Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums
Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour...
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2014/813286 |
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| author | M. A. Sahari R. Mohammadi Z. Hamidi Esfehani |
| author_facet | M. A. Sahari R. Mohammadi Z. Hamidi Esfehani |
| author_sort | M. A. Sahari |
| collection | DOAJ |
| description | Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result. |
| format | Article |
| id | doaj-art-863ff3c26c0a44808ad6aa29cfc19019 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-863ff3c26c0a44808ad6aa29cfc190192025-02-03T01:01:18ZengWileyInternational Journal of Food Science2356-70152314-57652014-01-01201410.1155/2014/813286813286Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian GumsM. A. Sahari0R. Mohammadi1Z. Hamidi Esfehani2Food Technology Department, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-111, Tehran, IranFood Technology Department, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-111, Tehran, IranFood Technology Department, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-111, Tehran, IranEffects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result.http://dx.doi.org/10.1155/2014/813286 |
| spellingShingle | M. A. Sahari R. Mohammadi Z. Hamidi Esfehani Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums International Journal of Food Science |
| title | Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums |
| title_full | Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums |
| title_fullStr | Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums |
| title_full_unstemmed | Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums |
| title_short | Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums |
| title_sort | rheological and quality characteristics of taftoon bread as affected by salep and persian gums |
| url | http://dx.doi.org/10.1155/2014/813286 |
| work_keys_str_mv | AT masahari rheologicalandqualitycharacteristicsoftaftoonbreadasaffectedbysalepandpersiangums AT rmohammadi rheologicalandqualitycharacteristicsoftaftoonbreadasaffectedbysalepandpersiangums AT zhamidiesfehani rheologicalandqualitycharacteristicsoftaftoonbreadasaffectedbysalepandpersiangums |