Subject Areas : food science
Banafsheh Hejazi
1
(
Department of Food Science and Technology
)
Maryam Mizani
2
(
Department of Food Science and technology, Science and Research Branch, Islamic AzadUniversity, Tehran, Iran.
)
Keywords:
Abstract :
References:
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AACC. (2021). Approved Methods of Analysis. 11th edition, American Association for Cereal Chemistry. St. Paul, MN.USA. Available at: https://methods.aaccnet.org/default.aspx .
Al-Khusaibi, M., Al-Habsi, Nasser. & Shafiur Rahman, M. (2019). Traditional Foods: History, Preparation, Processing and Safety. Springer Nature Switzerland AG. DOI: 10.1007/978-3-030-24620-4
Arabameri, M. Azizi, M. H. & Barzgar, M. (2004). Study the effects of some hydrocolloids on dough rheological properties and quality of Lavash bread. Food Science and Technology, 1 (1), 55-64. Available at: https://www.sid.ir/fa/journal/ViewPaper.aspx?id=36162.
Armero, E. & Collar, C. (1996). Antistaling additive effects on fresh wheat bread quality. Food Science and Technology International, 2 (5), 323-333. DOI: 10.1177/108201329600200506.
Arvanitoyannis, I. S. (2012). Modified atmosphere and active packaging technologies. CRC Press, 40: 501. ISBN: 9781138199026
Avital, Y. Mannheim, C. H. & Miltz, I. (1990). Effect of carbon dioxide atmosphere on staling and water retention in bread. Journal of Food Science, 55(2), 413-416. DOI: 10.1111/j.1365-2621.1990.tb06776.x.
Bemiller, J. N. (2019). Pasting, paste and properties of starch – hydrocolloid combinations. Carbohydrate Polymers, 86(2), 386-423. DOI: 10.1111/j.1365-2621.1990.tb06776.x.
Blackistone, B. A. (1999). Principle and applications of modified atmosphere packaging of foods. Chapman & Hall. DOI: 10.1007/978-1-4615-6097-5 .
Brennan, C. S., Blake, D.E., Elis, P. R. & Schofield, J. D. (1995). Effects of guar galactomannan on wheat bread microstructure and on the vitro and in vivo digestibility of starch in bread. Journal of Cereal Science, 24, 151-160. DOI: 10.1006/jcrs.1996.0048.
Business wire. (2020). Flatbread Market by Product Type and Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2019-2026. Available at: https://www.researchandmarkets.com/r/ttqitv .
Boz, H., Murat Karaoğlu, M., Gürbüz Kotancilar, H. and Emre Gerçekaslan, K. (2010), The effects of different materials as dough improvers for organic whole wheat bread. International Journal of Food Science & Technology, 45: 1472-1477. https://doi.org/10.1111/j.1365-2621.2010.02289.x.
Charles, F., Sanchez, M. J. & Gontard, N. (2006). Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging. Journal of Food Engineering, 72 (1), 1-7. DOI: 10.1016/j.jfoodeng.2004.11.006.
CFR - Code of Federal Regulations Title 21. 2019.
Codină GG, Dabija A, Oroian M. Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks. Foods. 2019 Oct 1;8(10):447. doi: 10.3390/foods8100447. PMID: 31581568; PMCID: PMC6835905.
Ćurić, D., Ðugum, J. & Bauman, I. (2002), The influence of fungal α‐amylase supplementation on amylolytic activity and baking quality of flour. International Journal of Food Science & Technology, 37: 673-680. DOI: 10.1046/j.1365-2621.2002.00598.x .
Degirmencioglu, N., Guldas, M. & Aydin, E. (2011). Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread. Journal of Food Science and Technology, 48(2), 236–241. DOI: 10.1007/s13197-010-0156-4.
Dhillon B, Choudhary G, Sodhi NS. A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads. J Food Sci Technol. 2020 Aug;57(8):2800-2808. doi: 10.1007/s13197-020-04311-x.
Dreher, M. (1999). Food sources and uses of dietary fiber., in “Complex Carbohydrates in Foods” Edited by: Cho, S.S.; Prosky, L. & Dreher M. Marcel Dekker, Inc. Chap.24: 327-372. ISBN: 9780824701871
Elyasifar, B., Ahmadi, Y., Khosroshahi, A. Y., & Dilmaghani, A. (2020). Microbial alpha-amylase production: progress, challenges and perspectives. Advanced Pharmaceutical Bulletin, 10(3), 350. DOI: 10.34172/apb.2020.043 .
