The Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
الموضوعات :
M. Jafari
1
(M.Sc. Graduated of the Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.)
S. H. Hosseini Ghaboos
2
(Assistant Professor of Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.)
الکلمات المفتاحية: Aloe Vera, Bread, Dough, Rheology, Texture,
ملخص المقالة :
ABSTRACT: Barbari is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran. Barbari bread stales quite fast and its shelf life is very short. Therefore, the addition of bread improvers and anti-staling agents, such as aloe vera, is a suitable method for extending the shelf life of the bread. In the present study, the effect of aloe vera powder at 0, 1, 3, 6 and 9% (w/w based on flour) concentration on dough rheological properties, fresh bread quality and bread staling have been investigated. Dough water absorption was increased by the addition of aloe vera and 9% aloe vera had the highest effect. In all the treatments, the extensibility of dough was significantly decreased with an increase in the resting time from 45 to 135 minutes, that is probably due to the water-biding ability of aloe vera (P<0.05). The application of aloe vera resulted in increase in dough development time (DDT) but dough stability decreased. Hydrocolloid addition to the bread formulation improved the rheological properties of Barbari bread and retarded the staling process while toughness was changed in the range of 7.87-60.7 mJ.
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