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OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS
Author(s) -
POURFARZAD AMIR,
HABIBINAJAFI MOHAMMAD BAGHER
Publication year - 2012
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2012.00362.x
Subject(s) - rheology , food science , mathematics , texture (cosmology) , soy flour , consistency (knowledge bases) , materials science , chemistry , composite material , image (mathematics) , computer science , artificial intelligence , geometry
The effect of liquid improver components on texture of B arbari 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 improver 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 χ 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 R ational 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.