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Functional (Breadmaking) and Compositional Characteristics of Iranian Flat Breads
Presented at the 41st Annual Meeting of the Institute of Food Technologists. Atlanta, GA. June 7–10, 1981.
This project is funded in part by the Oregon and Washington Wheat Commissions. Their support is acknowledged.
Scientific Paper No. 5930, College of Agriculture Research Center, Washington State University, Pullman, WA 99164.
Mention of a trademark or proprietary produce does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.
ABSTRACT
Bread is the main staple for most Iranians. Five main breads and their fermented and unfermented doughs were prepared and analyzed for protein, ash, ether extract, crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF) and amino acid profiles. Ether extract decreased and CF, NDF, and ADF increased as a result of all five baking procedures. In addition, baking decreased lysine for the five breads. Chemical scores of amino acid profiles indicated that in the bread made with lower extraction flours (barbari, lavash and taftoon), lysine, isoleucine and threonine were the first, second and third limiting amino acids respectively. With higher extraction flours (sangak and village) isoleucine was as often the first limiting amino acid as lysine.