RT - Journal Article T1 - Effects of Three Types of Emulsifiers and α- Amylase on Staling of Taftoon Bread JF - JCPP YR - 2006 JO - JCPP VO - 10 IS - 3 UR - http://jcpp.iut.ac.ir/article-1-580-en.html SP - 233 EP - 247 K1 - Bread staling K1 - Emulsifier K1 - α- amylase K1 - Texture analysis K1 - Sensory evaluation. AB - In order to determine the effects of emulsifiers (Lecithin, E471 and E472) and their levels (0, 0.25, 0.5, 0.75 and 1%) and also addition of fungal α-amylase (0, 5, 10 and 20 g/100 kg flour) on bread staling, a completely randomized experiment with factorial design and 3 replications was conducted. Bread staling was determined after 0, 24, 48 and 72 hours of storage. Correlation between variables was analyzed by simple and multivariate regression. Results indicated that addition of emulsifiers reduced the firmness of bread. E472 had the most and E471 had the least effect on bread firmness after 72 hours of storage. Addition of α-amylase reduced the bread firmness and this effect was less pronounced after 72 hours of storage. Correlation between variables based on the development of a model showed that in the first day of bread production, optimal levels of emulsifiers were 1%, 0.25% and 0.5% for Lecithin, E471 and E472, respectively. In case of simultaneous application of emulsifiers and enzyme, the optimal level of enzyme was 5 g/100 kg flour. LA eng UL http://jcpp.iut.ac.ir/article-1-580-en.html M3 ER -