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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2015 , Volume 12 , Number 47; Page(s) 133 To 140.
 
Paper: 

COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE

 
 
Author(s):  RAHIMI N.*, KARIMI M., POUR AZARANG H., MORTAZAVI S.A.
 
* AGRICULTURE FACULTY, ISLAMIC AZAD UNIVERSITY, BIRJAND BRANCH, IRAN
 
Abstract: 

Simple and corresponding impacts of adding acidic improvers (Lactic Acid, Acetic Acid and Citric Acid) on bread staling has been researched twice in 3 levels (0%, 0.25% and 0.5%) by factorial experimental method. There was an orthogonal comparison between the two treatments (acidified treatments and sourdough groups) in the second stage. The effect of lactic acid on bread staling was significant 24 hours after baking the bread. Different levels of lactic acid and citric acid had significant effect on bread staling 48 hours after bread baking. Finally -24 and 48 hours after bread baking orthogonal comparison among our 6 selected treatments showed that there was a significant differences between two groups. The sourdough treatments had the least scores. Among the final treatments, containing 0.25% acetic acid had the most scores, the treatments containing 0.25% lactic acid and the control sample had gradually a better score (from 24 to 48 hours).According to these results, the sourdough can be processed, in a way that the bread has enough amount of acetic and lactic acid.

 
Keyword(s): BARBARI BREAD, ACIDIC IMPROVRES, STALING, SOURDOUGH
 
 
References: 
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+ Click to Cite.
APA: Copy

RAHIMI, N., & KARIMI, M., & POUR AZARANG, H., & MORTAZAVI, S. (2015). COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 133-140. https://www.sid.ir/en/journal/ViewPaper.aspx?id=407759



Vancouver: Copy

RAHIMI N., KARIMI M., POUR AZARANG H., MORTAZAVI S.A.. COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021May18];12(47):133-140. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407759



IEEE: Copy

RAHIMI, N., KARIMI, M., POUR AZARANG, H., MORTAZAVI, S., 2015. COMPARISON OF INFLUENCE OF ACIDIC THE IMPROVERS ADDING WITH SOURDOUGH ON" BARBARI BREAD" STALING SCORE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(47), pp.133-140. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407759.



 
 
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