The effect of addition of citrate on physico-chemical properties of dough containing citrate positive starters

In this study, with the aim of increasing of butter aroma of industrial dough, tri-sodium citrate was used in dough formulation at concentrations of 10, 30 and 50 ppm, and the amount of phase separation, acidity and production of diacetyle during storage days (1-30day) was studied. The results showed that adding citrate reduced the acidity and by passing time, acidity increased. Minimum value of acidity for treatment was 50ppm and maximum amount was regarding for control treatment on the first day of storage. Also, the acidity was statically significant (P<0.05). A significant difference in the phase separation between all treatments, there was in a 30-day maintenance period (P<0.05). Minimum and maximum amount of phase separation was regarding to the treatment which was 50ppm concentration in the first day of storage period and control treatment in the 30th day, respectively. Also, by increasing the concentration of tri-sodium-citrate, phase separation during storage period decreased. The amount of diacetyl production induced up to 10ppm, by increasing trisodium-citrate concentration and maximum amount of diacetyl production was regarded to the 50ppm sample, which indicated a positive effect of tri-sodium-citrate on quality and aroma properties of the product.