Publisher of Iranian Journals and Conference Proceedings

Please waite ..
Publisher of Iranian Journals and Conference Proceedings
Login |Register |Help |عضویت کتابخانه ها

Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread

اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی
Year: 1391
COI: IECFP01_066
Language: EnglishView: 547
This Paper With 6 Page And PDF Format Ready To Download

Buy and Download

با استفاده از پرداخت اینترنتی بسیار سریع و ساده می توانید اصل این Paper را که دارای 6 صفحه است به صورت فایل PDF در اختیار داشته باشید.
آدرس ایمیل خود را در کادر زیر وارد نمایید:


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


Produce bread through part baked and freezing, option for longer shelf life, higher quality and response for increased demand, also suggested using enzymes for delay staling and improved bread quality. This study done for increase shelf life, improved quality by adding amylase and lipase in part beked, freezing and storage then full baked. Texture, image and sensory test were done. Result displayed amylase at 0.07 caused improve texture, color index and flavor, aroma and color crumb, and lipase at 0.07 levels increased: tensile capacity, color index and texture


parbaked frozen BarBari bread , amylase , lipase , image processing , texture and sensory properties

Paper COI Code

This Paper COI Code is IECFP01_066. 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:

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 Sheikholeslami, Zahra and mortazavi, ali and ghiyafe davoodi, mahdi,1391,Effect of amylase and lipase combination on rheological and quality properties of frozen part baked BarBari bread,The first electronic conference on food processing innovation,Mashhad,

مراجع و منابع این Paper:

لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :

  • Impact of selected enzymes on crumb contraction to prevent crust ...
  • M.E.Barcenas, M. Haros, C. Benedito and C.M. Rosell, " Effect ...
  • frozen storage on the staling of partly baked bread", Food ...
  • B. Lagrain, P. Leman , H. Goesaert and J. A. ...
  • A.Angioloni , F.Balestra, , G. G.Pinnavaia, _ & M.Dalla Rosa, ...
  • Y.Inoue, H.Sapirstein and W.Bushuk, "Studies on frozen doughs. IV. Effect ...
  • J.A. Gray and J.N. BeMiller, "Bread staling: molecular bas and ...
  • flour", LWT - Food Science and Technology 49 2012. 64e72 ...
  • amylase". Cereal Chemistry 36, 1959. 441-45! ...
  • H. Goesaert, L. Slade, H. Levine and J.A. Delcour, "Amylases ...
  • enzyme maltogenic amylase on the quality of pan bread during ...
  • J. K. Purhagen, M. E. Sjoo, and A-C. Eliasson, "Starch ...
  • S. Moayedallaie, M. Mirzaei and J. Paterson, "Bread improvers: comparison ...
  • staling. Marcel"Dekker, Inc. (1996). ...
  • E. Turabi, G. Summu and S. Sahin, "Quantitative analysis of ...
  • E. Larmond, "Laboratory Methods for Sensory Evaluation of Food". Minister ...
  • S.Hug-Iten, R.Escher, and B.Conde-Petit, "Staling of bread: role of amylose ...

Research Info Management

Certificate | Report | من نویسنده این مقاله هستم
این Paper در بخشهای موضوعی زیر دسته بندی شده است:

اطلاعات استنادی این Paper را به نرم افزارهای مدیریت اطلاعات علمی و استنادی ارسال نمایید و در تحقیقات خود از آن استفاده نمایید.

New Papers

Share this page

More information about COI

COI stands for "CIVILICA Object Identifier". COI is the unique code assigned to articles of Iranian conferences and journals when indexing on the CIVILICA citation database.

The COI is the national code of documents indexed in CIVILICA and is a unique and permanent code. it can always be cited and tracked and assumed as registration confirmation ID.