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Probiotics are live microbial feed supplements, which beneficially affect the host by improving its intestinal microbial balance[8].Recently, researches have shown that lactic Acid Bacteria(LAB), especially Bacillus (because of having endospore) remain stable at cooking temperature and retain their probiotic benefits in baked goods [3]. The purposeof this study,was using of Bacillus coagolans, as a resistant probiotic,for enrichment of  bread. First, these probiotic bacteria were determined by the tests of salt tolerance, heat resistance, bile tolerance, tolerance of acid and pepcin, resistance of antibiotics, and preventing the growth of pathogenic starins[18].Then a certain number cells of  BC were entered in bread dough,before& after  baking the number of live bacteria were calculated by colony count in 1g of dough and bread. The number of BC decreased from 10⁸ to 10⁶ units per gram, after baking. Also,the amount of starch decreasd and changed into simple sugers. The pH was estimated about 4.5-5 and TTA (Total Titritable Acidity) was between 6-8. Finally, the enrichment of bread was  evaluated  by experts and its quality and taste were compared with a control sample. The Results showed this bacterium survives in baked bread and makes good chemical changes on it.

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Little would be gained by discussing the nutritive value of bread in human diet. Fortification of bread with protein especially whey powder has been the center of attention in many countries. In this study Hamburger dough's containing 0.5, 1, 1.5, 2, 2.5, 3, 4.5 and 7.5 percent whey powder were Prepared. Chemical composition of whey powder and wheat flour was measured and also dough rheological properties were evaluated by ICC and AACC methods. Regarding rheological results, treatments contained 3 and 7.5% whey powder were prepared. Crust color, crumb texture, flavor and volume of breads were evaluated by ten expert and trained panelists using a 0-9 point scale. Overall acceptability of breads was ranked by Phisher and Yaths method. The effect of whey powder on the staling rate of bread was evaluated by scoring test. Development time and resistant of doughs containing 1.5% and 7.5% whey powder was increased. Valorimetric value of dough with 7.5% whey powder was higher than other treatments. Addition of whey powder increased the elasticity of dough's and improved the volume and quality of breads. The result of sensory analysis indicated that crust color, crumb texture, flavor and volume of Hamburger bread containing 3% whey powder achieved highest score and the rank of this treatment concerning the overall acceptability was highest. From staling rate point of view mean scores of samples contained 3% and 7.5% whey powder were greater than control. Regarding the chemical, rheological and sensory characteristics, Hamburger bread contained 3% whey powder was considered the best.

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One of the most effective surfactants, which is increasingly used to retard the staling of bread, is Sodium stearoyl lactylate (SSL). This research was carried out to assess the staling of flat bread containing different levels of SSL with different methods. Therefore, Taftoon bread was baked from dough containing 0.25, 0.50, and 0.75% SSL with standard method, sensory and staling evaluations were done on days 1, 2 and 3 by means of 5 trained panels of referees. Moisture content of the breads was determined in the same days with standard method. The texture of breads was evaluated by tensile, compression and shear tests on days 1, 2, 3 and 4 with Instron. Trained panel of referees could not find any significant difference between the sensory characteristics of breads but showed that chewing ability of the bread containing 0.50% SSL was improved from 5.5 to 6.1. Results of texture measurement showed that the force required to compress, shear, and tensile breads was reduced in breads containing SSL With regard to the results of the other tests; we could reveal that compression test was not suitable for Taftoon bread, which is flat bread and has a low thickness. Moisture of the breads did not change significantly on the tested days. The scores of staling were reduced, although most of them were not significant and this decrease was from 3.4 to 1.8 for the standard and from 3.6 to 2 for the bread containing 0.25% SSL and from 2.4 to 2.6 for the bread containing 0.50% SSL and from 3.7 to 2.4 for the bread containing 0.75 %SSL. Therefore we could conclude that by using sensory evaluation and texture analysis together, we could assess the bread staling.

