REVIEW OF LITERATURE DIFFERENT HYDROCOLLOIDS AS BREAD IMPROVERS AND ANTI STALING AGENTS .
نویسندگان
چکیده
منابع مشابه
Bread Staling: Updating the View
Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...
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Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy...
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Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...
متن کاملThe Influence of Aloe Vera Powder on Dough Properties and the Quality of Barbari Bread
ABSTRACT: Barbari is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran. Barbari bread stales quite fast and its shelf life is very short. Therefore, the addition of bread improvers and anti-staling agents, such as aloe vera, is a suitable method for extending the shelf life of the bread. In the present study, the effect of aloe vera powder at 0, 1, 3, 6...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2013
ISSN: 2090-3731
DOI: 10.21608/jfds.2013.72117