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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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This study is aimed to investigate the effect of microbial Lipase enzymes in different concentration of 10,30 and 50 ppm and ckecking it effect on bugget`s quality. Physicochemical characteristics of bread such as moisture, volume, texture tough, color and intuitive traits are evaluated. The results revealed that there aren`t  any remarkable differences in smell, volume, taste, crust color, shape coordination, crack and rupture and exterior characteristics between experiments and control experiment in intuitive evaluation (P>0.5). Bread produced in 10,30 ppm values of  Lipase enzyme have more prominence  in  characteristics like inner texture , crust quality, improving the ability to br chewed, proper perforation of the texture than control experiment, but using 10 ppm Lipase showed the most prominence in receiving overall intuitive characteristics. According to the results of texture examinations, using10,30ppm concentrations lipase  is better than 50 ppm lipase. Bread produced with 10ppm lipase showed the maximum volume and best crumb color, and 30 ppm lipase enzyme the best crust color of the all, and it has the maximum moisture between experiments and it was a remarkable difference among all experiments (P<0.5).  

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  In this study, the effect of different concentrations of potassium sorbate and sodium benzoate (300 , 400, 500 ppm) on microbial characteristics (total count, mold and yeast) of dried sour cherry with moisture of 25 % was evaluated during 6 months storage at temperatures of 8, 22, 37 °C. Microbial characteristic of samples were evaluated in the 1th, 3th, 6th months. The results showed that the dried sour cherry which treated with potassium sorbate and sodium benzoate during the six months of storage in vacuum packages had no microbial spoilage. The results showed that by using sodium benzoate and potassium sorbate at optimum condition, the amount of mold and yeast  decreased from 11.67×10 cfu/gr (in control dried sour cherry) to 3.67×10cfu/gr and 3.33×10 cfu/gr respectively. Also, by using sodium benzoate and potassium sorbate at optimum condition, the amount of total count decreased from 2.13×10³ cfu/gr in control sample to 0.50×10³ cfu/gr and 1.23×10³ cfu/gr respectively. The amount of mold and yeast and total count were decreased by increasing concentrations of potassium sorbate and sodium benzoate. By increasing temperature (from 8 to 37°C ) and time(1 to 6th month) due to the decomposition of potassium sorbate and sodium benzoate, antimicrobial effects of these compounds significantly decreased (p<0.05).

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Necessity of frozen dough products mostly bread is a daily need of most communities due to its energetic role and being the main meal. The freezing of bread dough, despite of its advantages has some disadvantages like gradual decreasing of dough resistance. The purpose of this research is to investigate the effect of Sodium Stearoyel 2-Lactilat emulsifier (SSL) and whey protein concentrate (WPC) for improving quality of dough and frozen dough structure. Therefore, SSL was used at 0, 0.4, 0.8 % and WPC at 0, 3.75, 7.5 % levels using central composite design. At first, the effect of adding these two substances as independent variables on dough rheological properties was investigated by using farinograph .Then dough samples were stored at -18°C for 1 month and the effect of adding the mentioned substances as independent variables on structure of frozen dough was examined by electron microscoy. Farinograph results showed that adding SSL and WPC had significant effect on water absorption of flour and caused significant increase on the dough development time, dough resistance  and valorimetric value. These results also revealed significant decrease of dough softening degree (P<0.01). The pictures obtained by electron microscopy showed that adding these two substances improved structure of frozen dough. In this research, %0.5 SSL and %3.8 WPC was selected as the best treatment after optimizing results by response surface methology.

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Bread is the major food for a lot of peaple in the world and breadmaking is too long and needs skill. Also, Bread is a food product with short shelf life so for eliminating these problems released frozen bakery products. The freezing of bread dough, despite of its advantages has some disadvantages like decreasing of bread volume, expediting staling and destruction of product finl texture. The purpose of this research is to investigate the effect of Sodium Stearoyel 2-Lactilat emulsifier (SSL) and whey protein concentrate (WPC) for improving quality and staling of the bread from frozen dough. Therefore, SSL was used at 0, 0.4, 0.8 % and WPC at 0, 3.75, 7.5 % levels using central composite design. Dough samples were stored at -18°C for 1 month and the effect of adding the mentioned substances on bagguette bread quality properties was investigated. The results of tuxture profile analysis showed significant effect in the level of 1% about the amount of force applied on bread (P<0.01). Also the results indicated significant effect on increasing spesific volume (P<0.01) and overall admission on sensory evaluation of the bread (P<0.05). In this research, %0.5 SSL and %3.8 WPC was selected as the best treatment after optimizing results by response surface methology.  

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Celiac is life-long intolerance to the glidin fraction of wheat and the prolamins of rye (secalins), barley (hordeins) and possibly oats (avidins). The most challenging products to formulate and produce are gluten- free bread and pasta, as gluten is their structure-building protein. The purpose of this research was to evaluate effect of Hydroxy Propyl Methyl Cellulose (HPMC) gum and Microbial Transglutaminase (MTGase) enzyme on farinograph properties of dough and quality characteristics of pasta. For this purpose HPMC at three levels (1%, 1.5%, 2%) and MTGase at three levels (0.3 %, 0.5%, 0.7 %) were added to formulation. Results showed that addition of HPMC and MTGase increased dough development time, decreased degree of dough softening, cooking loss and stickiness of pasta. In addition HPMC increased dough stability time, water absorbtion and moisture of pasta. While MTGase had no significant effect on this parameters. Also the colour test analysis results showed that addition of HPMC and MTGase had no significant effect on the colour of pasta. Finally results of sensory evaluation showed that pasta containing 2% HPMC and 0.7% MTGase had high mean score for texture and overall acceptability compared to control.