Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions

Abstract The aim of this study was to improve the quality and nutritional value Barbari bread using sourdough whole wheat-barley flour. To optimize fermentation condition, effect content (15–30%), temperature (30–45 °C), time (30–120 min) on characteristics (specific volume, porosity, textural characteristics, phytic acid sensory properties) were investigated. optimal conditions obtained by model for production found 30.00% sourdough, 39.39 °C temperature, 55.81 min time. Under overall acceptance, hardness, gumminess, chewability, 3.63, 38.58 N, 24.61 193.50 N/mm, 1.69%, 17.71%, 0.151%, respectively, which consistent with experimental data. significantly decreased increasing time, resulted in highest zinc iron content.