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Adequate calcium ( Ca ) intake during the crucial growing years maximizes peak bone mass and thus delays the onset of osteoporosis later in life. In addition, Ca plays a protective role against essential hypertension and colorectal cancer. Dairy products, a naturally rich Ca source, are the major source of Ca in our diet. However many people avoid consuming milk, because of economical problems and who are lactose intolerant. For these people, Cafortified nondairy foods can be a significant source of Ca. A number of foods, including bread, staple food, can be fortified with Ca. In this study, formulation and production of fortified Barbari bread with different Ca sources was investigated. In order to, different kind of Barbari breads were prepared with flour fortified with two food-grade inorganic Ca sources such as Ca carbonate and Ca sulfate. Ca was added to flour at two levels: 500 and 1000 mg/ 100 g of flour. one bread was also prepared using ordinary flour. Results of Farinograph and Extensograph tests indicated strength of dough. Results of Farinograph test indicated that the percent of absorbed water, dough development time, dough stability and valorimeter value will increase by adding Ca, while the degree of dough softening in 10 and 20 minates, will reduce. Also atomic absorption spectrophotometry test showed that retaining of Ca in breads was significant ( P< 0.01).CaCO3 and CaSO4 are preffered sources of Ca for the fortification of cereal-based foods as they had no adverse affect on bread quality but CaCO3 is higher in Ca than CaSO4. It is also less expensive. For these reasons, Ca carbonate is a preffered Ca source for fortifying bread.

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  The flat breads (Sangak, Barbari) have got great importances Iranian diet. The quality of these breads is very important from consumer point of view and the inferior quality would cause the bread loss in the country. The aim of this research was to study the effect of the freezing, freeze storage and freeze thaw on the quality of two flat breads. For this Sangak and Barbari were baked and packed on polyethylene bags and stored at -18˚C in household freezer. The breads were taken out after periods of one, two, and three weeks from the freezer and thawed at room temperature and heat condition (80˚C). The textural properties of the frozen breads were determined in DSC and TPA apartuses, and the sensory tests were done with scoring method by trained panels. The results of the DSC study showed that in the periods of 1, 2 and 3 weeks the retrogradation stopped on these breads and the amount of starch retrogradation in thawed breads (at room temperature and heat condition) did not show significant differences (P<0.001). The results from the TPA showed that the amount of force needed to make slices of the breads were significantly different (P<0.001). The results of sensory test in the case of thawed bread under heat condition had acceptable quality. From the result of this research it can conclude that the freezing can be used for preservation of these breads and thawing of them should be done under heat condition.

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Bread is the most consumed food of human. Amongst different types of breads, white breads are   of great favorite, however these kinds of breads contain low amount of dietary fiber compared to dark breads. On the other hand, the positive effects of fibers on human health have been well documented. In order to increase the fiber content of the bread, it is possible to use different fiber sources other than the bran in order to keep the favorable appearance of the bread. In this research the effects of addition of two fiber sources: cross-linked wheat starch and short barns at three levels of zero, 5 and 10 % on the quality of dough and flat bread (Barbari) were studied. The results showed that addition of 5% of cross-linked wheat starch had the best effects on dough and bread quality. In many aspects both fibers used, had similar effects, while in the case of color, cross-linked wheat starch (opposite to bran) did not change the color of the bread. Therefore it is possible to use cross-linked wheat starch to increase the dietary fiber content of the bread without any undesirable effects on bread quality.

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In this research the effect of bioemulsifier(emulsan) on the staling process and the quality of  Barbari bread  was investigated. The bioemulsifier from the Acinetobacter calcoaceticus was produced at 1/8 gr in each littre of calture.After the extraction and purification ,0/05,0/2,0/5,0/75 and 1% were added to Barbari bread formulation and were compared with the control bread.The hardness of  bread were measured after 1st, 2nd and 3rd days of  baking. The sensorial tests were conducted on breads after baking.In this study,the pleasant effect for delaying the staling process by using 0/5% of emulsan was achieved. The results of  Instron test showed that the 0/5% of emulsan increased the stability of bread significantly,in a way that the average of the necessary power for cutting the samples reduced from 243/9 in the control sample to 225,206/5,186,180/6 and 154/5 in the samples with  0/05,0/2,0/75,1 and 0/5% bioemulsifier. During 3-days  storage  time of bread containing bioemulsifier on the 2nd and 3rd days after baking. As a result,bioemulsifier is effective in reduction of the staling on the2 nd and 3rd days after baking. The results of sensorial measurement over lapped with the achieved results of Instron.In addition to the results of the sensorial measurements,there has been a positive change.

