DOCSLIB.ORG

Effect of Hydrothermaled Bran on Physicochemical, Rheological and Microstructural Characteristics of Sangak Bread

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effect of Hydrothermaled Bran on Physicochemical, Rheological and Microstructural Characteristics of Sangak Bread Journal of Cereal Science 49 (2009) 398–404 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread Laleh Mosharraf, Mahdi Kadivar*, Mohammad Shahedi Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran article info abstract Article history: Increased consumption of whole grain products has been associated with decreased risk of health Received 23 September 2008 problems such as cardiovascular disease, diabetes and obesity. Phytate however, has always been Received in revised form a matter of concern, since it chelates minerals such as iron. Sangak is very popular Iranian flat bread 9 January 2009 invented five hundred years ago, made from 95% extraction flour. The bread is fermented but usually Accepted 24 January 2009 fermentation is not able to remove all phytate from the dough. In this study flours were first debranned; resulting bran was subjected to a hydrothermal process. The hydrothermaled (HT) brans were then Keywords: incorporated in the Sangak flour. In the next step, physicochemical, rheological and microstructural Sangak bread Phytate characteristics of Sangak flour and dough prepared from two Iranian wheat varieties, Tajan and Back Hydrothermaled bran Cross of Roshan were investigated. Results indicated a reduction in phytate up to 55% in the samples. The Minerals resulting dough containing HT bran showed a higher development time and valorimetric value and was more stable than doughs made with normal bran. Dough made with HT bran showed a kind of protein matrix in which proteins and starch granules are oriented in a more non-ordered structure. Ó 2009 Elsevier Ltd. All rights reserved. 1. Introduction bioavailability, phytic acid levels may be decreased by phytase. Fungal phytase can improve nutritional and breadmaking perfor- Flat breads are staple food in Iran, provide most of the calo- mance of whole wheat bread. However, not all the phytates are ries and protein in Iranian diet and have a special importance in hydrolysed (Haros et al., 2001). That could be due to the limited this part of the world. Most flat breads are made from high accessibility of the exogenous enzyme to phytates in the presence extraction or near whole wheat flours, bearing incomplete of unbroken aleurone large particles in bran-enriched wheat flour. fermentation. This produces breads with high fiber and phytate The enzyme substrate contact may thus be hampered by physical content which may complex with bivalent metals such as iron, factors (Sanz Penella et al., 2008) zinc, calcium, and manganese (Davidsson et al., 1995; Lioger In fact, the phytic acid breakdown in the stomach and small et al., 2007; Palacios et al., 2008; Sandberg et al., 1999). Phytic intestine of humans is influenced mainly by dietary phytase, acid or myo-inositol hexakisphosphate is widely distributed in whereas intestinal phytase activity is very low (Eklund-Jonsson nature as it is the major storage form of phosphorus in cereals, et al., 2006; Iqbal et al., 1994). Washing the bran to remove harmful legumes, and oil seeds. It is typically found in the outer (aleu- components, grinding the bran to obtain a smaller particle size, rone) layers of cereal grains. Therefore, products such as