Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour
Bread is one of the foods that is dominant food of the people. Among the bread consumed, sangak bread is important because of its nutritional value. Oleaster is a substance with the scientific name of Elaeagnus angustifolia and belongs to the Elaeagbaceae family. This fruit has a wide nutritional va...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2023-08-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_174655_9c5faab6b298a7f310ee628b4051adf7.pdf |
| _version_ | 1827796930242019328 |
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| author | Zeynab Raftani Amiri Zaker Aghakeshipour |
| author_facet | Zeynab Raftani Amiri Zaker Aghakeshipour |
| author_sort | Zeynab Raftani Amiri |
| collection | DOAJ |
| description | Bread is one of the foods that is dominant food of the people. Among the bread consumed, sangak bread is important because of its nutritional value. Oleaster is a substance with the scientific name of Elaeagnus angustifolia and belongs to the Elaeagbaceae family. This fruit has a wide nutritional value and recent research indicates its therapeutic properties. This fruit is widely used in the food industry. In this research, physicochemical and rheological properties of sangak bread whit oleaster flour were evaluated. In this study, zero, 5, 10 and 15% of oleaster flour were used in the formulation of sangak bread and during storage for 6 days, some of qualitative characteristics were measured and compared to control sample. These properties included: moisture percent, pH, acidic value, total phenol, protein, total sugar, fiber, wet gluten, sedimentary number and rheological tests of dough. The results showed that an increase in the percent of oleaster flour led to an increase in total sugar, protein content, total phenol, fiber and acidity as well as a decrease in the pH. Also, its rheological properties such as water absorption percentage (due to the presence of fiber in oleaster flour) and the stability of the dough increased, also the development time and the softening degree of the dough decreased, which indicates the high tolerance of the dough for fermentation. The results of this study showed that by adding oleaster flour up to 15% in the sangak bread formulation, a product with high nutritional value can be presented to the consumer market. |
| first_indexed | 2024-03-11T19:15:07Z |
| format | Article |
| id | doaj.art-5ccc7be78dba4b48bcaf8e9e797a6d97 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-03-11T19:15:07Z |
| publishDate | 2023-08-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-5ccc7be78dba4b48bcaf8e9e797a6d972023-10-09T08:57:54ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572023-08-0112220521410.22101/JRIFST.2023.330383.1393174655Physicochemical and Rheological Properties of Sangak Bread with Oleaster FlourZeynab Raftani Amiri0Zaker Aghakeshipour1Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, IranDepartment of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, IranBread is one of the foods that is dominant food of the people. Among the bread consumed, sangak bread is important because of its nutritional value. Oleaster is a substance with the scientific name of Elaeagnus angustifolia and belongs to the Elaeagbaceae family. This fruit has a wide nutritional value and recent research indicates its therapeutic properties. This fruit is widely used in the food industry. In this research, physicochemical and rheological properties of sangak bread whit oleaster flour were evaluated. In this study, zero, 5, 10 and 15% of oleaster flour were used in the formulation of sangak bread and during storage for 6 days, some of qualitative characteristics were measured and compared to control sample. These properties included: moisture percent, pH, acidic value, total phenol, protein, total sugar, fiber, wet gluten, sedimentary number and rheological tests of dough. The results showed that an increase in the percent of oleaster flour led to an increase in total sugar, protein content, total phenol, fiber and acidity as well as a decrease in the pH. Also, its rheological properties such as water absorption percentage (due to the presence of fiber in oleaster flour) and the stability of the dough increased, also the development time and the softening degree of the dough decreased, which indicates the high tolerance of the dough for fermentation. The results of this study showed that by adding oleaster flour up to 15% in the sangak bread formulation, a product with high nutritional value can be presented to the consumer market.https://journals.rifst.ac.ir/article_174655_9c5faab6b298a7f310ee628b4051adf7.pdffiberoleastersangak breadtotal phenol |
| spellingShingle | Zeynab Raftani Amiri Zaker Aghakeshipour Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī fiber oleaster sangak bread total phenol |
| title | Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour |
| title_full | Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour |
| title_fullStr | Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour |
| title_full_unstemmed | Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour |
| title_short | Physicochemical and Rheological Properties of Sangak Bread with Oleaster Flour |
| title_sort | physicochemical and rheological properties of sangak bread with oleaster flour |
| topic | fiber oleaster sangak bread total phenol |
| url | https://journals.rifst.ac.ir/article_174655_9c5faab6b298a7f310ee628b4051adf7.pdf |
| work_keys_str_mv | AT zeynabraftaniamiri physicochemicalandrheologicalpropertiesofsangakbreadwitholeasterflour AT zakeraghakeshipour physicochemicalandrheologicalpropertiesofsangakbreadwitholeasterflour |