An investigation and comparision of the effects of organic acids and Sourdough on fermentation properties and Specific volume of barbari bread

Simple and corresponding impacts of organic acidifiers (Lactic acid، Acetic Acid and Citric acid) with three levels (0%،0. 25% and 0. 5 %) on specific volume and dough fermentative parameters was conducted by a completely randomized design with factorial arrangement and three replications. At the next stage an orthogonal comparison between selected acidified treats (having control sample) with sourdough treats was made. The study showed that addition of each of these acidifiers had a significant effect on the mentioned property. Also statistical analyses revealed that، corresponding impacts of all the three acidifiers on the feature was significant (P<0/05). Finally the studies distinguished that type and amount of acidifiers used in this study don’t have any bad impact on the structure of dough gluten، so that the increase of acidity of these samples resulted in increase of bread specific volume. Also، orthogonal comparison between selected acidified treats (having control sample) with sourdough group indicated that considering specific volume property، these two groups did not show any significant differences.