abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. in this research, production and some physical characteristics of part-baked flat bread (barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºc) and freezing (-18ºc) temperature...

in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

Abstract Currently, many studies dedicated to the elaboration of new methods production functional alimentary products, including bread made bioactivated wheat, are being carried out. The application frozen semi-processed goods will allow one reduce labour input in technological process grain production, conditioned by introduction bioactivation stage. It is acknowledged that quality products c...

Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at -30 degrees C and sliced at 10 microm. The sliced samples ...

in order to investigate effective factors on bread waste and determine effect genial of each factor on probability of being each family in three categories of low-medium, high and extra high bread waste, the order logit model and the 352 families data from mashad city were taken in use. the samples have been selected using a simple random sampling method. the survey of marginal effect in order ...

As an additive to bread, it is proposed use a powder made from derivatives of Sorbus aucuparia mountain ash processing. The production technology involves freezing fruits, preliminary dehydration by osmotic dehydration, drying in infrared dryer and grinding. bread with extended shelf life increased biological value has been developed, some its physical chemical properties have studied. To deter...