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In current study, whey powder, guar and tragacanth gums were used at the different levels of 0.1, 0.3 and 0.5%, and in a mixed forms of 0.25% whey powder and 0.25%. Guar gum, 0.25% of whey powder and 0.25% of tragacanth gum in the formulation of Sangak bread to improve farinographic and extensograph properties of dough and physicochemical and sensory properties of bread. The results showed that the highest water absorption and dough development time and the lowest weight loss and firmness were observed in the sample containing 0.5% tragacanth gum. The samples containing guar gum and tragacanth and the sample containing 0.25% whey powder and 0.25% guar gum had the longest dough stability time. Tragacanth gum had the greatest role in reducing the degree of softening and increasing the farinograph quality number. Guar gum was more effective than other ingredients in improving dough extensibility. The effect of tragacanth gum and guar on dough resistance was increasing and decreasing, respectively. The highest energy was observed in the sample containing 0.25% whey powder and 0.25% tragacanth gum. The additives used improved the odor, color and chewability of Sangak bread. Thus, the sample containing 0.5% tragacanth gum (1 priority) and the sample containing 0.25% whey powder and 0.25% tragacanth gum (2 priority) has been introduced as the best samples. [ABSTRACT FROM AUTHOR]

Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour. [ABSTRACT FROM AUTHOR]

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results of technological tests of dough showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extended time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. Increasing the percentage of Eremurus and Colza oil significantly reduced the amount of mold (p<0.05). The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores. [ABSTRACT FROM AUTHOR]

The nutritional properties of wheat bread have been considered by consumers in recent years due to their dietary fiber and physiological and metabolic beneficial effects on the health of the body. These properties are obtained by mixing wheat flour with different ingredients Wheat bran is a natural compound that has been studied by researchers in order to achieve different nutritional and functional properties. Therefore, in this study, was investigated the effect of adding different percentages of bran (10 and 20%) and different particle sizes (tiny and coarse) on Sangak bread. The rheological of the dough was evaluated by Farinograph and Extensograph and the textural properties of the prepared bread were also evaluated by the texture analyzer. The results showed that the addition of bran reduced the weight loss of Sangak bread and increased the moisture content of breads by about 5%. Addition of bran increased the water absorption power of flour by 11.35%. The elasticity of the dough in the samples containing bran varied from 74.87 to 112.62 and with increasing the percentage of bran, the elasticity decreased. Dough samples made from wholemeal flour with BE373.5 had the highest strength at point 50. The hardness of the bread contained 20% of fine bran was 4132 grams, which was more than other samples of Sangak bread. Sensory evaluation of bread samples showed that despite the technological advantages of flour formulated with bran, bread prepared from this type of flour has not been considered by evaluators. [ABSTRACT FROM AUTHOR]

In the present study, pumpkin flour with 0, 1, 3 and 5% was used as a substitute for flour and sugar in biscuit formulations. The physicochemical, antioxidant, rheological, sensory properties and peroxide value of the samples during the intervals 1, 30 and 60 days after baking were examined. The results of rheological evaluation of dough showed that the lowest degree of dough softening and the highest quality number belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar) (p≤0.05). By increasing the amount of pumpkin flour, the protein content of cooked biscuits significantly decreased and the fat, fiber and moisture content of biscuits significantly increased (p≤0.05). With the increase in the amount of pumpkin flour, the content of the peroxide value of biscuits significantly decreased. In all of the studied days, increasing the amount of pumpkin flour, the total phenol content of the samples increased significantly and the IC50 of the biscuits significantly decreased (p≤0.05). The results showed that adding different amounts of pumpkin flour caused a significant decrease in the hardness and cohesiveness of the samples (p≤0.05) The sensory evaluation results of the samples showed that the highest total acceptance rating belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar), the treatment was introduced as superior treatment. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the effect of zedo gum addition on physicochemical, rheological, and sensory and shelf life of toast dread. The gum was added to the flour (Z2: 0.25, Z3: 0.5, Z4: 0.75, and Z5% 1) and the bread samples were compared with the control one (Z1) .The rheological data showed that the addition of zedo gum increased water absorption, dough development time, stability time and farinograph quality number of samples Z4 and Z5 significantly (P <0.05). The results of extensographic measurements at 45, 90 and 135 min showed that increasing gum percentage caused a decrease in the resistance to extension of dough samples significantly (P<0.05). The lowest resistance to extension was observed in samples Z4 and Z3, respectively (P<0.05). In all studied areas, adding zedo gum resulted a significant increase in the ratio number of samples (P<0.05). The bread compression assessment showed that increasing the amount of gum, brought a decrease to the hardness of the breads, and during the study time, the firmness of all samples increased as a result of staling. Physicochemical results of bread samples showed that increasing gum content of samples increased moisture, ash and protein content significantly while the amount of fat decreased (P<0.05). Sensory evaluation of breads revealed that the sample Z5 had the highest sensory scores, in all studied factors; so it was selected as superior treatment. [ABSTRACT FROM AUTHOR]

