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In this research, response surface methodology was used to investigate the influence of improver gel components on the dough farinographic properties and quality of Barbari bread and optimization of gel formulation. Gel samples were prepared using sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) in the range of 0-0.5 g/100g. The results showed that addition of all three components to the gel formula caused decrement in the water absorption, dough characteristics i.e. development time and mixing tolerance index and bread hardness at first day but all of these parameters except of water absorption affected by their interaction. Dough stability and valorimeter value increased by increasing the gel components addition and were affected by their interaction. Although bread properties i.e. specific volume, moisture content, water activity, sensory score and ΔE increased by addition of SSL and DATEM but the decrease of moisture content, water activity and ΔE was observed by increasing the propylene glycol. The represented models have high determination coefficients and could be used for prediction of all investigated characteristics. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL, 0.25 g/100g of DATEM and 0.5 g/100g of PG could be a good improver gel to achieve the best characteristics.  

Keywords: Emulsifier, Texture analysis, response surface methodology, Improver Gel, Barbari bread

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