Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2015 , Volume 12 , Number 47; Page(s) 87 To 96.
 
Paper:  EFFECT OF STEAMING AND BAKING TIME ON THE SHELF LIFE AND IMPROVEMENT OF COMPOSITE BREAD (WHEAT- SORGHUM) QUALITY
 
Author(s):  SAHRAIYAN B., DEHGHAN TANHA L., SHEIKHOLESLAMI Z., NAGHIPOUR F.*
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

Reduction of bread loss and wheat consumption have particular importance in the national economy, has attracted many researcher’s mind. Thus in this study sorghum flour was used as a substitution for the part of wheat flour in bread making. On the other hand, the purposes of this study were investigation on the effects of steaming time (three levels of 0, 90 and 180 second) and baking time (three levels of 10, 15 and 20 minute), on moisture content, water activity, crust color, firmness and overall acceptability of composite bread (wheat- sorghum). Based on the result, the steaming and baking time were effective on staling rate and bread shelf life at P<0.05 and cured sample at steaming time 90 and 180 second and baked at 15 minute, had the lowest rate of staling during 72 hours after baking. Also, the sample was treated with 90 second steaming and baked at 15 minute had the best crust color and overall acceptability.

 
Keyword(s): COMPOSITE BREAD (WHEAT-SORGHUM), SHELF LIFE, STEAMING TIME, BAKING TIME, IMAGE PROCESSING
 
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