• Corpus ID: 44481723

Functional effects of different humectants on dough rheology and flat bread (Barbari) quality

@inproceedings{Karimi2013FunctionalEO,
  title={Functional effects of different humectants on dough rheology and flat bread (Barbari) quality},
  author={Mahdi Karimi and Bahareh Sahraiyan and Fariba Naghipour and Zahra Sheikholeslami},
  year={2013}
}
This study was investigated the effect of different humectants (Sorbitol, Glycerin, Propylene Glycol and PolySorbate60) on dough and the final quality of flat bread. The rheological behavior of the dough containing humectants showed polysorbate60 and propylene glycol had the most pronounced effect. A great improvement in dough stability was achieved by adding polysorbate60. These humectants increased the specific volume and porosity, as well as moisture retention and water activity. Textural… 

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