J. Agr. Sci. Tech. (2015) Vol. 17: 375-386

Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread

∗ L. Izadi Najafabadi 1 , N. Hamdami 1, A. Le-Bail 2, J. Y. Monteau 2, and J. Keramat 1

ABSTRACT

The mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. The heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. Sangak is a kind of Iranian flat bread baked on the hot pebble gravels. The aim of this study was to evaluate the impacts of baking beds (gravel and metal beds) and baking temperatures (280, 310 and 340°C) on staling of Sangak bread during storage at 20°C. The mean value of the measured heating rate of bread baked on gravel bed was higher than that in bread baked on metal bed. In the case of baking on gravel bed, unlike baking on the metal bed, the increase of baking temperature had no significant effect on all quality parameters (moisture content, firmness and freezable water of breads, etc). Recrystallization of amylopectin seemed not to be related to the baking condition. During aging, the firmness of bread baked on gravel bed was significantly lower than that for bread baked on the metal bed and baking at higher temperature and shorter time resulted in the increment of moisture content and the decrease of firmness. As a consequence, baking on gravels and higher baking temperature increased the heating rate, which led to reduction of the staling kinetic of Sangak bread.

Keywords: Amylopectin retrogradation, Bread Firmness, Freezable water, Heating rate, Unfreezable water.

INRODUCTION difference between bread baked in traditional oven with semi-industrial oven Sangak is one of the most traditional can be only related to the distinction in their Iranian flat breads with a very good flavor baking beds and conditions. and a high nutritional value. Its name is There are different factors in baking oven that affect the quality of the final product in Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 derived from the way it is baked on a bed of hot tiny pebble gravels in the oven. This baking stage. They include the rate and bread is prepared from whole wheat flour in amount of heating, the humidity level in the a triangular shape with 0.5-1 cm thickness. baking chamber, baking time, etc (Therdthai In traditional Sangak baking ovens, et al ., 2002). Heat and mass transfer temperature range is 250-350°C in different phenomena are taking place simultaneously parts of oven and baking time is only a few during bread baking, causing physical, minutes. Recently, several semi-industrial chemical, and structural transformation such ovens have been designed for Sangak baking as evaporation of water, formation of porous on the metal beds, but the bread quality structure, volume expansion, protein baked in these ovens is not acceptable to denaturation, starch gelatinization, and crust et al some consumers. It seems that the quality formation (Sablani ., 1998; Mondal and ______1 Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, P. O. Box: 84156-83111, Isfahan, Islamic Republic of Iran. ∗ Corresponding author; e-mail: [email protected] 2 CNRS, Nantes, F-44307, France.

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Datta, 2008). These transformations largely (Morris, 1990). Faster heating rate resulted determine the structure and texture of the in a larger amount of leached amylose (Patel final product. Radiation was found to be the et al ., 2005) and a higher amount of leached predominant mode of heat transfer (between amylose could be observed for the 50 and 80% of total heat) while convection prolonged baking (Langton and was the least important mode in Hermansson, 1989). Therefore, the thermal conventional baking ovens. The ratio of the history of the crumb during baking affects convection to the conduction mode of heat starch properties and also the staling kinetics transfer in industrial baking ovens changes (Faridi and Rubenthaler, 1984; Therdthai et bakery products quality and energy al ., 2002; Patel et al ., 2005; Schirmer et al ., consumption (Dostie, 2002; Zareifard et al ., 2011; Le Bail et al ., 2009, 2012). 2009). Temperature is the dominating factor As mentioned above, the mode of heat in various physicochemical changes during transfer at the bread boundaries and external baking. Baking temperature and baking conditions such as hot air temperature in duration influence the degree of oven affect the bread heating rate during gelatinization, thereby affecting staling rate baking and, consequently, quality (Le Bail et al ., 2009). Higher oven characteristic of the final product. One of the temperature and heat transfer coefficient most important factors which affects the result in more rapid heating rate. When oven bread heating mode in oven is the baking temperature and heat transfer coefficient are bed. The effects of various baking increased, baking time decreases with an conditions such as temperature and duration exponential trend due to the relationship of baking on bakery products quality were between internal and external resistance to studied extensively (Smith et al ., 1983; heat transfer. With the increase of heat Leuschner et al ., 1999; Faridi and transfer coefficient, the external resistance to Rubenthaler, 1984). However, to our heat transfer becomes negligible and heating knowledge, there is no published research on rate will be controlled by low thermal the impact of baking bed on the bread conductivity of the product. Heating rate quality, especially on the staling of the flat affects the extent of starch granule breads produced from dough with high hydration, swelling, dispersion, and the water proportion such as Sangak. extent of re-association (Mondal and Datta, This research was part of a study on the 2008). Denaturation of protein takes place Sangak bread to provide a better during bread baking and protein solubility understanding of the involved phenomena in

Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 decreases with the time of baking due to its baking process. The aim of the present aggregation or cross-linking. Protein study was to investigate the effect of baking denaturation and starch gelatinization cause on a bed of hot tiny pebble gravels releasing and absorbing water respectively, compared to a metal bed at different and affect the diffusion of water (Mondal temperatures (280, 310 and 340°C) on and Datta, 2008). The location of the loaves quality properties of Sangak bread during in the oven and baking bed can also induce a storage at room temperature. difference between baked breads. Indeed, the loaves that are placed close to the wall of MATERIALS AND METHODS the oven may heat up at a different rate than the bread placed at the center of the oven (Borczak et al ., 2008). Raw Materials During storage of the bread, gelatinized starch (amorphous structure) tends to be The wheat flour used (local milling plant, transformed to the crystalline structure. Isfahan, Iran) had the chemical composition Amylose association increases as the of 1.01% ash, 13.7% proteins, 2.02% lipids, concentration of soluble amylose increases and 13.2% moisture on a wet basis. Other

376 Staling of Sangak Bread Baked on Different Beds ______

flour properties were 27.8% wet gluten, Time-Temperature Profile 9.5% dry gluten, 50.5% gluten index and Measurement 63.5% water absorption obtained from Farinograph test (AACC, 2000). The recipe The dough temperature was logged during for Sangak dough preparation was as baking with K type thermocouples follows: 100 g of flour, 100 g of water, 1 g connected to a data logger (SA 32–AOIP– of compressed yeast (Fariman Co., Iran), France). Heating rates during baking were and 1 g of salt (Esco, Levallois-Perret, calculated from the ascending part of time- France). temperature histories (from the initial temperature of 20 to 98°C, which is the Sample Preparation highest temperature in bread crumb).

Mixing of ingredients was performed in a Calorimetry spiral mixer (VMI, Montaigu, France) for 7 minutes in low speed and followed by 8 Samples (80-90 mg) were taken from the minutes rapid mixing. After 45 minutes central section of the crumb and fermentation at 30°C and 75-85% relative hermetically closed in aluminum pans. humidity in a proofing cabinet, dough layers Calorimetric tests were carried out by a with a thickness of 3.5 mm were prepared scanning calorimeter (DSC Q100, TA and frozen at -30°C. After 24 hours storage Instruments, USA) with the following at -20°C, the Sangak dough sheets of 15×15 program: after equilibration of samples at cm were prepared. Baking was done in the 20°C for 2 minutes; they were cooled down oven (MIWE-Germany) at 280, 310, and to -50°C at a rate of 10°C min -1 and 340°C for 8, 5.5 and 4 minutes, respectively; maintained at this temperature for 2 minutes on two different baking beds (a bed of hot and, finally, were heated to 120°C at a tiny pebble gravels and a metal bed). The heating rate of 10°C min -1. An empty pan tiny river stones were placed in the steel was used as the reference. The scans were container with 10 cm depth. Their surface used to determine the thermal properties was flattened by wooden paddle and put in (onset temperature (T o), initial temperature the oven for at least one hour before baking. (T ), peak temperature (T ), conclusion Cooling of breads was done at room i p temperature (T c), enthalpy of fusion ( ∆Hf, J temperature and considered as completed -1 gdm ) and melting enthalpy of amylopectin when the temperature at the bread crumb -1 Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 (∆Hr, J g dm ). The amount of freezable water reached 20°C. Then, the baked bread was -1 (FW, g H2O gdm ) was obtained by dividing packed in sealed impermeable films and the enthalpy of fusion by the latent heat of stored at 20°C for 4 days (sampling intervals melting of pure water (Ribotta and Le-Bail, were 0, 1, 2, and 4 days). Two different 2007; Le-Bail et al ., 2009). The moisture approaches were adopted for measuring the content of samples was determined in degree of staling: thermal and rheological triplicate by drying 5-6 g of sample in a analysis. Thermal analysis was conducted by forced convection oven at 105°C for 24 differential scanning calorimetry to study hours. amylopectin retrogradation and the changes in the amount of freezable water. In rheological analysis, firmness and hardness Analysis of Bread Texture were evaluated using compression test and Kramer shear cell test, respectively, during The evaluation of the textural properties of the storage. Tests were done in triplicate Sangak bread samples during storage was with samples taken from 3 different parts of performed by two different rheological tests, bread for each test. compression test and Kramer shear cell test.

