Abstract: Usage of different components has been considered to improve the quality and nutritional properties of cakes in recent years. The effects of applying some sweeteners, instead of sugar, have been evaluated in cakes and many bread formulas up to now; but there has not been any research about the usage of by-products of sugar factories such as Wash and Green-A Syrups in cake formulas. In this research, the effects of substituting 25%, 50%, 75% and 100% of sugar with Wash and Green-A Syrups on some dough and cake properties, such as pH, viscosity, density, volume, weight loss, moisture, water activity, texture, staling, color and sensory evaluations, are studied. The results of these experiments showed that the pH values were not significantly different among any of the all cake batters and also most of the cake samples. Although differences among viscosity and specific gravity of all treatments were both significant and insignificant, these two parameters resulted in higher volume in all samples than the blank one. The differences in weight loss, moisture content and water activity of samples were insignificant. Evaluating of texture showed that the softness of most of samples is increased and the staling is decreased. Crumb color and sensory evaluations of samples were also affected by the replacement of sucrose with Wash and Green-A Syrups. According to the results, we can increase the shelf life and improve the quality and nutritional values of cake by using these kinds of syrups in the formulation.
Abstract: This study investigated the use of modified
atmosphere packaging (MAP) and different packaging to extend the
shelf life of Barbari flat bread. Three atmospheres including 70%CO2
and 30%N2, 50% CO2 and 50%N2 and a normal air as control were
used. The bread samples were packaged in three type pouches. The
shelf life was determined by appearance of mold and yeast (M +Y) in
Barbari bread samples stored at 25 ± 1°C and 38 ± 2% relative
humidity. The results showed that it is possible to prolong the shelf
life of Barbari bread from four days to about 21 days by using
modified atmosphere packaging with high carbon dioxide
concentration and high-barrier laminated and vacuum bags packages.
However, the hardness of samples kept in MAP increase significantly
by increase of carbon dioxide concentration. The correlation
coefficient (r) between headspace CO2 concentration and hardness
was 0.997, 0.997 and 0.599 for A, B and C packaging respectively.
High negative correlation coefficients were found between the crumb
moisture and the hardness values in various packaging. There were
significant negative correlation coefficients between sensory
parameters and hardness of texture.