Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread

Abstract

ResumoA qualidade do pão tipo flat bread (pão sírio, pita, chapati, paratha, ataif etc.) depende, em parte, de suas propriedades de textura durante o armazenamento. Tais propriedades são amplamente afetadas pela quantidade e qualidade da proteína da farinha utilizada. este estudo visa examinar as diferenças entre as propriedades sensoriais, textura e deterioração de pães Tandoori feitos de farinha com diferente qualidade e quantidade de proteína. Para isso, foram usadas três farinhas contendo 9.4, 11.5 e 13.5% de proteína e diferentes níveis de qualidade demonstrados por volumes de sedimentação de zeleney: 16,25, 22,75 e 23,25 ml, respectivamente. Tiras de pão foram submetidas à compressão uniaxial entre duas placas paralelas em uma Máquina Universal de ensaios Instron para determinar a firmeza do pão. Os resultados apresentaram diferenças nos atributos sensoriais dos pães feitos de farinha com diferente conteúdo e qualidade de proteína demonstrando que farinhas com proteína de alta qualidade não formam lâminas nem expandem sob alta temperatura -condições aplicadas na produção de pães Tatfoon, mas que não são adequadas para este tipo de pão. Os resultados demonstram ainda que a farinha com 11,5% de proteína produziu pão com as melhores características sensoriais e tempo de armazenamento aceitável. Palavras-chave: pão sírio; proteína; deterioração; textura. AbstractThe quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, textural and staling of Tandoori breads made from flours of different quality and different quantities of protein. This was implemented by using three flours with 9.4, 11.5 and 13.5% protein contents and different protein qualities shown by zeleney sedimentation volume 16.25, 22.75 and 23.25 ml respectively. bread strips were submitted to uniaxial compression between two parallel plates on an Instron Universal Testing machine, and firmness of the breads was determined. results indicated the differences in the sensory attributes of breads produced by flours of different protein content and quality, demonstrating that high protein high quality flours are not able to sheet and expand under the high temperature -short time conditions employed in Taftoon bread production and are therefore not suitable for this kind of bread. results showed that flour with 11.5% protein content, produced bread with better sensory characteristics and acceptable storage time.

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

“…The largest volume is observed in bread with the highest protein content, as previously described (Scheuer et al, 2011). A linear relationship between protein content and loaf volume of pan breads has previously been reported (Salehifar et al, 2010). The bread volume decreases slightly after the addition of β-glucan, possibly due to CD 2 gas retention, weakening the dough (López et al, 2013).…”

Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

“…There are so many flat breads all over the world known with different names such as barbari bread, battaw, bazlama, ciabatta, chapati, tortilla, hillalla, kalachi, tandoori, pita, baladi, taboon, lavash, yufka, etc (Qarooni ; Salehifar et al . ).…”

“…Two-layered flat breads are leavened with yeast; on the other hand, singlelayered flat breads are produced in two ways, as leavened and unleavened (Qarooni 1996). There are so many flat breads all over the world known with different names such as barbari bread, battaw, bazlama, ciabatta, chapati, tortilla, hillalla, kalachi, tandoori, pita, baladi, taboon, lavash, yufka, etc (Qarooni 1996;Salehifar et al 2010).…”

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

“…There are so many flat bread types all over the world known with d ifferent names such as chapatti, tortilla, tandoori, p ita, baladi, taboon, lavash etc. [2]. Bazlama and yufka are the traditional flat bread types of Turkey.…”