عنوان مقاله English
Investigation of chemical, sensory and microbial characteristics of flours in Khuzestan Bread consumption in most countries is too high, and it supplies a large part of people's daily calorie and protein requirements. Since the production of suitable bread requires the use of flour with specific features. The flour produced in Khuzestan province to determine quality characteristics were evaluated for their use. Chemical, microbiological and sensory properties of Flours from 13 factories in cities Andimeshk, Ahvaz, Ize, Behbehan, Khorramshahr, Dezful, Shosh, Shoshtar, Mahshahr and Masjed Soleiman, were determined using standard methods. The results of chemical characteristics show significant differences (p ≤ 0.05) of the flour. So that Protein, ash and moisture content and pH value Flours is the limit. Characteristics of microbial contamination of wheat flours showed that the mean total count, yeast and mold them into compliance with national standards in Iran. The evaluation shows that in different types of flour color, smell and taste are normal and there are no live pests and foreign impurities. Overall, this study shows that although flours have the minimum protein and wet gluten for bread production. However, according to low Zeleny index, they cannot produced bread with good quality, therefore it has better adding additives or mixing them with flours from other areas.
کلیدواژهها English