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  Barbari is one of the most common flat bread in Iran, with a relatively short shelf life. In this study different packaging material and gas composition inside the packaging were investigated in order to extension the shelf life of Barbari bread enriched with whole soy flour. Gas compositions of packages were selected as 70%CO2 and 30%N2, 50% CO2 and 50%N2 and normal air considered as control. Bread samples were packed into the different packaging i.e. oriented polypropylene (OPP) (33 μ) as the control, high-barrier laminated of Polyethylene terephthalate – Aluminum – Linear low-density polyethylene (PET–Al–LLDPE) (12-7-65), and vacuum bags PET-PET-LLDPE (12-12-65). Quality characteristics of bread samples were evaluated during 21 days of preservation in ambient condition (25 ± 1°C and 38 ± 2% relative humidity). Microbial stability of bread, texture as staling rate index and organoleptic quality of the new products estimated periodically. In the treated and control samples increasing Co2 concentration caused increase in the both hardness and shelf life. Organoleptic test showed that, CO2 gas affected the bread taste with undesirable taste under MAP (modified atmosphere packaging) storage. 3 layers Packages contains aluminum due to high resistance to vapour demonstrated more effect on maintaining quality and softness of bread during time. Vacuum package and 3 layers Packages also prevents microbial bread spoilage by prevention of oxygen entering in packages.

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Fermentation process of bread includes primary, middle and final sections. If dough is prepared by the traditional methods and immediately formed, in addition to the more energy consumption, the proper shape of dough will be affected and final product may have compressed texture, less porosity and specific volume and lower flavor and taste scores. Where the three section of fermentation performed, because of equal distribution of gas, more elasticity and formation and aromatic compound, the product has more porosity and taste and flavor. By considering the importance of this issue, the purpose of this study was the effect of primary fermentation time in three levels of 10, 15 and 20 minute, middle fermentation time on three levels of 5, 10 and 15 minute and final fermentation time on three levels of 25, 35 and 45 minute on crumb firmness, porosity, specific volume and sensory properties of Barbari bread. After comparing treatment with fully randomized factorial in p<0.05, the results showed the lowest firmness, the highest porosity and specific volume and the best score in sensory analysis was attribute to samples with primary fermentation time of 30 minute and final fermentation time of 45 minute. As compared to these treatments the greatest effect on improving the quality of Barbari bread was attributing to the sample with middle fermentation time of 10 minute.

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Quality enhancement and shelf life extension of bread as main meal in Iran is one of the particular importance to people’s health and national economy. So that the purpose of this study were planned to investigation on the effects of emulsifiers (E471, DATEM and  SYTREM) in levels of 0, 0.25, 0.5 and 0.75 % and final fermentation time in 30, 45 and 60 minute on dough rheology (Amylogram and Farinogram) and quantitative and qualitative properties (texture, volume, porosity, crust color and overall acceptability) of composite bread. Porosity and crust color were estimated and analyzed by image J software. The results showed viscosity, dough development time, stability and valometervalue increased by increasing the amount of emulsifierswhereasgelatinationtemperaturewas decreased. AlsoDATEM and SYTREM were more effective as compared tocontrols inwaterabsorption.Experiments showed that the sample with 0.5% DATEM and 45 minutes final fermentation time had the lowest firmness and the highest overall acceptability. On the other hand DATEM, E471 and SYTREM and 30, 45 and 60 min the final fermentation time respectively had the pronounce effect on increasing volume and porosity of the bread samples.  Regarding to color estimation the L* value was increased by addition of emulsifiers especially DATEM to the bread formulation. However the highest L* value was observed in samples 45, 60 and 30 min final fermentation time respectively.  

