نتایج جستجو برای: staling rate

تعداد نتایج: 960529  

Journal: :Food science and technology international = Ciencia y tecnologia de los alimentos internacional 2013
Abolfazl Golshan Tafti Seyed Hadi Peighambardoust Javad Hesari Akbar Bahrami Elnaz Shakuoie Bonab

In present study, spray-dried sourdough was produced using a pilot scale spray dryer and the physico-chemical and microbial characteristics of the obtained sourdough powder were investigated. The application of the spray-dried sourdough at different levels (3%, 6%, 9% and 15%) in breadmaking was also evaluated. Bulk density, wettability and suspensibility of the sourdough powder were 0.6 g/cm(3...

ژورنال: علوم آب و خاک 2008
قنبری , مسعود , شاهدی , محمد ,

Baking is obviously one of the most important stages of bread production. Baking time and oven temperature have greatest effects on bread quality. The aim of this study was to investigate the effect of baking time and temperature on bread quality and its shelf life. In this study, the effect of three rates of oven temperature (top and under bread surface) and baking time levels on bread quality...

Journal: :Food Chemistry 2021

Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation are recognized as bread texture improvers. In this study, the suitability of whole and sprouted lentil flours, added with 25% on flour weight sucrose for dextran formation selected strains fermentation, was evaluated. The synthesized Weissella confusa SLA4 9.2 9.7% w/w sourdoughs, respectively. Wheat suppl...

Journal: :Discover Food 2023

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...

سپیده بهرامی, , محمد شاهدی, ,

In this study, the effects of quality and quantity of protein in flours with 95% and 70% extraction rates obtained from Mahdavi and Tajan wheat cultivars each baked at two different durations (100 and 75 sec.) and temperatures (210 and 250°C), after wrapping in polyethylene packages with 40µm thickness were investigated. All tests were carried out during 168 hours after packing and at 24h inter...

قنبری , مسعود , شاهدی , محمد ,

Baking is obviously one of the most important stages of bread production. Baking time and oven temperature have greatest effects on bread quality. The aim of this study was to investigate the effect of baking time and temperature on bread quality and its shelf life. In this study, the effect of three rates of oven temperature (top and under bread surface) and baking time levels on bread quality...

M. Jafari S. H. Hosseini Ghaboos

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...

Journal: :journal of agricultural science and technology 2013
m. ghanbari j. farmani

barbari is a traditional flat leavened iranian bread and one of the most popular breads consumed in iran and some other countries in the middle east. barbari stales very fast and its shelf life is very short. therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. in the present study, the effect of v...

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