OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS

AMIR POURFARZAD, MOHAMMAD BAGHER HABIBI-NAJAFI
2012 Journal of texture studies  
The effect of liquid improver components on texture of Barbari flat bread was examined. Glycerol, sodium stearoyl-2-lactylate (SSL) and enzyme-active soy flour (ESF) were evaluated as improver constituents. Texture characteristics were further correlated with dough rheology, quality, image features and shelf life of bread. Statistical analysis suggests that more than 50% of the whole structural variance existing between bread samples could be interpreted by texture parameters. The optimum
more » ... er combination was found to be 1.27% of glycerol, 0.41% of SSL and 1.59% of ESF when desirable function method was applied. The variations of hardening rates with time were used to test 11 different models. In studying the consistency of each model, some statistical tests, such as reduced c 2 , mean bias error and root mean square error were also used as well as correlation coefficients. The results of these tests have also confirmed the consistency of the Rational model. PRACTICAL APPLICATION This methodology simplifies the study of bread textural parameters during storage and the result interpretation. The correlation analysis has demonstrated that the number of textural parameters of breads to study can be reduced. bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies ISSN 1745-4603 484 Journal of Texture Studies 43 (2012) 484-493
doi:10.1111/j.1745-4603.2012.00362.x fatcat:d2acw2kxjbgwvksbj3m7bxc3bi