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Adequate calcium ( Ca ) intake during the crucial growing years maximizes peak bone mass and thus delays the onset of osteoporosis later in life. In addition, Ca plays a protective role against essential hypertension and colorectal cancer. Dairy products, a naturally rich Ca source, are the major source of Ca in our diet. However many people avoid consuming milk, because of economical problems and who are lactose intolerant. For these people, Cafortified nondairy foods can be a significant source of Ca. A number of foods, including bread, staple food, can be fortified with Ca. In this study, formulation and production of fortified Barbari bread with different Ca sources was investigated. In order to, different kind of Barbari breads were prepared with flour fortified with two food-grade inorganic Ca sources such as Ca carbonate and Ca sulfate. Ca was added to flour at two levels: 500 and 1000 mg/ 100 g of flour. one bread was also prepared using ordinary flour. Results of Farinograph and Extensograph tests indicated strength of dough. Results of Farinograph test indicated that the percent of absorbed water, dough development time, dough stability and valorimeter value will increase by adding Ca, while the degree of dough softening in 10 and 20 minates, will reduce. Also atomic absorption spectrophotometry test showed that retaining of Ca in breads was significant ( P< 0.01).CaCO3 and CaSO4 are preffered sources of Ca for the fortification of cereal-based foods as they had no adverse affect on bread quality but CaCO3 is higher in Ca than CaSO4. It is also less expensive. For these reasons, Ca carbonate is a preffered Ca source for fortifying bread.

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 Four varieties of Iranian wheat (Chamran of Ahvaz, Rooshan of Yazd, Zarrine of Aurmieh and Zagross of Ahvaz) were selected. These varieties are selected for high production and their suitable quantity and quality of protein. Phytic acid content in whole flour of these wheat varieties was analyzed. The effects of different leavening agents (2% of yeast, 20 % of sourdough and 1.5% of soda) and various fermentation times (45, 55, 75 min and 65 min for blank) in loaf bread samples (from 70% extraction flour baked at 260 for 20 min) were investigated. Then phytic acid content of these bread samples was compared. The statistical results showed significant differences on phytic acid content for all of varieties (P<0.05). With increasing of fermentation time and using of sourdough as a leavening agent phytic acid content were decreased. The decreasing percent in four mentioned varieties of wheat was 95.5, 95.13, 91.4 and 90.96%, respectively, after 75 min fermentation. Significant differences were observed on interaction between variety, fermentation time and kind of leavening agent (P<0.05). No significant differences were observed between fermentation time and kind of leavening agent.

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According to the statistics ,consumption of the bread has the highest value in Iran. Regarding the high wastage of different breads, which is mainly due to low quality, low shelf life and staling, we will answer one of the most important nutritional problems of our country , if reduce or at least retard its rate by means of research. This research was carried out to determine the effect of different levels of sodium stearoyl lactylate (SSL) on dough rheological properties and quality of Taftoon. So SSL was mixed with flour at levels of 0.25%,.0.50% and0.75%and the rheological properties of the resulting doughs were determined by Farinograph and Extensograph and optimum level of SSL addition was determined ,regarding the results. Different treatments of breads were baked and sensory analysis was done in days1,2 and 3 by means of trained panel of referees. The texture of breads were evaluated by krummer, compression and rubber tests in days 1,2,3 and4 with Instron. Moisture content of the breads was determined in days1,2 and3.Results of Farinograph and Extensograph , showed that SSL improved dough properties .The results indicated that bread containing 0.75%SSL had the best quality and was the one to mostly retard the staling rate and improve the texture of bread, but there was no significant difference between breads containing 0.50 % and 0.75%SSL .

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In this investigation starch gelatinization in Barbari bread was studied. Starch gelatinization was examined by XRD and reducing sugars.Intensity and the hights of peaks of XRD (X-ray Diffraction) in breads with different weights ( 400 , 500 and 600gr ) followed V pattern which showe gelatinization of starch in Brbari bread.Results of diffractograms obtained at the third and fifth days was showed that in Barbari bread crystallization appear very slowly , It seems to be due to high moisture in it . Statistical results indicates that samples weights have no effect in gelatinization and baking have same effect on all samples .

