Functional effects of different humectants on dough rheology and flat bread (Barbari) quality

This study was investigated the effect of different humectants (Sorbitol, Glycerin, Propylene Glycol and PolySorbate60) on dough and the final quality of flat bread. The rheological behavior of the dough containing humectants showed polysorbate60 and propylene glycol had the most pronounced effect. A great improvement in dough stability was achieved by adding polysorbate60. These humectants increased the specific volume and porosity, as well as moisture retention and water activity. Textural studies revealed that addition of polysorbate60 and Propylene Glycol reduced the firmness of bread crumb more than others. Also the results gave the high score for overall acceptability of polysorbate60 and propylene glycol. In conclusion our finding approved, using of humectants as an effective additive for improvement of overall quality of flat bread and its application is suggested for production of other bakery products.