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

Maleki, Mohsen; Vetter, James L.; Hoover, William J.

doi:10.1002/jsfa.2740321212

Cited by 22 publications

(20 citation statements)

References 2 publications

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“…This consistency was found by experimentation to give the most reliable prediction of baking absorption (Maleki, Vetter, & Hoover, 1981) when mixed with the dry ingredients at different speeds. CS was used at 5 g/100 g wheat flour according to the literature reports and economic aspects.…”

Section: Bread-making and Evaluation Of Breadsmentioning

confidence: 69%

Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

Pourfarzad

Mahdavianmehr

Sedaghat

2013

LWT - Food Science and Technology

105

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Section: Bread-making and Evaluation Of Breadsmentioning

confidence: 69%

Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

Pourfarzad

Mahdavianmehr

Sedaghat

2013

LWT - Food Science and Technology

105

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“…The TPA parameters including hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness were estimated according to Fiszman et al (1998). The staling rate was determined as (firmness, aging sample -firmness, fresh sample ) × 100 % (Maleki, 1981).…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

et al. 2017

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The objective of the present study was attempted to develop a pregelatinized waxy rice flour (PWRF) retarding agent formulation by merging with α-amylase and monoglycerides, as well as using pregelatinizing and lyophilizing technologies to improve bread characteristics such as staling and retrogradation. The major methods, including texture profile analysis (TPA) and sensory evaluation were employed to assess bread qualities. Research results demonstrated the amylose complexing index (ACI) of the PWRF-adding bread samples were higher than that of groups α-amylase-adding, monoglycerides-adding and control. PWRF-adding bread samples exhibited higher starch digestibility and water activity (aw) and showed softer texture, lower hardness and soluble starch content than the groups α-amylase-adding, monoglycerides-adding and control after storage. The PWRF-D exhibited the best effect among all formulations. Further, either fresh or after storage PWRF-adding bread samples acquired the higher sensory score. The bread qualities were improved by PWRF and the staling and retrogradation were further retarded.

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“…SPI soy protein isolate, PH Psyllium husk, CAN canola oil, CAD combination of additives (SSL sodium stearoyl −2-lactylate+2 % Gluten, PRO protease, AMY amylase); Means in the same row followed by different letter differ significantly (P≤0.05) recorded for PZB containing 15 % SPI and also 10%SPI + 5%PH + CAN indicating a hard texture. Maleki et al (1981) studied the effect of emulsifier, sugar and shortening on the Barbari flat bread. The authors reported that the best result was obtained when 0.5 % SSL, 3 % shortening and 12 % full fat soy flour was used in the formulation.…”

Section: Physical and Sensory Characteristics Of Pzbmentioning

confidence: 99%

Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base

et al. 2014

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Enrichment of thick bread type pizza base (PZB) was done by substituting wheat flour (WF) with 5, 10 and 15 % soya protein isolate (SPI). The rheological characteristics of WF showed that water absorption increased, extensibility and peak viscosity decreased when level of SPI increased from 5 to 15 %. Baking studies showed that spread ratio decreased and hardness values of PZB increased with the increase in amount of SPI from 5 to15 %. Beyond 10 % SPI, the overall quality of PZB was adversely affected. To the optimal blend of 10 % SPI, 5 % psyllium husk (PH) was added and the hydrogenated fat was replaced by canola oil (CAN) in enriched PZB. The enriched PZB treated with combination of additives had 1.7 and 1.6 times more protein and dietary fiber than the control PZB. Fatty acid analysis showed that the enriched PZB had 58.65 % oleic, 6.58 % linolenic acid and 31.28 % polyunsaturated fatty acid and no Trans fat was present.

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

Cited by 22 publications

References 2 publications

Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology

Bread quality improvement by means of selected pregelatinized waxy rice flour (PWRF)

Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base

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