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Compression Test negligible and the increasing rate of temperature in the second phase was very A dynamic mechanical analyzer (Q800 fast due to low thickness and high ratio of Dynamic Mechanical Analyzer, TA surface area to volume of the Sangak dough. Instruments, New Castle, USA) was used to Figure 1 represents the time- temperature do compression test. The compression was history of Sangak bread during baking at done with a compression rate of 8% min -1 280°C on gravel and metal beds at three until 30% strain on the cylindrical bread different locations. Evaluation of time- samples (14 mm diameter) in a parallel plate temperature profiles showed that heating system. The static force (N) was measured at rate of bread baked on metal bed was almost 30% strain and reported as firmness. Four constant in the center of the crumb, but in replications were performed for each the case of baking on gravel bed, because of experiment. different heat transfer conditions in different parts of bread and also the change of dough thickness, it was varied. Heating rate in Kramer Shear Cell Test bread crumb baked at 280°C on metal bed was 27.7°C min -1, while in the case of baking on gravel bed, the rate depended on A texture Analyzer (Lloyd Instruments, -1 LR5K, UK) with a Kramer shear cell (ten location and varied from 26.6 to 40°C min . blades) at a rate of 60 mm min -1 and a 5 kN As shown in Figure 2, the increase in load cell was used to cut the bread samples 120 (55×55 mm). From the curves obtained, one

parameter (maximum force) was used for 100 comparing the textural properties. The hardness curves (force vs. distance) were 80 C) plotted. The maximum force (N) required to ° cut a sample was considered as a measure of 60 gravel bed_location 3

bread hardness. The experiment was Tempreture ( 40 gravel bed_location 1 performed in three replications. gravel bed_location 2

20 Statistical Analysis 0 0 100 200 300 400 500 600 Baking time (s)

Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 SAS 9.0 software was used for statistical analysis of the data. Least significant 120

difference test (LSD) was performed to 100 determine the impact of baking bed, baking 80 C)

temperature, and storage time on thermal °

and textural properties of Sangak bread (P< 60

0.05). metal bed_location 1

Tempreture ( 40 metal bed_location 2

metal bed_location 3 RESULTS AND DISCUSSION 20

0 0 100 200 300 400 500 600 The thermal profile at the center of crumb Baking time (s) during baking can be divided into three distinct phases: slow temperature increase, rapid increase of temperature, and . asymptotic increase of temperature (Patel et Figure 1 Time-temperature profile at 3 different locations in Sangak bread during baking at al ., 2005). In this study, the first phase was 280°C on: (a) The gravel bed and (b) The metal

378 Staling of Sangak Bread Baked on Different Beds ______

baking on oven surface 120

100

80 C) °

60 340°C Tempreture( 280°C 40 310°C

20

0 0 50 100 150 200 250 300 350 400 450 500 Baking time (s)

Figure 2 . Temperature profile of Sangak crumb core during baking on the metal bed in oven at 280, 310, and 340°C.

baking temperature resulted in the increase of heating rate and it was 27.7, 40.2, and 58°C min -1 for baking on metal bed at 280, 310, and 340°C, respectively. The measured heating rates in this study were rather higher than the reported amounts by some authors (Le Bail et al . 2009; Patel et al ., 2005). This could be because of the higher baking temperature, the higher surface area to volume ratio of Sangak bread, and the higher water content of Sangak dough. The high proportion of water in Sangak dough significantly affected physical characteristics of the bread and resulted in the increase of heating rate. The higher water content

Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 increased the thermal transfer into the crumb as a result of the higher heat transmission coefficient of water and water vapor compared with air (Schirmer et al ., 2011). Table 1 shows quality parameters of the bread baked at three different temperatures on both gravel and metal beds right after baking. In the case of baking on gravels, baking temperature had no significant effect on all quality parameters. It means that the changes of moisture content, firmness, and freezable water of the bread baked on gravels with the increase in baking temperature were lower than those for the bread baked on metal bed; therefore, there were no significant differences between the bread baked at 280, 310, and 340°C on

