Comparison and effect of formulated coating improving agents for shelf-life extension of Barbari bread

Effects of different improving agent materials (water, oil, egg yolk, starch, glycerol, sorbitol and propylene glycol) on quality characteristics of Barbari flat bread fortified with soy flour were investigated. Initial moisture, water activity, width/height ratio and specific volume were evaluated immediate after baking. Hardness, crumb moisture and crust moisture were also estimated on 0,2,5,8 and 12th day. Results indicated that improving agent with water, starch, glycerol, and propylene glycol showed higher moisture content among the other samples. Bread with improving agent of oil and water had the least water activity and bread samples with improving agent of water had the highest specific volume. Width/height ratio was significantly difference for all the improving agent materials and water and starch improving agent had the least ratios. Hardness was increased by the time and the least initial hardness recorded for water, starch and propylene glycol but after 12 days the least hardness recorded for water, egg yolk, starch and propylene glycol improving agent. The highest crumb moisture was observed for water and starch improving agent while water improving agent and propylene glycol, glycerol and starch had the highest values for crust moisture. Organoleptice test indicated no significant difference among the improving agent materials excepted in shape and porosity in sorbitol and propylene glycol.