Shiraz University Iran Agricultural Research 1013-9885 37 1 2018 06 01 Improving quality and shelf life of Taftoon bread by using plum puree and concentrate 67 74 4722 10.22099/iar.2018.4722 EN Z. Sheikholeslami Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, I. R. Iran M. Karimi Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, I. R. Iran T. T. Hejrani Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, I. R. Iran N. Biedly Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) Mashhad, I. R. Iran Journal Article 2017 04 29 Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum concentrate and puree improved the quality and shelf life of Taftoon bread. Plum puree was effective in improving dough development time, mixing tolerance index and dough softening while concentrate affected stability and water absorption. Bread containing 4% plums puree had the lowest hardness compared with other samples. Image processing analyses showed that both concentrate and puree improved browning in Taftoon bread. Therefore, plum concentrate and puree can be used as a humectant to improve the quality and shelf life of Taftoon bread. https://iar.shirazu.ac.ir/article_4722_256b11095e5b941863472d1074549bdb.pdf