Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture With Dough Rheology and Image Characteristics

Pourfarzad, Amir; Najafi, Mohammad B Habibi

doi:10.1111/j.1745-4603.2012.00362.x

Cited by 10 publications

(9 citation statements)

References 36 publications

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“…As Table , indicated, the best models could be selected based on highest values of r and lowest values of χ 2 , MBE and RMSE, which may be ranked as follows: power model > quadratic model > linear model. This trend at four storage times during 6 days was different from the previous study by Pourfarzad and Habibi Najafi () represented in 8 days with five storage times because of difference in storage times or N.…”

Section: Resultscontrasting

confidence: 99%

“…Besides, similar trend was obtained between hardness in a period of time and each day. Pourfarzad and Habibi Najafi () and (Gómez et al . ) have studied the correlation between textural parameters in selected bakery products.…”

Section: Resultsmentioning

confidence: 99%

“…; Rosell and Santos ; Pourfarzad and Habibi Najafi ) stated that the mentioned models have been used for prediction of staling measurements and crumb firming characterization when limitations are existed in the mathematical analysis. Little knowledge is available for mathematical modeling of staling kinetics; only one effort (Pourfarzad and Habibi Najafi ) has been observed for description of staling kinetics of bread as affected with liquid improver during 8 days with five storage times. Therefore, some mathematical models were checked for staling kinetics of bread as affected with bread‐making process variables during 6 days with four storage times ( Table ).…”

Section: Resultsmentioning

confidence: 99%

“…These parameters can be calculated as the following:

χ^{2} = \frac{\sum_{normali = 1}^{N} {(H R_{\exp, i} - H R_{pre, i})}^{2}}{N - n}

M B E = \frac{1}{N} \sum_{normali = 1}^{N} (H R_{pre, i} - H R_{\exp, i})

R M S E = {[\frac{1}{N} \sum_{normali = 1}^{N} {(H R_{pre, i} - H R_{\exp, i})}^{2}]}^{\frac{1}{2}}

Where HR exp,i stands for experimental hardness ratio found in any measurement and HR pre,i is predicted hardness ratio for this measurement. N and n are the number of observations and the number of constants (Pourfarzad and Habibi Najafi, ).…”

Section: Methodsmentioning

confidence: 99%

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Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread

Jahromi

Yazdi

Karimi

et al. 2013

Journal of Food Processing and Preservation

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Quality improvement of baked products is becoming an awareness for a wide range of manufacturers and consumers. In the current study, optimization of final proofing time, FPT, (20–60 min), dough mixing time in low speed, MTLS, (63 rpm) and in high speed, MTHS, (180 rpm) for 2.05–8.05 min based on bread moisture content, water activity, specific volume, sensory quality factor, hardness, dough adhesiveness, cohesiveness, hardness, chewiness, stickiness, resilience features using response surface method was designed. Results indicated that a higher value of quality and sensory features as well as dough cohesiveness was achieved by FPT level. Increasing MTLS led to increase in dough adhesiveness, hardness, chewiness and bread hardness. Correlation results revealed that specific volume may be considered for bread hardness (r = −0.75) and dough stickiness (r = −0.81) prediction. The suitable mathematical model for staling kinetics was power model. The optimization results were 56.84‐min FPT, 2.05‐min MTLS and 7.69‐min MTHS, and are useful for bread quality improvement. Practical Application This work presents a useful approach for shelf life, quality and sensory improvement of bread. Furthermore, the correlation results indicated that some bread simple features can be applied for prediction of bread shelf life and some batter attributes and can be used for study of dough and bread behavior.

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Section: Resultscontrasting

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…These parameters can be calculated as the following:

χ^{2} = \frac{\sum_{normali = 1}^{N} {(H R_{\exp, i} - H R_{pre, i})}^{2}}{N - n}

M B E = \frac{1}{N} \sum_{normali = 1}^{N} (H R_{pre, i} - H R_{\exp, i})

R M S E = {[\frac{1}{N} \sum_{normali = 1}^{N} {(H R_{pre, i} - H R_{\exp, i})}^{2}]}^{\frac{1}{2}}

Section: Methodsmentioning

confidence: 99%

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Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread

Jahromi

Yazdi

Karimi

et al. 2013

Journal of Food Processing and Preservation

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“…lightness (L*), redness (a*), blueness (b*) and total color difference (ΔE). The selected crumb grain features were the average size, area fraction, solidity and circularity, fractal dimension and cell wall thickness, which, calculated according to the method proposed by Pourfarzad and Habibi-Najafi (2012).…”

Section: Image Analysismentioning

confidence: 99%

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

et al. 2015

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The aim of this work was to study the effects of a novel sourdough system prepared by wheat flour supplemented by combination of pulverized date seed, Lactobacillus plantarum, and/or Lactobacillus brevis as well as Saccharomyces cerevisiae on the sourdough characteristics, quality, sensory, texture, shelf life and image properties of Barbari flat bread. The highest sourdough acidity and bread specific volume was obtained with co-culture of Lb. plantarum + Lb. brevis + S. cerevisiae. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource. Texture analysis of bread samples during 7 days of storage indicated that the presence of pulverized date seed in sourdough was able to diminish bread staling. The interaction of baker's yeast and lactic acid bacteria (LAB) has led to increase the particle average size of bread crumb and decrease the area fraction than the LAB samples. It was observed that all treatments of sourdough Barbari breads had higher cell wall thickness than the control Barbari bread. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among sourdough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.Keywords Barbari bread . Date seed . Sourdough . Staling . Multivariate analysis Practical applicationDate seeds considered a waste product of many date processing plants producing pitted dates, date syrup and date confectionery. The presence of large quantities of fiber and substantial amount of tannins, resistant starch, anabolic agents as well as selenium in date seeds are being recently approved by several investigators, suggest that may have health benefit and it is possible to be evaluated as an excellent source of functional foods components. Fermentation with well-characterized starter cultures-baker's yeast and/or lactic acid bacteria-is a potential means to improve the palatability and processability of fibers and wholemeal flours. Furthermore, fiber fermentation could assist in microflora management and improve the microbiological safety of fiber. The results suggest that fermentation is a potential bioprocessing technology for improving sensory aspects of bread supplemented with pulverized date seed, as a dietary fiber resource.Research Highlights • A novel sourdough system for dough and Barbari flat bread production was developed.• The date seed was used as a dietary fiber source in flat bread.• Principal components analysis (PCA) was used to investigate the sourdough and bread specialties.• Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

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Effect of different excipients on physicochemical properties of the functional rice bran tablet: univariate and multivariate studies on a novel food supplement

Pourfarzad

Yousefi

2020

Food Measure

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Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture With Dough Rheology and Image Characteristics

Cited by 10 publications

References 36 publications

Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread

Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread

Development of sourdough fermented date seed for improving the quality and shelf life of flat bread: study with univariate and multivariate analyses

Effect of different excipients on physicochemical properties of the functional rice bran tablet: univariate and multivariate studies on a novel food supplement

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