M.A. Thesis:

the effect of xanthan gum and transglutaminase on quality and delaying of barley bread staling

Bread is one of the most widely consumed food and a basic food of the people in all parts of the world. Produced bread with high nutritional and quality as the main food for different groups of people was more importance. However, due to limited resources and lack of food supply have to solve the nutritional needs of low-income people, especially the simplest way to provide needed materials they used. One of the ways is preparing bread with protein, minerals and vitamins. Now days the aim of production healthy food, is improving the nutritional status of it, which means rich foods and low calorie. Microalgae were as a natural alternative for nutritional sources that can be used in the development of new food. Biologically active compounds naturally trapped inside the cell microalgae and able to withstand harsh conditions technological processes the food. In this direction, this study aimed to improve the nutritional and rheological properties, and shelf life of Barbari bread with addition of Spirulina Platnssys algae. For this purpose the algae Spirulina platensis in 7 levels were added to bread formulation and compared with conventional bread. Sensory properties, color index, textures analyses, moisture content, water activity, specific volume, porosity, fiber and protein were measured. The results showed that adding algae Spirulina Platnssys increased moisture, protein and fiber content. Also at 1E levels reduces stiffness and increase distance, specific volume and porosity. The results showed that adding of algae Spirulina Platnssys reduced brightness, a and b. The results also showed that Spirulina Platnssys at 0.75 levels improved total sensory properties and had the highest score of Barbari bread.

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