Amir abbas Omidfar; Esmaeil Atayesalehi; Zahra Sheikholeslami
Abstract
Introduction: Low quality and short shelf-life are the most important reasons for bread waste. Statistics show that each Iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. Previously barley malt ...
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Introduction: Low quality and short shelf-life are the most important reasons for bread waste. Statistics show that each Iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. Previously barley malt was used as an additive to improve the quality and shelf life of bread (including Barbari bread). The most common type of the malt used in the world is barley malt. This is because of the utilization of most of the malt product in the world, including to produce beverages based on malt, particularly alcoholic and non-alcoholic onesand considering that the malt made from barley grains has the best quality among the other cereals to produce these products.Therefore, discussion on other malted cereals would be find less in the literature especially corn malt (which has not a good quality to produce malted beverages). On the other hand, corn is the main cereal widely consumed in the world after wheat and rice. The purpose of this study was to produce Barbaribread usingcorn malt (powder or extract) as an additive to increase shelf-life, volume and softness, as well asimprove the sensory characteristics (staling, total appearance, softness, texture, brain color, crust color, crust appearance, flavor and odor). Materials and methods: For this purpose, bakery flour with 85% extraction rate, Dent corn (Zea mays var. Indentata), Saccharomyces cerevisiae as an active dry yeast, malt extract or powder and other additives, used in the formulation of Barbari bread. To evaluate the sensory characteristics, the bread samples were analyzed by 15 trained referee. The results were based on a factorial arrangement with two factors completely randomized design that the first factor is type of corn malt (powder or extract) and the second one is amount of corn malt (in four levels of 0, 0.5, 1.0 and 1.5 percent) was evaluated. Results & Discussion: The resultsshowed that the treatment with 1.5 percent extract corn malthas the highestspecific volume(with an average of 4.5) and thetreatment with 1.5 percent powderhas the lowestspecific volume(with an average of 3.67). And just the treatments with 1 and 1.5% malt extract in compared with the control sample showed significance differences (P
