Hejazi, H; Seyyedain, M; Mizani, M; 2009; Effect of Frozen Storage on the Quality of Par-Baked Bread (Barbari); Food Technology & Nutrition, Vol. 6, No. 1, 2-10.

Abstract: The object of this project is to study and evaluate the quality of par-baked Barbari, the traditional Iranian bread. The bread is par-baked, and kept frozen at -18ºC prior to final baking after a period of 7, 14 and 28 days and compared with a control which was fully baked and kept frozen for the same period. The quality of the products were evaluated in term of moisture content, hardness, appearance, crust, odour, taste, chewiness and structure after 7, 14 and 28 days of frozen storage at -18ºC. The results indicated that moisture content of both partially and full baked bread decreased while the hardness increased with the time of freezing storage. Sensory evaluation of par-baked frozen bread showed better odour, taste, chewiness and structure than fully baked bread, however lower scores were obtained in term of appearance and crust for fully backed bread. It concluded that par-baking Barbari bread might be regarded a suitable technique to improve the quality and retard the staling process.


Keywords: Par-Baked Bread, Frozen Storage, Shelf-Life, Hardness

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