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gravel bed. The average moisture content of by DMA) of bread samples baked on gravels the bread baked on gravel bed was 37.7, (7.1 mm) was lower than those baked on the 39.5, and 40.8% (wet basis) at 280, 310, and metal bed(9.16 mm) and this difference 340°C respectively; but for baking on metal could be due to the increase of the back beds, it was 38.2, 41.6, and 43.1%. The surface area of the bread baked on gravels. increase in baking temperature led to the Evolution of the melting enthalpy of higher range of moisture content of the amylopectin for Sangak bread baked at bread baked on metal bed (4.9% on a wet different conditions during storage is shown basis) than the bread baked on gravel bed in Figure 3. It can be seen that the melting (3.1%) and the differences could be due to enthalpy of amylopectin crystallites the different heat and mass transfer in the increased during storage. The amylopectin two types of baking beds. In baking on retrogradation of bread baked on gravel bed gravels, moisture could also be transferred at different temperatures were very close to from the back surface of the bread and the each other, while in the case of baking on space between gravels, in addition to the metal bed, a slight difference was observed upper surface (crust). This could be a reason between them. However, baking condition for the lower average moisture content of the had no statistically significant effect (P< bread baked on gravel bed than the bread 0.05) on melting enthalpy of amylopectin of baked on the metal bed. In the case of heat Sangak bread stored at room temperature as transfer, in addition to the different heat shown by Le Bail et al . (2012). It seems that transfer coefficient, the amounts of heat the starch was recrystallized irrespective of transfer surface area and boundary condition the baking condition even though a slight differed in the two baking beds. In baking on increase in the amount of recrystallized gravel bed, when the Sangak dough was amylopectin was observed for the shorter transferred onto the hot gravels, some parts baking time at higher temperature and at the of dough penetrated into the space between end of storage for baking on metal bed. Due gravels and, although some points of dough to the high moisture content and short shelf were not in contact with the gravels, the life of Sangak bread, the maintenance of increase of heat transfer from the back bread at room temperature was not possible surface area caused the increment of heat for more than four days because of mold transfer rate. Although the dough prepared growth. But it seems that the increase of for the two baking methods had the same amylopectin crystallization over time thickness, the average thickness (measured followed a sigmoidal kinetic, as shown by Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 (a) (b) 1.6 1.6

1.4 1.4

1.2 1.2

1 1

0.8 0.8 Hr (j/g dm)

Hr (j/ gdm) 0.6 0.6 ∆ ∆ MB_280°C GB_280°C 0.4 0.4 MB_310°C GB_310°C 0.2 0.2 MB_340°C GB_340°C 0 0 0 1 2 3 4 5 0 1 2 3 4 5 Storage time (days) Storage time (days)

Figure 3. Evolution of melting enthalpy of amylopectin for Sangak bread baked on: (a) The metal bed (MB), and (b) Gravel bed (GB) at 280, 310, and 340°C during storage at 20°C.

380 Staling of Sangak Bread Baked on Different Beds ______

some authors (Barcenas et al ., 2003; Ribotta decrease of solute concentration in aqueous and Le Bail, 2007; Le Bail et al ., 2009, phase (Ribotta and Le Bail, 2007); however, 2012). The amounts of amylopectin these changes were not statistically retrogradation enthalpy of aged bread significant. reported in literature are very different. The evolution of the amount of freezable Some authors have reported the maximum water in Sangak bread baked at different -1 values of 1-2 J g dm for melting enthalpy of baking conditions showed that there was a amylopectin as obtained in this study (Le trend to have a higher amount of freezable Bail et al ., 2009, 2012) and some have water for baking at higher temperature and mentioned the higher maximum values of 5- shorter duration (340°C for 4 minutes) due -1 10 J g dm (Barcenas et al ., 2003, 2006; Patel to more moisture content as shown in et al ., 2005; Ribotta and Le Bail, 2007; Table1. The amount of freezable water of all Ronda et al ., 2011) and a few others have samples decreased with increasing storage reported very large quantities (220 J g -1 time as observed by Le-Bail et al . (2009). reported by Bhatt and Nagaraju, 2009; The impact of baking temperature on the 142.12 cal g -1 reported by Shaikh et al ., amount of freezable water seemed to be 2007). In the latter case, seemingly, starch more sensible in the case of baking on metal gelatinization during baking of the desired bed than baking on gravels; this could be breads was not completed. These differences related to the higher moisture content of in the reported melting enthalpy of bread baked on the metal bed. Evolution of amylopectin could be because of different the mean values of freezable water and ingredients used in bread formulation, unfreezable water for Sangak bread baked different bread baking processes, and on the metal and gravel beds at 3 different different bread storage conditions. temperatures during storage at 20°C is Baking bed and baking temperature had a shown in Figure 4. It can be seen that significant effect on the enthalpy of fusion parallel to the decrease of freezable water, of fresh bread, but they had no significant the amount of unfreezable water increased effect on temperature range of ice fusion, To, with increasing storage time, because the Ti, T p, T c and Tc-Ti, as shown in Table 1. The free water was trapped by recrystallized bread baked at the higher temperature had amylopectin (Gray and Bemiller, 2003). In the higher ice melting enthalpy because of bread baked on the metal bed, the decrease the higher moisture content and the increase of freezable water and the simultaneous in baking temperature resulted in the slight increment of unfreezable water mainly took

Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 increase of To, T i, T p, T c and Tc-Ti due to the place rapidly during one day storage. Then,

(a) (b)

0.7 0.7

0.6 0.6

0.5 0.5

0.4 0.4 MB MB 0.3 0.3 GB GB 0.2 0.2 Freezable Water (g/g dm) Unfreezable water(g/g dm)

0.1 0.1

0 0 0 1 2 3 4 5 0 1 2 3 4 5 Storage time (days) Storage time (days)

Figure 4. Evolution of freezable water (a) and unfreezable water (b) of Sangak bread baked on the metal bed (MB) and on gravel bed (GB) during storage at 20°C (data are the average of 3 baking temperatures).

381 ______Izadi Najafabadi et al.

the rate of changes was reduced and no baking bed at the beginning of storage (0 statistically significant differences were and one day). When lower temperature and found between one and four days; but, for longer time were employed, the difference bread baked on gravels surface, the between firmness of bread baked on the decrement rate of freezable water and the metal bed and bread baked on gravel bed increasing rate of unfreezable water were was increased. In other words, at baking lower and there were significant differences temperature of 280°C, the firmness of bread between one and four days. At the end of baked on gravels was dramatically lower storage time (4 days), the amounts of than that of bread baked on the metal bed. freezable water and, also, unfreezable water The changes of starch granules during of bread baked on both baking surfaces were baking determine crumb structure and the same. texture (Dreese et al ., 1988; Patel et al ., Figure 5 shows the firmness evolution of 2005). The heating rate would affect the bread baked at different conditions during gelatinization process by altering the time storage. The moisture content and available for order–disorder transitions, amylopectin retrogradation could affect the thereby influencing the extent of disordering texture of bread. The firmness increased of the amylopectin crystals, granule swelling significantly (P< 0.05) in bread during and amylose leaching. Therefore, the storage as the other authors mentioned established crumb structure and texture (Majzoobi et al ., 2011; Le Bail et al ., 2009, within the bread would be a function of 2012). In addition, the bread baked at the heating rate (Patel et al ., 2005). In this higher baking temperature with the shorter study, baking on gravel bed and baking at time had softer texture and lower firmness higher temperature increased the heating rate than that baked at lower temperatures with and the firmness of bread baked at higher longer durations due to its lower moisture heating rate was significantly lower than that content and the plasticizing role of water baked at the lower heating rate during aging. (Gray and Bemiller, 2003; Barcenas et al ., The same results were reported by Le Bail et 2006). Also, it was found that despite the al . (2012). lower moisture content of bread baked on The hardness evolution of bread baked on gravel bed, the firmness was significantly gravel and metal beds during storage is lower than that for bread baked on the metal shown in Figure 6. The rheological changes bed in two and four days and the amounts of of bread such as elasto-plastic conversions firmness were similar for both kinds of led to significant (P< 0.05) decrease in Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 (a) (b) 5 5 4.5 4.5

4 4 3.5 3.5

3 3

2.5 2.5 2 2 Firmness (N) Firmness (N) 1.5 1.5 MB_280 C GB_280 C 1 1 MB_310 C GB_310 C 0.5 0.5 MB_340 C GB_340 C 0 0 0 1 2 3 4 5 0 1 2 3 4 5 Storage time (days) Storage time (days)

Figure 5 . Evolution of firmness of Sangak bread baked on: (a) The metal bed (MB), and (b) Gravel bed (GB) at 280, 310, and 340°C during storage at 20°C .

