study on the effect of gel improver components on properties of barbari bread fortified with soy flour using image processing techniques

the effect of adding sodium stearoyl-2-lactylate (ssl) and propylene glycol (pg) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. the obtained results showed that addition of ssl caused an increase in the crumb and crust l* and cell density. the a*, b*, average cell size and porosity of bread crumb decreased by increasing ssl. pg had increasing effect on b* of crumb and decreasing effect on l* of crust. however, no significant difference (p ≥ 0.05) was observed in a* and b* of crust. the results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of ssl and 0.5 g/100g of pg could be a proper improver gel to achieve the best characteristics.