whole- pearling of wheat grains or using various heat treatments to inac- meal breads are rich in phytic acid (Harland and Oberleas, 1991; tivate enzymes (Liu et al., 2007) have been successfully used to Reddy et al., 1989). improve the quality of bread supplemented with bran (de Kock The nutritional benefits of fiber to diets have been also et al., 1999; Lai et al., 1989a,b; Nelles et al., 1998). investigated in many studies. Consumption of foods rich in whole Sourdough microflora generally contains a complex mixture of grains and cereal fiber has been shown in epidemiological studies yeasts (mainly Saccharomyces cerevisiae) and hetero and homo- to reduce the risk of chronic diseases such as diabetes, cardio- fermentative lactic acid bacteria (LAB). The latter plays a key role vascular disease and certain cancers (Jacobs and Gallaher, 2004; during fermentation. LAB causes rapid acidification of the raw Larsson et al., 2005; Murtaugh et al., 2003). To improve mineral material through the production of organic acids, mainly lactic acid. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides, and several enzymes is of * Corresponding author. Tel.: þ98 311 3913382; fax: þ98 311 3912254. importance. In this way, they enhance shelf life and microbial E-mail address: [email protected] (M. Kadivar). safety, improve texture and contribute to the pleasant sensory 0733-5210/$ – see front matter Ó 2009 Elsevier Ltd. All rights reserved. doi:10.1016/j.jcs.2009.01.006 L. Mosharraf et al. / Journal of Cereal Science 49 (2009) 398–404 399 Table 1 Proximate composition of Sangak flour and bran samples (%, dry basis).a Flour Bran Tab H Ta BC H BC BTa BHTa BBC BHBC Moisture (%) 9.00 Æ 0.28 8.30 Æ 0.27 8.90 Æ 0.35 8.10 Æ 0.07 6.00 Æ 0.16 5.40 Æ 0.02 7.00 Æ 0.08 5.80 Æ 0.13 Protein (%)c 13.19 Æ 0.35 a 13.19 Æ 0.08 a 10.10 Æ 0.22 b 10.01 Æ 0.09 b 16.17 Æ 0.08 a 15.64 Æ 0.52 a 14.30 Æ 0.09 b 13.80 Æ 0.05 b Ash (%) 1.21 Æ 0.19 b 1.27 Æ 0.02 b 1.65 Æ 0.17 a 1.83 Æ 0.20 a 4.68 Æ 0.19 c 5.07 Æ 0.38 b 5.27 Æ 0.82 b 5.78 Æ 0.23 a Crude fiber (%) 2.20 Æ 0.22 a 2.34 Æ 0.70 a 2.14 Æ 0.33 a 2.25 Æ 0.76 a 8.51 Æ 0.33 b 9.20 Æ 0.15 a 8.06 Æ 0.22 c 8.49 Æ 0.65 b Fat (%) 3.29 Æ 0.15a 2.83 Æ 0.11 b 2.40 Æ 0.15 c 1.63 Æ 0.08 d 5.10 Æ 0.22 a 4.33 Æ 0.21 b 4.30 Æ 0.17 b 3.70 Æ 0.11 c a Values followed by the same letter in the same row are not significantly different (P < 0.05). b Wheat flour with 95% extraction of Tajan (Ta), Tajan containing hydrothermaled bran (H Ta), Back Cross of Roshan (BC) and Back Cross of Roshan containing hydro- thermaled bran (H BC), Bran of Tajan (B Ta), hydrothermaled bran of Tajan (BH Ta), Bran of Back Cross of Roshan (B BC) and hydrothermaled bran of Back Cross of Roshan (B HBC). c N Â 5.7. profile of the end product (Gocmen et al., 2007). The application of 202, and Switzerland). The bran fraction from each wheat cultivar lactic acid bacteria (LAB) in the form of sourdough has been was collected from the last break roll subjected to hydrothermal reported to have positive effects on wheat bread quality and staling treatment and then added to the sample flours. (Clarke et al., 2004). Fermentation of wheat bran with yeast or with yeast and lactic acid bacteria improved loaf volume, crumb struc- ture and shelf life of bread supplemented with 20% wheat bran 2.3. Hydrothermal treatment (Katina et al., 2006; Salmenkallio-Marttila et al., 2001). Incubation of wheat bran at pH 5.2 and at a temperature of 55 C The wheat brans (300 g) were wet-steeped in 