Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread

In this study, three levels of flour extraction rate (80, 88 and 96 %) and amylase and xylanase (50ppm) were used in barbari bread. The moisture, specific volume, porosity, firmness (2, 24 and 72 hours after baking), crust color and sensory properties of breads were evaluated. The result showed, the moisture and a* value were increased and firmness (during 72 hours) and L* value were decreased by increasing flour extraction rate. The sample containing 80% extraction rate and amylase and xylanase had the highest specific volume and porosity. Amylase and xylanase had the positive effect on texture, specific volume, porosity and sensory properties of bread. The flour extraction rate and enzymes didn’t have significant effect (P<0.05) on b* value of samples. Finally, the evaluation of sensory properties showed the samples containing 80 and 88 % extraction rate and enzymes had the highest overall acceptability.