The Effect Some Aromatic Oils on Characteristic of Breads and Its Properties | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 12, Issue 1, March 2012, Pages 12-18 | ||
| Authors | ||
| ; S. H. Al | ||
| Abstract | ||
| Abstract The aromatic oils of anise, nigella and carnation were used to find their effects on the rheological properties of dough and the percent of loaf crumbling. Three percent of 2,4 and 6% of these oils and three periods of storage were used. The appearance and internal properties of the loaf were also studied. The results of farinograph show that with increasing the percent of the oils decreased the water absorption, reaching time and ripening times and increased stability. Using 4 and 6% of nigella oil increased the critical kneading coefficient, whereas the results of extenssograph showed a significant (p˂0.05) differences between using aromatic oils and control sample. Increasing the percent of added oils resulted in increasing elasticity and elasticity resistance. The results also show significant decreased area with increasing the percent of the oils. The 4% of anise at 90 minutes of resting period gave highest area. Results of amylograph also show that the gelatinization temperature and maximum viscosity were increased. Further, there was a significant(p˂0.05) differences in between using aromatic oils and control samples. The percent of loaf crumbling between using aromatic oils and control samples. The percent of loaf crumbling was increased with increasing the storage period. Results also show that using the oils improved most of the appearance and internal properties of the loaves and the anise oils show the acceptable properties | ||
| Keywords | ||
| Aromatic oils; Breads | ||
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