Effect of controlled fermented rice bran and its water soluble extract on technofunctional characteristics of wheat bread baked using infrared heating/superheated vapor | ||
| Journal of Food and Bioprocess Engineering | ||
| مقاله 12، دوره 8، شماره 1، اسفند 2025، صفحه 106-113 اصل مقاله (884.2 K) | ||
| نوع مقاله: Original research | ||
| شناسه دیجیتال (DOI): 10.22059/jfabe.2025.397679.1203 | ||
| نویسندگان | ||
| Mahdi Pourrashidi1؛ Alireza Sadeghi* 1؛ Aman Mohammad Ziaiifar2؛ Mohammad Ghorbani1 | ||
| 1Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| 2Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran | ||
| چکیده | ||
| Considering the importance of bread in the human daily diet in all over the world, improving the quality characteristics and shelf-life of this staple food using effective fermentation and baking strategies has received considerable attention. In the present study, the effects of controlled rice bran sourdough (RBS) or its water-soluble extract (WSE) in combination with infrared (IR) heating or superheated vapor (SHV) along with hot air (HA) baking methods were investigated on textural and sensorial properties, as well as surface moldiness of the produced wheat loaf breads. According to the results, combined applications of RBS and HA + IR baking process led to the lowest crumb hardness (1.78 N) among the produced samples. The highest specific volume (4.05 cm3/g) was also observed in WSE-added bread baked using the HA + SHV. Moreover, surface moldiness of the RBS added samples was significantly (P<0.05) lower than that of the produced breads using all of the used baking processes. The lowest moldiness was also observed in the RBS-supplemented sample processed using HA + IR method. Overall acceptability of the aforementioned sample was also significantly higher than that of the other samples processed using HA and also HA + IR methods. Accordingly, the combined application of controlled sourdough containing protective starter culture along with the IR baking method may be a useful strategy to enhance technological functionalities and shelf-life of the produced bread. | ||
| کلیدواژهها | ||
| Sourdough؛ Rice bran؛ Infrared heating؛ Superheated vapor؛ Moldiness | ||
| مراجع | ||
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