The Combination Effect of Amylase and Lipase on Improving the Quality, and Rheological and Sensory Properties of Partially Baked Frozen Barbari Bread

One method to providing fresh bread، often considered in industrial breads، is production of partially baked and frozen bread and dough. This study aims to use a combination of amylase and Lipase enzymes on improving the quality، as well as the rheological and sensory properties of partially baked frozen Barbari bread. Amylase and lipase at 3 levels (0، 0. 05 and 0. 07) were added to the formulation، and the bread was prepared as partially baked and stored frosen in the refrigerator for 15 days. Then the samples were thawed and fully baked. After full baking، the samples’ moisture content، volume، porosity، textural properties and sensory characteristics were evaluated. The results showed that the addition of amylase in %0. 05 concentration improved texture، porosity، B index، reduced firmness، and sensory properties، and in %0. 07 level، it was effective on volume and tensile capacity of the prepared breads. Also lipase in %0. 07 level improved volume، lightness، B index، and tensile capacity، and in %0. 05 concentration، it was effective on porosity. Using combination of amylase and lipase had no significant effect on improving reduced firmness، volume and tensile capacity; however، in %0. 05 level، this combination improved porosity، and in %0. 05 level of amylase and %0. 07 concentration of lipase، it was effective on lightness and B index. Using amylase at 0. 07 and lipase at 0. 05 levels is suggested، as it improves the quality، as well as the rheological and sensory properties of Barbari bread in the production cycle when first partially baked and stored frozen، and then fully baked.