Effect of hydrocolloid type and concentrations on part baked frozen Barbari bread

The ability of starch chains to formed structures in baked foods during storage, a process called retrogradation, drastically influences the texture and shelf-life of these products. Hydrocolloids are added to bakery products to improve shelf life by retaining more moisture and retarding staling, On the other hand using freezing method interest due to increased shelf life and improved quality of bread. This study investigated the influence of different amounts (0, %3 and %5 ) tragacanth and Lallemantia royleana (Balangu) gums on part baked frozen bread. The result showed tragacanth decreased firmness while Balangu increased the volume. The tragacanth gum was more influence on improved color index. Between two gums were no significant differences on Changed the moisture