Volume 17, Issue 107 (2021)
FSCT 2021, 17(107): 51-65 |
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sheikholeslami Z, Karimi M, Ghiafeh Davoodi M, Mahfouzi M. Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread. FSCT 2021; 17 (107) :51-65
URL: http://fsct.modares.ac.ir/article-7-39681-en.html
URL: http://fsct.modares.ac.ir/article-7-39681-en.html
1- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran. , shivasheikholeslami@yahoo.com
2- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.2-Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
3- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
4- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
2- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.2-Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran.
3- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
4- Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Abstract: (1986 Views)
In this study, three levels of flour extraction rate (80, 88 and 96 %) and amylase and xylanase (50ppm) were used in barbari bread. The moisture, specific volume, porosity, firmness (2, 24 and 72 hours after baking), crust color and sensory properties of breads were evaluated. The result showed, the moisture and a* value were increased and firmness (during 72 hours) and L* value were decreased by increasing flour extraction rate. The sample containing 80% extraction rate and amylase and xylanase had the highest specific volume and porosity. Amylase and xylanase had the positive effect on texture, specific volume, porosity and sensory properties of bread. The flour extraction rate and enzymes didn’t have significant effect (P<0.05) on b* value of samples. Finally, the evaluation of sensory properties showed the samples containing 80 and 88 % extraction rate and enzymes had the highest overall acceptability.
Article Type: Original Research |
Subject:
Enriching food
Received: 2020/01/6 | Accepted: 2020/02/15 | Published: 2020/12/30
Received: 2020/01/6 | Accepted: 2020/02/15 | Published: 2020/12/30
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