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Showing 6 results for Seyedin Ardebili


Volume 12, Issue 47 (7-2015)
Abstract

Because of  importance of  bread, shelf life and quality control be noticeable for bread specialist, cause of  this research was assaying synergistic effect of apple pomace and sodium stearoyl -2-lactylate on rheological properties and the shelf life of oven based  Barbary  bread. three percent of dried apple pomace (%5,%8,%11) was ready on cabinet drier on 58°c, and SSL was added up to %1,%5 (w/w of flour) . rheological properties of dough was studied with  two experimental method (farinograph , extensograph) and  texture of the bread sample analyzed for shear by instron (Universal Testing Mashine) at ,0,24,48,72 hours at room temperature sensory evaluation of  bread for sample and control  wasstimated in 1,2,3 days with 5 panelist. respect to rheological properties,sample with %8 apple pomace and %0/5 SSL was acceptable  to panelist .all sensory evaluations was upper  than control . and analytical resultsby instron indicated that this sample delay staling than control . results indicated by the use of  apple pomace in flat breads delayed the staling rate and addition of Appropriate emulsifier  has synergistic effect and itimproved the rheological properties  

Volume 13, Issue 51 (7-2016)
Abstract

  Flour is main component forming bread that is major diet for many people. Therefore, for improve bread quality, is necessary that is decreased wastage of basic and strategic staple. In this research, three types of flour (nol, setare, without bran) were prepared from Arddaran company and were placed phostoxin pill for prevention of attack pesticides and insects, then were packaged in plastic bags and were storage at autumn and winter in environmental condition, then, was investigated chemical, rheological and microbial attributes during six months, interval once months .From results can find that quality attributes of low rate of extraction flour (nol) are better than high rate of extraction flours (without bran). Quantity attributes of flours (such as, ash, protein and gluten) are not changed significant during storage of flour, except, moisture is decreased. But, quality attributes              ( such as, gluten index, zeleny, farinograph quality number ) are improved, oxidation with subjecting air cause new disulfidryl bonds (S-S) between different chains of protein, or disulfidryl groups interact with exist disulfidryl bonds and form new disulfidryl bonds , that increase strength and quality of flour . According to the analysis of wheat flour quality parameters (zeleny, gluten index and farinograph quality number) is required at least 4 months storage for improve of quality of                    flour. Components of flour especially gluten and enzymes change during storage of flour. Sum of these changes result aging flour, therefor, is improved it is quality and moisture, also, flour is aged rapidly with preparation sufficiently and good ventilation. Considering that after six months of storage, the flour reached a maximum and during this period, the microbial load of the samples exceeded the standard has not been exceeded, The flour is stored for six months, it will be strengthened, especially in the case of weak flour, they must be stored and used later.

Volume 13, Issue 51 (7-2016)
Abstract

Bread is traditional food generally prepared from wheat flour. Flat breads are the oldest and well-known kinds of bread worldwide. The main wheat component responsible for bread quality is gluten, which is an essential structure-binding protein. Although important, this protein can cause health problems in predisposed individuals with celiac disease. Consequently hydrocolloids are used to substitute for gluten and mimic the viscoelastic properties of  it. In order to consider the influence of  xanthann and CMC on dough rheological properties, they used in 0.5,1,1.5% to evaluate the influence of each level separately and  in 0.5, 1% (flour basis) for  incorporative effects of them. In farinogragh measuring, treatment4 (1.5%Xanthan) and treatment11 (1%CMC,1%Xanthan) resulted in highest water absorption. Increasing the level of xanthan led to increasing water absorption significantly in comparison to CMC. Xanthan and CMC decrease and increased dough time development respectively. Addition of xanthan resulted in a farinogram  which resembled that of a standard farinogram obtained by wheat flour. In dough dynamic measuring, hydrocolloids caused higher viscoelastic modulus and increasing the level of them made them  greater. The highest G' was in treatment4, between used separate gum treatments. tanδ in treatments contain CMC was more than treatments contain xanthan and it was the most in treatment7(1.5%CMC). G' and G" in treatments contain incorporative gums was more than treatments contain separate gums. In these treatments, Xanthan decrease  the tanδ resulted in treatments including CMC seperately. Treatment11 has higher dynamic modulus and tanδ than treatment4. In all cases xanyhan  had affect on increasing water adsorption, decreasing  dough time development, elastic modulus acceleration and decreasing tanδ.

Volume 16, Issue 87 (5-2019)
Abstract



Volume 16, Issue 93 (November 2019)
Abstract

The tendency of people to diet to prevent weight gain and maintain health has attracted the attention of many researchers and manufacturers, and the fat has the highest caloric value in calculations, its reduction in formulation it has attracted. So in this study production of low-fat cupcake by replacement 50% of oil by 0, 10 and 20% tahinimeal, and replacing the water used in the dough cake by kombucha beverage in three levels of 0, 50 and 100% on dough characteristics and physicochemical, texture, visual and sensory properties of final product in a completely randomized design with factorial arrangement were invistigated (P≤0.05). The results showed by increasing the amount tahinimeal, viscosity and specific gravity of the batter increased and decreased respectively. Also the specific volume and porosity increased by increasing amount of tahinimeal. The results showed that the sample containing 20% of tahinimeal and replacement of 100 kombucha beverage had the least firmness during 1 and 15 days after baking. On the other hand, the results indicated that by addition tahinimeal and kombucha beverage, the crust L* and a* values were decreased and increased respectively. Finally, the panelists introduced a sample containing 20% of tahinimeal and 100% kombucha beverage as the best sample. In the next step, by comparing the characteristics of the best low fat cake by the control sample (without additive and without oil substitution) increased protein content, decreased fat content and decreased peroxide levels were observed. Therefore, due to the positive results of this study, can be produced the low-fat cupcake that enriched by tahinimeal and kombucha beverage which has desirable qualitative and quantitative properties and reducing health hazards caused by using shortening.

Volume 16, Issue 95 (January 2019)
Abstract

The purpose of this study was investigate the effect of application of zedo gum on physicochemical, rheological, and sensory and shelf life of toast. The gum was added to the bread flour (Z2: 0.25, Z3: 0.5, Z4: 0.75, and Z5% 1) and compared with the control sample (Z1). The results of rheological tests showed that the addition of zedo gum, water absorption, dough development time, stability time and farinograph quality number of treatments cod Z4 and Z5 increased significantly (P <0.05). The results of extensographic test at 45, 90 and 135 min showed that with increasing gum, the resistance to extension of dough samples decreased significantly (P<0.05) and the resistance to extension was lower in Z4 and Z3, respectively (P<0.05). In all studied areas, adding zedo gum resulted in a significant increase in the ratio number of samples (P<0.05). The results of bread compression test with insert showed that during the days studied, with increasing the amount of gum, the hardness of the breads decreased, and with the passage of time the firmness of all samples increased. The results of physicochemical tests of breads showed that in all the studied days with increasing gum content, moisture content, ash, protein content of breads increased significantly and the amount of fat produced by bread decreased (P<0.05).The results of sensory evaluation of bread production showed that Z5 had the highest sensory scores in all studied factors and was selected as superior treatment.

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