2 volumes of for various periods of time can increase the levels of inorganic acetate buffer (pH 4.8) at 55 C for 60 min. The buffer was removed phosphorus and inositol phosphates and a simultaneous decrease and was replaced by new buffer solution. Incubation lasted for 24 h in the level of phytic acid (Larsson and Sandberg, 1992). Due to slow in total. The bran was then dried in an oven at 37 C. hydrolysis of phytate in whole grains during fermentation, hydro- thermal processing of whole kernels of barley, wheat and rye at optimal conditions is suggested in order to decrease phytate content of samples (Fredlund et al., 1997; Bergman et al., 1999, 2.4. Proximate analysis of wheat flour 2001). To improve iron absorption, phytate levels should not exceed 0.5 mmol/g. According to Fredlund, phytate content of wheat, rye Moisture, ash, crude fiber, fat and protein were determined and barley was reduced by 46–77% using water and by 84–99% using standard AACC methods (2003). Nitrogen content was using acetate buffer (pH 4.8). measured by the Kjeldahl method. Nitrogen was converted to Sangak which was invented about five hundred ago, is a sour- protein by using a factor of 5.7. dough flat bread, 70–80 cm long, 40–50 cm wide and 3–5 mm thick; its surface is sprinkled with sesame or poppy seeds and is the most popular bread in Iran. Flour of 95%-extraction rate, salt (1.5%), 2.5. Protein fraction sourdough (20%), yeast (0.5%), and water (85%) are mixed to proper consistency and fermented for 2 h. Sangak dough is usually made 2.5.1. Protein extraction from flour with strong protein quality and its paste is more similar The Sangak flour was defatted with chloroform (MacRitchie and to batter rather than the dough of other flat breads. Dough pieces of Gras, 1973). Protein of the defatted flour was extracted using 500 g are flattened on a special paddle, docked with fingers, and conditions similar to the modified Osborne protein fractionation then placed on the floor of a previously heated oven which is (Stevenson and Preston, 1996).
Load more

Recommended publications
  • Joojeh Kebab
    Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز
    [Show full text]
  • Amunowruz-Magazine-No1-Sep2018
    AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein,
    [Show full text]
  • Timeless Tehran the Cultural Journey
    CLASSIC TRAVELLER | IRAN CLASSIC TIMELESS TEHRAN THE CULTURAL JOURNEY THE CLASSIC TRAVELLER THE CLASSIC CULTURAL EDITION 2017 | 1 COVER SHOT: TABIAT BRIDGE IMAGES SHOT BY DANIELLE HARTE WITH CANON EOS 1D X MARK II Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com 2 | CLASSIC MAGAZINE BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 CLASSIC TRAVELLER | IRAN Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com THE CLASSIC CULTURAL EDITION 2017 | 3 BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 T E HTimeless R A N 4 | CLASSIC MAGAZINE CLASSIC TRAVELLER | IRAN Timeless DANIELLE AND PHIL HARTE anielle and I were privileged to be invited to visit Tehran in February of this year and to say that our trip was life-changing would be a gross D understatement. As it was our first trip to Iran, we were completely unprepared for what was to unfold. We arrived on board one of the first British Airways flights to Tehran, with the flight attendants as excited as we were—for many, this was also their first visit to Iran.
    [Show full text]
  • Iran's Traditional Foods
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater.
