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Paper
Title

Improvement of baking parameters of frozen part baked Barbari bread by using gums and enzymes

اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی
Year: 1391
COI: IECFP01_065
Language: EnglishView: 448
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Authors

Toktam Hejrani - Student of M.Sc. of Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
ali mortazavi - Professor of Department of Food Science & Technology, Ferdowsi University, Mashhad, Iran
zahra Sheikholeslami - Assistant of Agriculture and Natural Resources Research Center, Mashhad, Iran
mehdi Karimi - Assistant of Agriculture and Natural Resources Research Center, Mashhad, Iran

Abstract:

Production of frozen part baked bread is a successful method for these objects. In this research, production and some properties of part baked flat bread (Barbari) like, water activity, volume, porosity, hardness,… were evaluated, after the storage of -18Ċ for 15 day and full baked. Result showed that addition of guar (0.4) and lipase (0.05) improved all quality parameters

Keywords:

BarBari bread , part baked , freezing , guar gum and lipase enzyme

Paper COI Code

This Paper COI Code is IECFP01_065. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/389270/

How to Cite to This Paper:

If you want to refer to this Paper in your research work, you can simply use the following phrase in the resources section:
Hejrani, Toktam and mortazavi, ali and Sheikholeslami, zahra and Karimi, mehdi,1391,Improvement of baking parameters of frozen part baked Barbari bread by using gums and enzymes,The first electronic conference on food processing innovation,Mashhad,https://civilica.com/doc/389270

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