Volume 12, Issue 43 (spring 2008)
jwss 2008, 12(43): 383-390 |
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Ghanbari M, Shahedi M. Effects of Shortening and Emulsifier (SSL) on Retarding Barbari Bread Staling. jwss 2008; 12 (43) :383-390
URL: http://jstnar.iut.ac.ir/article-1-847-en.html
URL: http://jstnar.iut.ac.ir/article-1-847-en.html
Abstract: (28496 Views)
Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and 4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments included control sample (without shortening and SSL), bread with only shortening, bread with only SSL, and bread with 0.5 percent SSL and 3 percent shortening. Organoleptic properties and staling factors of the samples were determined. The data was statistically analyzed by complete randomized design and means comparison was done by Duncan’s multiple range test (5% level). The results showed that the breads containing SSL and shortening were significantly different in organoleptic properties, and samples with 0.5 SSL and 3 percent shortening had the highest quality. The results of staling test showed that samples with 0.5 percent SSL and 3% shortening had the lowest staling rates.
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