effect of hurdle technology on quality and shelf life of barbari bread

barbari is one of the common flat breads iniranwhich has short shelf life as other flat breads. hurdle technology has been recently developed to produce the safe, sustainable, nutritious, delicious and economical foods. it is considered as intelligent use of different preservation methods to obtain the moderate and trustable storage of foods. in this investigation the effects of polyol (propylene glycol at 1 and 5%), emulsifier (sodium stearoyl lactylate at 0.3 and 0.7%), hydrocolloid (guar at 0.3 and 0.7%), and packaging (three different materials consist of one monolayer and two double layer packages) on shelf life and quality of barbari bread were evaluated as hurdle techniques in different levels. the effects of selected levels on quality characteristics of the bread showed higher quality in specific volume, water activity, hardness of the texture, moisture, organoleptic properties and shelf life of the barbari bread. the quality and shelf life improved by combining addition of these hurdles (propylene glycol at 5%, sodium stearoyl lactylate at 0.7%, guar at 0.7% and double layer package of type of 2) than individual addition of them.