review of application of different improvers on rheological properties of dough and shelf 2 – life of bakery products enriched with grains flour

When the highest amount of cereals was ingested, significantly reduced serum triglyceride serum fasting glucose, and 5 systolic blood pressure as well as increased serum HDL cholesterol were observed most foodstuffs especially high – 6 fat foods increase the concentration of blood leptin hormone. However pinto beans – containing minimum release of 7 leptin. High amount of vitamin C contained in pinto beans adds to their therapeutically properties. Pinto bean is 8 superior to other beans for its fiber content. Also emulsifiers may act as hardening (such as sodium stearoyl lactilate 9 and diacetyl tartaric acid ester mono- glycerides) and softening agents (such as monoglycerols and mono stearat 10 glycerol) in bakery products being effective in retarding the staleness. Emulsifiers also are known as dough improvers 11 enhancing the mixing – tolerance and gas – holding capacity. Hydrocolloids are used in producing voluminous bread 12 in order to improve the texture enhance gluten network, provide softness and uniformity, and retard the staleness. 13 Carboxy methy cellulose (CMC) is used in bakery products for holding moisture, improving texture or mouthfeel 14 controlling ice and sugar crystallization as well as rheological properties of dough, improving the volume and 15 uniformity of the structure and / or extending the shelf – life of the products

کلیدواژه ها:

pinto beans ، emulsifiers ، vitamin C ، hydrocolloids