Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality .

Authors
Bahareh Sahraiyan
Ladan Dehghan Tanha
Zahra Sheikhol Eslami
Fariba Naghi pour
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
Keywords
Key words: Composite bread (wheat – sorghum)
shelf life
Steaming time
Baking time
Image processing
Journal of food science and technology(Iran)
Volume 12, Issue 47
July 2015
Pages 87-96