Zahra Sheikholeslami; Mahdi Karimi; Bahareh Sahraiyan
Abstract
Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other ...
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Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other flours. Triticale has a higher
percentage of protein compared to wheat, rice, corn, rye and oats and is in good condition in terms of essential amino acids. Lysine in triticale is higher than wheat and less than rye. Also triticale has the same amount of vitamins as wheat. The positive properties of gums extracted from native seeds such as basil can be used to reduce oil absorption and improve shelf- life of fried bakery products. Basil seeds are soaked in water due to the presence of polysaccharides, the outer pericarp swells and turns into a gelatinous substance. Green cardamom with scientific name of Elettaria cardamomum belongs to Zingiberaceae family. Cardamom is one of the most widely used aromatic condiments in some foods, breads, sweets, especially jams. 23 compounds have been identified in green cardamom essential oil, the highest composition (31.53%) belonging to Eucalyptol. Therefore, in this study, enrichment the wheat flour of fried fermented doughnuts by replacing part of wheat flour with triticale flour, reducing oil absorption by using basil seed gum and improving antioxidant and sensory properties and reducing fungal activity in the presence of green cardamom essential oil were investigated.
Material and Methods: In the first part of this research, Triticale flour at 0, 15 and 30% and Basil seed gum at 0, 0.50 and 1% were used to improve the quality and decrease oil absorption of fermented doughnut. Control doughnut formulation had 500 g wheat flour, 20 g milk powder, 4 g salt, 80 g oil, 12 g baker’s yeast, 80 g sugar, 500 ml water, 100 g egg and 1 g vanilla, 1.5 % guar gum and 0.5 % xanthan gum. Moisture, specific volume, porosity, firmness, crust color and oil absorption were evaluated. To study the effect of processing parameters on crust color components of doughnut, the RGB color space images were converted to L*a*b space. For determination of doughnut porosity using image analysis, the color images were first gray scaled and then thresholded using isodata algorithm. The porosity was measured from the ratio of white to the total numbers of pixels. Results were reported as the average of three replications. In the second part of this research, Cardamomum essential oil at 0, 50, 100, 150 and 200 ppm were used to improve antioxidant and sensory properties and decrease microbial contamination of doughnut. . In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mini-Tab17. Tukey’s new multiple range tests were used to study the statistical differences of the means with 95% confidence.
Result and Discussion: The results of the first part showed that the sample contained 15% triticale flour and 0.50% gum with the highest specific volume (3.4 cm3g-1) and porosity (0.81) and the lowest firmness after one week of storage (11.91 N) and was introduced as the best example of the first part. Also, the results of oil absorption showed a decrease of 29.83% in the selected sample (0.17 g/g dry matter) compared to the control sample (0.24 g/g dry matter). The moisture content of the mentioned sample was 21.09% one week after production and L*, a* and b* of crust color was 55.27, 8.86 and 11.91, respectively. Brightness and redness of this sample was more than the control. The results of second part showed that cardamom essential oil had antioxidant activity in all concentrations. Also, the results indicated the concentrations of more than 50 ppm of cardamom essential oil can be considered as an antifungal agent and inhibit positive growth in doughnut. The microbial load of samples containing 100, 150 and 200 ppm had 3.97, 3.81 and 2.94 log cfu g-1 after 15 days of production, respectively. The microbial load of these samples was 51.05, 53.03 and 63.75% less than the sample without essential oil (10.11 log cfu g-1). Finally, the results of sensory evaluation showed that the sample containing 15% triticale flour, 0.50% basil seed gum and 100 ppm cardamom essential oil had the highest overall acceptance score and this sample is introduced as the best sample of this study.
Zahra Sheikholeslami; Mahdi Karimi; Toktam Hejrani; Mehdi GhiafeDavoodi; Hamed Fatemian
Abstract
Introductıon: Hydrocolloids have been employed for reduction of moisture migration from the crumb to crust, added to the formulation, improved texture, prevent ice Crystallization and delay staling (Ba´rcenas et al 2003, 2004, Hager, and Arendt, 2013). However, given the importance of their role still ...
