IMPROVEMENT OF BAKING PARAMETERS OF FROZEN PART BAKED BARBARI BREAD BY USING GUMS AND ENZYMES

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Hejrani Toktam; MORTAZAVI ALI; SHEIKHOLESLAMI ZAHRA; KARIMI MAHDI; Ghiyafe Davoodi Mahdi; RANJBAR MARYAM

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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

IMPROVEMENT OF BAKING PARAMETERS OF FROZEN PART BAKED BARBARI BREAD BY USING GUMS AND ENZYMES

Author(s)

Keywords

BARBARI BREAD

PART BAKED

FREEZING

GUAR GUM AND LIPASE ENZYME

Abstract

PRODUCTION OF FROZEN PART BAKED BREAD IS A SUCCESSFUL METHOD FOR THESE OBJECTS. IN THIS RESEARCH, PRODUCTION AND SOME PROPERTIES OF PART BAKED FLAT BREAD (BARBARI) LIKE, WATER ACTIVITY, VOLUME, POROSITY, HARDNESS, … WERE EVALUATED, AFTER THE STORAGE OF -18OC FOR 15 DAY AND FULL BAKED. RESULT SHOWED THAT ADDITION OF GUAR (0.4) AND LIPASE (0.05) IMPROVED ALL QUALITY PARAMETERS.

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APA: Copy

Hejrani, Toktam, MORTAZAVI, ALI, SHEIKHOLESLAMI, ZAHRA, KARIMI, MAHDI, Ghiyafe Davoodi, Mahdi, & RANJBAR, MARYAM. (2013). IMPROVEMENT OF BAKING PARAMETERS OF FROZEN PART BAKED BARBARI BREAD BY USING GUMS AND ENZYMES. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926615/en

Vancouver: Copy

Hejrani Toktam, MORTAZAVI ALI, SHEIKHOLESLAMI ZAHRA, KARIMI MAHDI, Ghiyafe Davoodi Mahdi, RANJBAR MARYAM. IMPROVEMENT OF BAKING PARAMETERS OF FROZEN PART BAKED BARBARI BREAD BY USING GUMS AND ENZYMES. 2013. Available from: https://sid.ir/paper/926615/en

IEEE: Copy

Toktam Hejrani, ALI MORTAZAVI, ZAHRA SHEIKHOLESLAMI, MAHDI KARIMI, Mahdi Ghiyafe Davoodi, and MARYAM RANJBAR, “IMPROVEMENT OF BAKING PARAMETERS OF FROZEN PART BAKED BARBARI BREAD BY USING GUMS AND ENZYMES,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926615/en

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