بررسی اثر دو نوع امولسیفایر و آنزیم لیپاز بر کاهش بیاتی دونات روغنی منجمد

Nowadays, additives are commonly used in cooking industry. Emulsifiers are one of the important materials generally used to improve the quality and efficiency of dough, to make the usability of dough easier, and to reduce dough wastage through delaying the staling time. The purpose of this study is to investigate the influence of adding two kinds of emulsifier including DATEM and Glycerol mono stearate In 3 levels of %0,% 0/2, and %0/4 and Lipase Enzyme in 3 levels of 0, 100, and 200 PPM(activity 25KLU/g). The influence of adding above-mentioned materials was sought in qualitative and quantitative features of doughnut made from solid dough (texture, moisture, activity water (AW), specific volume, porosity, and general acceptability). According to the random statistical study and the obtained significant difference (p<0/05) among treatments, it was shown that the combinations with %0/2 of Datem, %0/2 of GMS and 100 PPM of Lipase Enzyme presented the most specific volume, porosity, moisture and the least hardness level, and consequently low speed staling 2 hours after cooking and 4 days after maintenance. This instance won the highest grade from tasting judges. The result indicated that after the experiment the qualitative and quantitative features of doughnut improved in comparison with the instance case. The case with %0/2 of Datem, %0/2 of GMS and 100 PPM of Lipase Enzyme showed lower speed of staling. Other parameters such as moisture level, activity water (AW), volume, porosity level, and general acceptability also presented better condition in this case.