Improving Effects of Lactic Acid, Ascorbic Acid, and Azodicarbonamide on the Qualitative Properties of Sangak Bread

Given the significance of bread, it is important to preserve its quality and curb its losses. Nowadays, there are studies focusing on introduction and use of different types of improvers that affect the qualitative properties of baked breads with the outcome of higher quality, longer shelf life, and delay the staling. Ascorbic acid and Azodicarbonamide are oxidative improvers that can enhance dough proofing, density, and the texture of the final product. The objective of this study was to analyze the effect of Lactic acid, Ascorbic acid and Azodicarbonamide on the qualitative properties of Sangak bread. Sangak ingredients (flour, salt and sourdough) and improvers (Lactic acid, Ascorbic acid and Azodicarbonamide) in two levels (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 test at a significance level of α≤0.05 in SPSS, and Excel 2010 was used for plotting charts and diagrams. The results showed that these improvers increased moisture content, ash, acidity, L* color index, and reduced protein content, fat, pH, a* and b* color indices, and fiber content remained unchanged in treated samples as compared to the control samples. The study findings 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.