فهرست مطالب sh peighambardoust

The aim of this work is to investigate the inlet air temperature (140, 160 and 180 °C) and carrier type (maltodextrin vs. Arabic gum) as well as carrier concentration (10, 20 and 30% W/V) on the physicochemical and antioxidant properties of spray dried sweet Marjoram extract. Samples were evaluated for moisture content, water activity, bulk and tapped density, solubility, wettability, hygroscopicity, flowability behavior (Hausner ratio and angle of repose), color indices, microstructure, total phenolic content and DPPH free radical scavenging activity. Powder production yield in the spray drier was also determined. The results showed that powder production yield (21.47-44.62%), moisture content (1.18-2.22%) and water activity (0.106 to 0.206) of powders were significantly affected by the carrier type, concentration and the inlet air temperature. Bulk and tapped density and flowability indices (higher flowability) of powders decreased with an increase in carrier ratio and inlet air temperature. Hygroscopicity and solubility was positively affected by inlet air temperature and negatively affected by increasing carrier concentration. Increasing inlet air temperature and carrier concentration led to deterioration of powder color. Total phenolic content and radical scavenging capacity of spray dried powders were decreased by increasing in air temperature. Increasing in carrier concentration led to an increase in total phenolic content. Microstructure of samples showed that the powders produced with Arabic gum had similar size and higher shrinkage than those produced with maltodextrin. However, the latter had smoother surface.

In recent years, due to their health benefits, probiotics are considered significantly. Keeping a large number of probiotic bacteria alive until the expiration date is necessary to provide health benefits. Oat, due to its soluble and insoluble fiber content and high fermentation ability by lactic bacteria, is considered significantly. The aim of this study was to investigate the effect of oat milk as a prebiotic, in production of functional yogurt as a new food product and study its microbial and physicochemical properties. In this study, the replacement of 0, 10, 15 and 20% (v/v) oat milk with low-fat milk (2.5%) was performed and its effect on the viability of Lactobacillus acidophilus LA-5 and starter cultures bacteria (Lactobacillus bulgaricus and streptococcus thermophilus) and physicochemical properties of probiotic yogurt during 21 days of storage (days 1, 7, 14 and 21) was investigated. Results showed samples pH decreased with adding oat milk and acidity and viability of Lactobacillus acidophilus LA-5 bacteria increased. Generally, in all of the samples during storage period, total count of probiotic bacteria and starter cultures and pH were reduced and acidity was increased. Results showed that samples viscosity decreases by increasing the percentage of oat milk in yogurt. Yogurt containing 20% oat milk showed highest viability of lactobacillus acidophilus LA-5 during all days of storage.

Lactic acid bacteria (LAB) have an important role in agriculture and food industry. Lactic acid bacteria are characterized as Gram-positive cocci or rods, catalase negative, non-pathogenic, and non-motile bacteria. Metabolic properties of lactic acid bacteria are important for their selection as starter cultures in production of fermented products, especially bread. The aim of this study was to examine the technological properties of the sourdough Lactobacilli isolates in order to select the proper isolates for bakery industry. In this study, technological properties of 71 lactobacilli isolated from traditional sourdoughs were evaluated. The technological properties included acid production ability, proteolytic and amylolytic activities as well as exopolysaccharides production. Most of the lactobacillus isolates (91.55%) showed amylolytic activity but isolate 51 had the highest amylolytic activity. All the isolates exhibited proteolytic activity, acidifying ability, and exopolysaccharides production. The lactobacillus isolates 31, 40, 44, 47, 51, 52, 57, 64, 70, and 71 showed the highest proteolytic activity. Exopolysaccharides production was also the highest in the isolates 19, 60, 8, 34, 36, 62, 54, 48, 68, 13, 52 and 12. The lactobacillus isolate 14 was reported the best isolate in the case of acidifying ability. Some of the lactobacillus isolates had the proper technological properties for using in bakery industry. Therefore, they could be used as starter cultures in bread production after studying in baking tests.

