Zahra Sheikholeslami - Department of Food Science, Agricultural and natural resources Research Centre, Mashhad, Iran.
Mahdi Karimi - Department of Food Science, Agricultural and natural resources Research Centre, Mashhad, Iran
Maryam Ranjbar Torshizi - PhD student of Food Science, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
toktam Hejrani - PhD student of Food Science, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Today, the use of bread improvers and other bakery ingredients for the production of premium baked wheat has becomestandard practice worldwide. In this study the effect of part baked and freezing storage with addingdatem and ascorbic acid in Barbari bread. Datem and ascorbic acid were added into the Barbaribread formulation at different levels and their effects on the rheological and quality of breads wereevaluated. Adding 0.5% datem and 150 ppm ascorbic acid to Barbari bread decreased thefirmness of breads and increased the specific volume, porosity and sensory properties during partbaked and freezing storage

Ascorbic acid, Barbari bread, Datem, Freezing storage, Part baked