بررسی تأثیر استفاده از خمیرترش تهیه شده از آرد گندم سخت و نرم بر خصوصیات فیزیکوشیمیایی و حسی نان باگت

نویسندگان
فهیمه پازوکی قوهه 1
فریبا نقی پور 2
علیرضا فرجی 3
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده داروسازی، دانشگاه آزاد اسلامی واحد علوم پزشکی تهران
2 عضو هیات علمی موسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی
3 استادیار، گروه علوم و صنایع غذایی، دانشکده داروسازی، دانشگاه آزاد اسلامی واحد علوم پزشکی تهران
چکیده
بکارگیری خمیرترش در فرمولاسیون نان، ویژگی­های فیزیکوشیمیایی محصول نهایی را تحت تأثیر قرار داده و موجب افزایش ارزش غذایی و کاهش ضایعات می­گردد. از این­رو، در این پژوهش، از آرد گندم سخت و قوی با میزان پروتئین بالا نظیر رقم مهرگان و آرد گندم نرم و ضعیف‏تر نظیر رقم سرداری و همچنین درجات مختلف استخراج آرد از گندم (آرد کامل، 88 و 77 درصد) به منظور تهیه خمیرترش استفاده شد. پس از تهیه نمونه نان باگت، خصوصیات فیزیکوشیمیایی و حسی نمونه‏های تولیدی در قالب یک طرح فاکتوریل با آرایش کاملاً تصادفی مورد ارزیابی قرار گرفتند (05/0p≤). نتایج نشان داد که میزان تولید اسیدهای آلی از جمله اسید لاکتیک و اسید استیک در نمونه­های خمیرترش تولیدی از آرد مهرگان به عنوان آرد با درصد پروتئین بالاتر نسبت به آرد سرداری بیشتر بود که به نوبه خود باعث اسیدیته بیشتر و pH کمتر آنها شد. همچنین، نان­های تهیه­شده از آرد مهرگان از رطوبت بیشتر، تخلخل و حجم مخصوص بالاتر و سفتی کمتری نسبت به نمونه­های تولیدی از آرد سرداری برخوردار بودند. تاثیر افزایش درجه استخراج آرد بر پارامترهای یادشده برای نمونه­های تولیدی از هر دو رقم گندم، به مانند تاثیر افزایش پروتئین بر این ویژگی­ها بود. با افزایش میزان پروتئین (آرد مهرگان نسبت به سرداری) و/یا درجه استخراج، میزان پارامترهای رنگ L* و b* افزایش پیدا کرد ولی پارامتر a* تحت تاثیر این دو متغیر قرار نگرفت. با توجه به بافت نرم و متخلخل­تر، ظاهر مطلوب­تر و همچنین عطر و طعم مطبوع­تر، محصولات تهیه­شده از آرد مهرگان از پذیرش کلی بالاتری نسبت به نمونه­های تولیدی از آرد سرداری برخوردار بودند. افزایش درصد استخراج آرد نیز باعث بهبود پذیرش کلی نان­های تولیدی از هر دو رقم گندم شد. بر این اساس، نمونه تولیدی از آرد مهرگان با درجه استخراج 100 درصد به عنوان نمونه برگزیده معرفی شد.
کلیدواژه‌ها
نان باگت
خمیرترش
گندم سخت
گندم نرم
درجه استخراج آرد

موضوعات

عنوان مقاله English

Investigating on the effect of using sourdough made from hard and soft wheat flour on physicochemical and sensory characteristics of baguette bread

نویسندگان English

Fahimeh Pazoki Ghouhe 1
Fariba Naghipour 2
Alireza Faraji 3
1 Sc. Graduate, Department of Food Science and Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch
2 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO)
3 Assistant Professor, Department of Food Science and Technology, Faculty of Pharmacy, Islamic Azad University, Tehran Medical Sciences Branch
چکیده English

The use of sourdough in bread formulation affects the physicochemical properties of the final product leading to enhancement of the nutritional value and reduction of waste. Therefore, in this research, flours obtained from two different varieties of wheat including Mehregan as a hard and strong variety with high protein content and Sardari as a soft and weaker wheat with lower protein content, both with different extraction rates (whole flour, 88 and 77%) were used to prepare sourdough. After preparing the baguette sample, the physicochemical and sensory properties of the products were evaluated using a completely randomized factorial design (P≤0.05). The results indicated that higher amounts of organic acids, i.e. lactic acid and acetic acid were produced in the sourdoughs obtained from Mehregan compared to those made from Sardari which in turn led to their higher acidity and lower pH. Moreover, the breads made from Mehregan flour possessed higher moisture content, greater specific volume and porosity and lower hardness than the samples produced from Sardari variety. The increase in extraction rate for both flour types affected the aforementioned attributes the same way as did increase in protein content. The findings showed that increase in protein content (Mehregan vs. Sardari) and/or extraction rate of the flour enhanced the color parameters of L* and a* but the b* was not significantly influenced by either factors. Having softer and more porous texture, more desirable appearance and more delicious flavor, the sample made from Mehregan flour received higher total sensory scores than Sardari samples. Likewise, the increase in extraction rates for both flour varieties were accompanied by higher sensory acceptability. Hence, the baguette bread obtained from Mehregam with 100% extraction rate was introduced as the best sample.

کلیدواژه‌ها English

Baguette bread
Sourdough
Hard Wheat
Soft Wheat
Extraction rate
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