کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11024894 | 1701066 | 2019 | 22 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Optimization of composite dough for the enrichment of bread crust with antifungal active compounds
ترجمه فارسی عنوان
بهینه سازی خمیر کامپوزیت برای غنی سازی پوسته نان با ترکیبات فعال ضد قارچ
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کلمات کلیدی
نان دو لایه، فساد نان، نارگیل، فعالیت ضد قارچی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The production of composite or double-layer (DL) bread was optimized to reduce the amount of the chemical preservative calcium propionate. It was validated using sourdough (SD) in the crust (0-80â¯g/100â¯g crust dough). Par-baked (PB) and fully baked (FB) breads were evaluated based on their shelf-life extending, bread technological and sensorial properties. The shelf-life of PB bread was increased with â¥60â¯g SD/100â¯g crust dough for air packaged and â¥20â¯g SD for modified atmosphere packaged (MAP) breads. Use of 60â¯g SD/100â¯g crust dough was sufficient to achieve the same level of preservation with or without MAP. Par-baked and fully baked bread were mould free for respectively 7 and 30 days using 60â¯g sourdough in 100â¯g crust dough. Specific volume decreased for PB bread containing 40-60â¯g SD/100â¯g crust dough and for FB bread with 80â¯g SD/100â¯g crust dough. Accordingly, crumb hardness was impaired under the latter conditions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 417-422
Journal: LWT - Volume 99, January 2019, Pages 417-422
نویسندگان
Els Debonne, Hanne Baert, Mia Eeckhout, Frank Devlieghere, Filip Van Bockstaele,