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تاثیر ژل زانتان بر ویژگی‌های رئولوژیکی خمیر آرد گندم و کیفیت نان قلاچ | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 3، دوره 23، شماره 1 - شماره پیاپی 76، شهریور 1403، صفحه 17-30 اصل مقاله (784.78 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.361497.1359 | ||
| نویسنده | ||
| منصوره سلیمانی فرد* | ||
| دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| در سال‌های اخیر، کاربرد مواد افزودنی بویژه هیدروکلوئیدها در صنعت فرآورده‌های نانوایی روند رو به گسترشی داشته است. از این جهت این تحقیق، به منظور بررسی تاثیر صمغ زانتان بر ویژگی‌های رئولوژیکی خمیر آرد گندم و خصوصیات فیزیکوشیمیایی (حجم، حجم ویژه، سفتی و نرمی بافت، افت پخت و فعالیت آبی) و حسی نان قلاچ، انجام شد. هیدروکلوئید زانتان در سطوح مختلف 5/0، 1 و 5/1 درصد (وزنی/وزنی) به آرد گندم اضافه شد. ویژگی‌های رئولوژیکی خمیر توسط دستگاه فارینوگراف ارزیابی شد. نتایج حاصل از رئولوژیکی خمیر نشان داد که با افزودن ژل زانتان، ظرفیت جذب آب، زمان ورود، زمان گسترش، زمان پایداری خمیر، زمان ترک و زمان شکست را افزایش یافت، در حالی که سست شدن بعد از 10 و 20 دقیقه و شاخص تحمل به اختلاط در مقایسه با نان شاهد کاهش یافتند. نتایج حاصل از ارزیابی فعالیت آبی نشان داد، افزودن ژل زانتان، فعالیت آبی را کاهش داده است. نتایج حاصل از ارزیابی ویژگی‌های تکنولوژیکی، نشان داد افزودن ژل زانتان در سطح %1 و 1.5% منجربه کاهش حجم و حجم ویژه نان‌های حاصل شد. نتایج حاصل از ارزیابی بیاتی و حسی نشان داد که افزودن ژل زانتان در سطح 0.5 درصد بهترین نتایج را داشت. | ||
| کلیدواژه‌ها | ||
| صمغ زانتان؛ رئولوژی خمیر گندم؛ نان قلاچ؛ ویژگی‌های فیزیکوشیمیایی؛ ارزیابی حسی | ||
| عنوان مقاله [English] | ||
| The effect of xanthan gel on the rheological properties of wheat flour dough and the quality of Gholach bread | ||
| نویسندگان [English] | ||
| Mansooreh Soleimanifard | ||
| Gorgan university of agricultural sciences and natural resources | ||
| چکیده [English] | ||
| In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking loss and water activity) and sensory properties of Gholach bread. Hydrocolloid xanthan was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour in form of gel. The rheological measurement of the dough was investigated using farinograph instruments. Results of rheological evaluation of dough showed that addition of gel of xanthan, increased the water absorption capacity, arrival time, dough development time, dough stability, departure time and time to breakdown, while the dough degree of softening after 10 and 20 minutes and mixing tolerance index was decreased in comparison with the control sample. Results of evaluation of water activity showed that addition of gel of xanthan decreased water activity. Results of evaluation properties of technology of bread showed that addition of gel of xanthan in level 1% and 1.5% percent decreased volume and specific volume. Results of evaluation of texture and sensory analysis of bread samples, showed that addition of xanthan in level 0.5 % had the best quality on Gholach bread. | ||
| کلیدواژه‌ها [English] | ||
| Xanthan gum, Wheat dough rheology, Gholach Bread, Physicochemical properties, Sensory analysis | ||
| مراجع | ||
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