382 Staling of Sangak Bread Baked on Different Beds ______

(a) (b)

1600 1600 MB_280°C GB_280°C 1400 1400 MB_310°C GB_310°C 1200 1200 MB_340°C GB_340°C 1000 1000

800 800

Hardness(N) 600 Hardness(N) 600

400 400

200 200

0 0 0 1 2 3 4 5 0 1 2 3 4 5 Storage time (days) Storage time (days)

Figure 6. Evolution of hardness of Sangak bread baked on the metal bed (MB) and gravel bed (GB) at 280, 310, and 340°C during storage at 20°C.

hardness during the first day of storage. gravels changed the mode of heat and mass Afterwards, bread hardness increased, but it transfer and increased heating rate more than was not statistically significant. Except for baking on metal bed. The heating rates and fresh breads, there was no significant thermal profiles experienced at the crumb difference between hardness of bread baked resulted in different moisture content and on gravels and that of bread baked on the staling kinetic following the storage. The metal bed. The hardness of fresh bread heating rate affected the gelatinization baked on gravels was significantly higher process by altering the extent of disordering than that baked on metal bed, requiring of the amylopectin crystals, granule higher forces for shearing and cutting by swelling, and amylose leaching. It also Kramer shear cell. This could be a affected the starch recrystallization and consequence of the different thermal history staling kinetic after baking (Patel et al ., of the bread during baking on two different 2005). In the case of baking on gravel bed,

Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 baking beds. moisture could be transferred from both the upper surface (crust) and the back surface of CONCLUSIONS the bread (the space between gravels) and, as a consequence, the average moisture content of bread baked on gravel bed was The heat and mass transfer during baking lower than that of bread baked on the metal of bakery products are linked to the quality bed. Regarding heat transfer, different heat of the final product. The time/temperature transfer coefficient, the amounts of heat combination imposed on the product is transfer surface area, and different boundary affected by the product and the baking condition in the two baking bed types could apparatus (Sommier, et al ., 2011). The be the reasons for different heat flux differences in qualitative properties of received by the product. Sangak bread baked from the same dough Unlike breads baked on metal bed, the with the same size were attributable to the increase in baking temperature from 280 to differences in the rate of heating achieved by 340°C resulted in no significant changes on using different baking beds and different qualitative properties of Sangak breads baking temperatures. Baking Sangak on hot baked on gravel bed.

383 ______Izadi Najafabadi et al.

The staling kinetic of the bread baked on des Céréales–CnamCase 306-292, rue gravel and metal beds was different and the Saint-Martin – 75141 Paris Cedex 03-. firmness of the bread baked on gravel bed 59es Journées Techniques des Industries was significantly lower than that for the Céréalières 2008, Paris, France. bread baked on metal bed during aging, www.industriesdescereales.com . although the moisture content of the latter 6. Dostie, M. 2002. Baking from was higher than that baked on gravels. Laboratory to the Plant. In Proceedings of the Annual Meeting of Canadian ACKNOWLEDGEMENTS Institute of Food Science and Technology: Food Division. Symposium on Energy and Baking–drying This work was supported by Center for Technologies, Edmonton, AB, Canada. International Scientific Studies & 7. Dreese, P., Faubion, J. and Hoseney, R. Collaboration (CISSC) and French Embassy 1988. Dynamic Rheological Properties in Tehran; under the project called « of Flour, Gluten, and Gluten-starch SANGAK SCIENCE » (number 25613QB) Doughs. I. “Temperature-dependent under PHC GUNDISHAPUR 2011. Changes during Heating”. Cereal Delphine QUEVAUD, Luc GUIHARD and Chem., 65 (4): 348-353. Christophe COUEDEL are thanked for their 8. Faridi, H. and Rubenthaler, G. 1984. technical support during this study carried Effect of Baking Time and Temperature out at Oniris – France. on Bread Quality, Starch Gelatinization, and Staling of Egyptian Balady Bread. REFERENCES Cereal Chem., 61 (2): 151-154. 9. Gray, J. and Bemiller, J. 2003. Bread Staling: Molecular Basis and Control. 1. AACC. 2000. Approved Methods of Comprehensive Reviews Food Sci. Food American Association of Cereal th Safety , 2(1): 1-21. Chemists . 10 Edition, USA: The 10. Langton, M. and Hermansson, A. 1989. Association. St. Paul, MN, USA. Microstructural Changes in Wheat 2. Bárcenas, M. A. E., Haros, M., Starch Dispersions during Heating and Benedito, C. and Rosell, C. M. 2003. Cooling. Food Microstructure , 8. Effect of Freezing and Frozen Storage 11. Le-Bail, A., Boumali, K., Jury, V., Ben- on the Staling of Part-baked Bread. Aissa, F. and Zuniga, R. 2009. Impact of Food Res. Int ., 36 (8): 863-869. Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021 the Baking Kinetics on Staling Rate and 3. Bárcenas, M. E. and Rosell, C. M. 2006. Mechanical Properties of Bread Crumb Effect of Frozen Storage Time on the and Degassed Bread Crumb. J. Cereal Bread Crumb and Aging of Part-baked Sci., 50 (2): 235-240. Bread. Food Chem., 95 (3): 438-445. 12. Le-Bail, A., Agrane, S. and Queveau, D. 4. Bhatt, C. M. and Nagaraju, J. 2009. 2012. Impact of the Baking duration on Studies on Glass Transition and Starch Bread Staling Kinetics. Food Bioprocess Re-crystallization in Wheat Bread Technol., 5: 2323–2330. during Staling Using Electrical 13. Leuschner, R., O'Callaghan, M., Impedance Spectroscopy. Innov. Food O'Callaghan, M. J. A. and Arendt, E. K. Sci. Emerg.Technol., 10(2 ): 241-245. 1999. Moisture Distribution and 5. Borczak, B., Pisulewski, P., Sikora, M., Microbial Quality of Part Baked Breads Krawontka, J., Perronnet, A., Roelens, as Related to Storage and Rebaking G., Chevallier, S., Boumali, K. and Le- Conditions. J. Food Sci., 64 : 543-546. Bail, A. 2008. Impact du Procédé de 14. Majzoobi, M., Farahnaky, A. and Agah, Cuisson Sur l'Indice Glycemique d'un Sh. 2011. Properties and Shelf-life of Pain de Type Français. In: B. Industries Part-and Full-Baked Flat Bread