In this study, the influence of various parameters such asinlet air temperature and maltodextrin concentration on physicochemical and functional properties as well as production efficiency of spray dried malt extract powder was investigated.A pilot-scale spray dryer used for drying. Process variables were inlet air temperature and maltodextrin concentration (DE=18-20). Maltodextrin asdrying aid in concentrations of 20, 30 and 40% (w/wwet weight of malt extract) was used. Inlet air temperature of 140, 160 and 180˚C in a co-current stream wasused. In all experiments, atomizer rotational speed, feed flow rate, feed temperature and atomizer air pressure were kept constant at 18000 rpm, 10 ml/min, 30±1˚C and 4±0.1bar, respectively. The least significant difference between means at p

Using soy bean lecithin in chocolate need further revisions and requires adding replacement without any threat on society health due to its negative effects on the lipid oxidation during storage of chocolate, causing darkness, unpleasant taste and more important that all above, because of the usual frauds of crass industrialization in the food industry. In this research, effects of substitution of ester of mono-dyglycerid citric acid (Citrem) were assessed on the microbial, physico-chemical and organoleptic properties of milk chocolate. Preparation of chocolate with Citrem was done at different levels of 0.4%, 0.5% and 0.6%. The control samples made with 0.5% lecithin. The samples were stored for 3 months. Organoleptic and physicochemical properties were analyzed every month. The results showed that the microbial enumeration of treatments was not affected during 90 days storage. Also, the maximum acidity (1.8 mgKOH/g) and peroxide values (2.2 meq/Kg) belonged to control samples in the end of storage period. The minimum acidity index (0.9 mgKOH/g) were seen in the samples containing 0.5% Citrem in days 30 and 60. The minimum peroxide value (0.6 meq/Kg) observed in control treatments in day one. Acidity and peroxide values of samples produced with lecithin were higher than chocolates with citrem. On the basis of consumer acceptance, chocolates containing Citrem, received higher sensory scores compared to the control treatments. Generally, the results indicated that by incorporating Citem in chocolate, it is possible to produce product with desirable flavor and sensory properties that have significant role in the quality of chocolate.

Osmotic dehydration is a new method to reduce the moisture content of food. In this method, moisture is reduced by direct contacting food with salt and sugar concentrated osmotic solutions through the cell membrane based on natural and nondestructive osmosis. Application of osmotic dehydration prior to hot air drying improves product quality. In this study the effect of osmotic dehydration prior to hot air drying on the quality properties of button mushroom was studied. Sliced mushrooms were immersed in sodium chloride solution with concentrations of 5 and 10%, sample to solution ratio of 1:20 at temperatures of 30 and 40 °C for 60, 120, 180 and 240 min. Optimal osmosis condition based on the highest WL/SG were found to be a temperature of 40 °C and a concentration of 5% and an osmosis time of 120 min. Samples followed by air drying at 60°C to a final moisture content of 0.2 (g water per g dry matter). Shrinkage, rehydration ratio and color parameters were measured. Results showed increasing temperature, osmotic solution concentration and osmosis time led to an increase in WL and SG. Osmotic pretreatment reduced shrinkage, rehydration ratio and "L" color parameter in hunter lab system; but had no significant effect on overall color change and "a" and "b" values.

Lighvan cheese is one of the most popular traditional Iranian cheese due to its excellent taste and flavor. It is traditionally made from unpasteurized (raw) milk, thus, the presence of pathogen and spoilage microorganisms in the fresh final product is inevitable. The aim of this study was to evaluate the use of active LDPE based nanocomposite films containing different metallic and clay nanoparticles in packaging of Lighvan cheese. Cheese packages were prepared from nanocomposite films and stored at 4 oC. Physical and chemical analyses and microbial tests of the packed cheeses were done immediately after packaging (at day 0), and after 7, 14, 21 and 28 days of storage. After 28 days of storage, the growth rate of coliformbacteria and Staphylococcus aureus was significantly (p<0.05) decreased as a result of application of nanocomposite package containing nanometals; however, it did not affect the growth of lactic acid bacteria. The results of migration test of nano-metal particles from package into a food simulant showed that nanocomposites containing metal nanoparticle was safe according to the limits set by FDA and EFSA. Packaging containing nanoclay modified with nano-Ag and nano-CuO would reduce coliform bacteria and Staphylococcus aureus with no detrimental effect on cheese micribiota.