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The effect of retrograded waxy corn starch on the rheologlcal properties of wheat flour dough and the final quality of baguette breads was investigated. Waxy corn starch pastes (10%) were stored at 5 °C for 7 days and the powder specimens of retrograded starches thus obtained were substituted of wheat flour for bread making at levels of 3, 5 and 7%.The rheological properties of dough were evaluated by farinograph and extensograph. Specific volume, moisture content and firmness of breads, were measured over a period of 0, 2, 4, 6 days. Sensory characteristics of breads were evaluated in the period of 24, 48, 72 storage hours. Water absorption was increased by retrograded waxy corn starch. Generally, the substituted flours developed viscosity rapidly but could not maintain the stability of paste viscosity. The dough made from the substituted flours exhibit weaker and less stability than that made from the wheat flour. The bread which contained retrograded waxy corn starch showed an increase in specific volume and the result of sensory evaluation showed that they were very acceptable. During the storage of bread, increase in firmness was suppressed by adding retrograded waxy corn starch. Results showed that incorporation of 5 % or 7% retrograded waxy corn starch produced considerable improvement in the shelf life of bread. During of storage (6 days), the bread including retrograded waxy corn starch maintained moistness and softness. As a result retrograded waxy corn starch could be used for bread making to improve the quality of bread.

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Effects of fortification Setareh flour with iron, folic acid, zinc and calcium on chemical properties (dry gluten, wet gluten, gluten index, protein and zeleny value), rheologocal properties (water absorption, dough strength, dough extensibility, dough loses after 10 and 20 minutes, resistance to extensibility, extensibility index, maximum height of curve and energy), was considered in Barbary breads and compared with control treatment. In this study we have 4 treatments as follows: 1- Setareh pure flour without any fortificant/ as control. 2- Flour which fortified with low dosage of fortificants : (ferrous sulfate 20, folic acid 1.5, zinc oxide 20 and calcium carbonate 900 p.p.m). 3- Flour which fortified with middle dosage of fortificants : (ferrous sulfate 30, folic acid 2, zinc oxide 30 and calcium carbonate 1200 p.p.m). 4- Flour which fortified with high dosage of fortificants : (ferrous sulfate 40, folic acid 2.5, zinc oxide 40 and calcium carbonate 1500 p.p.m). Statistical data have shown that, in all mentioned properties flour treatments fortified with minimum and middle amounts of fortificants had better results than the flour which fortified with maximum amounts of fortificants. Minimum and middle treatments didn’t have any significant differences, so with due attention to international organizations (WHO, FAO) and provide vital micronutrients for body, we propose middle treatment.

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Introduction: Celiac disease is an autoimmune intestinal disorder which occurs in susceptible individuals by eating gluten. Not only does gluten damages the small intestine villi in celiac patients also disrupts nutrients absorption as well. People with celiac disease are unable to tolerate the gluten protein which is present in wheat, barley, oat, and possibly rye. In this study the corn sourdough lactic acid bacteria were evaluated to produce the gluten-free bread, moreover the combination of rice and corn flour were investigated whether can improve the quality and organoleptic characteristics of bread or not.
Methods: In order to prepare corn sourdough lactic acid, Lactobacillus plantarum ATCC 20179 and Lactobacillus fermentum ATCC 9338 were used as starter cultures. The corn and rice flour were mixed with two different final concentrations of 5% and 10% of bacterial strains to evaluate their effects on nutritional value of breads. Physicochemical properties of breads  were measured including, the moisture content;  pH; Total Titratable Acidity (TTA); texture analysis; staling rate; the inhibitory activity of bacterial sourdough on bread mold growth; and organoleptic assessment of breads. All the treatments were performed independently and in triplicate. The results were statistically analyzed.
Results: The organoleptic characteristics of breads were improved in breads produced by sourdough lactic acid bacteria in compare with breads produced by rice and corn flour. The pH value of rice dough containing L. plantarum was more than corn dough containing equal ratio of L. fermentum and L. plantarum. Among the samples, the acidity of dough composed of L. plantarum/L. fermentum (1:1) was more than rice dough containing L. plantarum, corn dough containing L. fermentum. Samples with L. plantarum 10% and L. fermentum 10% showed significant differences in bread moisture compared to the other samples. For inoculated bread samples (with 5% sourdough), the required force in the third day was significantly different from the required force in the first day.
Conclusion: This study confirmed the importance of fortified breads made by sourdough lactic acid bacteria (5% and 10%) with a favorable impact on sensory and rheological characteristics of bread

