EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 34, Issue 4, April 2009, Page 2911-2921 PDF (493.83 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.112320 | ||||
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| Authors | ||||
| M. M. Rabie1; A. M. Hassan1; M. Abou-Raya1; A. Ezzat1; O. Al Adl2 | ||||
| 1Dept. of Food Ind. Faculty of Agri., Mansoura Univ. Egypt 2009 | ||||
| 2Modern Bakeries Company (Rich Bake), 6th October, Egypt | ||||
| Abstract | ||||
| Crunchy toast is a high fat roasted bread that produced using strong wheat flour of 72% extraction. Sunflower oil, palm oil shortening, hydrogenated soy bean oil (HSBO) and soft margarine were used by different ratios (5, 10, 15, 20 and 25%) in preparation of this product. The rheological parameters evaluated on farinograph and extensograph indicated very clear effect of fat type and ratio. Consequently, bread volume and the sensory properties of finished products obviously affected. An extreme reduction in water absorption, extensibility and mixing tolerance index were observed by increasing the fat ratio whereas marked increase in arrival time, development time, stability and resistance to extension recorded as the fat ratio raised. The adding ratio of 5%-10% fat showed the best loaf volume where 15% fat attained best sensory evaluation. Not only the fat type and ratio affect the sensory characteristics of this product but also the heat treatment of roasting process as 140oc/25 min obtained the highest sensory score compared with 110oc/1 hr and 170oc/15 min. | ||||
| Keywords | ||||
| Dough rheology; Crunchy toast; Sensory evaluation; Roasted products | ||||
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