Comparision of the effect of ultrasound and soy flour on the properties of pan bread

Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 , Ataye Salehi, A. 3

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Tarbiat Modares University Press

Journal of food science and technology ( Iran)

Volume 11, Issue 44 (2014) FSCT 2014, 11(44): 129-141 | Back to browse issues page

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Comparision of the effect of ultrasound and soy flour on the properties of pan bread Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 , Ataye Salehi, A. 3. FSCT 2014; 11 (44) :129-141
URL: http://fsct.modares.ac.ir/article-7-6433-en.html

Comparision of the effect of ultrasound and soy flour on the properties of pan bread Shahsavan Tabrizi, A. 1, Sheikholeslami, Z. 2 , Ataye Salehi, A. 3

Abstract: (5028 Views)

In the recent years application of safe methods for flour bleaching instead of chemical agents, such as benzoyl peroxide, is concerned. The researchers showed that ultrasound exposure could be used to improve the oxidation process by aeration. In this study, at first the effect of sonication condition, amplitude (20,50,70% ) and time (1,3,5 min) and then the effect of soy flour in three levels (4,8,12 %) on color(L^*,a^*,b^*values),porosity, staling and sensory properties of pan bread were investigated. Results showed that sonication could improve color, texture, overall acceptance and delayed staling of pan bread. Sonication with 70% amplitude in 5 min was the best treatment. Treatment containing 4% soy flour had the best porosity texture and sensory properties. In comparison between sonication and soy flour addition, sonication was the best treatment for improving color, texture and delay staling.

Keywords: Pan bread, Ultrasound, Soy flour, Image Processing, Sensory evaluation

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Received: 2014/02/17 | Accepted: 2014/02/17 | Published: 2014/10/23

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