Introduction: The development of breads with flours of higher extraction rate is of importance due to the health benefits. In bread making, the presence of bran deteriorates the rheological properties of dough, and reduces the texture quality. This research is aimed to investigate the effects of variation in flour extraction rate on dough quality, staling and retrogradation of Lavash breads.Materials and Methods: Three flours with extraction rates of 90%, 85% and 58% were selected. Flours were analyzed for chemical and rheological properties and the staling of breads was measured using Instron Universal Testing Method. The gelatinization and retrogradation of starch in breads were measured by Differential Scanning Calorimetry (DSC).Results: The results indicated that by increasing the extraction rate, quality of flour and bread is reduced due to the presence of bran particles. The results also indicated that the breads produced from flours with higher extraction rate were softer in the first day of storage and the staling rate was slower due to higher water absorbtion. Lower gelatinization and retrogradation in these breads were also observed.Conclusion: Considering the results it was concluded that high extraction rate flours were not suitable for producing Lavash bread due to its negative effects on the total quality.

Introduction: Gelatinization is an important functional property in food systems. In flat breads due to different extraction rates and bran particles, the rate of staling and gelatinization is different. This study is aimed to investigate the effects of bran particles variations on the quality characteristics, gelatinization and retrogradation of Lavash and Taftoon breads. Materials and Methods: Three different flours with extraction rates of 90% (1.33% ash), 85% (1.06% ash) and 58% (0.44% ash) were selected. Taftoon and Lavash breads were baked after carrying out series of chemical tests. Starch gelatinization and retrogradation of breads were quantified using Differential Scanning Calorimetery (DSC) and showed endothermic peaks at intervals of 24 and 72hrs of storage. Bread staling was determined using shear test by Texture Profile Analyzer at intervals of 1, 3, 5, 7 days of storage. Results: It was indicated that Lavash and Taftoon breads of high bran flours were softer at the first day of storage but breads of low bran flours were firmer at the first day of storage and the course of staling took faster. Conclusion: The results showed that bran has deterious effect on bread texture and high bran flours produced unpleasant soft breads. The results indicated that high bran flours also have low gelatinization and retrogradation rates due to high water absorption.

The ability of starch chains to form structures in baked foods during storage, a process called retrogradation, drastically influences the texture and shelf-life of these products. Hydrocolloids are added to bakery products to improve shelf life by retaining more moisture and retarding staling. On the other hand, using freezing method interest due to increased shelf life and improved quality of bread. The effect of different levels of tragacanth and Lallemantiaroyleana (balangu) gums (0, 0.3 and 0.5%) on quality, texture and sensory properties of Barbari bread were investigated. Data Analysed by complete randomized design based on factorial with twofactor with used SPSS software and Duncan test, for mean comparisons. The result showed tragacanth decreased firmness, increased volume, porosity and sensory score while balangu increased the moisture. Interaction between tragacanth and balangu gums on 0.3% concentration of them had the best results to improve the quality of part baked frozen (PBF) Barbari bread.