تاثیر خمیرترش بر ویژگی‌های میکروبی، شیمیایی و ارگانولپتیکی نان سنگک

نویسنده
سارا موحد
دانشیار، گروه علوم وصنایع غذایی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
چکیده
نان سنگک از آرد کامل و سبوس‌دار تهیه شده و به دلیل دارا بودن سطوح زیاد فیبر، از قابلیت هضم بالایی برخوردار است. اما کیفیت نامناسب اکثر نان‌های تولید شده به روش سنتی و از سوی دیگر کوتاه بودن دوره نگهداری این محصولات در نتیجه فساد میکروبی و بیاتی، اهمیت بررسی روش‌های تولید و نگهداری این محصولات را آشکار می‌سازد. در همین راستا روشهای مختلفی جهت کاهش ضایعات نان مورد بررسی قرار گرفته‌است که در این رابطه می‌توان به استفاده از خمیر ترش اشاره نمود. بر این اساس در پژوهش حاضر تاثیر غلظت‌های مختلف خمیر ترش (5 ، 10 ، 15 و20 درصد وزن آرد) بر خواص کیفی و میکروبی نان سنگگ مورد بررسی قرار گرفت و نمونه‌های نان سنگک تیمار شده و شاهد تحت آزمون های مختلف شیمیایی، حسی و میکروبی قرار گرفتند. طبق نتایج، افزایش سطوح مصرف خمیر ترش در نمونه‌های نان، سبب کاهش میزان pH، بیاتی، جمعیت کپک و مخمر و شمارش کلی باکتری ها و نیز افزایش میزان اسیدیته، رطوبت، خاکستر، حجم و فیبر آن ها نسبت به نمونه شاهد (نمونه فاقد خمیر ترش) گردید. همچنین طبق نتایج حاصل از آزمون های حسی، با افزایش سطوح مصرف خمیر ترش، امتیاز مربوط به اکثر صفات نظیر عطر و بو، رنگ و قابلیت جویدن افزایش نشان داد. در مجموع با در نظر گرفتن تمام صفات، تیمار حاوی 20 درصد خمیر ترش به عنوان بهترین تیمار معرفی گردید.
کلیدواژه‌ها
نان سنگک
خمیر ترش
بیاتی
میکروبی
ویژگی های حسی

موضوعات

عنوان مقاله English

Effect of Sourdough on Microbial, Chemical and Organoleptic Characteristics of Sangak Bread

نویسنده English

Sara Movahhed
Associated Professor, Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

Sangak bread is made from whole meal flour and has high digestibility due to its high fiber levels. However, the inappropriate quality of most breads produced in the traditional way, and, on the other hand, the short period of storage of these products as a result of microbial and bacterial degradation, reveals the importance of examining the methods of production and preservation of these products. Thus, various methods have been used to reduce bread waste by improving its quality. In this regard, the use of sourdough can be mentioned. Accordingly, in the present study, the effect of different concentrations of sourdough (5, 10, 15 and 20% of flour weight) was investigated on the qualitative and microbial properties of Sangak bread. In this regard, different tests including chemical, sensory and microbial were performed on Sangak bread samples and control. According to the results, increasing levels of sourdough in bread samples reduced pH, staling, mold and yeast amounts and total bacterial count, as well as increased acidity, moisture, ash, volume and fiber content compared to the control sample (sample without sourdough). Also, according to the results, with increasing levels of sourdough, the score for most of sensory properties such as aroma, color and chewiness increased. Taken together with all properties, the treatment containing 20% of sourdough was introduced as the best treatment.

کلیدواژه‌ها English

Sangak bread
Sourdough
Staling
Microbial
Sensory properties
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