Fadda, C., Sanguinetti, A. M., Delcaro, A., Collar, C. & Piga, A. (2014). Bread staling: Updating the view. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473-492. DOI: 10.1111/1541-4337.12064.
Fars News. (2019). Iran mulling over exporting bread to neighboring countries. Fars News Agency, Fri Sep. 13. Available at: https://en.farsnews.ir
FDA. (2019). Cereal flour and related products. Code of Federal Regulations. Title 21, Volume 2, Chapter1, Subchapter B, Part: 137. Section 105. 21CFR137.105.
Ferrero, C. (2016). Hydrocolloids in wheat bread marketing: A concise review. Food hydrocolloids, 68: 15-22. DOI: 10.1016/j.foodhyd.2016.11.044.
Feyzipour, A. R., Seyedain Ardebili, M. & Taslimi, A. (2004). Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads. Food Science and Technology, 1 (3), 45-56. Available at: http://fsct.modares.ac.ir/article-7-10028-fa.html.
“Flatbread Market by Product Type and Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2019-2026.” https://www.researchandmarkets.com/reports/4990140 (accessed Aug. 22, 2021).
Funami, T., Noda, S., Hiroe, M., Asai, I., Ikeda, Sh. & Nishinari, K. (2008). Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts. Food Hydrocolloids, 22 (7), 1273-1282. DOI: 10.1016/j.foodhyd.2007.09.008.
Gaikwad, K. K., Singh, S. & Ajji, A. (2018). Moisture absorbers for food packaging applications. Environmental Chemistry Letters, 1(8): 1-20. DOI: 10.1007/s10311-018-0810-z .
Ghanbari, M. & Farmani, J. (2013). Influence of hydrocolloids on dough properties and quality of Barbari: An Iranian leavened flatbread. Journal of Agricultural Science and Technology, 3, 545-555. Available at: https://www.sid.ir.
Ghoreyshirad, S. M., Ghambarzadeh, B. & Ghiyasi Tarzi, B. (2011). The effect of hydrocolloids (Guar and Carrageenan) on physical and sensory properties of Barbari bread. Journal of Food Technology and Nutrition, 8 (2), 25-37. Available at: https://www.sid.ir.
Guynot, M. E., Marin, S., Sanchis, V. & Ramos A. J. (2003(a)). Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levels. Journal of Food Protection, 66(10), 1864–1872. DOI: 10.4315/0362-028X-66.10.1864.
Guarda, A & Rosell, C & Benedito, C & Galotto, M. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids. 18. 241-247. 10.1016/S0268-005X(03)00080-8.
Guynot, M. E., Sanchis, V., Ramos, A. J. & Marin, S. (2003(b)). Mold-free shelf-life extension of bakery products by active packaging. Journal of Food Science, 68 (8), 2547-2552. DOI: 10.1111/j.1365-2621.2003.tb07059.x.
Hayden, K.J. (1961). Improved method for detection and approximate estimation of fungal amylase supplementation of wheat flour. Journal of Science of Food and Agriculture, 12, 123-127. DOI: 10.1002/jsfa.2740120205 .
Hopek, M., Ziobro, R., & Achremowicz, B. (2006). Comparison of the effects of microbial α-amylases and scalded flour on bread quality. Acta Scientiarum Polonorum Technologia Alimentaria, 5(1), 97-106. Available at: https://bwmeta1.element.agro-article-d2f283af-9b30-48a1-8efc-de014fac2b27 .
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Hrušková, M., Švec, I. & Kučerová, I. (2003). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech Journal of Food Sciences, 21(6), 210-218. DOI: 10.17221/3500-CJFS.
“Iran Bread Consumption Six Times Global Average | Financial Tribune.” https://financialtribune.com/articles/economy-domestic-economy/65968 (accessed Aug. 22, 2021).
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Kamali-roosta, L., Seyedain Ardebili, M., Asadi, Gh. H., Ghiasi Tarzi, B. & Azizinejad, R. (2016). Evaluation and comparison of the qualitative properties of Lavash bread types during storage by different techniques. Nutrition and Food Sciences Research, 3(1), 57-70. Available at: http://nfsr.sbmu.ac.ir/article-1-139-en.html.
Klesment, T., Stekolštšikova, J., & Laos, K. (2014). Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage. Proceedings of the Estonian Academy of Sciences, 63(2). DOI: 10.3176/proc.2014.2.09.
Kotsianis, I. S., Giannou, V. & Tzia, C. (2002). Production and packaging of bakery products using MAP technology, Trends in Food Science & Technology, 13(9), 319-324. DOI: 10.1016/S0924-2244(02)00162-0.
