Evaluation of oak fruit flour effect on baguettes properties using texture, color, porosity, chemical compositions and sensory properties analysis
محورهای موضوعی : food science
محمد حجت الاسلامی
1
,
ehsan yazdanpanah
2
1 - دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی
2 - Gorgan University of Agricultural Sciences and Natural Resources
کلید واژه: Baguettes, Oak Flour, Chemical Composition, Color Test, Oak Flour, Texture Test.,
چکیده مقاله :
Oak flour has long been used to produce a type of bread in the Zagros Mountains in Iran. It was also known as a natural medicinal food as a gastrointestinal disinfectant, analgesic for menstrual cramps and used to treat jaundice. The aim of this study was to combine oak flour and wheat flour to produce baguette bread. Oak fruit was milled after peeling and reducing its bitterness operations then It was added to wheat flour with 6, 8, 10, 12 and 14 weight percentages and used to produce bread then Texture, color, porosity and sensory tests were performed on treatments the Results indicated that with increasing the percentage of oak flour The texture of the bread weakened and the quality was dropped also The color difference index showed an increasing trend , Porosity test showed that the number of cavities per unit area decreases with increasing percentage of oak flour. In the sensory test, with increasing the percentage of oak flour, the flavor and shelf life of the samples decreased. Although the quality of treatments was decreased, according to sensory test results, using oak flour up to 12% It is possible.
Oak flour has long been used to produce a type of bread in the Zagros Mountains in Iran. It was also known as a natural medicinal food as a gastrointestinal disinfectant, analgesic for menstrual cramps and used to treat jaundice. The aim of this study was to combine oak flour and wheat flour to produce baguette bread. Oak fruit was milled after peeling and reducing its bitterness operations then It was added to wheat flour with 6, 8, 10, 12 and 14 weight percentages and used to produce bread then Texture, color, porosity and sensory tests were performed on treatments the Results indicated that with increasing the percentage of oak flour The texture of the bread weakened and the quality was dropped also The color difference index showed an increasing trend , Porosity test showed that the number of cavities per unit area decreases with increasing percentage of oak flour. In the sensory test, with increasing the percentage of oak flour, the flavor and shelf life of the samples decreased. Although the quality of treatments was decreased, according to sensory test results, using oak flour up to 12% It is possible.
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