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A comparison of the effect of sorbitol, raisin and prune concentrate on dough rheology, quality and shelf life of barbari bread

Zahra Sheikholeslami, Mahdi Karimi, Toktam Hejrani

Department of Food Science, Agricultural and Natural Resources Research Centre, Mashhad, Iran.

Department of Food Science of Agriculture, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Key words: Barbari bread, raisin and prune concentrate, rheology, texture, firmness.


Healthy-Persian-Barbari-Bread-3-1024x683In recent days, there has been a general increase in the number of consumers who reject all synthetic additives in food; however research has revealed many novel applications for plum and raisin products as functional natural bakery ingredients. Raisin and prune concentrate and commercial sorbitol were incorporated into the Barbari bread formulation at different levels and their effects on the rheological, baking properties and shelf life of breads were evaluated. Supplemented dough absorbed more water than control. The presence of sorbitol, raisin and prune concentrate slightly increased dough development time. Firmness of breads decreased about the 15% for bread containing 4% raisin concentrate and 40% for bread containing 4% prune concentrate, and 40% for 1% sorbitol. Addition of raisin and prune concentrate showed more reduction in water activity in compare with control. Breads containing raisin concentrate, prune concentrate were sensory rated higher than those with sorbitol and control. Results showed that, raisin and prune concentrate could be used as a natural ingredient to prolong the shelf life and improve baking quality of Barbari bread.

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