Study on the Baking Bed Material Effect on the Quality of Khorasani Bread.
2010
Gheybi, Farzad
Bread as a valuable food and yet strategic good for the country, has high lesions. One of the effective factors on bread quality is bread baking oven and bread baking bed as one of the main effective part on flat bread quality. With regard to the direct contact with bread baking bed during high temperature baking , to reduce harmfull effects of contact of bread making dough with hot metal bed and increase organoleptic quality of bread and technical quality, this project has been executed to determine proper baking bed for flat bread. 4 bed type for this purpose include baking clay bed, bed ceramics, marble bed and gravel bed was prepeared and the 4 baking time for each bed has been evaluated by using the organoleptic properties factors (texture, flavor, color and surface appearance). The Data has been managed and analysed in one-way ANOVA in the fram of Completely randomized design. Review on the results of taste characteristic data mean in the context of bread has been baked in different bed showed no significant differences in the results. So in the context of types of bed that studied in this project cab be represent that good quality flat bread can can be resulted by adjusting speed of bed during baking. In the Technical point of view, with regards to the strength of ceramic Platform, it seems optimized the formulation of ceramic can be a good alternative for cast-iron bed.
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