RT - Journal Article T1 - Effects of Shortening and Emulsifier (SSL) on Retarding Barbari Bread Staling JF - JSTNAR YR - 2008 JO - JSTNAR VO - 12 IS - 43 UR - http://jstnar.iut.ac.ir/article-1-847-en.html SP - 383 EP - 390 K1 - Bread K1 - Staling K1 - Improver K1 - Emulsifier K1 - Shortening. AB - Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and 4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments included control sample (without shortening and SSL), bread with only shortening, bread with only SSL, and bread with 0.5 percent SSL and 3 percent shortening. Organoleptic properties and staling factors of the samples were determined. The data was statistically analyzed by complete randomized design and means comparison was done by Duncan’s multiple range test (5% level). The results showed that the breads containing SSL and shortening were significantly different in organoleptic properties, and samples with 0.5 SSL and 3 percent shortening had the highest quality. The results of staling test showed that samples with 0.5 percent SSL and 3% shortening had the lowest staling rates. LA eng UL http://jstnar.iut.ac.ir/article-1-847-en.html M3 ER -