Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil

Abstract

Taftoon bread is one the main traditional flat breads consumed in Iran and various parts of the Middle East. We studied the effect of different levels (1-3% w/w flour-based) of sesame oil on dough characteristics, baking performance, and staling of Taftoon bread during storage (5 days) in room (25 ± 1°C) or refrigerator (4 ± 1°C). Supplementation of dough with 1 or 2% oil led to improved Farinograph characteristics. Breads with 2% oil showed higher oven spring and specific volume and lower baking loss. The moisture and water-soluble starch content of the oil-added samples were higher, but their firmness was less than the control bread. Supplementation of bread with oil led to a lighter Hunterlab color and improved sensory scores. Generally, the best quality was obtained at the optimum usage level of 2% sesame oil. Bread staling, as monitored by moisture, water-soluble starch, and firmness analysis, was slower in refrigerator than in room. ARTICLE HISTORY

Properties of Bread Made With Palm-Based Fluid Shortening

“…A certain amount of solid fat is needed in bread as the high melting crystals contribute to the higher gas development of the air cells during baking (Pehlivanoglu et al, 2018). The findings also align with those of Farmani et al (2016) who discovered that bread with a higher addition of oil was firmer. In addition, the incorporation of shortening containing solid fats in a bread formulation formed a thin and expandable gluten film in the dough, while liquid oil caused gluten aggregation (Scheuer et al, 2014;Watanabe et al, 2003).…”