Volume 12, Issue 47 (2015)
FSCT 2015, 12(47): 87-96 |
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Sahraiyan B, Dehghan Tanha L, Sheikhol Eslami Z, Naghi pour F. Effect of steaming and baking time on the shelf life and improvement of composite bread (wheat- sorghum) quality
.. FSCT 2015; 12 (47) :87-96
URL: http://fsct.modares.ac.ir/article-7-33-en.html
URL: http://fsct.modares.ac.ir/article-7-33-en.html
Abstract: (5445 Views)
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
Received: 2014/07/22 | Accepted: 2014/07/22 | Published: 2015/07/23
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