Volume 19, Issue 131 (2022)
FSCT 2022, 19(131): 131-142 |
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Mirzaei tash O, Gharekhani M, Mirzaei H, Javadi A. Investigating the effects of adding glucose oxidase, α-amylase, transglutaminase and xylanase enzymes on the rheological properties of barbary and lavash flour using the response surface method. FSCT 2022; 19 (131) :131-142
URL: http://fsct.modares.ac.ir/article-7-64584-en.html
URL: http://fsct.modares.ac.ir/article-7-64584-en.html
1- Ph.D. Student of Food Science and Technology, Faculty of Food science and technology, Mamaqan branch, Islamic Azad University, Mamaqan, Iran
2- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran ,m.gharekhani@iaut.ac.ir
3- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
2- Department of Food Science and Technology, Tabriz branch, Islamic Azad University, Tabriz, Iran ,
3- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
Abstract: (1602 Views)
Bread is the main food in providing energy and protein in the diet of Iranian society. Therefore, the consumed bread must be of good quality, and one of the effective factors in its quality is the consumed flour gluten quality and quantity, which unfortunately, these factors are not desirable for wheat produced in Iran. One of the ways to decrease this problem is to use enzymes in the bread production flour. In this research, the effects of adding glucose oxidase (GO) and trans glutaminase (TG) enzymes in amounts of 0 to 30 ppm, α-amylase (AM) in amounts of 0 to 50 ppm and xylanase (XA) in amounts of 0 to 100 ppm on rheological properties of the Barbary and Lavash bread dough were prepared and analyzed using the response surface method (RSM) and the properties of the resulting dough were studied by farinograph, Falling number and alveograph rheological tests. The results of statistical analysis using Design Expert software showed that in different amounts of TG and GO, increasing AM caused a decrease in falling number. AM and XA decreased the amount of water absorption based on farinograph, but their interaction was not significant. At high amounts of AM and TG, farinograph index (FQC) was at its highest value. The increase of AM decreased the P index of the alveogram, whereas, the increase of GO and XA when used individually increased this parameter. The interaction effect of the last two enzymes was also significant and the median value of both which decreased P index. In Barbary and Lavash bread, the values of TG and GO in the maximum amounts (30 ppm) and AM in the values of 16 and 23 ppm were the most effective. The effect of XA enzyme was not significant in Barbary bread, but 23 ppm of XA showed a positive effect in Lavash bread.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/10/4 | Accepted: 2022/12/5 | Published: 2022/12/31
Received: 2022/10/4 | Accepted: 2022/12/5 | Published: 2022/12/31
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