Physicochemical, textural and sensory analysis of bread made from bakery premixe

Document Type: Original research


1 Agricultural engineering research department. Khorasan Razavi agricultural and natural resources research education center, AREEO, Mashhad, Iran

2 Agricultural engineering research department. Khorasan Razavi agricultural and natural resources research education center, AREEO, Mashhad, Iran.

3 PhD student of Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.


Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality. This research was carried out with the aim of investigating the possibility of producing baking premixes to improve quality and delay the staling of Baguette and Barbary breads. For this purpose, the pre mixture was prepared ready for baking and stored in three convenient packaging (polyethylene, polypropylene and paper bag) for 60 days. Qualitative, rheological and sensory tests were evaluated for 0, 30 and 60 days. The samples stored in the paper bag had better bread quality and longer shelf life. In the breads produced from the prepared powders, the special volume of samples in paper bag increased significantly (p £ 0.05). In Barbary bread, the comparison of the average treatments with the color and crust appearance in polyethylene packaging did not have favorable results for 60 days. Packing and formulation were effective in bread shelf life. If both formulations were stored in paper bags, baking premixes can be used for up to 60 days.


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