Food and Bioprocess Technology, ( ISI ), Volume (5), No (1), Year (2012-10) , Pages (2381-2391)

Title : ( Application of Glazing for Bread Quality Improvement )

Authors: Seyedhossein Razavizadegan Jahromi , Farideh Tabatabaei yazdi , مهدی کریمی , Sayed Ali Mortazavi , مهدی قیافه داودی , امیر پورفرزاد , عبدالله همتیان سورکی ,

Access to full-text not allowed by authors

Citation: BibTeX | EndNote

Abstract

Received: 5 November 2010 / Accepted: 2 May 2011 / Published online: 15 May 2011 # Springer Science+Business Media, LLC 2011 Abstract Glazing is a surface coating method for enhancement of the quality factors of bakery products. This study was intended to investigate the effect of different bakery glazing groups such as natural, polyols, sugars, and hydrocolloids on Barbari flat bread. Some quality attributes of bread such as moisture content, water activity, specific volume and width/height ratio (0 day) and hardness, crumb, and crust moisture (0–12 days) were evaluated. Results showed that vegetable oil treated samples had the lowest water activity and moisture content. Also, xanthan treatment provided the greatest effect on the specific volume of fresh bread, which enhanced it from 3.94 to 5 cm3/g. Vegetable oil, glycerol, dextrose, liquid glucose, and guar treatments had more significant effect on width/height ratio in comparison to nontreated (unglazed) bread. Evaluation of crumb hardness and moisture during 12 days storage implicated water, egg yolk, starch, and propylene glycol treatments were able to diminish the bread staling and these treated samples had the lowest crumb hardness. Crumb moisture of Barbari bread was affected mostly by water and starch treatments at day 12. Finally, our finding approved that using of glazing as a novel method is an effective technique for improvement of overall quality of flat bread and its application is suggested for large-scale production of other bakery products.

Keywords

Barbari flat bread . Glazing . Hydrocolloid . Quality. Staling . Sugar
برای دانلود از شناسه و رمز عبور پرتال پویا استفاده کنید.

@article{paperid:1043734,
author = {Razavizadegan Jahromi, Seyedhossein and Tabatabaei Yazdi, Farideh and مهدی کریمی and Mortazavi, Sayed Ali and مهدی قیافه داودی and امیر پورفرزاد and عبدالله همتیان سورکی},
title = {Application of Glazing for Bread Quality Improvement},
journal = {Food and Bioprocess Technology},
year = {2012},
volume = {5},
number = {1},
month = {October},
issn = {1935-5130},
pages = {2381--2391},
numpages = {10},
keywords = {Barbari flat bread . Glazing . Hydrocolloid . Quality. Staling . Sugar},
}

[Download]

%0 Journal Article
%T Application of Glazing for Bread Quality Improvement
%A Razavizadegan Jahromi, Seyedhossein
%A Tabatabaei Yazdi, Farideh
%A مهدی کریمی
%A Mortazavi, Sayed Ali
%A مهدی قیافه داودی
%A امیر پورفرزاد
%A عبدالله همتیان سورکی
%J Food and Bioprocess Technology
%@ 1935-5130
%D 2012

[Download]