar Paper

Title

ENRICHMENT OF BREAD BY ADDING OAT FLOUR AND USING TRANSGLUTAMINASE ENZYME

Author(s)

Golfar Negar | SHAHEDI M. | ESMAILI MOHSEN

Keywords

COMPONENT

TRANSGLUTAMINASE ENZYME

BREAD

ENRICHMENT

OAT FLOUR

Abstract

IN IRAN, AS WELL AS MANY OTHER COUNTRIES, THE STAPLE FOOD OF THE PEOPLE IS BREAD. SINCE MOST OF THE BREAD IS MADE FROM WHEAT FLOUR, ENRICHMENT AND IMPROVEMENT OF ITS NUTRITIONAL QUALITY IS VALUABLE. IN RECENT YEARS, MANY STUDIES CONCERNING COMPENSATION OF NUTRITIONAL DEFICIENCIES OF TRADITIONAL BREAD ARE CARRIED OUT. ONE OF THE BEST AND CHEAPEST WAYS IS USING MIXTURE OF WHEAT FLOUR WITH OTHER CEREALS FLOUR IN PRODUCING BREAD. ONE OF THE CEREALS THAT CAN BE USED TO ENRICH BREADS IS OAT.THE OBJECTIVE OF THE PRESENT STUDY IS TO INVESTIGATE THE EFFECTS OF TRANSGLUTAMINASE (TG) ON RHEOLOGICAL AND BAKING PROPERTIES OF BREAD. TG GREATLY IMPROVES THE CRUMB TEXTURE OF BAKED LOAVES AND PROVIDES A POTENTIAL SOLUTION TO A COMMON CONSUMER COMPLAINT. TG ALSO REDUCES THE REQUIRED WORK INPUT AND SUBSTANTIALLY IMPROVES THE WATER ABSORPTION OF THE DOUGH. EACH OF THESE EFFECTS WOULD LOWER PROCESSING COSTS FOR COMMERCIAL BAKING AND HIGHER QUALITY OF BREAD.

Cites

No record.

References

No record.

Cite

APA: Copy

Golfar, Negar, SHAHEDI, M., & ESMAILI, MOHSEN. (2013). ENRICHMENT OF BREAD BY ADDING OAT FLOUR AND USING TRANSGLUTAMINASE ENZYME. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926570/en

Vancouver: Copy

Golfar Negar, SHAHEDI M., ESMAILI MOHSEN. ENRICHMENT OF BREAD BY ADDING OAT FLOUR AND USING TRANSGLUTAMINASE ENZYME. 2013. Available from: https://sid.ir/paper/926570/en

IEEE: Copy

Negar Golfar, M. SHAHEDI, and MOHSEN ESMAILI, “ENRICHMENT OF BREAD BY ADDING OAT FLOUR AND USING TRANSGLUTAMINASE ENZYME,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926570/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops