A. Abdollahzadeh, M. Shahedi,
Volume 5, Issue 3 (10-2001)
Abstract
The quality of Iranian breads has intensively decreased during recent years due to socio-economic factors and poor quality of flour. The purpose of this study is to investigate the effects of mono- and diglycerides and ascorbic acid as improvers on Iranian bread (Taftoon) quality. Three wheat type flours (Ghods, Mahdavi and Roshan wheat varieties produced in Isfahan region) were used. The effects of ascorbic acid at three levels (20, 40 and 60 ppm flour basis) and esters of mono- and diglycerides at three levels (0.5, 1.0 and 1.5 percent) on the dough baking and bread quality were measured. The Taftoon bread was baked in a semi-traditional oven.
Loaves of bread were scored after baking and also on the first and second days of storage at room temperature. Analysis of variances indicated that ascorbic acid and mono- and diglycerides have significant effects on the improvement of the rheological properties of dough. However, ascorbic acid had higher effects than mono- and diglycerides. The results of the tests showed that dough resistance to mixing and tensile stress increased with addition of the improvers. Both improvers used in this experiment have an anti-stabling effect on bread. However, the ascorbic acid effect is much less than that of mono- and diglyceride. The low concentration of 0.5 percent of mono- and diglyceride and 60 ppm of ascorbic acid with flours of moderate protein contents (10-11%) resulted in good quality Taftoon bread with good organoleptic and tearing qualities after two days.
A Dolatabadian, A Modares Sanavi, M Sharifi,
Volume 13, Issue 47 (4-2009)
Abstract
In order to study the effects of salt stress and leaf feeding by ascorbic acid on antioxidant enzyme activity, proline accumulation and lipid peroxidation on leaves and roots of Brassica napus L. cvs. Okapi, an experiment was conducted as a factorial in a completely random design with three replications. Plants were exposed to salt stresses by NaCl solution (200 mM) and foliar were treated by ascorbic acid solution (25mM). Catalase, Superoxide dismutase and peroxidase activity were assayed in shoot and root. Also, malondialdehyde content and proline and chlorophyll in leaves were determined. The results showed that the activity of all antioxidant enzymes (except for SOD in roots) were increased significantly in plants under salt stress, and ascorbic acid application, as a antioxidant decreased their activity in leaves, but in roots it was not effective. Total protein content in leaves and roots decreased significantly under salinity condition. Ascorbic acid treatment increased total protein content under salt stress in both roots and shoots. Measurement of malondialdehyde content in leaves and roots showed that lipid peroxidation was increased by active oxygen species due to salt stress, and ascorbic acid reduced lipid peroxidation only in leaves. Chlorophyll content was also decreased by salinity compared to control. According to the result of present study, ascorbic acid application decreases deleterious effect of salinity.
