The role of heat on the storage of dough (without gas)

Doogh is one of the traditional drinks of Iran. This product or similar items are used in countries such as Afghanistan, Azerbaijan, Armenia, Iraq, Syria, Bulgaria, Turkey, the Balkans and to some extent in some other countries in Central Asia and the Middle East. On the other hand, because PET and pre-pack containers are the most used in doogh packaging, their effect on durability was also investigated. The results showed that with increasing temperature, the shelf life of buttermilk decreases. The highest shelf life was related to the temperature of the refrigerator and the lowest shelf life was related to the temperature of ۳۳ degrees Celsius. The only microorganism present in the buttermilk that could grow under favorable conditions was a yeast species whose activity reduced the pH of the buttermilk, causing the product to become sour and taste bad. The results showed that there was no significant difference between the dough in both PET and pre-pack packaging in terms of microbial, chemical and sensory temperature of the refrigerator, but at ambient temperature and at ۳۳ degrees Celsius, there were significant differences. Turned. So that the changes in the PET bond package were more than Pripk.

کلیدواژه ها:

buttermilk ، heat ، maintenance ، role