Volume 20, Issue 141 (2023)
FSCT 2023, 20(141): 128-146 |
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Alavi P S, Faraji A, Naghipour ف. Investigating the physicochemical and textural characteristics of semi-volume Barbari bread containing whole meal flour and malt flour of cereal and pseudo cereal. FSCT 2023; 20 (141) :128-146
URL: http://fsct.modares.ac.ir/article-7-67152-en.html
URL: http://fsct.modares.ac.ir/article-7-67152-en.html
1- M.Sc Student of Food Sciences, Faculty of Advanced Sciences & Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2- Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University, Tehran, Iran ,alireza_ch57@yahoo.com
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
2- Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University, Tehran, Iran ,
3- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract: (916 Views)
Food security is always under threat due to the limited production resources in agriculture and dependence on a single product such as wheat. Sustainable agriculture requires that in the production of agricultural products, one-sided and single products should not be used. So the aim of this study was replacement of 10% of the wheat flour in the semi-volume Barbari bread formulation by the whole meal flour and malt flour of barley, oats, quinoa and amaranth. The results showed the sample containing 10% whole oat flour had the highest amount of moisture, specific volume and porosity. While the use of malt decreased the amount of the mentioned parameters. Regarding the evaluation of the firmness of the texture, the results showed that the sample containing whole oat had the lowest firmness in 2 h and 3 days after baking, and it should be mentioned that the use of the malt of the studied grains compared to the grain increased the firmness. Also, the analysis of the results showed that the amount of protein in the samples containing oat, amaranth and quinoa flour was higher than other samples. Examining the crust color of the product, showed a decrease in the amount of the L* value and an increase in the amount of the a* value with the addition of malt flour. During the sensory evaluation, the panelists assigned the highest overall acceptance score to the sample containing 10% whole oat flour. Therefore, the producers can enrich their products with oat flour without reducing the quality.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2023/01/30 | Accepted: 2023/04/9 | Published: 2023/10/23
Received: 2023/01/30 | Accepted: 2023/04/9 | Published: 2023/10/23
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