@article{paperid:1026789,
author = {Pourfarzad, Amir and Haddad Khodaparast, Mohammad Hossein and M. Karimi and Mortazavi, Sayed Ali and M. G. Davoodi and Hematian Sourki, Abdollah and Razavizadegan Jahromi, Seyedhossein},
title = {EFFECT OF POLYOLS ON SHELF‐LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR},
journal = {Journal of Food Process Engineering},
year = {2011},
volume = {34},
number = {5},
month = {October},
issn = {0145-8876},
pages = {1435--1448},
			numpages = {13},
keywords = {Flat bread plays a significant role in the diet of large portion of the Middle East population; but it is a highly delicate product. The three most common forms of bread deterioration are staling; moisture loss and microbial spoilage. One of the most frequent ways to prevent or control these problems is the use of additives such as polyols. Polyols may be a good choice to diminish the hardening phenomena; moisture loss and water activity; and increase the shelf life and sensory acceptability of bakery products. On the other hand; incorporation of soybean flour into food products; especially in developing countries; can provide good nutritional quality besides prolonging the shelf life of bread. The changes due to polyol addition need to be characterized if a viable commercial product should be achieved.},
}