List of Articles Brotchen bread

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  1 - Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread
  Najmeh Jahani Jamshid Farmani
  Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread b More

  Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread baking process and storage was evaluated. Baking process caused a significant increase in oxidative indices such as peroxide, anisidine, Totox and thiobarbitoric acid values and free fatty acid content. However, storage of breads for 6 days in room temperature did not affect the value of the indices. Generaly, the value of the indices in bread containing rice bran oil was lower than those of the other breads, which indicated the higher oxidative stability of rice bran oil in baking process and storage. Pure oils treated in simulated baking process and storage had an oxidative quality similar to that of breads. This means that bread ingridients may not have an effect on oil oxidative stability. Bread containing rice bran oil gained also higher scores in sensory evaluation, which of course were in agree with its better oxidative status.   Manuscript profile
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  2 - Enrichment of Brotchen Bread By Fish Protein Concentrate of Silver Carp (Hypophthalmichthys moliyrix)
  S. Moini E. Rahimzade A. S. Khanipour
  Today, the use of fish protein concentrate (FPC) for enrichment of bread has been attracted the attention of many of nutritionist. In this research work, the effect of enrichment of brotchen bread by 2/5, 5, 7 and 10 percent of FPC was studied. According to the organole More

  Today, the use of fish protein concentrate (FPC) for enrichment of bread has been attracted the attention of many of nutritionist. In this research work, the effect of enrichment of brotchen bread by 2/5, 5, 7 and 10 percent of FPC was studied. According to the organoleptic test, the samples which contained 5 to 7 % FPC were accepted. The chemical tests on the reference sample showed that it contained 11/43% protein , 1/13% fat , 29/69% moisture and 2/014 % ash. The protein , fat , moisture and ash enriched samples by 5 and 7 percent of FPC increased by 15/36% , 1/14% , 34/27% ,2/22% and 17% , 1/15% , 36/25% , 2/425 respectively . On the other hand the results of farinograph test has shown that the absorption of moisture for dough contained 5 to 7 percent of FPC increased by 1-2%. The shelflife of the enriched samples was determined to be 48 hours. Thus the results of this study concluted tha the enrichment of brotshen bread by 5-7% of FPC of silver carp is recommended.                                                                                                                                            Manuscript profile