Effect of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on Microstructure and Organoleptic Properties of Sangak Bread

Nowadays, there are studies focusing on introduction and use of different types of improvers that affect the qualitative properties of baked goods with the outcome being higher quality, longer shelf life, and delayed staling of breads. The objective of this study was to analyze the effect of lactic acid, ascorbic acid and azodicarbonamide on some of the qualitative and sensory properties of Sangak bread. Sangak ingredients (flour, salt and sourdough) and improvers (lactic acid, ascorbic acid and azodicarbonamide) in Concentration of (zero, 0.25 and 0.5% of flour weight) were prepared and weighed. Data were analyzed using a completely randomized design with three replications. Means were compared through Duncan’s multiple range tests at a significance level of α≤0.05. The results showed that these improvers increased sensory properties (including flavor, color, aroma, and texture), energy, correlation and homogeneity, and reduced staling compared to the control samples. The study revealed that azodicarbonamide and ascorbic acid were capable of improving and modifying the structure of the bread core, and can enhance bread quality and improvers.