    [Show full text]
  • Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
    J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    [Show full text]
  • Newsletter Volume XLII, No
    Friends of the International Center, at UC San Diego Newsletter Volume XLII, No. 2 October 2014 President’s Message Given the many changes that have Please be sure to send in your occurred in society over the last 50+ reservations for our Fall scholar- years, the founders of the Friends ship fundraising dinner featuring of the International Center are to Persian cuisine. I can assure you be commended for their incredible that you will be very sorry if you vision: the Friends mission state- miss out! ment remains as relevant today as Katya Newmark it was when the organization was [email protected] founded: The purpose of the Friends of the International Center, a nonprofit Marion Spors and Alma Coles packing up organization, shall be to support inter- boxes in preparation of our office move October Calendar national education, to foster friendship, Oct. 1, 15: Family Orientation, understanding, and cooperation within office on the south side of what is 9:15 the international community, and to sometimes called “Building B,” or create a meeting place on the UC San “IFSO,” or, by old-timers as the “old Oct. 1, 8, 15, 22, 29: Wednesday Diego campus for people who share student center,” the 2-story brown Morning Coffee, 10:00-Noon these aims. wood building located directly Oct. 3, 10, 17, 24, 31: Friends We remain hopeful that our across the street (Mandeville Lane). Friday Chat ‘n Chew, 10:00- beloved International Center build- Not only was the Friends Noon ing, with its recent reconfiguration mission visionary, but so was the of space, will continue to serve as a Friends logo: a colorful hub sym- Oct.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • Historical and Cultural Development of Iranian Kheymeh Shab Bazi from Qajar Dynasty to Present
    HISTORICAL AND CULTURAL DEVELOPMENT OF IRANIAN KHEYMEH SHAB BAZI FROM QAJAR DYNASTY TO PRESENT SABA ASLIAN CULTURAL CENTER UNIVERSITY OF MALAYA UniversityKUALA LUMPUR of Malaya 2014 HISTORICAL AND CULTURAL DEVELOPMENT OF IRANIAN KHEYMEH SHAB BAZI FROM QAJAR DYNASTY TO PRESENT SABA ASLIAN THESIS SUBMITTED IN FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF MASTER OF ART (PERFORMING ART)-DRAMA CULTURALUniversity CENTER UNIVERSITY of Malaya OF MALAYA KUALA LUMPUR 2014 DECLARATION Nama: Saba No. Pendaftaran/Matrik: RGJ120003 Nama Ijazah: Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HISTORICAL AND CULTURAL DEVELOPMENT OF IRANIAN KHEYMEH SHAB BAZI FROM QAJAR DYNASTY TO PRESENT Bidang Penyelidikan: Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafan tajuk hasil kerjatersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilan Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap
    [Show full text]
  • Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread
    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.
    [Show full text]
  • Could Starter Mast
    Could Starter Mast - O - Khiar Yogurt with finely chopped cucumber and dried mint. Vegetarian. 4.00 Mast Plain yogurt. Vegetarian. Contains milk (including lactose). 3.50 Mast - O - Moosir Yogurt with finely chopped shallot. Vegetarian. Contains milk (including lactose). 4.00 Salad Shirazi Freshly made salad of finely chopped cucumber, tomato, onion, dried mint with a touch of fresh lemon juice and olive oil. Vegetarian. 4.50 Olivieh Traditional Persian salad with diced chicken, potato, egg, carrots and gherkins with lemon juice and mayonnaise. 4.20 Paneer Sabzi A variety of seasonal herbs served with Persian curd cheese and walnuts. Vegetarian. 6.00 Torshi Traditional Persian home-made pickles. Contains Celery, Vegetarian. 4.50 ----------------------------------------------------------------------------------- Sangak Bread menu Sangak -Sesame Seeds(one side) 2.50 Plain Sangak - 2.00 Sangak with Whole Grain: 2.70 Sangak - Sesame Seeds(2 side) 2.99 Sangak with Sunflower Seeds. 2.99 Sangak with Mix Herbs. 2.99 Samgank with Whole Grain + Sesame seed. 2.99 Special Mixed Seeds Sangak Bread (X-Large). 4.00 Sangak with Mix Herbs + Sesame Seeds. 3.50 Sangak with Sunflower & Sesame Seeds. 3.50 Taftoon Bread Taftoon Bread (3 pcs in pack). 2.99 —————————————————————————————————————— Main Courses Kabab Koobideh Ba Nan ( two skewers) Two skewers of grilled minced lamb served with freshly made nan bread and grilled tomato. Contains gluten, eggs. 9.99 Kabab Koobideh Ba Nan ( one skewers) Two skewers of grilled minced lamb served with freshly made nan bread and grilled tomato. Contains gluten, eggs. 5.99 Jujeh Kabab (On the Bone) Ba Nan Grilled portion of marinated poussin (baby chicken) served with nan and grilled tomato.
    [Show full text]
  • Middle Eastern Cuisine
    MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it.
    [Show full text]