The Effect of Molasses on Dough Rheological Properties and Quality of Toast Bread

Subject Areas : Microbiology

Alyeh  Hashemi Khebreh ¹ (دانش آموخته کارشناسی ارشد دانشگاه آزاد اسلامی، واحد ورامین- پیشوا، گروه مهندسی کشاورزی- علوم و صنایع غذایی، ورامین، ایران)
Masoud  Honarvar ² (استادیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، تهران، ایران)
Seyyed Mahdi  Seyedein Ardebili ³ (دانشیار دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، دانشکده علوم و مهندسی صنایع غذایی، تهران، ایران)
Homa  Behmadi ⁴ (عضو هیأت علمی مؤسسه تحقیقات فنی مهندسی کشاورزی، تهران، ایران)

Received: 2010-12-15 Accepted : 2011-02-14 Published : 2014-03-21

Keywords: Firmness, Molasses, Rheological Properties, Staling, Toast Bread,

Abstract :

Introduction: In Iran and some other countries bread is considered a staple food. Therefore by increasing the nutritional value, decreasing the wastage, improving the quality and shelf life, bread might provide the nutritional need of the consumer to a great extent. The addition of molasses as a good source of minerals and vitamins improves the nutritional quality and consequently affects the health of the people. This research is aimed to investigate the effects of molasses addition molasses on dough rheological properties and quality of Toast Bread.Materials and Methods: Molasses was added to wheat flour at 1, 3, 5 and 7 percent levels. Chemical properties of molasses and wheat flour were determined. Rheological properties of dough formulations were evaluated. Specific volume and firmness of bread were measured over the periods of 0, 2, 4, 6 days. Sensory characteristics of breads were evaluated after the periods of 24, 48 and 72 hours.Results: The results indicated that the dough made with molasses was more stable than the control that was made from wheat flour. The bread that contained molasses showed an increase in specific volume and higher acceptability. During the storage breads supplemented with molasses maintained higher degree of softness. Conclusion: It was concluded that the addition of %5 molasses improved dough rheological properties and shelf life of the produced bread, Therefore molasses might be employed as a quality improver in production of bread.

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