Document Type : Research Paper
Authors
1 Biosystems Engineering Department, Tarbiat Modares University, Tehran, Islamic Republic of Iran.
2 Tarbiat Modares University Faculty member
3 ssistant Professor, Department of Biosystems Engineering, Faculty of Agriculture, Sari Agricultural Sciences and Natural Resources University, Sari, Islamic Republic of Iran
Abstract
Bread is one of the most important staple foods worldwide, and its quality plays a crucial role in consumer acceptance. This study evaluated the effects of salt concentration (7–34 g/Kg of dough), storage temperature (4°C and 15–20°C), and storage duration (7 days) on the textural properties of toast bread. Firmness, cohesiveness, springiness, chewiness, and moisture content were analyzed through texture profile analysis and statistical methods. The results showed that with increasing storage time, bread firmness increased from 6–8 N to 12–14 N, while cohesiveness and springiness decreased from 0.72 to 0.64 and from 80% to 70%, respectively. Moisture content declined from 34.05% to 27.03%, and chewiness increased by approximately 50%. Regarding the effect of salt, the highest cohesiveness (0.71) was observed at 28–31 g, while the lowest (0.65) occurred at 7 g. Springiness reached its maximum at 25 g and its minimum at 13 g. In terms of temperature conditions, refrigerated storage (4°C) increased firmness and cohesiveness while better preserving moisture; however, samples stored at room temperature showed higher springiness values. Using 16–22 g of salt per kilogram of dough provides optimal texture and slows staling. Lower levels reduce cohesiveness, whereas amounts above 28 g increase firmness and chewiness. Storage at 4°C is better for long-term moisture retention, while room temperature is recommended for short-term use. Therefore, it is suggested that industrial toast bread producers optimize product quality throughout the supply chain by adjusting salt levels within a moderate range and selecting storage conditions based on distribution and consumption times.
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