FLOUR QUALITY INDICES AND DOUGH RHEOLOGICAL PROPERTIES OF IRANIAN WHEATS FOR PRODUCTION OF TAFTOON BREAD

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SHAHEDI M.; KABIR GH.; BAHRAMI MASOUD

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

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2005 | Volume:12 | Issue:2 Page(s): 78-88

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Information Journal Paper

Title

FLOUR QUALITY INDICES AND DOUGH RHEOLOGICAL PROPERTIES OF IRANIAN WHEATS FOR PRODUCTION OF TAFTOON BREAD

Author(s)

SHAHEDI M. | KABIR GH. | BAHRAMI MASOUD | Issue Writer Certificate

Keywords

WHEATQ3

FLOURQ3

DOUGHQ4

BREADQ4

QUALITY INDICES RHEOLOGICAL PROPERTIESQ4

Abstract

There are evidences that BREAD quality in Iran has been deteriorated in recent years, mostly due to employing WHEAT FLOURs with low quality. In order to choose the best FLOUR suitable for Taftoon BREAD, physical, chemical, rheological, and sensory properties of FLOUR BREAD WHEAT produced in Isfahan province were investigated. The results indicated that chemical properties i.e. starch damage, acidity, pH, colour, and ash had no significant effects on baking properties of the FLOURs. FLOUR particel size, protein, and wet gluten content and sedimentation value were however, the most significant factors affecting baking quality of the FLOURs. Water absorption data obtaind from farinogram along with other rheological characteristics indicated that 400 BU line was the best line to be employed for adding water to prepare a suitable Taftoon DOUGH.The lowest shear stress was found in BREADs made from Ghods WHEAT FLOUR immediately after baking and after 24hr storage, followed by Omid BREAD after 48 hr storage, however the highest shear stress was belonged to Mahdavis BREAD samples in three varying periods. According to the results, baking properties of Omid and Rooshan WHEAT FLOURs were considered to be good where as those of Ghods and Mahdavis samples were medium and weak, respectively.

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