摘要：Effects of some additives on the characteristics (volume, grain, Neuman baking value, moisture content and firmness) of bread rolls made by mechanical dough development system in bakery conditions were investigated. For this purpose, 16 different bread formulas were studied by combining six different additives (75 mg Ascorbic acid 2 mg Amylase, 5-15 Sugar 0-25 g Lecithin, 0-10 g Shortening and 0-10 g Non fat dry milk/kg Flour). According to the results obtained by adding lecithin and shortening together with ascorbic acid and amylase to bread formulas, the quality of breads was improved. Adding non fat dry milk and /or increasing the quantity of added sugar without using lecithin or shortening did not affect the bread quality significantly. Bread volume and baking value were effected positively by additive increased level of sugar together with lecithin and shortening. It was found out that lecithin was the most efficient additive on bread softness for 72 hours, and Lecithin+shortening was best combination for decreasing the firming rate of bread.
