Comparisons with American and Arabic Breads: Composition and Preparation Iranian Breads1

Kouhestani, Akhtar; Ghavifekr, Hossein; Rahmanian, Munire; Mayurian, Heshmat; Sarkissian, Nazenik

doi:10.1016/s0002-8223(21)12958-x

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Phytase1

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1974

1992

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Cited by 16 publications

(1 citation statement)

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“…Consumption of whole wheat based breads that have been made with little or no fermentation has caused concern because of their phytate levels (Kouhestani et al, 1969;Reinhold, , 1972Ter-Sarkissian et al, 1974;Reinhold et al, 1976). Yeast or sourdough fermentation of doughs has been shown to lower phytate levels by one-third to half (Reinhold, 1972).…”

Section: Phytasementioning

confidence: 99%

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

Maga¹

1982

J. Agric. Food Chem.

521

240

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Section: Phytasementioning

confidence: 99%

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

Maga¹

1982

J. Agric. Food Chem.

521

240

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The effect of emulsifiers, sugar, shortening and soya flour on the staling of barbari flat bread

1981

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A standard method has been developed to bake barbari flat-type bread. Instron was used to measure the hardness of the crumb of bread samples as a criterion of staling. Different combinations of emulsifiers, sugar, shortening and soya flour were added to the formula of barbari bread to find their effect on the retardation of hardness. Addition of soya flour increased the loaf weight but decreased its total organoleptic score. Added amounts of different additives tried in this experiment improved the hardness approximately to the same level. The best result was obtained by the addition of sodium stearoyl-24actylate and shortening.

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Chemical and amino acid composition of four traditional foods consumed in the Arab Gulf states

Musaiger¹,

Al‐Mohizea²,

Al-Kanhal³

et al. 1990

Food Chemistry

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Comparisons with American and Arabic Breads: Composition and Preparation Iranian Breads1

Cited by 16 publications

References 2 publications

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis

The effect of emulsifiers, sugar, shortening and soya flour on the staling of barbari flat bread

Chemical and amino acid composition of four traditional foods consumed in the Arab Gulf states

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