Improvement of baking parameters of frozen part baked Barbari bread by using gums and enzymes

Production of frozen part baked bread is a successful method for these objects. In this research, production and some properties of part baked flat bread (Barbari) like, water activity, volume, porosity, hardness,… were evaluated, after the storage of -18Ċ for 15 day and full baked. Result showed that addition of guar (0.4) and lipase (0.05) improved all quality parameters

Keywords:

BarBari bread , part baked , freezing , guar gum and lipase enzyme