Khorasan Agricultural and Natural Resources Center

Mashhad, Iran

Khorasan Agricultural and Natural Resources Center

Mashhad, Iran
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Jahromi S.H.R.,Ferdowsi University of Mashhad | Yazdi F.T.,Ferdowsi University of Mashhad | Karimi M.,Khorasan Agricultural and Natural Resources Center | Mortazavi S.A.,Ferdowsi University of Mashhad | And 3 more authors.
Food and Bioprocess Technology | Year: 2012

Glazing is a surface coating method for enhancement of the quality factors of bakery products. This study was intended to investigate the effect of different bakery glazing groups such as natural, polyols, sugars, and hydrocolloids on Barbari flat bread. Some quality attributes of bread such as moisture content, water activity, specific volume and width/height ratio (0 day) and hardness, crumb, and crust moisture (0-12 days) were evaluated. Results showed that vegetable oil treated samples had the lowest water activity and moisture content. Also, xanthan treatment provided the greatest effect on the specific volume of fresh bread, which enhanced it from 3. 94 to 5 cm 3/g. Vegetable oil, glycerol, dextrose, liquid glucose, and guar treatments had more significant effect on width/height ratio in comparison to nontreated (unglazed) bread. Evaluation of crumb hardness and moisture during 12 days storage implicated water, egg yolk, starch, and propylene glycol treatments were able to diminish the bread staling and these treated samples had the lowest crumb hardness. Crumb moisture of Barbari bread was affected mostly by water and starch treatments at day 12. Finally, our finding approved that using of glazing as a novel method is an effective technique for improvement of overall quality of flat bread and its application is suggested for large-scale production of other bakery products. © 2011 Springer Science + Business Media, LLC.


Sharayei P.,Ferdowsi University of Mashhad | Sharayei P.,Khorasan Agricultural and Natural Resources Center | Farhoosh R.,Ferdowsi University of Mashhad | Poorazrang H.,Ferdowsi University of Mashhad | Khodaparast M.H.H.,Ferdowsi University of Mashhad
JAOCS, Journal of the American Oil Chemists' Society | Year: 2011

The anti-rancidity effect of the unsaponifiable matter fraction of bene kernel (UFB) oil on canola oil (CAO) during frying was compared to that of tert-butyl hydroquinone (TBHQ). The UFB was separated into hydrocarbons (12.9%), carotenes (9.6%), tocopherols and tocotrienols (65.8%, mainly γ-tocopherol), linear and triterpenic alcohols (3.8%), methyl sterols (2.8%), sterols (3.0%, mainly β-sitosterol, stigmasterol, Δ5-avenasterol, and Δ7-avenasterol, respectively), and triterpenic dialcohols (2.2%). The results obtained from the measurements of the total polar compounds, the conjugated diene value, the carbonyl value, and total tocopherols showed that the stability of CAO improves similarly in the presence of UFB or TBHQ, and even more in the presence of UFB in some cases (especially inhibition of oxidized triglyceride monomers and triglyceride dimers). The analysis of polar components showed that the antioxidative additives were more effective to resist the formation of thermo-oxidative than hydrolytic products during the frying of CAO. © 2011 AOCS.


Sahraiyan B.,Ferdowsi University of Mashhad | Naghipour F.,Ferdowsi University of Mashhad | Karimi M.,Khorasan Agricultural and Natural Resources Center | Davoodi M.G.,Khorasan Agricultural and Natural Resources Center
Food Hydrocolloids | Year: 2013

The effects of hydrocolloids in rice-wheat flour were studied. Hydrocolloids at 0%, 0.3%, 0.6% and 1% w/w (flour basis) and guar (G), Lepidium sativum seed (L) and guar-L. sativum seed (GL) gum were tested as additives to the rice/flour in various combinations. The quality parameters for the experiment were assessed with farinography, extensography, amylography and texture profile analysis. The evaluation of dough rheology showed that water absorption, dough development time, dough stability and viscosity all increased with the addition of hydrocolloids alone or in a combination. It was demonstrated that G 1L 1 promoted the highest effect. The mixing tolerance index and gelatinization temperature decreased with an increased hydrocolloid concentration. Extensibility value for the dough that incorporated guar and L. sativum seed gum increased with increasing hydrocolloid concentration from 0.3% to 0.6% and then decreased at 1%. The water activity of all bread didn't have significant differences with increasing hydrocolloids concentration but this parameter 24 decreased during storage. Firmness decreased with increasing hydrocolloid concentration and increased with increasing storage time. The sensory evaluation by a consumer panel gave the higher score for overall acceptability to G 0.3L 0.3 and G 0.3L 0.6 samples. The results also showed that G 1L 1, G 1L 0.6 and G 0.6L 1 samples had high specific volume and porosity. © 2012 Elsevier Ltd.


Razavizadegan Jahromi S.H.,Ferdowsi University of Mashhad | Karimi M.,Khorasan Agricultural and Natural Resources Center | Tabatabaee Yazdi F.,Ferdowsi University of Mashhad | Mortazavi S.A.,Ferdowsi University of Mashhad
Journal of Food Processing and Preservation | Year: 2014

Digital image processing technique is a useful tool for bread texture analysis. In the current study, to improve bread features (cell wall thickness, fractal dimension, circularity, solidity, crust lightness, crumb lightness, mean cell area [MCA], cell count and density, porosity, specific loaf volume [SLV], hardness and sensory attributes), final proofing time (FPT), dough mixing time in low (MTLS; 63rpm) and high speed (MTHS; 180rpm) were considered as the independent variables. Result showed rising FPTup to 60min led to significant (P≤0.05) enhancement of SLV and MCA up to 4.62cm3/g and 4.63mm2, respectively, and decrease in crust lightness, crumb lightness and hardness. Cell count and density were strongly affected by MTHS. Crust lightness may be presumably considered as an indicator for hardness (r=0.767) and SLV (r=-0.843) prediction. The optimized conditions were 60-min FPT, 5.30-min MTLSand 8.05-min MTHS, which can be applied for large-scale production of bread. © 2013 Wiley Periodicals, Inc.


Razavizadegan Jahromi S.H.,Ferdowsi University of Mashhad | Tabatabaee Yazdi F.,Ferdowsi University of Mashhad | Karimi M.,Khorasan Agricultural and Natural Resources Center | Mortazavi S.A.,Ferdowsi University of Mashhad
Journal of Food Processing and Preservation | Year: 2014

Quality improvement of baked products is becoming an awareness for a wide range of manufacturers and consumers. In the current study, optimization of final proofing time, FPT, (20-60min), dough mixing time in low speed, MTLS, (63rpm) and in high speed, MTHS, (180rpm) for 2.05-8.05min based on bread moisture content, water activity, specific volume, sensory quality factor, hardness, dough adhesiveness, cohesiveness, hardness, chewiness, stickiness, resilience features using response surface method was designed. Results indicated that a higher value of quality and sensory features as well as dough cohesiveness was achieved by FPT level. Increasing MTLS led to increase in dough adhesiveness, hardness, chewiness and bread hardness. Correlation results revealed that specific volume may be considered for bread hardness (r=-0.75) and dough stickiness (r=-0.81) prediction. The suitable mathematical model for staling kinetics was power model. The optimization results were 56.84-min FPT, 2.05-min MTLS and 7.69-min MTHS, and are useful for bread quality improvement. © 2013 Wiley Periodicals, Inc.

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