Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation

Improving the quality of bread and bakery products by modifying the formulation and production process is one of the most important ways to increase the level of public health in society. In this regard, steamed bread is free of harmful compounds such as acrylamides due to different baking processes, including foods. Therefore, the aim of this study was to investigate the effect of adding glycerol at levels of 0, 0.5 and 1% and using one-stage and two-stage fermentation methods on physicochemical and sensory properties of composite steamed bread (wheat-rye) in a completely randomized design with factorial arrangement in order to produce suitable bread taste for the Iranian consumer and improve the shelf life of the final product. Based on the results, it was found that by increasing the glycerol and using the two-stage fermentation method, the moisture content of the final product and firmness (during 2 and 72 hours after baking) increased and decreased respectively. In addition, the use of two-stage fermentation method improved the porosity and specific volume of the final product. However, glycerol had no effect on these parameters of bread. On the other hand, the amount of L* value increased with increasing glycerol and using two-stage fermentation method, while the amount of a* and b* values remained constant. In the sensory evaluation section, the taste judges gave the highest score to the sample containing 11% glycerol and prepared by two-stage fermentation process. Therefore, by localizing the technical knowledge of producing steamed bread, bread with better nutritional value can be contracted in peoplechr(chr('39')39chr('39'))s food basket.