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
نوع سند: مقاله کنفرانسی
زبان: English
View: 676
This Paper With 8 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
NCFOODI23_458
تاریخ نمایه سازی: 6 اسفند 1395
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
Keywords:
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
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 :