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The effect of emulsifiers, sugar, shortening and soya flour on the staling of barbari flat bread
Author(s) -
Maleki Morteza,
Vetter James L.,
Hoover William J.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740321212
Subject(s) - food science , organoleptic , sugar , soya bean , food additive , chemistry , wheat bread , wheat flour
A standard method has been developed to bake barbari flat‐type bread. Instron was used to measure the hardness of the crumb of bread samples as a criterion of staling. Different combinations of emulsifiers, sugar, shortening and soya flour were added to the formula of barbari bread to find their effect on the retardation of hardness. Addition of soya flour increased the loaf weight but decreased its total organoleptic score. Added amounts of different additives tried in this experiment improved the hardness approximately to the same level. The best result was obtained by the addition of sodium stearoyl‐2‐lactylate and shortening.