- - نويسنده Associate Professor of the Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Movahhed S. , - - نويسنده Assistant Professor of the Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran. Ahmadi Chenarbon H. , - - نويسنده M. Sc. of the Department of Economy Science, Tehran-South Branch, Islamic Azad University, Tehran, Iran. Rooshenas Gh.
ABSTRACT: In this research, yeast-salt method was used to make flat bread dough. The yeast used for this process was Saccharomyces cerevisiae (PTCC-Code 5080), that was employed at the concentrations of 0.06% and 0.12% (w/w based on wheat flour). In order to carry out this research, a completely randomized design with three replications was used. Means were compared through Duncanʹs multiple range tests. The findings indicated that the increase in the yeast employed in this method, led to an increase in the degree of water uptake, dough development time, stability period, resistance and quality number as compared to the control. In addition, dough made through yeast-salt method, had a bigger area under the curve (energy), was more resistant to extensibility and had higher coefficient (correlation between resistance to stretching and extensibility) than the control. The results obtained from chemical analysis showed that samples of flat bread made through yeast- salt method contained higher moisture, protein and ash contents but had lower pH.