Production of Lavash Bread by Yeast – Salt Method and Determining the Rheological Properties of Its Dough
محورهای موضوعی : food microbiologyS. Movahhed 1 , H. Ahmadi Chenarbon 2 , Gh. Rooshenas 3
1 - Associate Professor of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Assistant Professor of the Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - M. Sc. of the Department of Economy Science, Tehran-South Branch, Islamic Azad University, Tehran, Iran.
کلید واژه: Extensograph, Farinograph, Lavash Bread, Yeast-Salt,
چکیده مقاله :
ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncan's multiple range tests. The findings indicated that the increase in the yeast employed in this method, led to an increase in the degree of water uptake, dough development time, stability period, resistance and quality number as compared to the control. In addition, dough made through yeast-salt method, had a bigger area under the curve (energy), was more resistant to extensibility and had higher coefficient (correlation between resistance to stretching and extensibility) than the control. The results obtained from chemical analysis showed that samples of flat bread made through yeast- salt method contained higher moisture, protein and ash contents but had lower pH.
Anon. (2003). Approved Methods of the American Association of Cereal Chemists, S’t. Paul, MN. USA.
Anon. (1993). International Cereal Chemistry- Standard, 1972. No 3813 Revised 1992.
Arendt, E. K., Rya, L. A. M. & Dal Bello, F. (2007). Impact of Sourdough on the Texture of Bread. Food Microbiology, 24(2), 165-174.
Arune panlop, B., Morr, C. V., Korle kind, D. & Lays, I. (2002). Partial Replacement of Egg White Proteins with in Whey in Agent Food Cakes. Journal of Food Science, 61(5), 1085-1093.
Clarke, C. I., Schober, T. J., Dockery, P., O’sullivan, K. & Arendt, E. K. (2004). Wheat Sourdough Fermentation, Effect of Time and Acidification on Fundamental Rheological Properties. Cereal Chemistry, 81,409-417.
Dobraszczyk, B. J. & Morgenstern, M. P. (2003). Rheology and the Bread Making Process. Journal of Cereal Science, 38, 229–245.
Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H. & Tananaki, C. (2002). Lupina, Soya and Triticale Addition to Wheat Flour Dough and Their Effect on Rheological Properties. Journal of Food Chemistry, 77, 219-227.
Gobbetti, M., Angelis, M., Corsehi, A. & Cango, R. (2005). Biochemistry and Physiology of Sourdough Lactic Acid Bacteria. Trends in Food Science & Technology, 16, 51-59.
Maher Galal, A., Varrriano- Marston, E. & Johnson, J. A. (1998). Rheological Dough Properties as Affected by Organic Acids and Salt. Cereal Chemistry, 55, 683-691.
Movahed, S., Rooshenas, Gh. & Ahmadi Chenarbon, H. (2011a). Evaluation the Effect of Yeast- Salt Method on Dough Yield, Bread Yield and Organoleptic Properties of Iranian Lavash Bread. Annals of Biological Research, 3(1), 595-600.
Movahed, S., Rooshenas, Gh. & Ahmadi Chenarbon, H. (2011b). Evaluation the Effect of Liquid Sourdough Method on Dough Yield, Bread Yield and Organoleptic Properties of Iranian Lavash Bread. World Applied Science Journal, 15(7), 1054-1058.
Movahed, S., Akbari, N. & Ahmadi Chenarbon, H. (2012). Evaluation of Additional Soybean Flour and Sourdough Lactobacillus plantarum (ATCC43332) on Rheological and Quality Properties of Toast Breads. Annals of Biological Research, 3(5), 2538-2544.
Movahed, S., Ramezani, S. & Rajaei, P. (2013). Effect of Additional White Bean Flour on Chemical and Staling Properties of Iranian Industrial and Traditional Barbari Bread. Annals of Biological Research, 4(3), 109-112.
Movahed, S., Hydari, F. & Ahmadi Chenarbon, H. (2014). The Effect of Brown Rice Flour and Monoglyceride and Diglyceride Emulsifiers on Organoleptic and Staling Rate of Traditional Sangak Bread. Advances in Environmental Biology, 8(2), 431-436.
Rosell, C. M., Rojas A. & Bendeit, C. (2001). Influence of Hydrocolloids on Dough Rheology and Bread Quality. Food Hydrocolloids, 15, 75-81.
Toyosaki, T. & Sakane, Y. (2013). Effects of Salt on Wheat Flour Dough Fermentation. Advance Journal of Food Science and Technology, 5(2), 84-89.
Tsen, C. (1964). Comparative Study on Reactions of Lodate, Azodicarbonamide and Acetone peroxides in Simple Chemical Systems and in Dough. Cereal Chemistry, 41, 20-23.
