the main aim of this study was to improve the bread quality and to postpone its staling. therefore, sugar beet pulp powder was added to barbari bread dough formulation at five levels of 1, 3, 5 and 10% (w/w, flour basis). then the properties of dough and the resulting bread were studied. the results showed that with increasing the sugar beet pulp powder, the water absorption of the dough and th...

the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...

Water content is one of the most important properties of the bread for tasting assesment or store monitoring. Traditional bread water content measurement methods mostly are processed manually, which is destructive and time consuming. This paper proposes an automated water content measurement for bread quality based on near-infrared hyperspectral imaging against the conventional manual loss-in-w...

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread sampl...

Crisp bread, as a new type of bread, had a stronger hardness, fracturability and a finer texture compared with the tradition hard bread. The objective of this study was to test whether Sodium Stearoyl Lactylate could change the microstructure of dough and improve the texture of crisp bread. Two probes used were P/2 and P/2N and these graphs were calculated by several means. Results of these cal...

Problem of food preservation is extremely important for mankind. Viscous damage ("illness") of bread results from development of Bacillus spp. bacteria. High temperature resistant spores of this microorganism are steady against 120°C) and remain in bread during pastries, potentially causing spoilage of the final product. Scientists are interested in further characterization of bread spoiling Ba...

The appearance of bread, such as colour and visual texture are important to the consumer when purchasing bread. The perceived colour of bread is a function of its solid-phase crumb, air-phase and viewing conditions, varying with age and ambient lighting. Visual texture aspects include the alignment of fibres with respect to the axis of view and the distribution of small fat regions in both phas...

background and purpose:consumption of baking soda, as a primary material for preparation of bread dough, has been banned due to its health complications in iran. so bread production in our country faced difficulties and one part of them is related to health issues which are bread production. also, in some cases, baking soda is used in the bread production. this study was done to study the envir...