The effect of aloe vera addition on rheological properties of dough and texture of barbari bread

One of the appropriate methods to naturally enriching and improving the qualitative properties of bread is to use different alternative fiber sources such as aloe vera powder. This research seeks to investigate the effect of adding aloe vera powder to flour in order to produce Barbari bread and investigate the rheological characteristics of dough and the physiochemical properties of bread. In this research, the effect of aloe vera powder on of Barbari bread at five levels of 0, 1, 3, 6 and 9 percent (w/w based on flour) has been studied. The investigation of rheological characteristics of dough by Farinograph and extensograph devices, properties of the baked bread by texture analyzer and finally sensory analysis on the produced bread were evaluated. By adding aloe vera powder, the amount of water absorption increased accordingly and the highest absorption was recorded at level 9. Dough development time increased with adding aloe vera powder and the highest increase was recorded at levels of 6 and 9 percent. However, dough stability decreased with increasing the percentage of aloe vera powder. The hardness of control sample at intervals of 2, 24, 48 and 72 hours was increased and at the fourth and the first days had the highest and lowest hardness, respectively. Bread toughness was changed in the range 7.87-60.7 mJ. Adding aloe vera Powder at 6 and 9 levels caused an improvement in water absorption, a decrease in development and an increase in the resistance to elasticity of Barbary dough.