Flat Bread Technology
Classification and Processing of Flat Breads. Quality of Flat Breads. Quality Assessment of Flat Breads. Flour quality Requirement for Flat Breads. Shelf Life of Flat Bread. Suppliers of Enzymes in the United States and Canada. Suppliers of Acidulants in the United States and Canada. Suppliers Address Phone and Fax Numbers. Box paratha pita pizza crust prepared protein Qarooni quality of Arabic reported rice flour Rooney round Rubenthaler salt samples sangak score Serna-Saldivar sheeted dough shortening sodium sorghum sour sourdough starch damage sugar Suppliers tanoor tanoor bread tearing quality texture thin tortillas water absorption wheat flour tortillas yeast.
Taste score for control was 8. The decrease in taste may be attributed to the beany flavor of ABF. Mouth feel score for control was 8. The decrease in mouth feel score may be attributed to gradual loss in chewiness with an increase in supplementation level of ABF. Overall acceptability for control was 8. The flat bread was prepared by varying baking temperature and baking time for surface 1 and surface 2 and the results of product responses are shown in Table 2. Data was statistically analyzed and results of regression analysis are shown in Table 3. The score range of overall color of flat breads ranged from 6.
It was observed from the response plots Figure 1a, b that with increase in baking temperature and baking time, overall color also increased. Appearance of flat bread should be appealing with light brown spots spread evenly over its surface. The appearance score ranged from 5. It was observed from the response plots Figure 2a, b that with increase in baking temperature and baking time, appearance also increased, may be due to the formation of desired uniform light brown spots over the surface Rao et al.
The flavor score ranged from 6. It was found from the response plots Figure 3a, b that with an increase in baking temperature and baking time flavor also increased, thus indicating a better flavor rating during baking. Typically flat bread should have a little sweetish taste. The taste score ranged from 6. It was found from the response plots Figure 4a, b that with an increase in baking temperature and baking time, taste also increased.
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Mouth feel should be pleasant with little chewiness. The score of mouth feel ranged from 6. It was observed from the response plots Figure 5a, b that with increase in baking temperature and baking time, mouth feel also increased. This may be due to an improvement in eating quality of flat bread during baking Rao et al. Over all acceptability determines the final acceptability of the product.
The overall acceptability score ranged from 6.
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It was observed from the response plots Figure 6a, b that with increase in baking temperature and baking time, overall acceptability also increased due to improvement in overall characteristics of flat bread. The shear value score ranged from 6. It was observed from the response plots Figure 7a, b that with increase in baking temperature and baking time, shear value also increased. It is because the hardness of flat bread samples increased with increasing baking temperature and baking time, perhaps as a result of high rate of water evaporation from the surface of the bread during the baking Ahlborn et al.
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The moisture content of the flat bread samples ranged from It was observed from the response plots Figure 8a, b that with increase in temperature and time moisture content decreased. This could be due to the evaporation of water content in the dough during baking Peluola-Adeyemi et al. The numerical multi-response optimization technique of RSM was used to determine the optimum combination of baking temperature and baking time for the production of maize flat bread supplemented with ABF.
The desired goals for each independent variable and response were taken as: The optimized response values found were overall color 8. The optimized solution satisfied all the constraints for the development of best quality maize flat bread supplemented with ABF. Different experimental runs were conducted to study the effect of process conditions viz baking temperature, baking time 1 and baking time 2 on quality characteristics of maize flat bread supplemented with ABF.
All the responses were significantly affected by the process conditions. The response surface methodology was found to be successful in determining the optimum process conditions for the production of best quality flat bread with desirable properties of all the responses. Dough rheology and bread quality of wheat-chickpea flour blends. Journal of Industrial Crops and Products, 36 1 , Pseudo-cereals as a functional ingredient: International Journal of Agriculture and Crop Sciences, 5 14 , Sensory mechanical and microscopic evaluation of staling in low-protein and gluten-free breads.
Cereal Chemistry, 82 3 , Influence of malted finger millet and red kidney bean flour on quality characteristics of developed bread. Physicochemical and sensory quality evaluation of chapati Indian flat bread produced by utilizing underutilized jering Pithecellobium jiringa Jack. International Food Research Journal, 22 6 , Recent trends in usage of fats and oil as function ingredients in the baking industry. Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks.
Journal of Food Measurement and Characterization, 10 4 , Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour. Food Chemistry, 77 4 , The gluten free cereal products and beverages. Effects of barley flour, wet gluten and liquid shortening on the texture and storage characteristics of chapati.
This might be because of the germination and subsequently special produced aroma. With the exception of germ at the highest concentration 1. The high percentages of carbohydrate and protein in the germ, are the origin of high color intensity. Brown crust in bread is a result of non-enzymatic browning reaction Maillard type between amino acids and reducing sugars Kent and Evers It can be concluded that germinated date seed fractions do not have any affect the sensory properties of fresh bread samples, except for germ at 1.
Thus, it appears that both fractions may be successfully incorporated into bread without negatively impacting texture and overall acceptability, if we added the lower levels of germ. Almana and Mahmoud and Kawka et al. Sensory characteristics of fresh Barbari bread containing fractions of germinated date seed. Crumb texture is critical to consumer acceptance of baked products. The kinetic of bread hardening was modeled using the Avrami equation as reported previously for describing crystallization kinetics during storage Cornford et al.