In this study, the influence of various parameters such as inlet air temperature and maltodextrin concentration on physicochemical and functional properties as well as production efficiency of spray dried malt extract powder was investigated. A pilot-scale spray dryer used for drying. Process variables were inlet air temperature and maltodextrin concentration (DE=18-20). Maltodextrin as drying aid in concentrations of 20, 30 and 40% (w/w wet weight of malt extract) was used. Inlet air temperature of 140, 160 and 180 ˚C in a co-current stream was used. In all experiments, atomizer rotational speed, feed flow rate, feed temperature and atomizer air pressure were kept constant at 1800 rpm, 10 ml/min, 30±1˚C and 4±0.1 bar, respectively. The least significant difference between means at p< 0.05 was calculated using on Minitab software. The results indicated by increasing inlet air temperature and maltodextrin concentration, powder production yield, particle size and porosity were increased, while moisture content, water activity, bulk density, tapped density, particle density, hygroscopicity, and color values were decreased. Moreover, powders solubility was positively affected by inlet air temperature and negatively influenced by maltodextrin concentration.

Effect of dry and moist heat treatment of flour with low and high gluten contents on dough rheological properties such as water absorption, stability, degree of softening, development time and Farinograph Quality Number (FQN) was evaluated. The results showed that in high and low gluten flours, increasing the temperature and dry heating time led to an increase in dough water absorptions. With increasing thermal treatment temperature and time, dough development time increased as well. In both high and low gluten flours, the longest development time was belong to treated flours at a temperature of 120 °C for 120 min. The longest stability time was obtained for high gluten flours steamed for 15 min. Significant differences were not observed in other samples. In low gluten flours, with increasing thermal processing temperature and time, dough stability time was increased. In both low and high gluten flours, increasing dry thermal processing time led to a decrease in dough degree of softening values. Dry thermal treatment at a temperature of 120 °C for 120 min and steaming treatment for 15 min gave zero values for degree of softening. FQN was higher in high gluten flours compared to those of low gluten samples. The highest FQN was obtained for steaming for 5 and 15 min and dry heating at 120 °C for 120 min. In high gluten flours, increasing temperature and dry thermal processing time led to increase in FQN. In low gluten samples, there was not significant differences between samples in terms of FQN.

Effect of heat treatment of soft wheat flour (with low and high gluten contents) was investigated on batter characteristics and cake quality. Physical properties of cake batter such as specific gravity and consistency, cake properties (volume, specific volume, apparent density, solid density, apparent porosity, moisture, symmetry and uniformity, color and firmness and the final score of sensory evaluation were evaluated. Results showed that increasing time and temperature of dry heat led to a decrease in specific gravity of cake batter, cake moisture content and an increase in the batter consistency, cake volume, specific volume and cake apparent porosity. However, moist heat (steaming) application on the flours decreased the latter parameter. Control and heat treated samples had similar solid densities. The best cake symmetry and uniformity were obtained for product obtained from heat treated flours at temperatures of 110 and 120 °C for 120 min. Higher crust color values were obtained for cakes prepared from steamed flours. Crumb color for all treatments was almost similar. At 7th and 14th day of evaluation, control cakes showed the firmest crumbs, while cakes prepared from steamed flours and heat treated flours (at temperatures of 110 °C and 120 °C for 120 min) showed the softest crumbs. Overall, sponge cakes prepared from dry heat treated flours presented better acceptability for the sensory judges. All the results in high and low gluten treatments had similar trends.