384 Staling of Sangak Bread Baked on Different Beds ______

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اﺛﺮ ﻧﻮع ﺑﺴﺘﺮ و دﻣﺎي ﭘﺨﺖ ﺑﺮ ﺑﻴﺎﺗﻲ ﻧﺎن ﺳﻨﮕﻚ Downloaded from jast.modares.ac.ir at 20:33 IRST on Monday September 27th 2021

ل. اﻳﺰدي ﻧﺠﻒ آﺑﺎدي، ن. ﻫﻤﺪﻣﻲ، ا. ﻟﻮﺑﺎي، ژ ي. ﻣﻮﻧﺘﻮ، ج. ﻛﺮاﻣﺖ

ﭼﻜﻴﺪه

ﻧﺤﻮه اﻧﺘﻘﺎل ﺟﺮم و ﺣﺮارت ﻃﻲ ﭘﺨﺖ ﻣﺤﺼﻮﻻت ﻧﺎﻧﻮاﻳﻲ ﻓﺎﻛﺘﻮر ﻣﻬﻤﻲ در ﺗﻌﻴﻴﻦ ﻛﻴﻔﻴﺖ ﻣﺤﺼﻮل ﻧﻬﺎﻳﻲ ﻣﻲ ﺑﺎﺷﺪ. ﺳﺮﻋﺖ ﺣﺮارت دﻫﻲ ﻣﻲ ﺗﻮاﻧﺪ ﺧﺼﻮﺻﻴﺎت ﻧﺸﺎﺳﺘﻪ را ﻃﻲ ﻣﺮﺣﻠﻪ ژﻻﺗﻴﻨﻪ ﺷﺪن ﺗﻐﻴﻴﺮ دﻫﺪ و ﻛﻴﻔﻴﺖ ﻣﺤﺼﻮﻻت را ﭘﺲ از ﭘﺨﺖ و ﻃﻲ ﻧﮕﻬﺪاري ﺗﺤﺖ ﺗﺄﺛﻴﺮ ﻗﺮار دﻫﺪ. ﺳﻨﮕﻚ ﻧﻮﻋﻲ از ﻧﺎﻧﻬﺎي ﻣﺴﻄﺢ اﻳﺮاﻧﻲ اﺳﺖ ﻛﻪ ﺑﺮ روي ﺳﻨﮕﺮﻳﺰه ﻫﺎي داغ ﭘﺨﺖ ﻣﻲ ﺷﻮد. ﻫﺪف از اﻳﻦ ﻣﻄﺎﻟﻌﻪ ارزﻳﺎﺑﻲ اﺛﺮ ﺑﺴﺘﺮ ﭘﺨﺖ (ﭘﺨﺖ ﺑﺮ روي ﺑﺴﺘﺮ ﺳﻨﮕﺮﻳﺰه و ﺑﺴﺘﺮ ﻓﻠﺰي) و دﻣﺎي ﭘﺨﺖ ( 280 ، 310 و ºC 340 ) ﺑﺮ ﺑﻴﺎﺗﻲ ﻧﺎن ﺳﻨﮕﻚ در ﻃﻲ ﻧﮕﻬﺪاري در دﻣﺎي ºC 20 ﻣﻲ ﺑﺎﺷﺪ. ﻣﻘﺎدﻳﺮ ﻣﻴﺎﻧﮕﻴﻦ ﺳﺮﻋﺖ ﺣﺮارﺗﻲ در ﻧﺎﻧﻬﺎي ﭘﺨﺘﻪ ﺷﺪه

