Abstract
The aim of this study was to improve the quality and nutritional value of Barbari bread using sourdough and whole wheat-barley flour. To optimize the fermentation condition, the effect of sourdough content (15–30%), temperature (30–45 °C), and time (30–120 min) of fermentation on Barbari bread characteristics (specific volume, porosity, textural characteristics, phytic acid and sensory properties) were investigated. The optimal conditions obtained by the model for the production of Barbari bread were found 30.00% sourdough, 39.39 °C temperature, and 55.81 min fermentation time. Under optimal condition, the overall acceptance, hardness, gumminess, chewability, volume, porosity, and phytic acid were 3.63, 38.58 N, 24.61 N, 193.50 N/mm, 1.69%, 17.71%, and 0.151%, respectively, which was consistent with experimental data. The phytic acid content significantly decreased by increasing sourdough and fermentation time, which resulted in the highest content of zinc and iron content.
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