TY - JOUR T1 - Effects of Three Types of Emulsifiers and α- Amylase on Staling of Taftoon Bread TT - اثر سه نوع امولسیفایر و آنزیم α- آمیلاز قارچی بر کاهش بیاتی نان تافتون JF - JSTNAR JO - JSTNAR VL - 10 IS - 3 UR - http://jstnar.iut.ac.ir/article-1-580-en.html Y1 - 2006 SP - 233 EP - 247 KW - Bread staling KW - Emulsifier KW - α- amylase KW - Texture analysis KW - Sensory evaluation. N2 - In order to determine the effects of emulsifiers (Lecithin, E471 and E472) and their levels (0, 0.25, 0.5, 0.75 and 1%) and also addition of fungal α-amylase (0, 5, 10 and 20 g/100 kg flour) on bread staling, a completely randomized experiment with factorial design and 3 replications was conducted. Bread staling was determined after 0, 24, 48 and 72 hours of storage. Correlation between variables was analyzed by simple and multivariate regression. Results indicated that addition of emulsifiers reduced the firmness of bread. E472 had the most and E471 had the least effect on bread firmness after 72 hours of storage. Addition of α-amylase reduced the bread firmness and this effect was less pronounced after 72 hours of storage. Correlation between variables based on the development of a model showed that in the first day of bread production, optimal levels of emulsifiers were 1%, 0.25% and 0.5% for Lecithin, E471 and E472, respectively. In case of simultaneous application of emulsifiers and enzyme, the optimal level of enzyme was 5 g/100 kg flour. M3 ER -