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  Considering the high importance and the stand of bread in the nutrition of Iranian people, a research on making bread with rye flour in order to have a variety of bread was carried out. In this research the possibility of baking two different types of bread with proportion of 60% rye flour and 40%wheat flour as rye bread and 40% rye flour and 60% wheat flour as wheat bread was studied. The foresaid types of bread were baked with yeast and sourdough, using both Berlin and Detmold methods. The baking was done three times and the produced types of bread Were evaluated from organoleptic point by panelist. The evaluation table was designed according to the views gathered from citizens and in accordance with the scientific and practical Criteria and or the basic of 7 characteristics of bread. The statistical method was based on the random selection and factorial experiments. The results show that although rye bread may find specific stand in the bread making, taste of people will remain in favor of wheat bread. Also using multi stage sourdough with long period of fermentation will promote the quality of bread from the aspect of the foresaid 7 characteristics. The lowest rank refers to rye bread using yeast in production which indicates not using sour dough will adversely affect the quality of rye bread.

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  The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flours were blended with wheat flour at 3, 7 and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat-soy bread blends increased compared with control. The results revealed that organoleptic characteristics scores such as bendability, appearance, flavor and taste, crust texture and overall acceptability properties  of bread containing 3% defatted soy flour was highest. Farinograph testing of the control flour and different wheat-soy flour blends showed that water absorption, dough development, dough stability, and valorimeter value increased as the level of fortification increased. The results of this study confirm the importance of producing 3-5% defatted soy fortified bread with good rheological and sensory characteristics.

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In this research the effects of kind and quantity of leavening agent on dough rheological properties and organoleptical quality of Iranian flat breads were studied. The amount of compressed yeast and active dry yeast were 1.5, 2 and 2.5 percents of the bread formula. Rheological properties of samples were studied by farinograph method, and some factors such as water absorption, dough development time and etc were measured. Sangak bread had stronger flour comparing to the other flours including Barbari and Lavash. Thus water absorption, dough development time, stability and dough strength were more than other flours, but farinograph results didn't show any change. Some changes occurred in extensograph results by addition of 1.5, 2 and 2.5 percents of compressed yeast. Sensory analysis results indicated that bread samples had better quality with addition of various contents of compressed yeast. Addition of active dry yeast decreased the quality of dough and it cause disruption of dough samples and finally decreased quality of products.

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    Bread can be referred to as an unstable material, and bread staling as a multifaceted process involving physical, chemical, and sensory changes that are related together. Bread staling has been the subject of a number of studies to obtain an understanding of its intrinsic mechanism and thereby to modify dough recipes and increase shelf life. Because of the complexity of the process, most researches address specific bread properties during its shelf life. An overall description of the staling process remains to be evaluated. Bread staling is characterized by many physical and chemical phenomena such as changes in texture, water migration, starch crystallization, and component interactions. Analyses of bread staling have evolved over time, as instrumental technology and knowledge of the subject have progressed. Various analytical techniques are available for monitoring changes at macroscopic, microscopic, and molecular levels. Careful selection of techniques offers a strategy to investigate the bread staling mechanism.  Frequently experimental approaches attributes of stale bread have involved x-ray diffraction, differential scanning calorimetry (DSC), rheological, chemical, sensory and molcular investigations. The combination of various techniques can be a powerful approach to the study of physiochemical changes of complex phenomena. Choosing an appropriate method becomes a significant factor in interpretation of results in time-dependent processes. Scientists need to approach this complex problem with well-planned strategies so experimental data can serve as a fundamental understanding of molecular structure and function relationships in bread.

