Thesis:

Investigating the effect of using Zizipho raclinopodioides powder on the quality characteristics of traditional flour and tafton bread.

The aim of the present study was to investigate the effects of wheat flour extraction rate and different levels of Ziziphora clinopodioides powder on the physicochemical, textural, and sensory properties of traditional Taftoon bread. This experimental laboratory study was conducted in a factorial arrangement based on a completely randomized design with at least three replications. The experimental treatments consisted of three wheat flour extraction rates (75%, 85%, and 95%) and three levels of Ziziphora clinopodioides powder (0%, 1%, and 2% w/w of flour). After dough preparation and baking under controlled conditions, physicochemical analyses including moisture, ash, crude fiber, total protein, pH, and titratable acidity were performed. Physical properties of bread such as specific volume, density, staling rate, and crumb firmness were also evaluated. Sensory evaluation was carried out by 10 trained panelists using a five-point hedonic scale. The results indicated that increasing flour extraction rate significantly increased ash and crude fiber contents and decreased the specific volume of bread (p<0.05), while its effect on moisture and pH was not significant in some treatments. The addition of Ziziphora clinopodioides powder led to an increase in ash and crude fiber contents; however, its effects on total protein and moisture were not statistically significant in most cases (p>0.05). Moreover, the interaction effect between flour extraction rate and Ziziphora clinopodioides powder level was significant for some parameters, including ash content, specific volume, and overall sensory acceptability (p<0.05). Sensory evaluation results showed that the incorporation of Ziziphora clinopodioides powder up to 1% improved aroma and flavor without causing a significant reduction in overall acceptability, whereas the 2% level resulted in a relative decrease in texture and overall acceptance scores.In conclusion, the findings of this study suggest that controlled incorporation of Ziziphora clinopodioides powder into Taftoon bread formulation, particularly when using wheat flour with moderate extraction rates, can enhance certain nutritional properties while maintaining acceptable sensory quality, and thus has potential application in the production of enriched traditional breads..

Keywords: Keywords: Taftoon bread, flour extraction rate, Ziziphora clinopodioides, physicochemical properties, sensory evaluation.