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  Quality and shelf life of bread as a main diet has the great importance on health and the national economy. So the aim of this study was to investigate the effect of water, melon water, oil, cow milk and soy milk as a glazing component of baguettes on the moisture content, specific volume, texture, crust color and overall acceptance of final product. In this study, Image J software was used for crust color measurement. Based on results, the samples have melon water, cow's milk and soy milk glaze had the highest moisture content. However, the samples containing water and water melon glaze had the highest specific volume. The results clearly showed that the samples were coating by water and melon water had the lowest firmness respectively in 2 and 72hr after baking. This indicates that melon water as a coating agent is better for preserving moisture and to retard the staling. In addition the highest amount of L* value and a* value and overall acceptance score in organoleptic evaluation were observed in the two samples coating by melon water and cow's milk. In general we can say that glazing is one of the techniques that are simple, low-cost addition to being a great role in maintaining and even improving the quantity and quality of bread. Also according to the results of this study, melon water, with its unique function as a new glaze in bakery industry is introduced.

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Cake is one of the most popular products in baking industry and consumption due to the relatively high presence in oil field products and the risk of hypercholesterolemia is limited to a specific group of people. Therefore, in this study a complete melon seeds flour at levels 5, 10, 15 and 20% due to lower cholesterol and unsaturated fatty acids, high-fat alternative to the original formulation of oil cake and the moisture content, specific volume, porosity, texture, crust color and overall acceptability of the samples produced were evaluated. The results showed that the addition of more than 10% melon flour reduces the amount of moisture and L* value. However, the specific volume and porosity of 10% melon seed flour with control samples showed no significant difference (P<0.05). Also the results clearly showed that the samples containing 10 and 15% melon seed flour and control sample had a similar texture. On the other hand, increasing the amount of melon seed flour in the formulation of oil cake increase the b* value of the samples. The sensory evaluation of samples containing 10% of melon seed flour as the best example, along with control samples (samples containing oil) were introduced. Thus, 10% of melon seed flour can maintain the quantity and quality of product and it’s a suitable substitute for oil in oilcake formulation.