Use of some emulsifiers to improve the quality of pan bread product
Other Title(s)
استخدام بعض المستحلبات لتحسين صفات الجودة لمنتج خبز القوالب
Joint Authors
Muhammad, Mahmud Hasan
Shrubih, Ashraf Mahdi
Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid
Khalil, Muhannad Layth
Source
Publisher
Tikrit University College of Agriculture
Publication Date
2018-12-31
Country of Publication
Iraq
No. of Pages
12
Main Subjects
Topics
English Abstract
In this study, the most widely Russian wheat was used in Iraqi which similar to the characteristics of most of the cultivated Iraqi cultivars for use in this study.
The chemical composition, rheological properties were estimated using modern technical.
Conduct a survey of the most important emulsifiers used in bakery processing (sodium stroyl lactelate SSL, glycerol monostearate (GMS), potassium bromate, ammonium per sulfate and diacetyl tartaric acid esters of monoglycerides (DATEM) to choose the best and add it to some bakery products.
The best percentage of selected emulsifiers was chosen according to the previous study of the sensory evaluation.
Use of the emulsifiers (sodium stroyl lactelate SSL, glycerol monostearate GMS) and choose the best ratios for the emulsifiers mentioned 0.75%, for sodium stroyl lactelate and glycerol monostearate ,0.75% based on sensory evaluation and economic assessment tests.
pan bread was manufactured with the addition of some emulsifiers in the above mentioned percentages.
Quality attributes of pan bread were evaluation by chemical analysis, microbial safety tests, strength tests for product tests were carried out at the beginning of manufacturing and during storage at room temperature 25±2°C until the product begins to corrupt.
The obtained results showed that the using some emulsifiers improved the technological characteristics of pan bread product under study, the most important is to increase the shelf life to 9 days.
Therefore, recommend to use the following emulsifiers (sodium stroyl lactelate SSL, glycerol monostearate GMS) in the commercial range in the manufacture of product.
The aim of this work to study the effect of some emulsifiers to improve the characteristics of pan bread.
Data Type
Conference Papers
Record ID
BIM-922175
American Psychological Association (APA)
Khalil, Muhannad Layth& Shrubih, Ashraf Mahdi& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Muhammad, Mahmud Hasan. 2018-12-31. Use of some emulsifiers to improve the quality of pan bread product. . Vol. 18, Special issue (2018), pp.150-161.Salah al-Din Iraq : Tikrit University College of Agriculture.
https://search.emarefa.net/detail/BIM-922175
Modern Language Association (MLA)
Khalil, Muhannad Layth…[et al.]. Use of some emulsifiers to improve the quality of pan bread product. . Salah al-Din Iraq : Tikrit University College of Agriculture. 2018-12-31.
https://search.emarefa.net/detail/BIM-922175
American Medical Association (AMA)
Khalil, Muhannad Layth& Shrubih, Ashraf Mahdi& Hasan, Ahmad Ibrahim al-Dasuqi Abd al-Hamid& Muhammad, Mahmud Hasan. Use of some emulsifiers to improve the quality of pan bread product. .
https://search.emarefa.net/detail/BIM-922175