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AACC. (2021). Approved Methods of Analysis. 11th edition, American Association for Cereal Chemistry. St. Paul, MN.USA. Available at: https://methods.aaccnet.org/default.aspx .
Al-Khusaibi, M., Al-Habsi, Nasser. & Shafiur Rahman, M. (2019). Traditional Foods: History, Preparation, Processing and Safety. Springer Nature Switzerland AG. DOI: 10.1007/978-3-030-24620-4
Arabameri, M. Azizi, M. H. & Barzgar, M. (2004). Study the effects of some hydrocolloids on dough rheological properties and quality of Lavash bread. Food Science and Technology, 1 (1), 55-64. Available at: https://www.sid.ir/fa/journal/ViewPaper.aspx?id=36162.
Armero, E. & Collar, C. (1996). Antistaling additive effects on fresh wheat bread quality. Food Science and Technology International, 2 (5), 323-333. DOI: 10.1177/108201329600200506.
Arvanitoyannis, I. S. (2012). Modified atmosphere and active packaging technologies. CRC Press, 40: 501. ISBN: 9781138199026
Avital, Y. Mannheim, C. H. & Miltz, I. (1990). Effect of carbon dioxide atmosphere on staling and water retention in bread. Journal of Food Science, 55(2), 413-416. DOI: 10.1111/j.1365-2621.1990.tb06776.x.
Bemiller, J. N. (2019). Pasting, paste and properties of starch – hydrocolloid combinations. Carbohydrate Polymers, 86(2), 386-423. DOI: 10.1111/j.1365-2621.1990.tb06776.x.
Blackistone, B. A. (1999). Principle and applications of modified atmosphere packaging of foods. Chapman & Hall. DOI: 10.1007/978-1-4615-6097-5 .
Brennan, C. S., Blake, D.E., Elis, P. R. & Schofield, J. D. (1995). Effects of guar galactomannan on wheat bread microstructure and on the vitro and in vivo digestibility of starch in bread. Journal of Cereal Science, 24, 151-160. DOI: 10.1006/jcrs.1996.0048.
Business wire. (2020). Flatbread Market by Product Type and Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2019-2026. Available at: https://www.researchandmarkets.com/r/ttqitv .
Boz, H., Murat Karaoğlu, M., Gürbüz Kotancilar, H. and Emre Gerçekaslan, K. (2010), The effects of different materials as dough improvers for organic whole wheat bread. International Journal of Food Science & Technology, 45: 1472-1477. https://doi.org/10.1111/j.1365-2621.2010.02289.x.
Charles, F., Sanchez, M. J. & Gontard, N. (2006). Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging. Journal of Food Engineering, 72 (1), 1-7. DOI: 10.1016/j.jfoodeng.2004.11.006.
CFR - Code of Federal Regulations Title 21. 2019.
Codină GG, Dabija A, Oroian M. Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks. Foods. 2019 Oct 1;8(10):447. doi: 10.3390/foods8100447. PMID: 31581568; PMCID: PMC6835905.
Ćurić, D., Ðugum, J. & Bauman, I. (2002), The influence of fungal α‐amylase supplementation on amylolytic activity and baking quality of flour. International Journal of Food Science & Technology, 37: 673-680. DOI: 10.1046/j.1365-2621.2002.00598.x .
Degirmencioglu, N., Guldas, M. & Aydin, E. (2011). Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread. Journal of Food Science and Technology, 48(2), 236–241. DOI: 10.1007/s13197-010-0156-4.
Dhillon B, Choudhary G, Sodhi NS. A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads. J Food Sci Technol. 2020 Aug;57(8):2800-2808. doi: 10.1007/s13197-020-04311-x.
Dreher, M. (1999). Food sources and uses of dietary fiber., in “Complex Carbohydrates in Foods” Edited by: Cho, S.S.; Prosky, L. & Dreher M. Marcel Dekker, Inc. Chap.24: 327-372. ISBN: 9780824701871
Elyasifar, B., Ahmadi, Y., Khosroshahi, A. Y., & Dilmaghani, A. (2020). Microbial alpha-amylase production: progress, challenges and perspectives. Advanced Pharmaceutical Bulletin, 10(3), 350. DOI: 10.34172/apb.2020.043 .
Fadda, C., Sanguinetti, A. M., Delcaro, A., Collar, C. & Piga, A. (2014). Bread staling: Updating the view. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473-492. DOI: 10.1111/1541-4337.12064.
