Publications by authors named "Sepideh Haghighat-Kharazi"
Various drying temperatures impact the texture of pasta and cause different drying defects. These by-products could reflect techno-functional characteristics which are suitable for cereal products. This research addresses the influence of low (LT) and high (HT) drying pasta defects with two granulations on the theoretical and functional characteristics of hard dough biscuits.
View Article and Find Full Text PDFStaling of bakery products especially gluten-free products is a challenge on the development of these products. For retarding staling of gluten-free bread, maltogenic amylase (MAase) at concentrations of 8.2, 45, and 82 mg/ml was encapsulated into beeswax (BW) at 1%, 2.
View Article and Find Full Text PDFArticle Synopsis
- This study focused on encapsulating maltogenic amylase (MAase) using a mixture of maltodextrin and beeswax to help reduce staling in gluten-free bread.!
- An optimal formulation was found to be 8.2 mg/ml of MAase, with 4% maltodextrin and 1% beeswax, achieving a high encapsulation efficiency of 79.35%.!
- The resulting bread showed improved characteristics, including less weight loss, increased volume, better color, and higher consumer acceptance compared to bread with free MAase.!