The effect of applying apple pomace and sodium stearoyl -2-lactylate on rheological properties and shelf life of Taftoon bread

This study was designed to investigate the effect of applied apple fiber and Sodium Stearoyl Lactylate on improve the rheological properties and staling of traditional Taftoon bread. The rheological properties of dough were evaluated using farinograph and extensograph. Bread staling test was applied by sensory evaluation during 1, 2, and 3 days. For this purpose, three different amounts of apple fiber (7%, 9%, and 13%) were dried in a cabinet dryer at 58ᵒC as a powder as well as Sodium Stearoyl Lactylate (SSL) at 0.75%, and 1.0% (w/w) were added to the flour. A full factorial design used to arrange treatments. The results of farinograph indicated that, samples D1 ( 7% apple fiber and 0.75% SSL) and D3 (13% apple fiber and 0.75% SSL) hadthe highest water absorption capacity respectively and Sample D2 had lower degree of softening, and higher quality properties compared to control and also the other samples. The results of extensograph in the sample containing 13% apple fiber and 0.75% SSL indicated lower ratio and high energy for all three time ranges (45, 90, 135 min) as compared with other experimental samples. The results of the panelists indicated that the enriched breads containing 13% apple fiber and 0.75% SSL obtained highest bread score for overall acceptability. The results of this study demonstrated that the combination of high level of apple fiber and SSL in the Taftoon bread significantly retard staling on it and improved its rheological properties.

کلیدواژه ها:

Apple pomace ، Bread staling ، sodium stearoyl -2-lactylate ، Rheological properties