Fars News. (2019). Iran mulling over exporting bread to neighboring countries. Fars News Agency, Fri Sep. 13. Available at: https://en.farsnews.ir
FDA. (2019). Cereal flour and related products. Code of Federal Regulations. Title 21, Volume 2, Chapter1, Subchapter B, Part: 137. Section 105. 21CFR137.105.
Ferrero, C. (2016). Hydrocolloids in wheat bread marketing: A concise review. Food hydrocolloids, 68: 15-22. DOI: 10.1016/j.foodhyd.2016.11.044.
Feyzipour, A. R., Seyedain Ardebili, M. & Taslimi, A. (2004). Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads. Food Science and Technology, 1 (3), 45-56. Available at: http://fsct.modares.ac.ir/article-7-10028-fa.html.
“Flatbread Market by Product Type and Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2019-2026.” https://www.researchandmarkets.com/reports/4990140 (accessed Aug. 22, 2021).
Funami, T., Noda, S., Hiroe, M., Asai, I., Ikeda, Sh. & Nishinari, K. (2008). Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts. Food Hydrocolloids, 22 (7), 1273-1282. DOI: 10.1016/j.foodhyd.2007.09.008.
Gaikwad, K. K., Singh, S. & Ajji, A. (2018). Moisture absorbers for food packaging applications. Environmental Chemistry Letters, 1(8): 1-20. DOI: 10.1007/s10311-018-0810-z .
Ghanbari, M. & Farmani, J. (2013). Influence of hydrocolloids on dough properties and quality of Barbari: An Iranian leavened flatbread. Journal of Agricultural Science and Technology, 3, 545-555. Available at: https://www.sid.ir.
Ghoreyshirad, S. M., Ghambarzadeh, B. & Ghiyasi Tarzi, B. (2011). The effect of hydrocolloids (Guar and Carrageenan) on physical and sensory properties of Barbari bread. Journal of Food Technology and Nutrition, 8 (2), 25-37. Available at: https://www.sid.ir.
Guynot, M. E., Marin, S., Sanchis, V. & Ramos A. J. (2003(a)). Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levels. Journal of Food Protection, 66(10), 1864–1872. DOI: 10.4315/0362-028X-66.10.1864.
Guarda, A & Rosell, C & Benedito, C & Galotto, M. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids. 18. 241-247. 10.1016/S0268-005X(03)00080-8.
Guynot, M. E., Sanchis, V., Ramos, A. J. & Marin, S. (2003(b)). Mold-free shelf-life extension of bakery products by active packaging. Journal of Food Science, 68 (8), 2547-2552. DOI: 10.1111/j.1365-2621.2003.tb07059.x.
Hayden, K.J. (1961). Improved method for detection and approximate estimation of fungal amylase supplementation of wheat flour. Journal of Science of Food and Agriculture, 12, 123-127. DOI: 10.1002/jsfa.2740120205 .
Hopek, M., Ziobro, R., & Achremowicz, B. (2006). Comparison of the effects of microbial α-amylases and scalded flour on bread quality. Acta Scientiarum Polonorum Technologia Alimentaria, 5(1), 97-106. Available at: https://bwmeta1.element.agro-article-d2f283af-9b30-48a1-8efc-de014fac2b27 .
Hongsprabhas, P. Israkarn, K., Rattanawattanaprakit, C. (2007). Architectural changes of heated mung bean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope. Journal of Carbohydrate Polymers, 67, 614-622. DOI:10.1016/j.carbpol.2006.07.012
Hrušková, M., Švec, I. & Kučerová, I. (2003). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech Journal of Food Sciences, 21(6), 210-218. DOI: 10.17221/3500-CJFS.
“Iran Bread Consumption Six Times Global Average | Financial Tribune.” https://financialtribune.com/articles/economy-domestic-economy/65968 (accessed Aug. 22, 2021).
ISIRI. (2015). Microbiology of flatbreads and pan specifications and test methods. 19888. Iranian national standardization organization. Available at: http://isiri.gov.ir .
Kamali-roosta, L., Seyedain Ardebili, M., Asadi, Gh. H., Ghiasi Tarzi, B. & Azizinejad, R. (2016). Evaluation and comparison of the qualitative properties of Lavash bread types during storage by different techniques. Nutrition and Food Sciences Research, 3(1), 57-70. Available at: http://nfsr.sbmu.ac.ir/article-1-139-en.html.
Klesment, T., Stekolštšikova, J., & Laos, K. (2014). Influence of guar gum/furcellaran and guar gum/carrageenan stabilizer systems on the rheological and sensorial properties of ice cream during storage. Proceedings of the Estonian Academy of Sciences, 63(2). DOI: 10.3176/proc.2014.2.09.
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