385 ______Izadi Najafabadi et al.

ﺑﺮ روي ﺑﺴﺘﺮ ﺳﻨﮕﺮﻳﺰه ﺑﺎﻻﺗﺮ از ﻣﻘﺎدﻳﺮ اﻧﺪازه ﮔﻴﺮي ﺷﺪه ﺑﺮاي ﻧﺎﻧﻬﺎي ﭘﺨﺖ ﺷﺪه ﺑﺮ روي ﺑﺴﺘﺮ ﻓﻠﺰي ﺑﻮدﻧﺪ. در ﻣﻮرد ﭘﺨﺖ ﺑﺮ روي ﺑﺴﺘﺮ ﺳﻨﮕﺮﻳﺰه ﺑﺮ ﺧﻼف ﭘﺨﺖ ﺑﺮ روي ﺑﺴﺘﺮ ﻓﻠﺰي، اﻓﺰاﻳﺶ دﻣﺎي ﭘﺨﺖ اﺛﺮ ﻣﻌﻨﻲ داري ﺑﺮ ﻫﻴﭻ ﻳﻚ از ﭘﺎراﻣﺘﺮﻫﺎي ﻛﻴﻔﻲ (ﻣﻘﺪار رﻃﻮﺑﺖ، ﺳﻔﺘﻲ، آب ﻗﺎﺑﻞ اﻧﺠﻤﺎد و ﻏﻴﺮه) ﻧﺪاﺷﺖ. ﻛﺮﻳﺴﺘﺎﻟﻴﺰاﺳﻴﻮن ﻣﺠﺪد آﻣﻴﻠﻮﭘﻜﺘﻴﻦ ﺑﻪ ﻧﻈﺮ رﺳﻴﺪ ﻛﻪ واﺑﺴﺘﻪ ﺑﻪ ﺷﺮاﻳﻂ ﭘﺨﺖ ﻧﻤﻲ ﺑﺎﺷ ﺪ. ﻣﻴﺰان ﺳﻔﺘﻲ ﻧﺎﻧﻬﺎي ﭘﺨﺘﻪ ﺷﺪه ﺑﺮ روي ﺑﺴﺘﺮ ﺳﻨﮕﺮﻳﺰه ﺑﻪ ﻃﻮر ﻣﻌﻨﻲ داري ﻛﻤﺘﺮ از ﺳﻔﺘﻲ ﻧﺎﻧﻬﺎي ﭘﺨﺘﻪ ﺷﺪه ﺑﺮ روي ﺑﺴﺘﺮ ﻓﻠﺰي ﻃﻲ دوره ﻧﮕﻬﺪاري ﺑﻮدﻧﺪ. ﭘﺨﺖ در دﻣﺎي ﺑﺎﻻﺗﺮ و زﻣﺎن ﻛﻤﺘﺮ ﺑﺎﻋﺚ اﻓﺰاﻳﺶ ﻣﻴﺰان رﻃﻮﺑﺖ و ﻛﺎﻫﺶ ﺳﻔﺘﻲ ﻧﻤﻮﻧﻪ ﻫﺎ ﺷﺪ. در ﻧﺘﻴﺠﻪ ﭘﺨﺖ ﺑﺮ روي ﺑﺴﺘﺮ ﺳﻨﮕﺮﻳﺰه و اﻓﺰاﻳ ﺶ دﻣﺎي ﭘﺨﺖ ﺳﺮﻋﺖ ﺣﺮارت دﻫﻲ را اﻓﺰاﻳﺶ داده و اﻓﺰاﻳﺶ ﺳﺮﻋﺖ ﺣﺮارت دﻫﻲ ﻣﻨﺠﺮ ﺑﻪ ﻛﺎﻫﺶ ﺳﻴﻨﺘﻴﻚ ﺑﻴﺎﺗﻲ ﻣﻲ ﮔﺮدد.

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