this study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. hydrocolloid carboxymethylcellulose (cmc) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. a farinograph was us...

In present study, experimental measurements and mathematical modeling were employed to investigate the different parameters, such as temperature of different parts of oven, natural gas consumption, flue gases temperature and portion of different heat transfer mechanisms during baking, in two different traditional flatbread bakeries called Sangak (/sӑngӑk/) and Barbari (/bӑrbӑri/). In all studie...

Introduction: High concentration of inhalable airborne particles can increase the risk of lung disease in exposed people. This study aimed to determine the respirable particulate matter (PM5) concentration in traditional bakeries of Saveh in 2020. Materials and Methods: This cross-sectional descriptive study was conducted among 25 bakeries where the samples were collected by cyclone and teflon...

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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 bre...

this research studied the addition of hull-less barley and wheat malt flour on the qualitative parameters of semi-voluminous bread (form, softness, porosity, upper and under surface characters, chewing capability, aroma, taste, hardness). a completely randomized design was used with 3 treatments (control, use of malted wheat, use of barley flour) in 4 replications. a sensory evaluation and the ...

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in recent years dietary fibers have been considered due to its beneficial effects. since the amount of fiber in dietary diet is usually less than the recommended amount (30 gr/day), fortification of bread with fiber can play an important role to achieve its health benefits. this project was studied to investigate on the possibility of supplementation of flour with dietary fibers. two different ...