تاثیر زمان خواب گندم بر ویژگی‌های فیزیکوشیمیایی و رئولوژیکی خمیر

نویسندگان
ارزو حامدیان 1
فریده طباطبایی یزدی 2
سید علی مرتضوی 3
آرش کوچکی 2
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی دانشگاه فردوسی مشهد
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
3 - استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
10.52547/fsct.17.102.117
چکیده
گندم از مهمترین محصولات غذایی در سراسر جهان است. به همین دلیل نیاز به تولید آن در تمام طول سال وجود دارد. روند رسیدن گندم تازه طی زمان خواب موجب تغییراتی می شود که ویژگی های آن را بهبود می­بخشد. در این مطالعه اثر زمان خواب گندم به مدت 90 روز (0، 45 و 90) در دما ° C 30 و رطوبت نسبی 45 درصد بر خواص شیمیایی و رئولوژیکی آرد حاصل با آزمون فارینوگرافی مورد بررسی قرار گرفت. جهت انجام آزمونها از طرح کاملاً تصادفی استفاده شد و مقایسه میانگین داده­ها توسط آزمون چند دامنه­ای دانکن در سطح احتمال α=95٪ انجام گردید. مطابق نتایج حاصل از آزمون­های انجام شده، خواب گندم به مدت 90 روز سبب افزایش معنی داری در شاخص­های کیفی گندم مانند ایندکس گلوتن و رسوب زلنی می­گردد، اما میزان pHکاهش و اسیدیته افزایش یافت (05/0>p ). درصد گلوتن مرطوب، رطوبت و خاکستر در طی زمان خواب متحمل تغییرات معنی داری نگردید. زمان خواب بر فعالیت آنزیمی موثر بود به نحوی که فعالیت آنزیم آلفا آمیلاز با افزایش زمان خواب گندم به طور معنی­داری (05/0>p ) کاهش یافت. همچنین نگهداری گندم سبب بهبود معنی­داری در ویژگی­های فارینوگرافی خمیر از جمله پایداری خمیر، درجه سست شدن خمیر، جذب آب و عدد کیفی فارینوگراف گردید. با توجه به بهبود خصوصیات کیفی و رئولوژیکی آرد، خواب گندم تازه برداشت شده به مدت 90 روز پیشنهاد می­گردد.
کلیدواژه‌ها
زمان خواب
گندم
خصوصیات فارینوگرافی

موضوعات

عنوان مقاله English

The effect of wheat storage time on physicochemical and rheological properties of dough

نویسندگان English

arezoo hamediyan 1
farideh tabatabaei yazdi 2
Seyed Ali Mortazavi 3
arash koocheki 2
1 MSc Student, Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
2 Professor of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
3 Professor of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad
چکیده English

Wheat is one of the most important food products around the world. That's why there is a need to produce it all year round. The process of reaching the new wheat during the storage period will bring about changes that will improve its characteristics. The effect of time storage wheat for 90 days (0, 45 and 90) at the Temperature 30 ° C and relative humidity 45% on the chemical and rheological properties flour by farinograph test were analyzed. A completely randomized design was used to perform the tests. The comparison of the averages was done by Duncan’s multiple-range test at a probability level of 95%. The results of this study showed that wheat dormancy for 90 days increased wheat quality indices such as gluten index and Zeleny sedimentation volume, but pH decreased and acidity increased (p <0.05) . Percentage of gluten, moisture and ash did not change significantly during storage. storage time was effective on enzymatic activity, so that the activity of α-amylase decreased significantly (p <0.05) . Wheat also held significant improvement in the farinograph dough properties such as Water Absorption, Dough Stability, Degree of Softening and Farinograph Quality Number (FQN).

According To improve properties quality and rheological flour, freshly harvested grain storage for 90 days is suggested.

کلیدواژه‌ها English

time storage
Wheat
properties farinographic
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