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Title

ndependent and combination effect of guar, amylase and lipase on the quality and rheologyproperties of part baked frozen Barbari bread

Year: 1394
COI: NCFOODI23_456
Language: EnglishView: 256
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Authors

Toktam Hejrani - PhD Student of Department of Food Science & Technology, Sabzevar Branch, Islamic AzadUniversity, Sabzevar, Iran
Zahra Sheikholeslami - Department of Food Science, Agricultural and natural resources Research Centre, Mashhad, Iran
Ali Mortazavi - Professor of Department of Food Science & Technology, Ferdowsi University, Mashhad, Iran
Mahdi Ghiyafe Davoodi - Professor of Department of Food Science & Technology, Ferdowsi University, Mashhad, Iran

Abstract:

The staling bread caused produced high volume waste. Many researchers suggested prepared breadas dough part baked produced bread like fresh bread with long shelf life. In this study investigatedeffect of adding guar gum, amylase and lipase enzymes on quality and rheology properties of partbaked Barbari bread. Texture, moisture content and specific volume test were done. Resultdisplayed amylase at 0.07, lipase at 0.05 and guar at 0.4 caused improve texture, and specificvolume, and guar at 0.4 levels increased the moisture content

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Paper COI Code

This Paper COI Code is NCFOODI23_456. 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/564164/

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Hejrani, Toktam and Sheikholeslami, Zahra and Mortazavi, Ali and Ghiyafe Davoodi, Mahdi,1394,ndependent and combination effect of guar, amylase and lipase on the quality and rheologyproperties of part baked frozen Barbari bread,23st National Congress of Food Science and Technology,Quchan,https://civilica.com/doc/564164

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