Study on the Effect of Gel Improver Components on Properties of Barbari Bread Fortified with Soy Flour Using Image Processing Techniques

Document Type : Research Article

Authors

• Amir Pourfarzad ¹
• Mohammad Hossein Hadad Khodaparast ²
• Mahdi Karimi ³
• Seyed Ali Mortazavi ²

¹ University of Guilan

² Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³ Khorasan Razavi Agricultural and Natural Resources Research Center

https://doi.org/10.22067/ifstrj.v9i4.30071

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 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.

Keywords

• Image processing
• Gel Improver
• Fortification
• Barbari Bread
• Response surface methodology

References

احتیاطی، ا.، محبی، م. و شهیدی، ف.، 1387، کاربرد پردازش تصویر در رنگ سنجی سطح نان غنی شده با آرد سویا، هجدهمین کنگره ملی علوم و صنایع غذایی ایران، مشهد.

پورفرزاد، ا.، کریمی، م.، قیافه داوودی، م.، همتیان سورکی، ع. و رضوی زادگان جهرمی، س. ح.، 1388، تاثیر تکنولوژی هاردل بر کیفیت و ماندگاری نان بربری. مجله الکترونیک فرآوری و نگهداری مواد غذایی، دانشگاه گرگان، در نوبت چاپ.

غیوراصلی، م. ع.، حداد خداپرست، م. ح. و کریمی، م.، 1387، تاثیر آنزیم آلفا آمیلاز و اسید اسکوربیک و بر خصوصیات رئولوژیکی خمیر و حجم مخصوص نان اشترودل. پژوهش های علوم و صنایع غذایی ایران، 2، 47-55.

AACC, 2000, Approved methods of the American Association of Cereal Chemists, 10th Edition.

Azizi, M. H. & Rao, G. V., 2005, Effect of storage of surfactant gels on bread making quality of wheat flour, Food Chemistry, 89, 133-138.

Azizi, M. H. & Rao, G. V., 2004, Influence of selected surfactant gels and gums on dough rheological characteristics and quality of bread, Journal of Food Quality, 27, 320-336.

Bohn, R. T. & Favor, H. H., 1945, Functional properties of soybean flour as a bread ingredient, Cereal Chemistry, 22, 296–311.

Chin, N. L., Goh, S. K., Rahman, R. A. & Hashim, D. M., 2007, Functional effect of fully hydrogenated palm oil-based emulsifiers on baking performance of white bread, International Journal of Food Engineering, 3(3), 1-17.

Cotton, R. H., 1974, Soy products in bakery goods, Journal of the American Oil Chemists’ Society, 51(1), 116A–119A.

Doxastakisa, G., Zafiriadisb, I., Iraklib, M., Marlanib, H. & Tananakib, C., 2002, Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties”, Food Chemistry, 77, 219–227.

Fleming, S. E. & Sosulski, F. W., 1977, Breadmaking properties of four concentrated plant proteins, Cereal Chem., 54, 1124-40.

Gliemmo, M. F., Campos, C. A. & Gerschenson, L. N., 2006, Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products, J. Food Eng., 77, 761–770.

Godfrey, P., 2002, Soy products as ingredients- farm to the table, Innovations in Food Technology, 14, 1–3.

Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K. & Delcour, J. A., 2005, Wheat flour constituents: how they impact bread quality, and how to impact their functionality”, Trends Food Sci.Technol., 16, 12–30.

Hallberg, L. M. & Chinachoti, P., 1992, Dynamic mechanical analysis for glass transitions in long shelf-life bread, Journal of Food Science, 57, 1–5.

Jooyandeh, H., 2009, Evaluation of physical and sensory properties of Iranian Lavash flat bread supplemented with precipitated whey protein (PWP), African Journal of Food Science, 3(2), 028-034.

Junge, R. C., Hoseney, R. C. &Varriano-Marston E., 1981, Effect of surfactants on air incorporation in dough and the crumb grain of bread, Cereal Chem, 58(4), 338–342.

Kvaal, K., Wold, J. P., Indahl, U. G., Baardseth, P. & Naes. T., 1998, Multivariate feature extraction from textural images of bread”. Chemometrics and Intelligent Laboratory Systems, 42, 141–158.

Lagrain, B., Leman, P., Goesaert, H. & Delcour, J. A., 2008, Impact of thermostable amylases during bread making on wheat bread crumb structure and texture, Food Research International, 41, 819–827.

Lombard, G. E., Weinert, I. A. G., Minnaar, A. & Taylor, J. R. N., 2000, Preservation of South African steamed bread using Hurdle technology, Lebensm.-Wiss. u.-Technol., 33, 138- 143.

Maleki, M., Vetter, J. L. & Hoover W. J., 1981, The Effect of Emulsifiers, Sugar, Shortening and Soya Flour on the Staling of Barbari Flat Bread, J. Sci. Food Agric., 32, 1209-1211.

Onyango, C., Unbehend, G. & Lindhauer, M .G., 2009, Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch, Food Research International, 42, 949–955.

Pedreschi, F., Leo´n, J., Mery, D. & Moyano, P., 2006, Development of a computer vision system to measure the color of potato chips, Food Research International, 39, 1092–1098.

Pourfarzad, A., Haddad Khodaparast, M. H., Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M., Hematian Sourki, A. & Razavizadegan Jahromi, S. H., 2011, Effect of polyols on shelf-life and quality of flat bread fortified with soy flour, Journal of Food Process Engineering, 34, 1435–1448.

Ribotta, P. D., Ausar, S. F., Morcillo, M. H., Pe´ rez, G. T., Beltramo, D. M. & Leo´ n, A. E., 2004, Production of gluten-free bread using soybean flour, Journal of the Science of Food and Agriculture, 84, 1969–1974.

Ryu, G. H. & Walker, C. E., 1994, Cell structure of wheat flour extrudates produced with various emulsifiers, LWT, 27, 432-441.

Shiraldi, A., Piazza, L., Brenna, O. & Vittadini, E., 1996, Structure and properties of bread dough and crumb: caloremetric, rheological and mechanical investigation on the effects produced by hydrocolloids, pentosans and soluble proteins, Journal of Thermal analysis, 47, 1339–1360.

Suhendro, E. L., Waniska, R. D., Rooney, L. W. & Gomez, M. H., 1995, Effects of polyols on the processing and qualities of wheat tortillas, Cereal Chem., 72, 122–127.

Sun, D. W., Zheng, C. & Zheng, L., 2006, Recent developments and applications of image features for food quality evaluation and inspection-a review, Trends in Food Science & Technology, 17, 642-655.

Zhang, Y. C., 2004, Physicochemical properties and isoflavone content of bread made with soy, Ph.D. dissertation, The Ohio State University.