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Reduction of bread loss and wheat consumption have particular importance in the national economy, has attracted many researcher’s mind. Thus in this study sorghum flour was used as a substitution for the part of wheat flour in bread making. On the other hand, the purposes of this study were investigation on the effects of steaming time (three levels of 0, 90 and 180 second) and baking time (three levels of 10, 15 and 20 minute), on moisture content, water activity, crust color, firmness and overall acceptability of composite bread (wheat- sorghum). Based on the result, the steaming and baking time were effective on staling rate and bread shelf life at P 

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Nowadays, additives are commonly used in cooking industry. Emulsifiers are one of the important materials generally used to improve the quality and efficiency of dough, to make the usability of dough easier, and to reduce dough wastage through delaying the staling time. The purpose of this study is to investigate the influence of adding two kinds of emulsifier including DATEM and Glycerol mono stearate  In 3 levels of %0,% 0/2, and %0/4 and Lipase Enzyme in 3 levels of 0, 100, and 200 PPM(activity 25KLU/g). The influence of adding above-mentioned materials was sought in qualitative and quantitative features of doughnut made from solid dough (texture, moisture, activity water  (AW), specific volume, porosity, and general acceptability). According to the random statistical study and the obtained significant difference (p<0/05) among treatments, it was shown that the combinations with %0/2 of Datem, %0/2 of GMS and 100 PPM of Lipase Enzyme presented the most specific  volume, porosity, moisture and the least hardness level, and consequently low speed staling 2 hours after cooking and 4 days after maintenance. This instance won the highest grade from tasting judges. The result indicated that after the experiment the qualitative and quantitative features of doughnut improved in comparison with the instance case. The case with %0/2 of Datem, %0/2 of GMS and 100 PPM of Lipase Enzyme showed lower speed of staling. Other parameters such as moisture level, activity water (AW), volume, porosity level, and general acceptability also presented better condition in this case.  

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Due to advancesinmachinery lifeandpeople's willingness tofastfoods, doughnut industrial production as one of the most popular bakery products has been noted In Iran. Therefore improving the quality and increase the shelf life of by the food additive is important. So the aim of this study was the addition of Plantago gum(at levels of 0, 0.25 and 0.50%) and fungal α-amylase enzyme (at levels of 0, 0.01 and 0.02%) to doughnut formulation and evaluate the effectiveness of these additives on the moisture content, specific volume, firmness (2 and 72 hours after baking), the crust color values (L*, a* and b*) and overall acceptability in sensory evaluation. In this study crust color was estimated and analyzed by Image J software. The results were determined by increasing the amount of Plantago gum and fungal α-amylase enzyme in the initial formulation of doughnuts, moisture content and L* value were increased. However, the increasing of gum and enzyme respectively decreased and increased the amount of a* value of the crust color. Also the results showed that the addition of Plantago gum up 0.25% and fungal α-amylase enzyme at 0.02% increase the softness, specific volume and scores for overall acceptability of produced samples.  

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