chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...

Abstract Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread health-enhancing properties. However, incorporation nonconventional flour in formula may influence dough quality This study investigated effect partial substitution wheat OFSP (10–50%) (10–40%), baking temperature (150–200 °C) time (15–25 min) on pr...

Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary...

some of vitamins and minerals in wheat, which exist in brain, are wasted in milling and do not enter into the flour. whey is especially rich in lactose, minerals and calcium phosphate. this deficit in bread can be compensated by whey to some extend. also whey can effectively postpone the staling of bread and improve the physicochemical properties of the bread. an attempt was made investigate th...