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Introductıon: Hydrocolloids have been employed for reduction of moisture migration from the crumb to crust, added to the formulation, improved texture, prevent ice Crystallization and delay staling (Ba´rcenas et al 2003, 2004, Hager, and Arendt, 2013). However, given the importance of their role still trying to find new resources will continue to create the best quality. Today, researchers introduced new technologies such as modified atmosphere packaging, frozen technology and using different additives to produce bread with higher quality, longer shelf life and high nutritional value. Production of the part baked frozen bread is a method which interrupted baking process, the first stage is the crumb formation and the crust color is not developed. The aim of this study was to evaluate the effect of Ocimum Bacilicum and tragacanth at 3 levels (0, 0.3 and 0.5%) (W/W flour basis) on the quality of part-baked Barbari bread after frozen storage and re-baking.
Materials and methods: The Ocimum Bacilicum seeds were cleaned, then were firstly soaked in distilled water to obtain a water to seed ratio of 37:1 at 40˚C and pH 7. Separation of the hydrocolloid from the swollen seeds was achieved by passing the seeds through an extractor equipped with a rotating plate that scraped the gum layer on the seed surface. The extracted solution was then filtered and dried in an air forced oven at 60˚C and finally the powder was milled, sieved using a mesh 18 sifter, packed and kept at cool and dry condition (Karazhiyan et al., 2010, Sahraiyan et al., 2013). Tragacanth purchased from the local market as a tape shape after milling and sieve (70 mesh) were used. Bread prepared as part baked, freezing in -18°C and storage for 15 days, after this time samples were thawing and full baked. The test includes moisture content, specific volume, porosity, firmness, image analysis and sensory properties was measured. For Data Analysis used SPSS software and Duncan test, for mean comparisons.
Results and discusions: The results obtained from volume, texture, moisture content and sensory properties showed Tragacanth gum at 0.5 concentrations and Ocimum Bacilicum gum at 0.5 levels improved moisture content. Using tragacanth at 0.3% and Ocimum Bacilicum gums at 0.5 % concentration improved the specific volume, porosity, firmness, and sensory properties. The hydrocolloids are highly hydrophilic nature, it made hydrogen link between the water available in the system, prevent the movement of water from crumb and improved the firmness and improved the quality of bread (Manadala et al., 2008). The hydrocolloids capable to strengthen the gluten matrix surrounded cell gas as result maintenance them during part baked and frozen storage. Hydrocolloid, coalescence of gas cells as a result of expansion during the proofing step and increase the volume and porosity of bread (Shillini & Laxemi, 2007).
Conclusion: Addition of Ocimum Bacilicum and tragacanth to bread recipe improved the crumb texture of the bread that obtained from part-baking, frozen storage and re-baking. In addition, the presence of gums improved the specific volume, texture and the overall quality of the product during frozen storage, removing the negative effects of that process conditions. The Ocimum Bacilicum in comparison of tragacanth had the greater concentration effect on PBF Barbari bread on improved the quality. The interaction of tragacanth and Ocimum Bacilicum (0.3 and 0.5 %) respectively had the best result to improving the all parameters that investigated in part baked and freezing storage of Barbari bread. This study provides insights into the complexity of interactions between tragacanth and Ocimum Bacilicum as a new source of hydrocolloids and their combined influence on bread characteristics, thereby serving as a guide for future research on the other bread
Amir Pourfarzad; Mahdi Karimi; Zahra Ahmadian; Sudiyeh Hejri-Zarifi; Siamak Gheibi
Abstract
Introduction: Flat breads are the main dietary staple in many Middle Eastern and North African countries. In today’s demanding world, the use of bread improvers has become an indispensable part of enhancing the quality of bakery products. Bread improvers are technically sophisticated blends of functional ...
