ndependent and combination effect of guar, amylase and lipase on the quality and rheologyproperties of part baked frozen Barbari bread

The staling bread caused produced high volume waste. Many researchers suggested prepared breadas dough part baked produced bread like fresh bread with long shelf life. In this study investigatedeffect of adding guar gum, amylase and lipase enzymes on quality and rheology properties of partbaked Barbari bread. Texture, moisture content and specific volume test were done. Resultdisplayed amylase at 0.07, lipase at 0.05 and guar at 0.4 caused improve texture, and specificvolume, and guar at 0.4 levels increased the moisture content

کلیدواژه ها:

amylase ، Barbari bread ، guar gum. Lipase ، part baked