Today regarding lack of essential fatty acids, antioxidants and fiber in the diet, there is a necessity to compensate these components by consumption of food products containing these substances. These substances have high nutritional value and have an important role in prevention from cardiovascular disease as well as some cancers. Among oil seeds, flaxseed is a rich source of α- linolenic acid and contains high amounts of tocopherols, fiber and lignans. Macaroni has high- consumption food product, therefore is appropriate for enrichment. In this study, flaxsnseed at concentrations of 0 (control sample), 5, 10 and 15% was incorporated as powder into macaroni formulation. After 3 months of storage, qualitative properties were measured and compared to control sample. These properties included: oil percent, acidic value, peroxide value, essential fatty acids, fiber amount and tocopherol. Macaroni samples containing flaxseed powder had higher oil, linolenic acid and tocopherol content than control sample. An increase in the percent of flaxseed led to decrease in moisture content of the samples and total solids in baking water. Addition of flaxseed increased protein content, baking weight, acidity and peroxide value of samples. At all, it can be concluded that by addition of flaxseed powder to the macaroni formulation, it is possible to introduce a new product with high content of essential fatty acids and antioxidant compounds to the market.

Lighvan cheese has large market acceptability due to its excellent sensory atributes. Since Lighvan cheese is made of raw sheep milk that was always warring for health with respect of pathogenic bacteria such as brucella, Listeria monocytogenes and others pathogens. The present research was done to, produced cheese from pasteurized sheep milk by adding microbial starter culture of lactobacillus casei and lactobacillus plantarum isolated from Lighvan cheese were used as starter in cheese for producing Lighvan special aroma and taste. In this reaserch the physicochemical and sensory properties of the white brine cheese made of pasteurized sheep milk using lactobacillus and plantarum was studied. Results revealed type of that treatment, ripening time and their interactions had significant (P < 0.05) increase and decrease effects on the physicochemical properties such as ash, dry matter, pH, acidity, fat, protein, lipolysis content. Pasteurization for cheese samples on day 60 ripening 41% had less dry matter than control samples had not been pasteurized. The rate of lipolysis pasteurized treatments cheese was 15 meq/100g oil. Ash samples pasteurized at about % 0/5, most of the samples had not been pasteurized. Pasteurization treatment with Lactobacillus plantarum strains have the highest of soluble nitrogen to total nitrogen was among treatments. Sensory assessment of cheese samples showed the highest sensory scores obtained from pasteurized cheese made with starter lactobacillus plantarum at the end of 60 day of ripening. It can be concluded that, while reducing the amount of chemical properties of pasteurized cheeses such as dry matter, but the risk of pathogenic bacteria were eliminated. According to sensory evaluation and physicochemical results obtained can be said of Lactobacillus plantarum strains isolated from Lighvan cheese capable of can be used as a starter in the pasteurized cheeses for flavor and desirability to consumers than Lactobacillus casei strain.

Full-fat cheese (FFC) contains high amounts of saturated fatty acids and cholesterol، which have been known as a risk factor for health، particularly in cardiovascular diseases. Low-fat cheeses have problems such as undesirable flavor، texture and sensorial properties. In this study، functional low-fat white brined cheeses were made from bovine skim milk containing walnut (5، 10 or 15% w/w of curd) or linseed (1، 2 or 3% w/w of curd) powders and a full-fat cheese (control sample). Physicochemical properties، lipolysis patterns، total fatty acids، total count of lactic acid bacteria، sensorial properties were evaluated during 80 days of storage at intervals of 20 days. Results showed that low-fat white brined cheese containing walnut or linseed powders had significantly (P<0. 05) lower amounts of saturated fatty acids and higher levels of unsaturated fatty acids compared to FFC. Lipolysis index increased in all samples during ripening (P<0. 05) and the control cheese had lower lipolysis value than the cheeses containing walnut or linseed powders at the end of ripening period (80 days) (P<0. 05). Number of Lactococcus bacteria increased during 40 days of ripening but then decreased slightly، whereas number of Lactobacillus bacteria was different between all the cheese samplesduring ripening. Sensory properties of fortified cheeses were different (P<0. 05) compared with control sample; the cheese containing 15% walnut powder or 1% linseed powder was more acceptable than the control sample. In conclusion، results obtained showed the possibility of making healthy and functional low-fat white brined cheese with walnut or linseed powders with increased sensory scores and high amounts of unsaturated fatty acids.

