تاثیر افزودن پودر سنجد بر ویژگی های کیفی نان همبرگر

The effect of adding Eleaagnus angustifolia powder to quality characteristics of burger’s bread an 5,10 and 15 percent levels was checked. Moisture and tissue’s characteristics (Hardness,Springiness,cohesivness) of treatment and blank breads was measured in first, third and fifth days. A test was done Hedonic test, color measurement and, assessment of porosity and scattering of cavities in bread’s texture in first day.The results show increasing levels of Eleaagnus angustifolia in breads lead to increase moisture, decrease volume , porosity and darker appearance than to control sample.The evaluation of textural preperties determined above the 10 perecent levels of Eleaagnus angustifolia powder lead to increase textural Hardness of bread.on the other hand, adding Eleaagnus angustifolia’s powder , in all levels , lead to reduction in of intransitive powder for cutting beard. In terms of staling process , during the retention time , the sample which contains 10 perecent of Eleaagnus angustifolia’s powder staled slower than the other sample in the period of maintenance and 15 percent’s sample had most stale’speed. According to analysing the sensory evaluation, 10 percent sample had most acceptance. Generally according to the results treatment bread included 10 percent of eleaagnus angustifolia’s powder,will suggest for greater acceptance ,lower hardness, procrastination in staling and increas the amount of fiber.