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Introduction: Flat breads are the main dietary staple in many Middle Eastern and North African countries. In today’s demanding world, the use of bread improvers has become an indispensable part of enhancing the quality of bakery products. Bread improvers are technically sophisticated blends of functional ingredients, which if formulated correctly, will enhance the development of dough structure, facilitate trouble-free production, and provide the desired result of consistent products having optimal quality at the lowest possible cost. Among the functional food additives, polyols have been increasingly used to improve the quality and shelf life of bread. Polyols have been used successfully to extend the shelf life of ready to eat bread used by the military, Barbari bread fortified with soy flour, as well as flour tortillas. Emulsifiers, a subset of surfactants, have been widely used by the baking industry. The function of surfactants, as crumb softening agents, is closely related to their interaction or complex formation with starch, particularly the linear amylose fraction, to retard bread staling. Surfactants, such as SSL and DATEM that are the most efficient in breadmaking are able to form lamellar mesophases or gel structures in water. It has been shown that for polar lipids the lamellar liquid-crystalline phase is the most effective form in which this component can be added to bread dough in order to improve loaf volume. Mechanical properties of dough play an important role in baking industries. In a few cases, it can be desirable, for example, to fix some ingredients on bakery products. The dough is expected not to stick to metal surfaces and to show a good resistance to vibration and mechanical shock to minimize detrimental effects such as process breakdown, production loss and contamination of the equipment. Thus, the present study was designed: (a) to examine the effects of different emulsifiers (sodium stearoyl-2-lactylate and diacetyl tartaric acid esters of monoglycerides) and polyol (propylene glycol) on Barbari flat bread performance when used singly and in combination at different levels; (b) to obtain the relationship between mechanical and rheological properties of dough and quality, shelf life, sensory and image parameters of bread using the asymmetric methods (response surface methodology and partial least squares regression) and symmetric methods (coefficients of determination and Principal components analysis) and (c) to determine the optimum formulations for Barbari flat bread improver.
Materials and methods: Commercial Triticum aestivum wheat flour (locally named Setareh) was procured from the AceeArd Co., Khorasan, Iran. Propylene glycol (PG) was purchased from J.T. Baker Chemical Company (Phillipsburg, NJ). Sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of monoglycerides (DATEMs) were provided by Vista Tejarat Company (Tehran, Iran). Moisture, ash, fat, protein, wet gluten and falling number were determined according to standard AACC methods. Three replications were taken for each characteristic. Gel samples were prepared using sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) in the range of 0-0.5 g/100g. Bread making was carried out according to the method of Maleki et al. (1981). Quality analysis of fresh bread samples was carried out by measuring specific volume. Sensory attributes of bread were selected according to the Iranian flat bread evaluation method, including bread form and shape; upper surface property; bottom surface property; cavity and porosity; firmness and softness of texture; chewiness; odor, flavor and taste and overall quality score. Staling phenomenon and its changes were evaluated by penetration test after 1 hour, 3, 5 and 7 days. The average values of L*, a*and b* colors describing the outer crust regions were obtained. The crumb grain features were the mean cell area, porosity, and cell density. A central composite design was constructed using the software Design Expert Version and was used for sampling of different combination of gel constituents. In addition, Lack of fit, coefficients of determination (R2), adj-R2, coefficient of variation (CV) and significant probabilities were calculated to check the model adequacy. Multivariate correlation matrix, coefficients of determination and principal components analysis were performed by using Minitab 15 software.
