Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread

Safa, Reza; Sheikholeslami, Zahra; Ataye Salehi, Esmail

Investigation on the effect of Sanginak (latirus sativus) flour addition on organoleptic and physicochemical properties and staling of Barbari bread

Authors

Reza Safa

Zahra Sheikholeslami

Esmail Ataye Salehi

Abstract

Reduction of wheat consumption utilization in bread and wheat flour products is one of the main ways to reduce the costs and get more economical processes. So the aim of this study was evaluation of sanginak (latirus sativus) flour (in four levels of 0, 10, 20 and 30%) and guar gum (in three levels of 0, 0.25 and 0.5%) on moisture content, special volume, texture and sensory properties of semi bulked Barbari bread. The results showed by adding sanginak flour moisture content and firmness was increased and specific volume were decreased. However the panelists gave the highest score to the control samples. contain 10 and 20% sanginak flour. On the other hand the moisture content, specific volume, porosity and overall acceptability were increased and firmness was decreased by increasing the amount of guar gum. The final results of this project showed the sample contains 20% sanginak flour and 0.5% gaur gum In terms of specific volume, rheological and sensory properties was Competitive with that of the control sample (100% wheat flour).

Keywords

Key words: Combination bread

Guar Gum

Sanginak flour and rheological properties