Influence of Hydrocolloids on Dough Properties and Quality of Barbari: An Iranian Leavened Flat Bread
作者： J. Farmani , M. Ghanbari
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摘要: Barbari is a traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran some other countries Middle East. stales very fast its shelf life short. Therefore, addition improvers anti-staling agents, such as hydrocolloids, suitable method for extending bread. In present study, effect various hydrocolloids including hydroxypropyl methylcellulose (HPMC), xanthan, �-carrageenan at 0.2 0.5% levels were investigated on dough rheological properties, fresh quality, staling. Dough water absorption was increased by all tested HPMC had highest effect. Application except �-carrageenan, resulted increase development time (DDT). Only xanthan level showed an stability, while treatments reduction stability dough. Anti-staling observed but not xanthan. The hydrocolloid sensory indexes upper surface chew-ability more pronounced than indexes. Sensory analysis that treatments, able to improve overall acceptability improvement brought about HPMC. Hydrocolloid formulation could properties retarded staling process. Based quality be obtained into formulation.
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