Research and Innovation in Food Science and Technology

Effect of potato paste on stalling of Barbari flat bread

Document Type : Original Paper

Authors

1 MSc. Student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

2 Assistant Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

3 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Noor Branch, Iran

Abstract

This study was to determine the effect of potato paste at two varieties and five levels of one, 2, 4, 8 and 10 % (w/w flour basis) on stalling properties of "Barbari" bread with a completely randomized experiment with factorial arrangement in 3 replications. Immediately, three and five days after baking, the moisture content of crumb and crust, the textural properties and the thermal analysis of bread were determined. In this study varieties of potato didn’t have any significant impact on shelf life of breads (P<0.05). Higher amounts of potato paste were able to reduce the dehydration rate of crumb and hydration rate of crust during bread storage. The evaluation results of texture showed that addition of potato paste reduced the firmness of breads and over time, these samples were softer than the other samples. Enthalpy thermal analysis has also showed lower retrogradation enthalpy in breads containing higher amount of potato paste. In conclusion 8 and 10 percent of potato paste in the Barbari bread formulation will retard the bread stalling.

Keywords

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Research and Innovation in Food Science and Technology
Volume 2, Issue 4
March 2014
Pages 339-350
  • Receive Date: 15 April 2013
  • Revise Date: 20 January 2014
  • Accept Date: 26 January 2014