Investigation on propeties of flat bread making instruments in IRAN and suggestion their pattern improving
2010
Gheybi, F.
Bread of the main sources of energy and protein supply daily and our main strengths as available economic and social role is an important experience. Considering the high volume of population and per capita consumption of about 2520000 tons of waste a year is estimated (180 kg per capita consumption, waste 20 percent and the base year 1383). According to this volume of waste and its role in the economy, providing the real reason and solutions to reducing the wastage has an importance. One of the effective cases on the quality of bread is baking machines. In order to promote bread quality, machines were analyzed and effect of the impact of profile comb treatments on bed, change of residence torch (in four different position), adding Steam treatment system and air exit gate (in case 3) were studded. Considering the organoleptic characteristics factor was studied. Results in a completely randomized experimental design and a one-way ANOVA were analyzed. Study on the result of mean comparison of taste characteristics shows adding profile comb treatments and using the steam treatment system significantly increase the quality of bread. Proper position for the torch in the bread oven is in entrance of oven. Using the air valve in the short term has no effect on bread quality. So out of air and heat system changes are required
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