Rheological and sensory characteristics of barbari bread made from frozen dough containing salep and gum tragacanth

Bread made from frozen dough has become an economic alternative to that made from unfrozen dough. Despite the advantages of this technology، freezing has detrimental effects on dough structure and bread quality. The addition of hydrocolloids may help solve these problems. This study investigated the influence of gum tragacanth and salep on the quality of Barbari bread made from frozen dough. The dough was prepared by the usual method using two amounts of salep and gum tragacanth (0. 5، 1%). It was frozen at -30°C، packed in polyethylene bags، and stored at -18°C. After 1 and 3 wk of storage، the dough samples were defrosted and the bread was baked. After sensory evaluation، the bread samples were stored in polyethylene bags for 1 to 5 d for staling tests. The sensory evaluation showed that all treatments improved the firmness and chewiness of the bread. There was no significant difference in aroma between the control and bread containing gum tragacanth، but the samples containing salep had significantly lower scores. The staling tests indicated that incorporation of 1% gum tragacanth and 0. 5% salep retarded staling until day 3 of storage. Overall results showed that the use of 1% gum tragacanth for frozen Barbari bread dough improved the final product quality and retarded staling.