Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Rabie, M., Hassan, A., Abou-Raya, M., Ezzat, A., Al Adl, O. (2009). EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.. Journal of Food and Dairy Sciences, 34(4), 2911-2921. doi: 10.21608/jfds.2009.112320
M. M. Rabie; A. M. Hassan; M. Abou-Raya; A. Ezzat; O. Al Adl. "EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.". Journal of Food and Dairy Sciences, 34, 4, 2009, 2911-2921. doi: 10.21608/jfds.2009.112320
Rabie, M., Hassan, A., Abou-Raya, M., Ezzat, A., Al Adl, O. (2009). 'EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.', Journal of Food and Dairy Sciences, 34(4), pp. 2911-2921. doi: 10.21608/jfds.2009.112320
Rabie, M., Hassan, A., Abou-Raya, M., Ezzat, A., Al Adl, O. EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.. Journal of Food and Dairy Sciences, 2009; 34(4): 2911-2921. doi: 10.21608/jfds.2009.112320

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.

Article 5, Volume 34, Issue 4, April 2009, Page 2911-2921  XML PDF (493.83 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.112320
View on SCiNiTO View on SCiNiTO
Authors
M. M. Rabie1; A. M. Hassan1; M. Abou-Raya1; A. Ezzat1; O. Al Adl2
1Dept. of Food Ind. Faculty of Agri., Mansoura Univ. Egypt 2009
2Modern Bakeries Company (Rich Bake), 6th October, Egypt
Abstract
Crunchy toast is a high fat roasted bread that produced using strong wheat flour of 72% extraction. Sunflower oil, palm oil shortening, hydrogenated soy bean oil (HSBO) and soft margarine were used by different ratios (5, 10, 15, 20 and 25%) in preparation of this product. The rheological parameters evaluated on farinograph and extensograph indicated very clear effect of fat type and ratio. Consequently, bread volume and the sensory properties of finished products obviously affected. An extreme reduction in water absorption, extensibility and mixing tolerance index were observed by increasing the fat ratio whereas marked increase in arrival time, development time, stability and resistance to extension recorded as the fat ratio raised. The adding ratio of 5%-10% fat showed the best loaf volume where 15% fat attained best sensory evaluation. Not only the fat type and ratio affect the sensory characteristics of this product but also the heat treatment of roasting process as 140oc/25 min obtained the highest sensory score compared with 110oc/1 hr and 170oc/15 min.     
Keywords
Dough rheology; Crunchy toast; Sensory evaluation; Roasted products
Statistics
Article View: 155
PDF Download: 412