EFFECT OF AMYLASE AND LIPASE COMBINATION ON RHEOLOGICAL AND QUALITY PROPERTIES OF FROZEN PART BAKED BARBARI BREAD

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Hejrani Toktam; SHEIKHOLESLAMI ZAHRA; MORTAZAVI ALI; Ghiyafe Davoodi Mahdi; KARIMI 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

EFFECT OF AMYLASE AND LIPASE COMBINATION ON RHEOLOGICAL AND QUALITY PROPERTIES OF FROZEN PART BAKED BARBARI BREAD

Author(s)

Keywords

PARBAKED FROZEN BARBARI BREAD

AMYLASE

LIPASE

IMAGE PROCESSING

TEXTURE AND SENSORY PROPERTIES

Abstract

PRODUCE BREAD THROUGH PART BAKED AND FREEZING, OPTION FOR LONGER SHELF LIFE, HIGHER QUALITY AND RESPONSE FOR INCREASED DEMAND, ALSO SUGGESTED USING ENZYMES FOR DELAY STALING AND IMPROVED BREAD QUALITY. THIS STUDY DONE FOR INCREASE SHELF LIFE, IMPROVED QUALITY BY ADDING AMYLASE AND LIPASE IN PART BEKED, FREEZING AND STORAGE THEN FULL BAKED. TEXTURE, IMAGE AND SENSORY TEST WERE DONE. RESULT DISPLAYED AMYLASE AT 0.07 CAUSED IMPROVE TEXTURE, COLOR INDEX AND FLAVOR, AROMA AND COLOR CRUMB, AND LIPASE AT 0.07 LEVELS INCREASED: TENSILE CAPACITY, COLOR INDEX AND TEXTURE.

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APA: Copy

Hejrani, Toktam, SHEIKHOLESLAMI, ZAHRA, MORTAZAVI, ALI, Ghiyafe Davoodi, Mahdi, KARIMI, MAHDI, & RANJBAR, MARYAM. (2013). EFFECT OF AMYLASE AND LIPASE COMBINATION ON RHEOLOGICAL AND QUALITY PROPERTIES OF FROZEN PART BAKED BARBARI BREAD. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926618/en

Vancouver: Copy

Hejrani Toktam, SHEIKHOLESLAMI ZAHRA, MORTAZAVI ALI, Ghiyafe Davoodi Mahdi, KARIMI MAHDI, RANJBAR MARYAM. EFFECT OF AMYLASE AND LIPASE COMBINATION ON RHEOLOGICAL AND QUALITY PROPERTIES OF FROZEN PART BAKED BARBARI BREAD. 2013. Available from: https://sid.ir/paper/926618/en

IEEE: Copy

Toktam Hejrani, ZAHRA SHEIKHOLESLAMI, ALI MORTAZAVI, Mahdi Ghiyafe Davoodi, MAHDI KARIMI, and MARYAM RANJBAR, “EFFECT OF AMYLASE AND LIPASE COMBINATION ON RHEOLOGICAL AND QUALITY PROPERTIES OF FROZEN PART BAKED BARBARI BREAD,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926618/en

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