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Bread fortification with natural fiber sources (e.g. rice bran) would be the best suitable way to replace nutrient and cause improving quality characteristics. In order to determine the effect of rice bran (in four levels 0, 3, 6 and 9%) on dough rheological and bread textural properties of two types of wheat flour (with 82% and 88% extraction rate) a completely randomized experiment with factorial arrangement and 3 replications was conducted. textural properties of bread (Hardness, Extensibility and Toughness) were determined after 2, 24, 48 and 72 hours of storage. Also organoleptic properties of baked products were compared with control samples. Results showed that addition of rice bran reduced the firmness and toughness of bread during a storage period of 3 days. The rheological behavior of dough containing rice bran was studied using farinograph. Water absorption, stability, dough development time and valorimeteric value were increased and mixing tolerance index was decreased by addition of rice bran in flour with 82% extraction. Increasing the level of rice bran, in flour with 88% extraction, caused decrease on dough valorimeteric value, mixing tolerance index and stability. Sensory evaluation showed that the best treatment for Barbary bread production is combination of 6% rice bran in flour with 82% extraction rate

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    The high molecular weight polymeric fraction of gluten, glutenin macro-polymer (GMP) shows strong relation with breadmaking quality of wheat. In this study, GMP was extracted from different Iranian wheat cultivars with different breadmaking performances. The correlation was investigated between the wet weight and (small-strain deformation) rheological characteristic of GMP-gel with bread quality (loaf volume and height). The results showed a significant relation between gel amount and bread loaf volume and height. However, no positive and significant correlation was found between small-strain deformation rheological characteristics (storage modulus and tan delta) with breadmaking characteristics. Concluding, despite to GMP wet weight which is accepted as a predictive measure for breadmaking quality, small-strain deformation rheological analysis of GMP-gel can not be used for screening breadmaking quality between wheat cultivars.  

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  The aim of this research was to compare the benefits of wheat enrichment in the farm with flour fortification in the factories. Three experiments have been carried out in the early of third Millennium in 6 different provinces, i.e. East and West Azerbaijan, Kerman, Sistan and Balouchestan and Southern Khorasan. The first and second experiments  (2000-02 and 2002-04), were designed based on t-distribution and included two treatments: The control plots were given nutrients based on Farmer's conventional fertilization practice (NP) and the treated plots received nutrients based on soil tests (balanced fertilization) in  Meyaneh (3 wheat farms) and Naghadeh (1 wheat farm) in East and West Azerbaijan provinces. In the wheat fields, micronutrient-fertilizer solution with 0.5% was sprayed at three stages (stem elongation, heading, and a week after flowering). After harvesting, the grain yield, phytic acid, Zn and PA/Zn molar ratio were measured. Then, whole-wheat bread and regular bread prepared from these farms were fed for 4 and 6-month periods to different groups in Tajark, Khanghah and Kahriz villages in East and West Azerbaijan, respectively. Before and after feeding the village inhabitants, zinc (Zn) and iron (Fe) concentration were measured in their blood serum. In the third experiments, in the summer of 2003, a study on the effect of fortification and improvement of the quality of bread on the health of consumer subjects was carried out on the total personnel  of Moghadam Mersad Military Station. A number of the drafted military service personnel of Moghadam Mersad Military Station and some personnel from Ravar Aboozar Military Station were selected for blood tests. During a 4-month test period, bread consumed at the Station and the associated units was fortified and the correct procedure of baking was taught to the bakers. The amount of Zn and Fe in the blood serum of the subjects was determined with an atomic absorption spectrometer. Fortification of the wheat flour was carried out at the Baghin Martyrs Station, by adding, 80 mg Zn; 50 mg Fe; 10 mg vitamin B1; 2.5 mg Vitamin B2; and 5 mg vitamin B6 per kg of flour. In the first and second experiments, the results demonstrated that there was a significant difference at one percent level for grain yield (α=0.01). Also, the statistical analysis revealed a significant difference for phytic acid, Zn and molar ratio of phytic acid to Zn (PA/Zn) in all wheat farms. Consumption of whole wheat bread in comparison with white bread for 4 and 6-month periods noticeably increased Zn and Fe concentration in blood serum especially in 6-month period. While the average Zn and Fe concentration in the blood serum in the second experiment for the control was 80 and 100, they were  increased to 110 and 130  μg/deciliters after the intervention in Kahriz village. In the third experiment, in places where bread was not fortified, the average level of Zn in the blood serum of individuals was measured to be 72 μg/deciliters; whereas, the serum Zn of the test subjects consuming fortified bread for a three-month period averaged 89 μg/deciliters (P<0.01). For persons who fed on unfortified bread, 47% suffered from Zn deficiency but those who used the superior quality, fortified bread, only 10% suffered from this deficiency (P<0.01). While the number of people using stomach-problem-related-medicines at the Beghin Martyrs Station during a 4-month period before the experiment was figured to be 1615, it was reduced to 1375 cases after the test; or a 15% decrease during a 4-month period. In conclusion it can be mention that superiority of the enrichment in the farm over flour fortification in the factory has been proven. Enrichment is preferred to flour fortification and its most important benefits are at least 20% increase in wheat yield as well as grain quality and more than 10% increase in minerals concentration due to more uptake by human's digestion system.