This equation has been used for explaining bread staling based on starch retrogradation, despite the contribution of the other bread components Armero and Collar The resulting adjusted models provided information on the hardness of fresh breads and on the hardening kinetics. Initial hardness T 0 of fresh breads could be accurately estimated and varied widely from Extreme values from the accurate estimation of limiting modulus were from Bread hardening kinetics strongly depended on both k and n.
Breads containing germinated date seed fractions showed the lower constant k than the control samples, indicating slower rate for development of hardening during storage, related to the rate of crystals growing Torre et al. The hardness increase during storage has been attributed mainly to amylopectin recrystallization, although other phenomena, such as moisture diffusion between crumb and crust, and the starch—gluten interactions, has been proposed to additional players that contribute to hardness increase Zobel and Kulp In fact, flour replacement at different levels by dietary fibers from different sources significantly modifies the qualitative and quantitative thermal profile on starch gelatination and amylopectin retrogradation and kinetics during storage in different extend depending on the fiber source Santos et al.
Staling kinetic parameters during storage of breads containing fractions of germinated date seed from the adjusted mechanical characteristic hardness fitted to the Avrami equation. Data on dough rheology, quality, shelf life and sensory aspects of flat bread were subjected to PCA Fig. The multivariate treatment of the data obtained for the bread samples permitted the reduction of the variables to two principal components, which together explained The first axis accounted for Water absorption, arrival time, Gelatination temperature, odor and chewing ability were positively correlated to PC1 axis.
As clearly revealed in the PCA plot Fig. Barbari breads containing germ fraction had relatively higher specific volume. The results depicted by PCA seemed to be in accordance with the results discussed above. Principal component analysis biplot on properties of doughs and breads containing fractions of germinated date seed; WA: Odor, flavor and taste; OQS: Overall quality score; H t: Multivariate techniques can be effectively applied to establish relationships between instrumental and sensory descriptive data.
It is known that statistical methods frequently used can be either asymmetric or symmetric Dijksterhuis The asymmetric methods as PLSR are especially capable of predicting one data set from the other Martens and Martens while symmetric methods as PCA simply describe the relationship between data sets. The prediction of sensory attributes by instrumental measurements is of paramount importance in food industry as it provides much information about the acceptability and quality of the final product. Moreover, the determination of quality profile of bread by instrumental measurements has the advantages of high reproducibility, convenience and directness against the assessment of sensory attributes Sabanis et al.
Thus, seven instrumental properties were used as predictors: These high coefficients are an evidence of the applicability of the regression model between the ranges of variables included.
Partial least squares regression PLSR models for sensory features of fresh Barbari bread containing fractions of germinated date seed. This study shows how fractions germ and residue of germinated date seed influence the dough rheology, quality, shelf life and sensory characteristics of Barbari flat bread. Addition of germ fraction decreased water absorption, arrival time and gelatination temperature but increased stability, mixing tolerance index and degree of softening in most levels.
On the other hand, Addition of residue fraction produced not much change in the farinograph and amylograph characteristics of wheat flour however, increased stability, mixing tolerance index and degree of softening in most levels. Organoleptic analysis shows that addition of germ fraction increases form and shape, firmness and softness of bread texture.
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Also, it was observed that addition of both fractions lead to decrease in chewing ability, odor, flavor and taste. It was proved that PCA is able to extract relevant information and offer an easy and promising approach for the interpretation of quality, shelf life, sensory and image properties of Barbari bread. Combining sensory responses and instrumental measurements by PLSR method gave valuable information in understanding and predicting the effect of different fractions of germinated date seed preparations on dough and bread quality. National Center for Biotechnology Information , U.
J Food Sci Technol.
Published online Jan Author information Article notes Copyright and License information Disclaimer. Revised Jan 7; Accepted Jan This article has been cited by other articles in PMC. Abstract Germinated palm date seeds were milled into two fractions: Barbari bread, Dough, Staling, Sensory properties, Multivariate analysis.
Introduction Dates of date palm tree Phoenix dactylifera L. Methods Chemical and physical analysis of flour and date pits Moisture 44—16 A , protein 46—13 , ash 08—07 , fat 30—10 , wet gluten 38—11 , falling number 56—81 and crude fiber 32— Preparation of date germ and residue An important commercial variety of date fruits, namely Kabkab Phoenix dactylifera L. Rheological properties of dough The effect of germ and residue of date seed on dough rheology during mixing was examined with the Farinograph Brabender, Duisburg, Germany following official standard method 54— The determined parameters were: Sensory evaluation Sensory analysis was carried out using a 5-point ranking scale with scores ranging from 1 least pleasure to 5 best pleasure.
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Texture analysis Staling phenomenon and its changes were evaluated by penetration test. Values for the Avrami model factors were estimated by fitting experimental points into the non-linear regression equation: Statistical analyses In order to assess significant differences among samples, a completely randomized design was performed.
Table 1 Quality characteristics of wheat flour and fractions of germinated date seed. Open in a separate window. Dough properties The addition of germ and residue of germinated date seed could promote differences on the dough mixing behavior measured by the farinograph and amylograph. Table 2 Parameters of wheat dough containing fractions of germinated date seed.