Sanaz salmanizadeh - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University Varamin, Iran
Shima Moazzezi - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University Varamin, Iran
Leila Nateghi - Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University Varamin, Iran

In this study four level of gluten (0.5,0.75,1,1.5%),wheat fiber (0.75,1,1.25,1.5%) and vinegar (0.25,0.5,0.75,1%) were added to the flour of Iranianstrudels and the shelf-life, specific volume and sensory evaluation of them were investigated. For this purpose strudels were baked and Specific volumes of the samples were evaluated (The rapeseed displacement method was used for measuring the specific volume of the samples) and theirstaleness sensory was evaluated from the 1st till the 9thweek. Also, quality sensory evaluation, pH value, activity of water and the volume of the produced strudels were examined. . sample No.4 had the highest specific volume . Also, the addition of Vinegar resulted in reduced pH value ofthe treatments significantly such that pH value of the controlsample decreased from 6.20 to 5.23 in the treatment No.4. The percentage of aw for treatment No.3 and treatment No.4showed the standard aw percentage (should not exceed 0.78%) following addition of these compounds. (There wasno statistically significant difference between them ) The results of Sensory staleness evaluation demonstrated that the combination of gluten, wheat fiber, in the strudels significantly retard .

gluten,strudels , wheat fiber, vinegar, shelf-life