بهبود ویژگی های کیفی نان بربری با استفاده از پوره سیب زمینی

In this study, the effects of potato puree obtained from two varieties (ageria and sante) each at five levels of 1, 2, 4, 8 and 10 % (w/w flour basis) on quality of barbari bread were investigated. different properties of bread characteristic including specific volume, oven spring and shape regularity, crumb porosity, moisture content of crumb, crumb firmness, crumb microstructure using scanning electron microscopy (sem) and sensory evaluation were evaluated. by increasing the amount of potato paste, quality of bread improved and the most effect was observed by 10% of two varieties of potato. according to the results of bread texture, microstructure and porosity and hardness decreased with the increase of potato paste and bread crumb showed a ?ner and more uniform overall structure. in sensory properties of samples only 10% of both cultivars had significant differences in the overall score of the other samples. in most cases sante cultivar variety had significant impact on quality of breads (p < 0.05). in conclusion, 10 % of potato paste in the barbari bread formulation improved quality properties.