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In recent years, following the mechanization of life, people tend to have products with higher quality and longer shelf life. Following this demand, studies have been introduced different technologies to the food industry; the part baked and frozen bread has been more attention. Although freezing, frozen storage and thawing have detrimental effect on bread properties. Use a variety breads improvement such as emulsifiers, oxidants and hydrocolloids can be used to reduce this impact without any negative effect. The aim of this study produce semi volume Barbari bread as part baked and frozen storage, in order to increase their shelf life and adding guar gum and lipase to formulation for improve quality, rheological and sensory characteristics in cycle freezing, storage and thawing. Bread prepared as part baked, freezing in -18ċ and storage for 15 day, after this time samples were thawing and full baked.  Then volume, porosity, texture, index image and sensory properties were measured. For Data Analysis used Statistica software and Duncan test, for mean comparisons. The result showed guar gum in 0.4 concentrations can be improvement volume, porosity, texture, index image and sensory properties, lipase at 0.05 level influenced on volume, porosity, texture in sensory properties and index image.  

Keywords: Key words: part baked Barbari bread. Freezing, Guar Gum, lipase

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