Rheological Properties of Barbari Bread Containing Apple Pomace and Carboxy Methyl Cellulose

Fast staling of traditional bread is one of the reasons for bread wastes. This study was designed to investigate the effect of applied apple fiber and carboxy methyl cellulose on improve the rheological properties and staling of traditional barbari bread. The rheological properties of dough were evaluated using farinograph and extensograph. Bread staling test was applied by sensory evaluation during 1, 2, and 3 days. For this purpose, three different amounts of apple fiber (5%, 8%, and 11%) were dried in a cabinet dryer at 58 degrees C as a powder as well as carboxymethyl cellulose (CMC) at 0.1%, and 0.5% (w/w) were added to the flour. A full factorial design used to arrange treatments. The results of farinograph showed that, the sample containing 11% apple fiber and 0.5% CMC showed higher water absorption capacity, lower degree of softening, and higher quality properties compared to control and also the other samples. The results of extensograph in the sample containing 11% apple fiber and 0.5% CMC indicated lower ratio and high energy for all three time ranges (45, 90, 135 min) as compared with other experimental samples. The results of the panelists indicated that the enriched breads containing 11% apple fiber and 0.5% CMC obtained highest bread score for overall acceptability. The results of this study demonstrated that the combination of high level of apple fiber and CMC in the barbari flat bread significantly retard staling on it and improved its rheological properties. [Shima Moazzezi, Seyed mahdi Seyedain, Leila Nateghi. Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Life Sci J 2012; 9(3): 1318-1325] (ISSN: 1097-8135). http://www.lifesciencesite.com. 190