The effect of some parameters in the formulation of Lavash bread and its shelf life extension

Subject Areas : Microbiology

B.  Hejazi ¹ (MSc Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.  Mizani ² (Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
M.  Mohamadzadeh ³ (Lecturer of the Department of Food Science and Technology, Shahre Ghods Branch, Islamic Azad University, Tehran, Iran.)

Received: 2021-09-27 Accepted : 2021-09-27 Published : 2021-09-23

Keywords: Germinated wheat powder, Industrial Lavash bread, Kappa Carrageenan, Polypropylene packaging, Staling,

Abstract :

Introduction: Different types of bread and in particular Lavash type produces a considerable amounts of waste generaly. In this study, integrated strategies to deal with the waste of this type of bread have been studied. By changing the formulation and adding functional additives to bread, industrially produced and the use of appropriate packaging to reduce the staling and microbial contamination are the objects of this research work.Materials and Methods: Effect of natural anti-stagnation agents (including sprouted wheat powder, guar gum, kappa carrageenan) in concentrations of 0 to 0.3% and antimicrobial compounds (black cumin extract and propionic acid), maximum 0.5 ml with the package polypropylene packaging classification on the shelf life of industrial Lavash bread has been investigated. The physicochemical properties of flour (moisture, ash, pH, protein, wet gluten, Zeleny number, fall, and fat number) and rheological properties of dough produced in sixteen different formulations (such as water absorption, elasticity, maximum viscosity of the return factor) were tested. Using statistical optimization techniques, optimal treatments were determined. The treatments were produced, baked and packaged industrially, using black cumin extract and propionic acid. A control sample was also produced to compare the results. Series of microbial, textural and sensory evaluations according to the standards were carried out on the samples during storage at room temperature after production and ten and twenty days’ intervals.Results: The rate of fall in the initial flour sample was high and by adding 0.3% germinated wheat powder reached the appropriate level for the production of industrial Lavash bread. Two types of optimal formulations were obtained, of which with the shelf life of more than 10 days, that included 0.208% germinated wheat powder, 0.037% guar, and 0.055% kappa carrageenan with cumin extract and acid propionic was selected.Conclusion: By using the industrial production line, proper packaging, and formulation of raw materials for Lavash bread, which is known as the most widely used bread in Iran, a positive step can be taken to reduce the amount of waste in this bread and improve its quality.

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