Results and Discussion: The characteristics of the flour are in the range of typical values of medium strong flour, suitable for Iranian Barbari flat bread. The results showed dough adhesiveness was increased by SSL addition but it was decreased by quadratic effect of SSL like as resilience. All of three components to the gel formula caused decrement in the hardness, gumminess and chewiness. But the interaction of them influenced on them. On the other hand, although cohesiveness increased by addition of all components but influenced significantly by interaction of them. Dough mechanical properties were furthermore correlated with dough farinographic aspects, quality, sensory parameters, image processing and shelf life of bread. It was proved that principal components analysis (PCA) is able to extract relevant information and offer an easy and promising approach for the interpretation of dough mechanical properties and its correlation with other properties and dough and bread. Partial least squares regression (PLSR) models were applied to determine the relationships between dough mechanical properties and dough farinographic properties, bread quality, sensory, image processing and shelf life aspects. Results from statistical analysis suggest that the mechanical parameters of dough are capable in predicting more than 50% of dough and bread properties
Sahar Pakbaten; Mahdi Karimi; Amir Hossein Elhami Rad; Zahra Sheikholeslami
Abstract
The effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. Color analyze (L*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. Results ...
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The effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. Color analyze (L*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. Results showed that increasing the levels of each factors (sonication and emulsifier) made a decrease in a*, b* of dough, crust and crumb of cake and increased in porosity, volume and L* of dough, crust and crumb color of cake. While these two factors used together changes were more obviously. In sample contain 0.6 % emulsifier that sonicated for 4 minute the highest decrease in a*, b* and increase in porosity, volume, shelf life and L* were observed.
Amir Pourfarzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi
Abstract
The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that ...
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The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that addition of SSL caused an increase in the crumb and crust L* and cell density. The a*, b*, average cell size and porosity of bread crumb decreased by increasing SSL. PG had increasing effect on b* of crumb and decreasing effect on L* of crust. However, no significant difference (p ≥ 0.05) was observed in a* and b* of crust. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL and 0.5 g/100g of PG could be a proper improver gel to achieve the best characteristics.
Azadeh Saadatmandi; Mohammad Elahi; Reza Farhoosh; Mahdi Karimi
Abstract
Corn tortiilas are flat breads made from corn dough (masa) which is prepared through the nixtamalization process (alkaline cooking). Corn, in nixtamalization, is cooked in a lime solution then the boiled maize is steeped in cooked liquor , following by washing out and milling to obtain wet masa flour. ...
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Corn tortiilas are flat breads made from corn dough (masa) which is prepared through the nixtamalization process (alkaline cooking). Corn, in nixtamalization, is cooked in a lime solution then the boiled maize is steeped in cooked liquor , following by washing out and milling to obtain wet masa flour. Drying wet masa flour in air oven produce dry masa flour. Cooking temperature, cooking time , lime concentration ,and steeping time significantly affect the quality of masa flour and final product( tortilla). In this research the cross effects of these four factors , to determine the best treatment for production of masa flour, were studied. Effects of cooking temperature (75,85,95°C) , cooking time ( 0,30,60 min) , lime concentration(0, 0.5 , 1%) and steeping time ( 10,14,18 hr) by measuring pH, protein content , ash content , color parameters, water absorption index (WAI) and using central composite design were investigated. Statistical analysis revealed the best treatment for production of masa flour as: cooking temperature 85°C, cooking time 30 min, lime concentration 0.5%, and steeping time 14 hr.
Seyed Hossein Razavizadegan Jahromi; Farideh Tabatabaei Yazdi; Mahdi Karimi; Seyed Ali Mortazavi
Abstract
Efforts to improve the quality of bakery products are increasing every day. Several techniques were developed for this purpose. In this study the possibility of betterment and optimization of quality properties of dough and Barbari bread with emphasis on process variables using rotatable response surface ...
