Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method
محورهای موضوعی : food microbiologyM. Karamirad 1 , S. Movahhed 2 , A.R. Shahab Lavasani 3
1 - M. Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
کلید واژه: Bread Yield, Dough Yield, Staleness, Toast Bread, Yeast-Salt,
چکیده مقاله :
Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used at two levels (0.5 and 1 wt% of flour) along with two levels of salt (1 and 2%) to prepare the yeast-salt solution and the bread dough. Data were analyzed using a completely randomized design and Duncan's multiple range tests. Study results showed that the treatment (1% yeast and 2% salt) had the lowest staleness after 72 hours, dough softening degree and pH, and also the highest water absorption, dough development time, dough stability time, valerimeter value, dough yield, moisture content, ash content, protein content, and sensory profile score compared to other treatments. In general, all yeast-salt method dough preparation treatments had better qualitative properties than the conventional dough preparation method (control). The treatment (1% yeast and 2% salt) was selected as the best study treatment.
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.
