Influence of Natural Humectants on Rheological Properties and Staling of Bread
Subject Areas : food microbiologyZ. Sheikholeslami 1 , M. Karimi 2 , T. Hejrani 3
1 - Associate Professor of the Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran.
2 - Assistant Professor of the Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran.
3 - Ph. D Student of the Department of Food Science &Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Keywords: Barbari Bread, Dough Properties, Plum, Raisin, Staling,
Abstract :
Researchers have revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and plum concentrate were incorporated into the bread formulation at different concentrations and their effects on the rheological, baking properties and shelf life of breads were evaluated. The results showed that the use of plum concentrate at 6% had the highest water absorption, tolerance index, extension time and stability. Firmness of breads decreased by 15% for bread containing 4% raisin concentrate and 40% for bread containing 4% plum concentrate. Minimum firmness was obtained in the sample containing 6% plum concentrate. The addition of raisin and plum concentrates reduced the bread color and brownness of the crust color .The effect of plum concentrate on the color was greater than that of raisin concentrate. Bread containing 4% plum concentrate had the highest volume. By increasing the level of raisin concentration to 4%, the textural properties and general appearance was improved. Although no significant difference was found between the raisin and the plum concentrate in the general acceptance and color, the sensory properties of the sample containing 4% plum concentrate had higher scores by the panel test.
AACC. (2000). Approved methods of the American Association of Cereal Chemist, 10th Edition.
Ahlborn, G. J., Pike, O. A., Hendrix, S. B, Hess, W. M. & Huber, C, S. (2005). Sensory, mechanical and microscopic evaluation of staling in low protein and gluten free bread. Cereal Chemistry, 82, 328-335.
Ariyaei, P. (2009). Optimization of production process parameters concentrate
raisins. MSc thesis of Food Sciences, Islamic Azad University Sabzevar. (Translated in Persian).
Barrett, D. M., Somogyi, L. & Ramaswamy, H. S. (2004). Processing Fruits: Science and Technology, Second Edition.CRC Press LLC
USA, P. 515-527.
Bárcenas, M. E. & Rosell, C. M. (2006). Different approaches for improving the quality and extending the shelf life of the partially baked bread:Low temperatures and HPMC addition. Journal of Food Engineering, 72, 92–99
Blaghi, S., Sheikholeslami, Z. & Estiri, M. H. (2017). Improvement of quality, rheological and sensory properties of oil cake by adding puree and concentrate raisin. Innovation in Food Science and Technology, 9 (2), pp.3-4. (In persian).
Caballero, P. A., Gomez, M. & Rosell, C. M. (2007). Improvement of dough rheology, bread quality and bread shelf life by enzymes combination. Journal of Food Engineering, 81(1), 42-53.
Castaldi, P. & Degen, J. M. (2003). Dried plums: Natural solutions to improve the quality, nutrition and safety of foods in space travel. SAE Technical Paper.
Cauvin, S. P. & Yong, L. S. (2007). Technology of bread making.2nd ed. Springer. New York. W.
Dimitrios, S. & Constantiona, T. (2008). Effect of different raisin juice preparations on selected properties of gluten-free bread. Food and Bioprocess Technology,1, 374-383.
Gacula, J. R., & Singh, R. (1984). Statistical methods in food and consumer research. Academic press Inc. U.S.A. 360-366.
Gliemmo, M. F., Campos, C. A. & Gerschenson, L. N. (2006). Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products. Journal of Food Engineering, 77, 761-770.
Gonzalez, R. & Woods, R. (2002). Digital Image Processing.2th edition Prentice Hall, Upper Saddle River, NJ.
Pourfarzad, A., Haddad Khodaparast, M. H., Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M., Hematian Sourki, A. & Razavizadegan Jahromi, S. H. (2009). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34, 1435-1445.
Razavizadegan Jahromi, S. H., Karimi, M., Tabatabaee Yazdi, F. & Mortazavi, S. A. (2014). Responce surface optimization of Barbari bread-making process variables: interrelationship of texture,image and organoleptic characteristics; using image analysis for quality and shelflife prediction. Journal of Food Processing and Preservation 38, 1608–1621.
Sabanis, D., Tzia, C. & Papadakis, S. (2008). Effect of Different Raisin Juice Preparations on Selected Properties of Gluten-Free Bread. Food and Bioprocess Technology, 1, 374–383.
Sabanis, D., Soukoulis, C. & Tzia, C. (2009). Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars. Food Science and Technology International, 15, 325.
Sanders, S. W. (1991). Using prune juice concentrates in whole wheat bread and other bakery products. Cereal Foods World, 36, 280-283.
Sara, F. & Davis, R. D. (2004). The effect of soy flour as a natural antioxidant on flaxseed in yeast bread. MSc thesis, University of Blacksburg, Virginia,USA. p.1-5.
Sanders, S. (1991). Prunes in bakery products. American Institute of baking Technical Bulletin, 12(3).
Shahin far, R., Sheikholeslami, Z. & Estiri, M. H. (2017). Effect of puree and concentrate of plum as a natural additive on the physical, texture and sensory properties of sponge cake. Innovation in Food Science and Technology, 9 (2), pp.1-2. [In Persian].