Effects of kind and quantity of yeast on dough rheological properties and organoleptical quality of Iranian flat breads

In this research the effects of kind and quantity of leavening agent on dough rheological properties and organoleptical quality of Iranian flat breads were studied. The amount of compressed yeast and active dry yeast were 1. 5، 2 and 2. 5 percents of the bread formula. Rheological properties of samples were studied by farinograph method، and some factors such as water absorption، dough development time and etc were measured. Sangak bread had stronger flour comparing to the other flours including Barbari and Lavash. Thus water absorption، dough development time، stability and dough strength were more than other flours، but farinograph results didn''t show any change. Some changes occurred in extensograph results by addition of 1. 5، 2 and 2. 5 percents of compressed yeast. Sensory analysis results indicated that bread samples had better quality with addition of various contents of compressed yeast. Addition of active dry yeast decreased the quality of dough and it cause disruption of dough samples and finally decreased quality of products.