The effect of Diacetyl tartaric esters of mono-glycerides and ascorbicacid on quality of frozen Barbari bread

Zahra Sheikholeslami; Mahdi Karimi; Maryam Ranjbar Torshizi; toktam Hejrani

The effect of Diacetyl tartaric esters of mono-glycerides and ascorbicacid on quality of frozen Barbari bread

Publish place: 23st National Congress of Food Science and Technology

Publish Year: 1394

Type: Conference paper

Language: English

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https://civilica.com/doc/564166

Document National Code:

NCFOODI23_458

Index date: 24 February 2017

The effect of Diacetyl tartaric esters of mono-glycerides and ascorbicacid on quality of frozen Barbari bread abstract

Today, the use of bread improvers and other bakery ingredients for the production of premium baked wheat has becomestandard practice worldwide. In this study the effect of part baked and freezing storage with addingdatem and ascorbic acid in Barbari bread. Datem and ascorbic acid were added into the Barbaribread formulation at different levels and their effects on the rheological and quality of breads wereevaluated. Adding 0.5% datem and 150 ppm ascorbic acid to Barbari bread decreased thefirmness of breads and increased the specific volume, porosity and sensory properties during partbaked and freezing storage

The effect of Diacetyl tartaric esters of mono-glycerides and ascorbicacid on quality of frozen Barbari bread Keywords:

Ascorbic acid , Barbari bread , Datem , Freezing storage , Part baked

The effect of Diacetyl tartaric esters of mono-glycerides and ascorbicacid on quality of frozen Barbari bread authors

Zahra Sheikholeslami

Department of Food Science, Agricultural and natural resources Research Centre, Mashhad, Iran.

Mahdi Karimi

Department of Food Science, Agricultural and natural resources Research Centre, Mashhad, Iran

Maryam Ranjbar Torshizi

PhD student of Food Science, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

toktam Hejrani

PhD student of Food Science, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

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