Flaxseed is a good source of omega-3 fatty acid، lignin، dietary fibre and natural anti-oxidants such as tocopherols. Having benefits for health with preventing disease is the major reason for fortification of functional food products with flaxseed. In this study، the effect of incorporating flaxseed mealinto wheat flour in proportion of 0 (control sample)، 5، 10، 15 and 20% (flour basis) on chemical properties of bread and flour including oil content، fatty acids profile، tocopherols، acidity and peroxide and their changes during baking were investigated. Moreover، bread sensory characteristics upon 5 days of storage were determined. The results showed incorporating flaxseed up to 20% substitution with flour increased fat content، linolenic acid and tocopherols. During baking، acidity and peroxide values increased. Linolenic acid was stable upon cooking temperatures، however، tocopherols were decreased. Bread containing 15% flaxseed received higher sensory scores compared to other treatments، but over the time، bread sensorial quality was diminished upon storage of bread at room temperature.

Bread is a perishable product which is best consumed when it is fresh. The loss of freshness is due to the microbial spoilage and complex processes known as staling. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts. The aim of this study was to investigate the application of L. plantarum, L. reuteri and their combination in sourdough preparation. In this study, control breads showed higher pH (5.63), lower TTA, higher loaf volume and height than those prepared from sourdough. Results showed that sourdough bread prepared by L. reuteri received better sensory scores, had lower staling rate and higher shelf-life than those prepared from L. plantarum.

Full-fat dairy products have been reported as a major disease risk factor، particularly for cardiovascular diseases، due to their high cholesterol and saturated fatty acid contents. In this study، Iranian brined white cheese samples were prepared using olive and canola oils، known to contain essential unsaturated fatty acids، and compared with cheese made with full-fat milk. Iranian brined white cheese samples were prepared by substituting milk fat with olive and canola oils (at a level of 50% or 100% w/w) known to contain essential unsaturated fatty acids. A full-fat cheese (FFC) sample was prepared as the control. Physicochemical properties، lipolysis patterns، total fatty acids، total count of lactic acid bacteria starters، and sensory characteristics of all the samples were determined during 80 days of storage (ripening) at 20-day intervals. Results showed that white brined cheeses made with vegetable oils had significantly (P<0. 05) lower contents of saturated fatty acids and higher levels of unsaturated fatty acids compared to FFC control. The moisture contents and pH were also significantly (P<0. 05) higher in the experimental cheeses than in the control cheese during ripening. Further analysis of the data showed that lipolysis index significantly (P<0. 05) increased in all the experimental and control samples during the ripening period. Total counts of Lactococcus bacteria increased during the first 40 days of ripening but then decreased slightly، whereas the total count of Lactobacillus bacteria decreased during the first 40 days but increased afterwards It can be concluded that Iranian white brined cheese can be successfully made by substituting milk fat with vegetable oils، such functional cheese being nutritionally more acceptable and healthier.

