SURVEY EFFECT OF INULIN AND β-GLUCAN ON BARBARI BREAD STALING

In this research, applications of inulin and beta-glucan fibers on potential to retard the staling Iranian Barbari bread, has been studied. Inulin and beta-glucan powders used in the preparation of the samples, respectively 3% and 1.5% (w-w). Tests performed include physicochemical tests relating to quality of flour including moisture, protein, ash, etc. Staling properties of bread, performed by Instron device and Sensory test. The standard AACC 74-09 was modified so that the firmness was measured at 24, 48, and 72 hours after baking bread. Based on the results of the .In total acceptability, the sensory evaluation Instron showed that such a combination treatment containing 3% inulin and 1.5% beta-glucan enhanced the shelf life.