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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   FALL 2015 , Volume 12 , Number 48; Page(s) 231 To 244.
 
Paper: 

PRODUCTION AND RHEOLOGICAL AND SENSORY EVALUATION OF TAFTOON BREAD CONTAINING FLAXSEED

 
 
Author(s):  ROOZEGAR M.H., SHAHEDI M.*, HAMDAMI N.
 
* ISFAHAN UNIVERSITY OF TECHNOLOGY, COLLEGE OF AGRICULTURE, FOOD SCIENCE AND TECHNOLOGY DEPARTMENT
 
Abstract: 

Flaxseed is one of the oilseeds that use as ingredient in food product due to its considerable nutritional and beneficial health effects. In this study in order to produce functional Taftoon bread, ground flaxseed was incubated at 30?c and microwaved for 2.5 minutes in order to reduce cyanogenic glycosides compound. Wheat flour replaced with treated ground flaxseed at 5, 15 and 25 percent levels. Results showed that cyanogenic compound reduced 84.6%. Result of rheological properties test of dough showed that, with replacing wheat flour with ground flaxseed, water absorption of dough and expansion of dough during fermentation decreased and stability time of dough increased and the difference between them was significant (p<0.01). Results of stress relaxation test showed that addition of ground flaxseed to wheat flour, increases the viscoelasticity of dough. Results of oxidative stability test showed that with replacing wheat flour with ground flaxseed, peroxide and thiobarbituric acid value increased and highest value was at 15% ground flaxseed and had significant difference (p<0.01). Results showed that bread containing flaxseed had darker color and softer texture and staling of bread containing flaxseed was lower. Results of organoleptic test showed that bread containing flaxseed had better flavor, aroma, texture and overall acceptability by panelist, although color of bread had less acceptance at 15% and 25% level of replacing ground flaxseeds.

 
Keyword(s): FLAXSEED, TAFTOON BREAD, OXIDATION, RHEOLOGY OF DOUGH
 
 
References: 
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+ Click to Cite.
APA: Copy

ROOZEGAR, M., & SHAHEDI, M., & HAMDAMI, N. (2015). PRODUCTION AND RHEOLOGICAL AND SENSORY EVALUATION OF TAFTOON BREAD CONTAINING FLAXSEED. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(48), 231-244. https://www.sid.ir/en/journal/ViewPaper.aspx?id=403068



Vancouver: Copy

ROOZEGAR M.H., SHAHEDI M., HAMDAMI N.. PRODUCTION AND RHEOLOGICAL AND SENSORY EVALUATION OF TAFTOON BREAD CONTAINING FLAXSEED. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021May16];12(48):231-244. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403068



IEEE: Copy

ROOZEGAR, M., SHAHEDI, M., HAMDAMI, N., 2015. PRODUCTION AND RHEOLOGICAL AND SENSORY EVALUATION OF TAFTOON BREAD CONTAINING FLAXSEED. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(48), pp.231-244. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=403068.



 
 
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