Effect of chitosan powder addition in bread staling ability and its sensory properties

Abstract

The effect of adding three types of chitosan powder prepared in the laboratory from the residues of shrimp shells was studied on the glazing of bread, its specific size, its sensory qualities and its storage age. 9.7, 1.2, 1.5 and 0.62)%, respectively, and the rheological and physicochemical characteristics of the flour used were estimated, as the fall number was 576 seconds, the sedimentation value was 21 ml, the gluten coefficient was 96%, and the color degree was 4.3. 58.4%, maturity period, dough stability period and arrival time (2, 2.6, 1) minutes, respectively