Providing a quick way to predict the activity of yeast in the baking industry in terms of performance and quality is vital. In this paper, seven instant dry yeast samples of domestic and foreign manufacturers were assessed and compared by four methods for fermentative activity of Saccharomyces cerevisiae: Henry -Simon pressure meter, Gasography, microbial tests and baking test results showed a similar trend for yeast activity and demonstrated further power of Iranian yeast. In gasography and pressure tests, Fariman and French samples produced maximum and minimum gas volumes, respectively. The same trend was seen in microbial test (number of colony forming units) and baking test (loaf volume and height) for these two yeasts. Razavi yeast did not show significant differences with Fariman. Dezmayeh, Golmaye, Kelarmaye, Turkish and France yeasts showed significant differences compared with Razavi and Fariman (P<0.05). All tests showed a close correlation with the baking test. Using the pressure meter as the best method to assess the gassing power of bakery yeast was proposed. This quick and simple test can be a suitable alternative to long cooking methods to observe the capability of CO2 production in bakers’ yeasts.

It seems essential to modify fatty acid profile, reduce cholesterol content of butter and improve its spreadability without any effective loss in its sensory characteristics. In this study, hazelnut and walnut powders were added to butter samples in amounts of 0 (control sample), 10, 20 and 30% to evaluate its physical and organoleptic characteristics and samples were stored for 90 days in refrigerator. Hardness of samples was measured on first and 90th day of storage by Texture Analyzer and sensory analysis was carried out on first day. Adding hazelnut and walnut powders to butter decreased butter hardness significantly (P<0.001). Sensory analysis showed that adding hazelnut and walnut powders to butter improved spreadability of samples. There was not any significant difference between enriched samples and control sample in acceptability. Linear correlation calculated between instrumental and sensory hardness was average and positive (0.46) and with sensory spreadability was average and negative (-0.52) but neither was significant (P>0.05). The results also showed that new formulation of butter with hazelnut and walnut powders, produce a physically and organoleptic acceptable product. Therefore, because of presence of essential fatty acids and antioxidant components in hazelnut and walnut, it is recommended to introduce this functional dairy product to the market.

In this study, Partial Least Squares (PLS) statistical procedure was used to analyse the results of texture measurements of gluten-free breads prepared from different proportions of pectin, guar and carageenan hydrocolloids. Correlation coefficient between instrumental firmness of bread with sensory quality attributes of resilience, porosity, chewability and staling were found to be 0.75, - 0.75, -0.40 and -0.71, respectively. Bread sensory attributes showed good correlations with quality attributes such as loaf volume and height, indicating that breads with higher loaves and heights corresponded to softer crumb and better crumb resilience. The results obtained for VIP coefficients in PLS regression for instrumental firmness, loaf volume and height variables indicated that instrumental firmness could able to better predict the individual sensory attributes of bread. PLS results showed that instrumental bread firmness (using Instron) could successfully predict quality (loaf volume and height) and sensory (softness, resilience, chewability and staling) characteristics of bread. Thus, instrumental bread firmness could be replaced to sensory analysis in evaluating bread quality.

Texture is one of the most important food properties. The evaluation of texture in food products can be a useful measure to ensure food quality. Texture and curd strength of yoghurt are important quality attributes. In this study, rheological properties (force, Couchi strain, stress, Young module) of three different yoghurts (two low and high fat samples and one sheep yoghurt) were evaluated using Universal Testing Machine (Instron). Furthermore, the optimization of test conditions was carried out. The best conditions were found as follows: probe diameter 75 mm, probe penetration in container 45 mm, chart to crosshead speed ratio 2:1, crosshead speed 50 mm/min and instrument “fullscale” 5 N. The results showed that curd strength in full fat and sheep yoghurt was higher than that of low fat yoghurt, perhaps due to more fat and consequently higher dry matter of yoghurt. Stress and elasticity modules in full fat, low fat and sheep yoghurts were 2246 N and 9018.7 Pa; 1222 N and 4346.9 Pa; 2004 N and 8407 Pa, respectively. This study confirmed the possibility of application using Instron machine (model 1140) in evaluating rheological properties of yoghurt.

