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Application of Glazing for Bread Quality Improvement

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Abstract

Glazing is a surface coating method for enhancement of the quality factors of bakery products. This study was intended to investigate the effect of different bakery glazing groups such as natural, polyols, sugars, and hydrocolloids on Barbari flat bread. Some quality attributes of bread such as moisture content, water activity, specific volume and width/height ratio (0 day) and hardness, crumb, and crust moisture (0–12 days) were evaluated. Results showed that vegetable oil treated samples had the lowest water activity and moisture content. Also, xanthan treatment provided the greatest effect on the specific volume of fresh bread, which enhanced it from 3.94 to 5 cm3/g. Vegetable oil, glycerol, dextrose, liquid glucose, and guar treatments had more significant effect on width/height ratio in comparison to nontreated (unglazed) bread. Evaluation of crumb hardness and moisture during 12 days storage implicated water, egg yolk, starch, and propylene glycol treatments were able to diminish the bread staling and these treated samples had the lowest crumb hardness. Crumb moisture of Barbari bread was affected mostly by water and starch treatments at day 12. Finally, our finding approved that using of glazing as a novel method is an effective technique for improvement of overall quality of flat bread and its application is suggested for large-scale production of other bakery products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

    Seyed Hossein Razavizadegan Jahromi, Farideh Tabatabaee Yazdi, Seyed Ali Mortazavi, Amir Pourfarzad & Abdollah Hematian Sourki

  2. Khorasan Agricultural and Natural Resources Centre, Mashhad, Iran

    Mehdi Karimi & Mehdi Ghiafeh Davoodi

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  1. Seyed Hossein Razavizadegan Jahromi
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  2. Farideh Tabatabaee Yazdi
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  3. Mehdi Karimi
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  4. Seyed Ali Mortazavi
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  5. Mehdi Ghiafeh Davoodi
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  6. Amir Pourfarzad
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  7. Abdollah Hematian Sourki
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Correspondence to Seyed Hossein Razavizadegan Jahromi.

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Razavizadegan Jahromi, S.H., Tabatabaee Yazdi, F., Karimi, M. et al. Application of Glazing for Bread Quality Improvement. Food Bioprocess Technol 5, 2381–2391 (2012). https://doi.org/10.1007/s11947-011-0594-7

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  • DOI: https://doi.org/10.1007/s11947-011-0594-7

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