ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Enhancing the quality of traditional Iranian flatbreads using enzymatic treatments: structural, physical, and sensory analysis

Omid Mirzaei Tash, Mehdi Gharekhani, Hamid Mirzaei, and Afshin Javadi

Department of Food Science and Technology, Mam.C, Islamic Azad University, Mamaqan, Iran

E-mail: m.gharekhani@iau.ac.ir

Received: 2 March 2025  Accepted: 22 August 2025

Abstract:

Bread is a fundamental food staple providing essential energy for human consumption. The purpose of this study was to explore how targeted enzyme applications can enhance bread quality and shelf life, addressing a gap in optimizing traditional bread formulations for modern consumer demands. This study investigated the effects of α-amylase, transglutaminase, and xylanase enzymes on the properties of Barbari, Lavash, and Sangak bread. Optimal enzyme levels were determined from preliminary tests to ensure the best bread quality. Optimal enzyme levels were incorporated into different flour types, and the resulting breads were stored at room temperature for six days. Moisture content, specific volume, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and sensory evaluation were conducted at 0, 2, 4, and 6 days of storage at room temperature. Statistical analysis was performed using one-way ANOVA followed by Tukey’s test, with significance considered at p < 0.05. DSC thermograms revealed the emergence of new peaks and altered thermal behavior in enzyme-treated breads. SEM images indicated a compact bread structure with starch granules encapsulated by gluten proteins. Results showed a decrease in moisture content over time for all bread samples, with significant statistical differences (p < 0.05). Control breads exhibited the lowest moisture content, while B1, L1, and S1 maintained the highest moisture content. Specific volume increased over time, with the control samples having the lowest specific volume. Enzyme application enhanced the sensory properties of all breads, especially with higher α-amylase and lower transglutaminase levels. The study recommends using 30 ppm glucose oxidase for producing bread with improved characteristics.

Keywords: Barbari; Glucose oxidase; Lavash; Sangak; Transglutaminase; Xylanase

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-025-04345-5

Chemical Papers 79 (12) 8719–8731 (2025)