Spoilage of bakery products is mainly caused by molds. Nowadays، consumers demand for minimal use of chemical preservatives in foods. Thus، researchers attempted to use lactic acid bacteria as biopreservatives in food. Lactic acid bacteria produce a number of antifungal metabolites، e. g. organic acids، diacetyl، acetone، hydrogen peroxide، antifungal peptides and bacteriocin، by which the shelf-life of food is prolonged. In this study antifungal properties of lactic acid bacteria including L. plantarum and L. reuteri in sourdough in inhibition of Aspergillus niger and two Aspergillus species (yellow and black molds) isolated from bread was investigated. Results showed THAT after 2nd day، Aspergillus niger growth was significantly (P<0. 05) higher in control culture than that of sourdough supernatants cultures. In case of yellow and black molds، sourdough supernatant cultures did not retard mold growth.

Purslane seeds are rich sources of alpha-lineoic acid (omega-3) in all green plans that ever examined. This plant also contains substantial amounts of lignans، dietary fibre and natural anti-oxidants such as tocopherols. Health benefit of such components in prevention of certain diseases is the major reason for fortification of functional food products with purslane. In this study، effect of the addition of purslane powder on physicochemical (particle size distribution، protein، fiber، wet gluten and zeleny number) properties of wheat flour as well as rheological properties (in farinograph and extensograph) of the corresponding doughs was investigated. Purslane seeds powder was used to replace 50، 10، 150 and 200 g kg-¹ of wheat flour. Total protein and crude fiber contents of supplemented flours increased while wet gluten content and zeleny number of flour blends decreased as the amount of purslane seeds powder increased. Farinograph results showed lower water absorption، farinograph quality number، shorter stability time a higher softening degree for purslane supplemented flours compared to those of control flour. This indicates the weakening of dough rheological properties upon the addition of purslane seeds powder. Extensograph experiments revealed a significant increase in maximum resistance to extension (Rmax) for supplemented flours، except for 5 and 15% supplementation. Dough extensibility and extension energy were declined for all treatments، except for 5% supplemented flour.

Wheat flour partially replaced with 5, 10, 15 and 20% purslane and flaxseed powders. Moisture, aw and bread mold spoilage were investigated. According to the results enrichment with purslane and flaxseed powders led to an increase in the moisture content in comparison to control sample, except for P3 and P4 treatments. During 6 days of storage a decrease in moisture content was observed. By increase in purslane and flaxseed levels water activity increased, except for P4 sample. The highest aw was observed for P2 sample. In general, water activity decreased during storage. According to the results bread enrichment with purslane and flaxseed postponed mold spoilage. Mold spoilage in F4 sample was occurred later than other samples.

Sourdough plays a key role in improving flavour, texture, nutritional and shelf-life of bakery products. Studies have shown that the microorganisms of sourdough influence the properties of final product. Therefore, selected lactic acid bacteria which are the dominant microflora of sourdoughs were used. In this study L. plantarum, L. reuteri and a mixture of both bacteria were used in the preparation of freeze-dried sourdoughs. Results showed that L. reuteri led to a slight decrease in pH of sourdough. Survival rate of L. reuteri was higher than that of L. plantarum. Thus, L. reuteri resisted in freeze drying process and can be regarded as a suitable candidate for production of type-III sourdough.

Wheat dough rheological properties are usually studied using empirical tests such as farinograph and extensigraph methods. These methods require large amounts of flour sample, which is a restrictive factor in wheat genetic and breeding studies, where small amount of flour is available. Thus, suitable rheological tests are necessary which could predict or correlate large-scale rheological tests in one hand, and involve less amount of sample on the other hand. Dough oscillatory tests require small flour samples and provide useful information about dough rheology. Since, dough major properties are determined by gluten fraction, and considering the fact that that glutenin macro-polymer (GMP) test requires less amount of sample, in this study GMP rheological test was used for evaluation of dough rheology. Correlation between dough oscillatory test parameters with farinograph parameters was carried out. Results showed that there is a significant (α<0.05) correlation between storage modulus, tan delta in GMP oscillatory test with Farinograph parameters such as dough development time, dough stability and Farinograph quality number.