ResumoA qualidade do pão tipo flat bread (pão sírio, pita, chapati, paratha, ataif etc.) depende, em parte, de suas propriedades de textura durante o armazenamento. Tais propriedades são amplamente afetadas pela quantidade e qualidade da proteína da farinha utilizada. este estudo visa examinar as diferenças entre as propriedades sensoriais, textura e deterioração de pães Tandoori feitos de farinha com diferente qualidade e quantidade de proteína. Para isso, foram usadas três farinhas contendo 9.4, 11.5 e 13.5% de proteína e diferentes níveis de qualidade demonstrados por volumes de sedimentação de zeleney: 16,25, 22,75 e 23,25 ml, respectivamente. Tiras de pão foram submetidas à compressão uniaxial entre duas placas paralelas em uma Máquina Universal de ensaios Instron para determinar a firmeza do pão. Os resultados apresentaram diferenças nos atributos sensoriais dos pães feitos de farinha com diferente conteúdo e qualidade de proteína demonstrando que farinhas com proteína de alta qualidade não formam lâminas nem expandem sob alta temperatura -condições aplicadas na produção de pães Tatfoon, mas que não são adequadas para este tipo de pão. Os resultados demonstram ainda que a farinha com 11,5% de proteína produziu pão com as melhores características sensoriais e tempo de armazenamento aceitável. Palavras-chave: pão sírio; proteína; deterioração; textura. AbstractThe quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, textural and staling of Tandoori breads made from flours of different quality and different quantities of protein. This was implemented by using three flours with 9.4, 11.5 and 13.5% protein contents and different protein qualities shown by zeleney sedimentation volume 16.25, 22.75 and 23.25 ml respectively. bread strips were submitted to uniaxial compression between two parallel plates on an Instron Universal Testing machine, and firmness of the breads was determined. results indicated the differences in the sensory attributes of breads produced by flours of different protein content and quality, demonstrating that high protein high quality flours are not able to sheet and expand under the high temperature -short time conditions employed in Taftoon bread production and are therefore not suitable for this kind of bread. results showed that flour with 11.5% protein content, produced bread with better sensory characteristics and acceptable storage time.

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The aim of this study was to investigate the effects of pomegranate flower extract (PFE) (0.05, 0.04, and 0.07%) and vitamin B 3 (1.5, 1.9, and 2.3%) on the formation of acrylamide during the donut making process. Physicochemical, textural and sensory attributes and also acrylamide content of donuts were evaluated. Results showed that the addition of PFE and vitamin B 3 decreased acrylamide content, peroxide value, thiobarbituric acid value, oil adsorption capacity and specific volume and increased hardness of donuts. PFE incorporation declined b* and L* values, while vitamin B 3 increased L* index. All sensory features declined as the levels of PFE and vitamin B 3 increased. Based on the optimization process, fried donuts containing 0.07% PFE and 1.97% vitamin B 3 had the closest attributes to control sample and were accepted as the best treatment. In optimized donut, acrylamide content decreased from 76.2 to 64.4 mg kg −1 (~ 11.8% reduction) upon incorporation.

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