Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 223-235 | Back to browse issues page


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Mirzababaee S M, Rafe A, Zamani H. Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread. FSCT. 2021; 18 (118) :223-235
URL: http://fsct.modares.ac.ir/article-7-51973-en.html
1- Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran , m_mirzababaee@yahoo.com
2- Research Institute of Food Science and Technology, Mashhad, Iran
3- Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran
Abstract:   (321 Views)
In this research design and manufacture of home baking machine with baking process control is followed. Therefore, the machine is designed and manufactured with the ability to produce an Iranian flatbread at each baking stage. By choosing the heat flux pattern and different thicknesses of the bed and the height of the baking chamber, the temperature and mass distribution in the three areas of the baking bed, bread and baking chamber is obtained. Image processing, texture analysis and sensory tests are used for evaluating of baked bread under different conditions. Geometrical conditions, boundary conditions and patterns of heat flux are the main factors that influence the baking process and quality of bread. The results showed that bed thickness performs better than higher thicknesses. By increasing the height of the chamber at three heights of 2, 4 and 6 cm, the mean temperature of the chamber decreases. Therefore, the height of the 2 cm chamber is the best one. In the study of bread baking with simple apparatus, it was found that the cooking time of 6 minutes and the beginning baking temperature of 160 °C are the most suitable cooking conditions. The porosity of the bread baked is much lower than that of the bakery one. The texture analysis tests showed that the hardness, gumminess, and chewiness of the heat flux pattern profile 22 had the closest values to the control bread
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/04/25 | Accepted: 2021/08/2 | Published: 2021/12/5

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