Volume 6, Issue 22 (2009)                   FSCT 2009, 6(22): 83-93 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

A microscopic and sensorial study of traditional Iranian breads. FSCT. 2009; 6 (22) :83-93
URL: http://fsct.modares.ac.ir/article-7-10788-en.html
Abstract:   (3601 Views)
A structural study of traditional Iranian breads, in relation with staling has been carried out in this research by Scanning Electron Microscopy (SEM) employment. Popular Iranian flat breads of Barbari, Lavash an sangak were selected and stored up for durations  of  24, 48 and 72 hours. During these time intervals, staling  phenomenon occurred but the rate was varied among different bread kinds. It is evident that staling progress with time lapse, but it is different for 24, 48 and 72 hours of storage times. Microscopic study showed a quicker process of staling in Barbari bread during the first 24 hours of storage. Sensory evaluation was done for all the samples in respective time intervals. Results indicated no significant differences among panel judgements while there existed significant structural differences among bread samples. All samples became staled as compared with control, but Barbari bread became more stale as compared with  Lavash and Sangak. Overall results reveal that retrogradation of starch granules occurs during storage of bread, particularly at time lapses of 48 and 72 hours. Staling phenomenon occurred in all breads while its rates was different. In addition, it was shown that coagulation of gluten network during baking and its intensity during storage was an important factor. Flour components, baking conditions, time and baking process were also important interventing factors.
Full-Text [PDF 583 kb]   (3739 Downloads)    

Received: 2005/12/25 | Accepted: 2006/10/26 | Published: 2012/08/25

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.