effect of emulsifiers, sugar, shortening and soya flour on the staling of barbari flat bread

A standard method has been developed to bake barbari flat‐type bread. Instron was used to measure the hardness of the crumb of bread samples as a criterion of staling. Different combinations of emulsifiers, sugar, shortening and soya flour were added to the formula of barbari bread to find their effect on the retardation of hardness. Addition of soya flour increased the loaf weight but decreased its total organoleptic score. Added amounts of different additives tried in this experiment improved the hardness approximately to the same level. The best result was obtained by the addition of sodium stearoyl‐2‐lactylate and shortening.