Paper Information

Journal:   JOURNAL OF FOOD TECHNOLOGY AND NUTRITION   SUMMER 2010 , Volume 7 , Number 3 (27); Page(s) 17 To 27.
 
Paper:  EFFECTS OF VARIATION IN FLOUR EXTRACTION RATE ON DOUGH RHEOLOGY, STALING AND RETROGRADATION OF LAVASH BREADS
 
Author(s):  SALEHIFAR M.*, SEYEDEIN ARDEBILI S.M., AZIZI M.H.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SHAHRIYAR- SHAHRE GHODS BRANCH, ISLAMIC AZAD UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

Introduction: The development of breads with flours of higher extraction rate is of importance due to the health benefits. In bread making, the presence of bran deteriorates the rheological properties of dough, and reduces the texture quality. This research is aimed to investigate the effects of variation in flour extraction rate on dough quality, staling and retrogradation of Lavash breads.
Materials and Methods: Three flours with extraction rates of 90%, 85% and 58% were selected. Flours were analyzed for chemical and rheological properties and the staling of breads was measured using Instron Universal Testing Method. The gelatinization and retrogradation of starch in breads were measured by Differential Scanning Calorimetry (DSC).
Results: The results indicated that by increasing the extraction rate, quality of flour and bread is reduced due to the presence of bran particles. The results also indicated that the breads produced from flours with higher extraction rate were softer in the first day of storage and the staling rate was slower due to higher water absorbtion. Lower gelatinization and retrogradation in these breads were also observed.
Conclusion: Considering the results it was concluded that high extraction rate flours were not suitable for producing Lavash bread due to its negative effects on the total quality.

 
Keyword(s): BRAN, DOUGH, LAVASH BREAD, RETROGRADATION, STALING
 
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