مقایسه تاثیر افزودن بهبوددهنده های اسیدی و خمیر ترش بر امتیاز بیاتی درنان بربری

Simple and corresponding impacts of adding acidic improvers (Lactic Acid , Acetic Acid and Citric Acid ) on bread staling has been researched twice in 3 levels( 0%, 0.25 % and 0.5 %) by factorial experimental method .There was an orthogonal comparison between the two treatments (acidified treatments and sourdough groups) in the second stage. The effect of lactic acid on bread staling was significant 24 hours after baking the bread .Different levels of lactic acid and citric acid had significant effect on bread staling 48 hours after bread baking. Finally -24 and 48 hours after bread baking- orthogonal comparison among our 6 selected treatments showed that there was a significant differences between two groups.The sourdough treatments had the least scores .Among the final treatments ,containing 0/25% acetic acid had the most scores, the treatments containing 0/25% lactic acid and the control sample had gradually a better score(from 24 to 48 hours).According to these results, the sourdough can be processed , in a way that the bread has enough amount of acetic and lactic acid.