Abstract
Dough preparation process is an important stage of bread production which has a significant effect on quality of the end product. Bakery yeast, sourdough and chemical leavening agents are used as leavening agents for the treatment of dough for bread. In this study, bakery yeast, sourdough, sodium bicarbonate and combination of bakery yeast and sodium bicarbonate were used for the production of flat bread (lavash). The firmness of lavash bread texture was analyzed using a texture analyzer device and bread staling at 24, 48 and 72 h after baking was analyzed using DSC device. Also, microstructure of bread was studied by scanning electron microscopy (SEM). The results of DSC showed that bread produced with combination of bakery yeast and sodium bicarbonate, had lower enthalpy (279.84 ± 70.47 J/g) and staling than the other samples. Also, hardness of this sample was low (7.608 ± 0.892 N). The images obtained from SEM showed that diameter of gas bubbles in the bread produced with bakery yeast and combination of bakery yeast and sodium bicarbonate, were higher and their cell walls were thinner.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
L. Kamaliroosta, S.M. Seyedain Ardebili, G.H. Asadi, B. Ghiassi Tarzi, R. Azizi, Nutr. Food Sci. Res. 3(1), 57–70 (2016)
M. Salehifar, S.M. Seyyedain, M.H. Azizi, J. Food Biosci. Technol. 1, 25–32 (2011)
H. Jooyandeh, Afr. J. Food Sci. 3(2), 028–034 (2009)
S.U. Rehman, A. Paterson, J.R. Piggott, Trends Food Sci. Technol. 17(10), 557–566 (2006)
L. Flander, T. Suortti, K. Katina, K. Poutanen, LWT Food Sci. Technol. 44, 656–664 (2011)
M. Carcea, D. Schofield, J. Cereal Sci. 24, 101–113 (1996)
C. Primo-Martin, N.H. Van Nicuwenhuijzen, R.J. Hamer, T. Van vliet, J. Cereal Sci. 45, 219–226 (2007)
K. Katina, Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread, vol. 569 (VTT Publications, Espoo, 2005), p. 92
M. Ghanbari, M. Farmani, J. Agric. Sci. Technol. 15, 545–555 (2013)
M. Karimi, B. Sahraiyan, F. Naghipour, Z. Sheikholeslami, G.M. Ghiafeh Davoodi, Int. J. Agric. Crop Sci. 5(11), 1209–1213 (2013)
M.H. Azizi, N. Rajabzadeh, E. Riahi, LWT Food Sci. Technol. 32(2), 189–193 (2003)
AACC, Approved methods of analysis of the American association of cereal chemists, 10th edn. (St. Paul, MN, 2000)
M.A. Majzoobi, M. Farahnaky, Sh Agah, J. Agric. Sci. Technol. 13, 1077–1090 (2011)
E.K. Arendt, L.A.M. Rya, F. Dal Bello, Food Microbiol. 24(2), 165–174 (2000)
S. Movahed, G.H. Rooshenas, H. Chenarbon, Ann. Biol. Res. 3(1), 595–600 (2012)
P.D. Ribotta, A.L. Bail, J. LWT Food Sci. Technol. 40, 879–884 (2007)
H.M. Al-Dmoor, H. Herzallah Saqer, M. AlLruwaili, J. Food Agric. Environ. 7(2), 155–158 (2009)
G.G. Bellido, G. Martin, M.G. Scanlon, J.H. Page, J. Cereal Sci. 49, 212–218 (2009)
J.M. Deman, Principles of food chemistry, 3rd edn. (Aspen Publishers Inc, Gaithersburg, 1999), pp. 76–85
A. Ali, A. Shehzad, M.R. Khan, M.A. Muhammad, M.R. Amjid, Pak. J. Food Sci. 22(3), 171–179 (2012)
J.T. Holmes, R.C. Hoseney, Cereal Chem. 64(4), 343–348 (1987)
M.L. Martin, K.J. Zeleznak, R.C. Hoseney, J. Cereal Chem. 68, 503–507 (1991)
C. Thiele, M.G. Ganzle, R.F. Vogel, Cereal Chem. 79, 45–51 (2002)
S.P. Cauvain, in Texture in Foods, vol. 2: Solid Foods, ed. by D. Kilcast (Woodhead Publishing Ltd, Cambridge, 2004), pp. 432–450
J. Rojas, C. Rosel, C. Benedito De Barber, I. Perez-Manuera, M. Lich, Euro. Food Res. Technol. 212, 57–63 (2000)
M. Sahlstro, M.S.W. Park, D.R. Shelton, Cereal Chem. 81(3), 328–335 (2004)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Zolfaghari, M.S., Asadi, G., Ardebili, S.M.S. et al. Evaluation and comparison of different dough leavening agents on quality of lavash bread. Food Measure 11, 93–98 (2017). https://doi.org/10.1007/s11694-016-9375-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-016-9375-3