Journal of Food Processing and Preservation, ( ISI ), Volume (38), No (4), Year (2014-6) , Pages (1447-1460)

Title : ( Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread )

Authors: Seyedhossein Razavizadegan Jahromi , Farideh Tabatabaei yazdi , Mehdi Karimi , Sayed Ali Mortazavi ,

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Abstract

Quality improvement of baked products is becoming an awareness for a wide range of manufacturers and consumers. In the current study, optimization of final proofing time, FPT, (20–60 min), dough mixing time in low speed, MTLS, (63 rpm) and in high speed, MTHS, (180 rpm) for 2.05–8.05 min based on bread moisture content, water activity, specific volume, sensory quality factor, hardness, dough adhesiveness, cohesiveness, hardness, chewiness, stickiness, resilience features using response surface method was designed. Results indicated that a higher value of quality and sensory features as well as dough cohesiveness was achieved by FPT level. Increasing MTLS led to increase in dough adhesiveness, hardness, chewiness and bread hardness. Correlation results revealed that specific volume may be considered for bread hardness (r = -0.75) and dough stickiness (r = -0.81) prediction. The suitable mathematical model for staling kinetics was power model. The optimization results were 56.84-min FPT, 2.05-min MTLS and 7.69- min MTHS, and are useful for bread quality improvement.

Keywords

, Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread
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@article{paperid:1037710,
author = {Razavizadegan Jahromi, Seyedhossein and Tabatabaei Yazdi, Farideh and Mehdi Karimi and Mortazavi, Sayed Ali},
title = {Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread},
journal = {Journal of Food Processing and Preservation},
year = {2014},
volume = {38},
number = {4},
month = {June},
issn = {0145-8892},
pages = {1447--1460},
numpages = {13},
keywords = {Bread-Making Process Optimization: Staling Kinetics; Relationship of Batter Rheology; Shelf Life; Quality and Sensory Characteristics of Barbari Bread},
}

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%0 Journal Article
%T Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread
%A Razavizadegan Jahromi, Seyedhossein
%A Tabatabaei Yazdi, Farideh
%A Mehdi Karimi
%A Mortazavi, Sayed Ali
%J Journal of Food Processing and Preservation
%@ 0145-8892
%D 2014

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