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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.  

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In current study, rotatable response surface method was employed for optimizing the effect of dough mixing time in low speed (MTLS) (63 rpm, 2-8 min) and dough mixing time in high speed (MTHS) (180 rpm, 2-8 min) on bread quality (moisture, water activity and specific volume) and shelf life (bread hardness during 6 days)  of Barbari bread. The results showed that linear term of MTHS was effective factor on moisture and bread hardness in day 4. Water activity and specific volume was forcefully affected with quadratic effects of MTHS and MTLS. Besides, interaction terms of MTHS×MTLS has the highest effect on bread hardness during storage. The best bread quality and shelf life was achieved in 7.24 min MTHS and 3.45 min MTLS.  

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    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.    

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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.  

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Production of part-baked bread is a successful method to postpone bread staling that has been applied widely for production of loaves. In this research, production and some physical characteristics of part-baked flat bread (Barbari) including hardness, volume, color, weight loss, and microstructure were studied during the storage of the samples at ambient (25ºC) and freezing (-18ºC) temperatures. The part-baked bread had higher moisture content than the control and full-baked breads. However, it had a shelf-life of 72 hours, which was shorter than the control at ambient temperature. Full-baking could level out the effects of staling and, hence, the quality of the full-baked bread was similar to that of the fresh bread. For the frozen samples, the optimum storage time was two months. The undesirable effects of frozen storage were more significant for the part-baked bread. Moreover, full-baking could compensate some of the adverse effects of freezing and the resultant bread had superior quality compared with the control.

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 Increasing the nutritional value of bread is important since the enriched product can be used for special target groups such as developing countries or special diets. Wheat germ, a highly nutritive part of wheat kernel, is a by-product of milling factories and has the potential to be used for food supplementation. The main aim of this research was to supplement flat bread (Barbari) with wheat germ and to study the quality and staling of the resultant bread. Therefore, processed (heated at 150°C for 45 minutes) and raw wheat germs were added at the rates of 0, 5, 10 and 15% (w/w) in bread recipe, as separate treatments. Using a Farinograph, it was found that the dough made with raw germ had less water absorption, lower consistency, and shorter stability time. Modeling of the data showed that increasing the germ level had negative correlation with bread volume and softness. Such effects were enhanced when raw germ was used. It was found that addition of germ could not delay bread staling; however, it had positive effects on its taste and general acceptability, particularly when 15% processed germ was used.

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Due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. Amongst different foods, bread is a suitable option to convey fiber in human diets. Flat breads which are very common in Asian countries, are mainly produced from white flour and hence are low in fiber. The main objectives followed in this study were to produce high fiber Barbari bread (a popular flat bread) using wheat bran, while minimizing the adverse effects of inclusion of bran in the bread recipe. To achieve this, wheat bran of different levels (0-20%, w/w flour basis) and particle sizes (170, 280, 425 and 750 mm) were added to Barbari bread recipe. Using Brabender Farinograph, it was found that with increase in bran level and its particle size, the water absorption of the dough increased. Color determination results showed that the bread crust color became darker as the level of the bran and its particle size increased. The results of determination of the bread texture using Texture Profile Analyser, showed that the bread became harder and less cohesive with increase of the fiber in the dough and for each bran particle size. According to the panelists, barbari breads constituted the most appropriate breads with up to 15% bran with particle sizes of shorter than 280 mm. In total, it was concluded that by a control of the level and particle size of the bran, it is possible to increase the fiber content of the bread without any significant adverse effects on the quality.

