NDLI: Application of Glazing for Bread Quality Improvement

Content Provider	Springer Nature Link
Author	Razavizadegan Jahromi, Seyed Hossein Tabatabaee Yazdi, Farideh Karimi, Mehdi Mortazavi, Seyed Ali Ghiafeh Davoodi, Mehdi Pourfarzad, Amir Hematian Sourki, Abdollah
Copyright Year	2011
Abstract	Glazing is a surface coating method for enhancement of the quality factors of bakery products. This study was intended to investigate the effect of different bakery glazing groups such as natural, polyols, sugars, and hydrocolloids on Barbari flat bread. Some quality attributes of bread such as moisture content, water activity, specific volume and width/height ratio (0 day) and hardness, crumb, and crust moisture (0–12 days) were evaluated. Results showed that vegetable oil treated samples had the lowest water activity and moisture content. Also, xanthan treatment provided the greatest effect on the specific volume of fresh bread, which enhanced it from 3.94 to 5 cm$^{3}$/g. Vegetable oil, glycerol, dextrose, liquid glucose, and guar treatments had more significant effect on width/height ratio in comparison to nontreated (unglazed) bread. Evaluation of crumb hardness and moisture during 12 days storage implicated water, egg yolk, starch, and propylene glycol treatments were able to diminish the bread staling and these treated samples had the lowest crumb hardness. Crumb moisture of Barbari bread was affected mostly by water and starch treatments at day 12. Finally, our finding approved that using of glazing as a novel method is an effective technique for improvement of overall quality of flat bread and its application is suggested for large-scale production of other bakery products.
Starting Page	2381
Ending Page	2391
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	6
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-05-15
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Barbari flat bread Glazing Hydrocolloid Quality Staling Sugar Agriculture Food Science Chemistry/Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
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9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

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