Wheat bread, as a staple food for people worldwide, is widely consumed due to its affordability an‎d high nutritional value, especially in the form of Sangak bread. This bread, made from whole wheat flour, is rich in calories, protein, an‎d fiber. However, due to the quality of the flour an‎d consumersʹ preference for fresh bread, significant waste is generated. Therefore, identifying the factors contributing to bread staling an‎d strategies to prevent it is essential. In this study, the staling of Sangak bread containing mono- an‎d diglyceride (MDG) an‎d diacetyl tartaric acid ester of monoglyceride (DATEM) improvers was eva‎luated through moisture tests, soluble amylose content, color, texture, DSC, XRD, an‎d FTIR analyses on days 1, 4, 8, an‎d 12. Breads containing improvers exhibited higher moisture an‎d softness, an‎d their firmness was delayed. Compared to the control, significant differences were observed in color, a milder reduction in soluble amylose, an‎d changes in enthalpy for DATEM (attributed to the strengthening of the gluten-starch network). XRD results indicated that MDG slowed the starch crystallization process, while DATEM, with fewer crystals, provided greater stability up to day 12. FTIR analysis further revealed the mechanism of action; MDG primarily affected starch, whereas DATEM predominantly influenced gluten, collectively demonstrating that DATEM exhibited a stronger anti-staling effect compared to MDG.

مهدي كديور , محمد ديناري

ايمان شهابي قهفرخي , عليرضا نجفي چرمهيني