The effect of liquid improver components on texture of Barbari flat bread was examined. Glycerol, sodium stearoyl-2-lactylate (SSL) and enzyme-active soy flour (ESF) were evaluated as improver constituents. Texture characteristics were further correlated with dough rheology, quality, image features and shelf life of bread. Statistical analysis suggests that more than 50% of the whole structural variance existing between bread samples could be interpreted by texture parameters. The optimum improver combination was found to be 1.27% of glycerol, 0.41% of SSL and 1.59% of ESF when desirable function method was applied. The variations of hardening rates with time were used to test 11 different models. In studying the consistency of each model, some statistical tests, such as reduced c2, mean bias error and root mean square error were also used as well as correlation coefficients. The results of these tests have also confirmed the consistency of the Rational model.

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