The effect of Diacetyl tartaric esters of mono-glycerides and ascorbicacid on quality of frozen Barbari bread

Today, the use of bread improvers and other bakery ingredients for the production of premium baked wheat has becomestandard practice worldwide. In this study the effect of part baked and freezing storage with addingdatem and ascorbic acid in Barbari bread. Datem and ascorbic acid were added into the Barbaribread formulation at different levels and their effects on the rheological and quality of breads wereevaluated. Adding 0.5% datem and 150 ppm ascorbic acid to Barbari bread decreased thefirmness of breads and increased the specific volume, porosity and sensory properties during partbaked and freezing storage

کلیدواژه ها:

Ascorbic acid ، Barbari bread ، Datem ، Freezing storage ، Part baked