Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough.
Food Sci Technol Int
; 29(2): 126-137, 2023 Mar.
Article
en En
| MEDLINE
| ID: mdl-34913387
ABSTRACT
The purpose of this study was to use a mixture of whole wheat-barley flour mixture in the preparation of traditional Iranian bread (Barbari) in the optimum condition of fermentation to benefit from all available nutrients. In this study, bread parameters such as specific volume, porosity, textural characteristics, zinc, iron, phytic acid and organoleptic properties were investigated. In this research, different percentages of sourdough (15-30%) and fermentation time (30 - 120â
min) were applied. Results showed that the phytic acid content significantly decreased (p < 0.05) (0.23 - 0.14) by increasing sourdough and fermentation time, which result in increasing in zinc (17.49 - 22.89%) and iron (36.44 - 45.32%) content. Both the sourdough content and fermentation time parameters had a significant effect (p < 0.05) on the better porosity (9.05 - 13.50%) and overall acceptability of bread (2.15 - 3.85). The hardness, gumminess, chewiness, porosity, phytic acid and overall acceptance parameters were used to optimize the fermentation conditions of Barbari bread by response surface methodology using a central composite design. Optimal conditions for the production of Barbari bread were 29.53% sourdough and 120â
min fermentation time. Under optimal conditions, the overall acceptance, hardness, porosity, chewability, gumminess and phytic acid were 3.84, 60.81â
N, 14.09%, 302.01â
N/mm, 41.37â
N and 0.15%, respectively.
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Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Hordeum
/
Pan
País/Región como asunto:
Asia
Idioma:
En
Revista:
Food Sci Technol Int
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2023
Tipo del documento:
Article
País de afiliación:
Irán