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Efforts to improve the quality of bakery products are increasing every day. Several techniques were developed for this purpose. In this study the possibility of betterment and optimization of quality properties of dough and Barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. The independent process variables for baking process were dough mixing time at low speed (MTLS) (63 rpm) and high speed (MTHS) (180 rpm) from 2 to 8 min and dependent process variables were dough adhesiveness, dough cohesiveness, dough hardness, dough resilience, dough stickiness and specific volume of Barbari bread. Statistical results showed that all the process variables have a significant effect on all the responses. The linear terms of MTHS was the most effective factor on dough stickiness and dough resilience. Quadratic terms of MTHS and MTLS were the most effective factor on dough cohesiveness and dough hardness and specific volume of Barbari bread, respectively. Interaction terms of process variables have significant effect (p
Arash Koocheki; Fakhri Shahidi; Seyed Ali Mortazavi; Mahdi Karimi; Elnaz Milani
Abstract
The effect of xanthan and Qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. Incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the Mixing tolerance index (MTI), dough development time (DDT), gelatinization temperature ...
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The effect of xanthan and Qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. Incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the Mixing tolerance index (MTI), dough development time (DDT), gelatinization temperature (GT), viscosity, dough stability and quality of wheat flour. Addition of xanthan and Qodume shirazi seed gum increased the water absorption, viscosity and dough stability. In contrast, MTI and GT decreased with increase in gum concentration. DDT remained statistically unaffected by all the levels of gum. There was increase in softness of bread with increase in the level of these gums up to 1%. Hardness values indicated that the breads containing xanthan gum was softer than the one with Qodume shirazi seed gum. However, Qodume shirazi seed gum could also improve these qualities so that it could be used as a new source of hydrocolloid in bread.
Keywords: Bread, Gum, Alyssum homolocarpum seeds, Rheology, Hardness
Azam Ayoubi; Mohammad Bagher Habibi Najafi; Mahdi Karimi
Abstract
In this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (WPC) and different levels of guar and xanthan gums in the furmolation were evaluated.WPC at three levels ;25 , 50 and 75 % , guar gum at ...
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In this study, physicochemical and organoleptical properties of muffin cake prepared by substitution of egg white with different levels of whey protein concentrate (WPC) and different levels of guar and xanthan gums in the furmolation were evaluated.WPC at three levels ;25 , 50 and 75 % , guar gum at two levels ; 0.1 and 0.3 % , and xanthan gum at two levels ; 0.1 and 0.15 % , were considered as variable treatments . Data analysis showed that addition of WPC, significantly affected the physicohemical and sensory properties of the samples. Moreover guar and xathan gum affected all the physicochemical and sensory properties except for the after one and two days of storage, crust colour and taste. The results of this research showed that although WPC alone was not an appropriet substitution for egg white, the application of WPC at levels of 25 and 50% along with guar (0.3%) or xanthan gum (0.15%) could be an appropriate substitution for egg white while maintaining sensory properties and improving almost all of the physicohemical characteristices of muffin cakes.
Key words: muffin cake; whey protein concentrate; guar gum; xanthan gum; physicochemical properties; organoleptical properties.
Mohammad Ali Ghayour asli; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi
Abstract
Effect of ascorbic acid and alpha amylase on rheological properties and specific volume of strudel bread was examined. Enzyme in three levels (0,300, 500 ppm) and ascorbic acid in three levels (0,100,200ppm) were used. Strudel was storaged in -17.c for 7 days. The samples thawed and proofed (Relative ...
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Effect of ascorbic acid and alpha amylase on rheological properties and specific volume of strudel bread was examined. Enzyme in three levels (0,300, 500 ppm) and ascorbic acid in three levels (0,100,200ppm) were used. Strudel was storaged in -17.c for 7 days. The samples thawed and proofed (Relative humidity 70%, temperature 40.c, time 45min) and then baked and specific volume was measured by seed displacement method. Rheological properties of dough were measured by brabender farinograph and extensograph. Rheological results indicated that ascorbic acid increase the dough strength and extensibility of dough .In addition, enzyme and ascorbic acid increase specific volume of strudels .The best samples produced by 200 ppm ascorbic acid and 500 ppm enzyme in combination .
Keywords: Frozen dough – Strudel –Alpha amylase – Ascorbic acid