The effects of adding powdered leaves of Portulaca Oleracea on the physicochemical properties of wheat flour dough were evaluated with the farinograph test. The amount of fat, protein, and fiber was more in powdered leaves of Portulaca Oleracea than wheat flour. Farinograph test results show an increase in water absorption, stability time and Farinograph quality number and a decrease in the The degree of Softening in the dough with increasing replacement of powdered leaves of Portulaca Oleracea(P< 0.05). Farinograph quality number with increase in the percentage of powdered leaves of Portulaca Oleracea to10% was decreased, but 15% powdered leaves of powdered leaves of Portulaca Oleracea showed highest number Farinograph quality(P< 0.05). With increasing levels of powdered leaves of Portulaca Oleracea decreased Degree of Softening in the dough and created significant changes in dough development time(P< 0.05). Farinograph assessment of dough providedwith powdered leaves of Portulaca Oleracea, dough prepared with 10% leaf powder introduced as the best example in terms of the rheological properties. [ABSTRACT FROM AUTHOR]

In this research, the yeast- salt method was use to prepare the bread dough. The yeast used was Saccharomysis cerivisiae (PTCC, 5080) that was used at two levels of 0.06% and 0.12% (based on flour weight). For doing this research, a completely randomized design with three replications was used and the mean comparison was performed by Duncan's multiple-range test. Considering the results, by increasing the use of yeast in mentioned method, the amount of water absorption, development time, stability time, resistance and volumetric number of dough increased compared to the control sample. Also, the dough prepared by yeast - salt method had higher sub-curve area (energy), dough extension resistance and coefficient (ratio of extension resistance to extensibility) compared to the control. Moreover, according to the results of chemical tests, samples of Lavash bread produced by yeast- salt method contained higher moisture, protein and ashes, but lower pH compared to control sample. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of Tragacanth and Salep gums on the dough rheological properties and Barbari bread quality. Dough was prepared by straight method with gums in two levels (0.5 ,1%). Farinograph and extensograph tests were carried out on dough samples. After baking bread and sensory evaluation, the bread samples were stored for 1-5 day in polyethylene bags in order to do staling tests. According to farinogaraph results, water absorption of samples containing gums was significantly higher than control. Dough development time increased significantly by 1% Tragacanth. There was significant difference in dough stability between control and samples containing Tragacanth. Extensograph results showed significant differences in energy changes, resistance to extension and extension ratio of samples containing Tragacanth and control. Data obtained from sensory evaluation showed, gums had no significant effect on quality characteristics of bread samples, however in case of taste and aroma salap containing breads presented lower score. Both hydrocolloids didn't have any effect on bread staling, however salep was more effective. Overall results reveal that Tragacanth may improve dough rheological characteristics. [ABSTRACT FROM AUTHOR]

Wheat flour has many proteins in which gluten is an important protein in it and this protein has important role in dough formation and bread making.Thus, Uses of different materials must be considered to improve gluten quality as well as wheat flour enrichment. In this study the effects of adding chickpea protein isolate in range of 3 to 7 g and ascorbic acid in range of 0.05 to 0.15 % in wheat flour formulation on gluten stability and extensibility were investigated by response surface methodology. Therefore, The results showed that increasing of chickpea protein and ascorbic acid concentration had significant effect (p<0.01) on farinograph parameters texture analyzes (dough extensibility) . The results of optimization in the case of 3 gr of chick pea protein isolate and 0.15% of ascorbic acid were as follows; water absorption 57.7%, dough development time 2.8 minute, dough stability 6 minute, mixing tolerance index 58 FU, farinograph quality number 91.3, toughness (area under curve) 3.3 N/mm, maximum resistance 0.02 N and dough extensibility 22.9 mm. Therefore, chickpea protein weakens strong flours gluten and it can be uses for making biscuit . [ABSTRACT FROM AUTHOR]