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A structural study of traditional Iranian breads, in relation with staling has been carried out in this research by Scanning Electron Microscopy (SEM) employment. Popular Iranian flat breads of Barbari, Lavash an sangak were selected and stored up for durations  of  24, 48 and 72 hours. During these time intervals, staling  phenomenon occurred but the rate was varied among different bread kinds. It is evident that staling progress with time lapse, but it is different for 24, 48 and 72 hours of storage times. Microscopic study showed a quicker process of staling in Barbari bread during the first 24 hours of storage. Sensory evaluation was done for all the samples in respective time intervals. Results indicated no significant differences among panel judgements while there existed significant structural differences among bread samples. All samples became staled as compared with control, but Barbari bread became more stale as compared with  Lavash and Sangak. Overall results reveal that retrogradation of starch granules occurs during storage of bread, particularly at time lapses of 48 and 72 hours. Staling phenomenon occurred in all breads while its rates was different. In addition, it was shown that coagulation of gluten network during baking and its intensity during storage was an important factor. Flour components, baking conditions, time and baking process were also important interventing factors.

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  Gluten strength is the major factor affecting mixing characteristics, extensibility, elasticity, and stability of dough. Wheat bug injects a protease enzyme into immature wheat kernels while feeding. This enzyme remains in flour made from bug damaged wheat and, in dough, digests gluten to produce slack, sticky dough and poor quality bread. The effect of sonication conditions on dough rheology  affected by protease inactivation in flour made from bug damaged wheat were investigated. Results showed that sonication with 70% amplitude in 5 min maintained rheological properties of dough. Sonication improved water absorbtion, dough stability, extensibility, and resistance to extension. Bread baked from bug damaged flour treated by sonication had better color, texture, specific volume, and appearance.

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Bread has great importance in nutritional needs in Iran. The main kind of the breads are flat breads, they have got short shelf life, and there high percent of wastage in the case of this types of   bread. Since the way which these breads preserves is important and one of the preservation method is freezing .the aim of this work was the study of the effect of the freezing and freeze storage on freeze thaw and the qualitative characteristics of Lavash bread. The raw materials were prepared, chemical specifications of  the frozen Lavash (different panel) after thawing, studied. The Level of retrogradation with the DSC and the textural properties of the breads determined with the Instron. The sensory properties evaluated by the ranking method and was done by trained panels. The statistical parameters were measured by descriptive statistics One-way ANOVA and Tukey's test. The ranking method use for analysis of sensory scores. Results showed that within period of freeze storage, the retrogradation stops, and the force needed to make the slices of  the bread was related to the period of freeze storage and there were significant (p<0.001). The amount of the retrogradation for the breads thawed by heat. The amount of the force needed for the slicing of the breads had significant differences and from sensory point of view the breads which thawed by the heat has higher score than the breads thawed at R.T. The results of this research indicated that, the Lavash bread was not affected that much by freezing, processes quality, and when it is thawed by heat it showed better quality and high acceptance by consumer, as a result, freezing method can use for Lavash bread storage and heat can be use for the thawing of bread.