Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Sahari, Mohammad Ali; Mohammadi, Rashin; Esfehani, Zohre Hamidi

doi:10.1155/2014/813286

Cited by 13 publications

(4 citation statements)

References 14 publications

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“…It was noticed from the pictures in figures ,The result of Scanning Electron Microscopic that addition fenugreek gum at concentration of 2% had improved the composition of bread as it was characterized by the presence of starch granules and good distribution of moisture inside the bread compared the control at different temperatures storage for 1 and 7 days .Addition of fenugreek gum cause delaying the staling bread due to the high moisture consent of the bread containing gum was to bond with water through the hydroxyl groups in its composition and retained by preventing the formation of ice crystals during storage [16,17] , the result was agreement with [13] and agree also with [18].…”

Section: Scanning Electron Microscopic (Sem)supporting

confidence: 77%

The Influence of Fenugreek Seeds Gum on Quality of Pan Bread During Storage

Al-Shammari

Al-Ali

Al-Sahi

2022

IOP Conf. Ser.: Earth Environ. Sci.

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This search was conducted to extract the gum from fenugreek seed and studying the effects on bread staling, and its application a gum in controlling bread staling by replacing 0.5,0.75.1.1.5 and 2% wheat flour. Bread staling was measured under different storage conditions,. loaves were stored in polyethylene bag for 1,5and 7 days and temperature 25-30,4 and 18- C°, two techniques were used to study bread staling such Differential Scanning Calorimetry and Scanning Electron Microscopic, the moisture concent in the crumb and the crust range between1.5 – 2.66, 1.99 – 3% and 1.9 – 3.88% and 0.45 – 0.27, 0.3 – 0.21,1.90 - 1.9 % at concentrations 1.5 and 2%, the result of Swelling Power and volume of sediment showed range between 7 – 9, 8 – 9.66, 4 – 5.88% and 41 – 45.44, 46 – 50, 47 – 50.88 ml respectively, the test of pH showed between 6.2 – 6, 6.4 – 6.48 and 6.1 – 6.4 respectively, two methods were used to determine bread staling, the values of Electrical conductivity and Turbidity showed range between 3 – 4.11, 4 – 5, 3.57 – 4.5 cm /mm respectively and 11 – 13.99, 19 – 23.01, 29.55 – 34.44 NTU respectively, the results of DSC showed that the highest enthalpy of retrogradation showed range between 57.98 - 75.69, 41.86 -54.12 respectively and 27.67 - 38.91 J/g respectively was found in control sample compared to bread containing Fenugreek seeds gum 26.24 – 28.14, 26.78 - 29.41 and 13.30 -15.90 J/g respectively after 1and 7 days of storage at different temperature storage., The microstructure of the bread was tested by Scanning Electron Microscopic, the result indicated that bread containing Fenugreek seeds gum had lower staling compared to control sample due to able to retain moisture in the bread crumb. Therefore, the present research, gum addition reduces retro gradation of starch and improved the microstructure crumb during storage.

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Section: Scanning Electron Microscopic (Sem)supporting

confidence: 77%

The Influence of Fenugreek Seeds Gum on Quality of Pan Bread During Storage

Al-Shammari

Al-Ali

Al-Sahi

2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…Sahari et al . () also reported that adding salep gum to wheat flour increased water absorption significantly. The effect is due to the presence of hydroxyl groups in the hydrocolloid structure that allow more water interaction through hydrogen bonding (Glicksman ; Rosell et al .…”

Section: Resultsmentioning

confidence: 87%

Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough

Gharaie

Azizi

Barzegar

et al. 2015

Journal of Texture Studies

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The influence of tragacanth and salep gums on the rheological characteristics of dough and the quality of flat bread made from frozen dough was investigated.Dough was prepared with gums at two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. Dough was frozen at −30C and stored at −18C. At the first and third weeks of storage, the samples were defrosted and the bread was baked. After sensory evaluation, the samples were stored for 1-5 days to conduct staling tests.The water absorption of the samples containing gums was significantly higher than that for the control. There was a significant difference in dough stability between the control and the samples containing tragacanth. The data also showed significant differences in extensograph parameters. Treatment with gums improved the bread's sensory properties, including firmness and chewiness. This study's results reveal that gums, particularly tragacanth, may improve the rheological characteristics of dough and final product quality. PRACTICAL APPLICATIONSFreezing technology in the bread-making industry is used to preserve dough pieces and partially baked and baked bakery products. However, the quality of the resulting bread is not the same as that produced with fresh dough. Functional ingredients may be added to produce a bread with quality that is close to that produced from fresh dough. This study examined the effect of two functional ingredients -salep and tragacanth -on the quality of dough and bread.

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Section: Mechanical Flatbread Test Resultsmentioning

confidence: 90%

“…The results indicated that 48 hr of storage was the optimal storage time for both flatbreads. Sahari, Mohammadi, and Hamidi Esfehani (2014) also showed that with increasing the shelf life of the “Taftoon” flatbread, its Kramer shear force and its firmness levels increased. Izadi Najafabadi, Hamdami, Le‐Bail, Monteau, and Keramat (2015) also reported that baking temperature had a considerable effect on the shearing force of the “Sangak” flatbread.…”

Section: Resultsmentioning

confidence: 96%

Developing the new industrial flatbread baking system using numerical technique to increase the product quality

Bejaei

Seyedlou

Nalbandi

et al. 2021

J Food Process Engineering

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Bread is one of the most important food sources for consumers, especially in developing and underdeveloped countries. Large quantities of bread are wasted every year because different factors affect the quantity of waste products include flour quality, bread production technology, and the storage condition of the bread. The objective of this study was to improve existing systems and developed the new flatbread industrial baking machine to increase product quality and product storability. Therefore, a rotary bread baking machine with an indirect heating system was designed, and the heat exchangers of the machine were simulated. The results of the simulation were utilized to investigate the uniformity of airflow velocity inside the exchanger and the distribution of heat on the dough on the baking bed. After achieving the most effective design, the exchangers were constructed and installed inside the baking machine. Bread baking experiments with the developed machine and the existing conventional machines were conducted to evaluate the instrumental, sensory, and staling characteristics of the produced flatbreads from different baking machines. The results indicated that the sensory qualities of the bread produced with the indirect heating system in the present study as well as uniformity of baking and sensory acceptability were superior compared to the bread produced from the conventional industrial machines with direct heating systems (with a total sensory score of 5.09 vs. 4.54). Practical Applications In this research, a superior flatbread baking machine with indirect heat was designed, constructed, and evaluated. The flatbread baked with the indirect heating system had better quality scores and a longer shelf life compared to the flatbread baked with the direct heating system. This type of the flatbread lasted more than 168 hr without mold and it was the best choice for longer‐term storage purposes and for the reduction of food waste. Also, bread prepared using the new machine was free of any contaminants such as polycyclic aromatic hydrocarbons.

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Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Cited by 13 publications

References 14 publications

The Influence of Fenugreek Seeds Gum on Quality of Pan Bread During Storage

The Influence of Fenugreek Seeds Gum on Quality of Pan Bread During Storage

Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough

Developing the new industrial flatbread baking system using numerical technique to increase the product quality

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