ارزشيابي روشهاي شيميايي و دستگاهي در اندازه گيري بياتي نان هاي اصلي ايران

Evaluation of chemical and instrumental methods for determination staling rate of main Iranian flat breads

The extent of staling of the main bread types in Iran include Barbari, Sangak, Lavash and Taftoon were monitored during 1,2,3 and 4 days storage at room temperature. Measurements included, total soluble solids, moisture loss, swelling powers, soluble starch of crumb and farinograph, amylograph and viscoelastograph characteristic and sensori analysis. The results Indicated that the chemical methods are suitable only for Barbary bread and are not proper for other types, due to low thickness. Measuring swelling power, due to high correlation with sensory analysls(r = 0.98), high sensitivity and low cost and time, was the best. Amylograph and farinograph methods were not suitable for evaluation of Iranian flat breads, mostly due to the high amount of bread crumb which was required. The results obtained from Barbari and Sangak breads using viscoelastograph, showed high sensitivity and high correlation with sensory analysis so it may be used for determination of staling rate. However, this instrumental method was not applicable for Lavash and Taftoon breads.