بررسي اثركنسانتره ي كشمش بر كيفيت نان حجيم

The Effect of Raisin Concentrate on the Quality of Loaf Bread

Natural improvers could help improve the quality of loaf bread. Thus this investigation was carried out to determine the effects of raisin concentrate as an edible improver. First raisin concentrate (Bx= 70) in to a bread dough was used in three levels:2,4 and 6 percent. The results chemical, rheological, organoleptic and microbial tests were statistically analysed by Complet Randomized Design (C.R.D) .The results of rheological experiments showed that raisin concentrate (level 4%) had a significant effect to improve the rheological properties of dough, on increase the dough stability and resistance coefficient of dough for designing extansograph. Raisin concentrate levels, did not affect the viscosity of dough. The Results of staling experiments showed that raisin concentrate in amounts of 4% and 6% had significant effect to postpone staling. The Results of Organoleptic test showed that adding raisin concentrate (4 and 6 percent) could improve colour, porosity, form, shape and taste. The last Microbial test showed that using the raisin concentrate prevented moulds in loaf bread.