Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method

Subject Areas : food microbiology

M.  Karamirad ¹ (M. Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)
S.  Movahhed ² (Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)
A.R.  Shahab Lavasani ³ (Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.)

Received: 2019-12-16 Accepted : 2019-12-16 Published : 2020-01-01

Keywords:

References:

Altamirano-Fortoul, R. & Rosell, F. C. M. (2011). Physico-Chemical Changes in Breads From Bake off Technologies During Storage. Journal of Food Science and Technology, 44, 631-636.

Anon. (2000). Approved methods of the American Association of Cereal Chemists. 10th Edition,: American Association of Cereal Chemists, Inc., St. Paul, MN.

Arampoor, H. &Torabi, P. (2011).What Do You Know About Bread, the Heavenly Blessing? Press of the Community Nutrition Improvement Office of the Non-communicable and Special Diseases Center.

Butow, B. J., Gras, P. W., Haraszi, R. & Bekes, F. (2002). Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-G Mixograph and Extensigraph Methods. Cereal Chemistry, 79 (6), 826–833.

Hyun Kim, J., Maeda, T. & Morita, N. (2006). Effect of Fungal α-Amylase on the Dough Properties and Bread Quality of Wheat Flour Substituted with Polished Flours. Food Research International, 39, 117-126.

Khoshnazar Porshokoohi, R. & Kamali, H.

(2009). Agricultural Residues: Reasons and Solutions. Proceedings of the Fourth National Conference on Agricultural Residues. Tarbiat Modares University. Tehran.

Moayedallaie, S., Mirzaei, M. & Paterson, J. (2010). Bread Improvers Comparison of a Range of Lipases with a Traditional Emulsifier. Food Chemistry, 122, 495-499.

Mohamed, A. & Jingyuan, Xu. (2010). Processing Color and Texture Analysis. Food Chemistry, 118, 620-626.

Movahed, S. (2011a). Science of Bread. Marz-e Danesh Press. Tehran. Iran. 199 p.

Movahed,S. (2011b). Evaluation of 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. (2012). Evaluation of the Effect of Liquid Sour Dough Method on Dough Yield, Bread Yield and Organoleptic Properties OF Iranian Lavash bread. World Applied Science Journal, 15(7), 1054-1058.

Movahed, S. & Ahmadi Chenarbon, H. (2017). Studying the Production of Lavash Bread by Yeast–Salt Method and Determining the Rheological Properties of Its Dough. Iranian Journal of Food Science and Technology, (14) 66, 157- 163.

Payan, R. (2001). An Introduction to Technology of Cereal Products. Noor Pardazzan Press. Tehran. 99 p.

Prabhansankar, P., Inderani, D. & Jvotsna, R. (2004). Influence of Enzymes on Rheological Microstructure and Quality Characteristics of Parotan Unleavened Indian Flat Bread. Journal of the Science of Food and Agriculture, 84, 1982-2144.

Rajabzadeh, N. (2007). Fundamentals of Cereal Technology. Vol II. Tehran University Press.

Rajabzadeh, N. (2010). Bread Baking Technology and Its Production Management. Tehran University Press.

Salovaara, H. (1982). Effects of Partial Sodium Chloride Replacement by Other Salts on Wheat Dough Rheology and Bread Making. Cereal Chemistry, 59, 422-426.

Whitehurst, R. J. & Oort, M. V. (2010). Enzymes in Food Technology. 2th Ed, Indian. John Wiley & Sons Publishing. 388 PP.