Study on the effect of slow freezing and frozen storage on quality characteristics of Lavash bread

Bread has great importance in nutritional needs in Iran. The main kind of the breads are flat breads, they have got short shelf life, and there high percent of wastage in the case of this types of bread. Since the way which these breads preserves is important and one of the preservation method is freezing. the aim of this work was the study of the effect of the freezing and freeze storage on freeze thaw and the qualitative characteristics of Lavash bread. The raw materials were prepared, chemical specifications of the frozen Lavash (different panel) after thawing, studied. The Level of retrogradation with the DSC and the textural properties of the breads determined with the Instron. The sensory properties evaluated by the ranking method and was done by trained panels. The statistical parameters were measured by descriptive statistics One-way ANOVA and Tukey's test. The ranking method use for analysis of sensory scores. Results showed that within period of freeze storage, the retrogradation stops, and the force needed to make the slices of the bread was related to the period of freeze storage and there were significant (p<0.001). The amount of the retrogradation for the breads thawed by heat. The amount of the force needed for the slicing of the breads had significant differences and from sensory point of view the breads which thawed by the heat has higher score than the breads thawed at R.T. The results of this research indicated that, the Lavash bread was not affected that much by freezing, processes quality, and when it is thawed by heat it showed better quality and high acceptance by consumer, as a result, freezing method can use for Lavash bread storage and heat can be use for the thawing of bread.