Properties and Shelf-life of Part-and Full-baked Flat Bread (Barbari) at Ambient and Frozen Storage

Majzoobi, M, Farahnaky, A and Agah, S 2011, 'Properties and Shelf-life of Part-and Full-baked Flat Bread (Barbari) at Ambient and Frozen Storage', Journal of Agricultural Science and Technology, vol. 13, pp. 1077-1090.


Document type: Journal Article
Collection: Journal Articles

Title Properties and Shelf-life of Part-and Full-baked Flat Bread (Barbari) at Ambient and Frozen Storage
Author(s) Majzoobi, M
Farahnaky, A
Agah, S
Year 2011
Journal name Journal of Agricultural Science and Technology
Volume number 13
Start page 1077
End page 1090
Total pages 14
Publisher University of Tarbiat Modarres * Faculty of Agriculture
Abstract Production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. In this research, production and some physical characteristics of part-baked flat bread (Barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºC) and freezing (-18ºC) temperatures. The part-baked bread had higher moisture content than the control and full-baked breads. However, it had a shelf-life of 72 hours, which was shorter than the control at ambient temperature. Full-baking could level out the effects of staling and, hence, the quality of the full-baked bread was similar to that of the fresh bread. For the frozen samples, the optimum storage time was two months. The undesirable effects of frozen storage were more significant for the part-baked bread. Moreover, full-baking could compensate some of the adverse effects of freezing and the resultant bread had superior quality compared with the control.
Subject Food Processing
Keyword(s) Barbari bread
flat bread
full-baking
part-baking
shelf-life.
Copyright notice © University of Tarbiat Modarres
ISSN 1680-7073
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