Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2015 , Volume 12 , Number 47; Page(s) 31 To 41.
 
Paper: 

EFFECT OF WATER-MELON AS A NATURAL ADDITIVE ON DOUGH FARINOGRAPHY PROPERTIES AND IMPROVEMENT THE QUALITY OF SEMI VOLUME BARBARI BREAD

 
 
Author(s):  ZAVEHZAD N.*, HAGHAYEGH GH.H., NIKPOOIAN H., RAHMANI H.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, TORBAT JAM INSTITUTE
 
Abstract: 

According to the researchers focused on the role of bread in the national economy and the use of natural additives to reduces talin grate and improve the quantitative and qualitative properties of strategic products, So The aim of this study was to investigate the effect of different levels of watermelon (0, 1, 2, 4, 8 and 16%) on dough farinography properties and moisture content, specific volume, porosity and firmness of semi volume Barbari bread. In this study, Image J software was used for porosity measurement. The results showed that with the increasing of watermelon in the bread formulation, water absorption and degree of softening increased but the amount of dough stability decreased. While the most dough development time was observed in samples containing 2% water melon. Also the results showed that the melon water as a natural additive can in creases the amount of moisture content, porosity and specific volume and de creased firmness of texture. So the highest moisture, specific volume and porosity were observed in ofthesamplescontainedrespectively 16, 4 and 8% water melon. It should be noted that samples containing 4% water melon had the lowest firmness.

 
Keyword(s): BREAD, MELON WATER, FARINOGRAPHY, POROSITY, TEXTURE
 
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