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Barbari is a traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Barbari stales very fast and its shelf life is very short. Therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. In the present study, the effect of various hydrocolloids including hydroxypropyl methylcellulose (HPMC), xanthan, and κ-carrageenan at 0.2 and 0.5% levels were investigated on dough rheological properties, fresh bread quality, and bread staling. Dough water absorption was increased by all hydrocolloids tested and HPMC had the highest effect. Application of all hydrocolloids, except κ-carrageenan, resulted in increase in dough development time (DDT). Only xanthan addition at 0.5% level showed an increase in dough stability, while the other treatments showed a reduction in the stability of the dough. Anti-staling effect was observed for HPMC and κ-carrageenan, but not for xanthan. The effect of hydrocolloid addition on some sensory indexes of bread such as upper surface and chew-ability was more pronounced than other indexes. Sensory analysis showed that all hydrocolloid addition treatments, except 0.5% xanthan, were able to improve the overall acceptability of the bread. The highest improvement in bread overall acceptability was brought about by HPMC. Hydrocolloid addition to the bread formulation could improve the sensory properties of Barbari bread and retarded the staling process. Based on the present study, the highest improvement in Barbari dough and bread quality could be obtained by the addition of 0.5% HPMC into the formulation.

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Now a day, researchers are looking for to identify valuable materials to manufacture products with high quality, nutritious and have functional properties. In this sense, the aim of this study was the production of bread for diabetics using Fenugreek seed flour. For this purpose, fenugreek seed powder at levels of 0, 1, 2, 3, 4 and 5% by weight of flour was added to bread dough formulation. Then chemical composition of flour, rheological behavior of dough and qualitative, sensory and microbiological characteristics of bread samples was evaluated. The results of this study showed that the addition 3% of this powder causes beneficial changes such as increased water absorption of flour, FQN, fiber, ash, and improved sensory properties, particularly smell and taste, promotion color indices and reduce the activity of mold in the breads. This is despite that the degree of softening degree, stability and extensibility of dough, oil content, specific volume and texture of enriched breads in comparison with the control was not good. In general, the overall quality of breads fortified with 3% flour fenugreek seeds was better than others. Therefore, the regular use of this kind of breads will causes not only will be compensate the lack of constituents like lysine, Fe and Zn, but also the health of consumers especially patients with type 2 diabetes and insulin-resistant individuals will be improved.

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Nowadays hydrocolloids are one of commonly additives used in backing industry. Gums are hydrocolloids increasing water absorption leads to increased viscosity and stability of some food systems. Okra gum due to have thickening properties used as hydrocolloid in food industry. In this study the effect of okra and carboxymethyl cellulose (CMC) gums in four levels (0, 0.5, 1.5 and 3%) on rheological properties of dough and breads were evaluated by using randomized complete block with factorial design. The results showed that an increase in hydrocolloids caused to increase in water absorption, energy of dough, resistance to deformation and extensibility while dough stability and dough development time reduced. Doughs containing 1.5% mixture gums, 3% CMC and 3% Okra have the best rheological properties and used to preparation breads. Evaluation of bread properties including moisture content, specific volume and firmness of samples and sensory properties including appearance, texture, chewability, Aroma and flavor and overall evaluation on day 1, 3 and 5 of storage showed that by increasing in hydrocolloids the moisture content and specific volume were increased and firmness was decreased. Over time lead to a decrease in moisture content and specific volume and it increased firmness of texture. According to the results of this research to improve the quality properties and shelf life extension of bread used of 3% okra gum in dough formulation can be useful.
 

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In this study, the effect of incorporating chia seed modified flour(MSF) (0-7.5 %) on moisture content, fat content, total fiber content, antioxidant activity, total phenol content, color, texture and organoleptic characteristics of functional barbari bread was evaluated. The results showed addition of MSF increased the moisture content, oil and total fiber content, total phenol content and antioxidant activity (17.9±0.9 % to 66.2 ± 0.2%) in the samples. While increasing the amount of MSF, the L* value and hardness of the samples was decreased. The organoleptic characteristics of bread containing 2.5% MSF had no significant different (P<0.05) with the control. Increasing the replacement of wheat flour with MSF (2.5 to 7.5%) reduced the acceptability of organoleptic characteristics of bread. Based on the results of the simultaneous thermal analysis (STA), the enthalpy for control was 4119.94 (J/g) and for the bread containing 5% MSF was about 4369.1 (J/g).  SEM results showed that the incorporation of MSF created a more uniform structure with smaller cavities in the bread.