Effect of L. Sativum Seed Gum, Tragacanth and Concentrations on Properties of Partly Baked Frozen Barbari Bread

The ability of starch chains to form structures in baked foods during storage, a process called retrogradation, drastically influences the texture and shelf-life of these products. Hydrocolloids are added to bakery products to improve shelf life by retaining more moisture and retarding staling. On the other hand, using freezing method interest due to increased shelf life and improved quality of bread. The effect of different levels of tragacanth and Lallemantiaroyleana (balangu) gums (0, 0.3 and 0.5%) on quality, texture and sensory properties of Barbari bread were investigated. Data Analysed by complete randomized design based on factorial with two-factor with used SPSS software and Duncan test, for mean comparisons. The result showed tragacanth decreased firmness, increased volume, porosity and sensory score while balangu increased the moisture. Interaction between tragacanth and balangu gums on 0.3% concentration of them had the best results to improve the quality of part baked frozen (PBF) Barbari bread.