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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]

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]

The main aim of this study was to determine the effects of acetylated wheat starch (AWS) addition in different levels on the properties of dough and bread. Therefore, Syneresis and Pasting properties of Native wheat starch (NWS) and acetylated wheat starch (AWS) was investigated. Effects of incorporation of 5, 10 and 15% of those starches on properties of wheat flour were determined by using a Rapid Visco Analyzer (RVA). Then, Rheological properties of dough were determined by Farinograph and Extensograph. After measuring mass, volume and sensory evaluation, staling analysis was done by seven trained panelist, texture analyzer and moisture content was determined in 1, 3 and 5 days. Measuring syneresis and pasting properties indicated that best viscosity properties and Lower syneresis observed in AWS. The farinograph results showed a decrease in the water absorption in comparison to control but no significant difference was observed in arrival time and development time. According to Extensograph results, resistance to extension of samples containing starch was significantly more than control sample and extension ability in all treatments was significantly lower than control. Addition of both of starches resulted in reduction of bread volume and specific volume compared to control. Data obtained from sensory evaluation showed, AWS significantly resulted in the highest score in quality properties. According to the results of staling tests (sensory evaluation, texture analysis and moisture content determination), addition of AWS was successful in retarding of staling. Overall results revealed that the incorporation of 5% AWS improves the quality of Barbari bread.

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]