اثر مقدار و اندازه ذرات سبوس گندم بر خواص رئولوژی خمیر و ویژگی های بافتی نان سنگک

نویسندگان
فاطمه پاکروان 1
حجت کاراژیان 2
1 دانشگاه آزاد اسلامی واحد تربت حیدریه
2 دانشگاه آزاد اسلامی، واحد تربت حیدریه، گروه علوم و صنایع غذایی تربت حیدریه
چکیده
ویژگی‌های تغذیه‌ای نان گندم در سال‌های اخیر بسیار مورد توجه قرار گرفته است که عمل بهبود از طریق اختلاط آرد گندم با مواد مختلف انجام می‌شود. یکی از موادی که به عنوان بهبود دهنده مورد توجه محققان قرار گرفته است، سبوس گندم می‌باشد که دارای خواص تغذیه‌ای و تکنولوژیک گوناگونی است. از اینرو در این مطالعه تاثیر افزودن سبوس گندم با درصدهای متفاوت (10 و 20 درصد) و اندازه ذرات مختلف (ریز و درشت) بر نان سنگک مورد بررسی قرار گرفت. رئولوژی خمیر حاصل توسط دستگاه‌های فارینوگراف و اکستنسوگراف و خصصویات بافتی نان تهیه شده نیز توسط دستگاه بافت سنج ارزیابی گردید. نتایج نشان داد که افزودن سبوس منجر به کاهش افت وزنی نان سنگک و افزایش رطوبت نان‌ها شد. افزودن سبوس قدرت جذب آب آرد را 35/11 درصد افزایش داد. کشش‌پذیری خمیر در نمونه‌های حاوی سبوس از 87/74 تا 62/112 متغیر بود و با افزایش درصد سبوس کشش پذیری کاهش یافت. نمونه‌های خمیر حاصل از آرد کامل با BE 5/337 بالاترین مقاومت را در نقطه 50 دارا بود. سختی نان حاوی 20 درصد سبوس ریز 4132 گرم بود که بیشتر از سایر نمونه‌های نان سنگک تهیه شده بود. ارزیابی حسی نمونه‌های نان نشان داد که علیرغم امتیازات تکنولوژیکی آرد فرموله شده با سبوس، نان تهیه شده از این نوع آرد چندان مورد توجه ارزیابان قرار نگرفته است.
کلیدواژه‌ها
نان سنگک
اکستنسوگرافی
فارینوگراف
بافت سنجی
سبوس

موضوعات

عنوان مقاله English

The effect of the amount and size of wheat bran particles on the rheological properties of the dough and the textural attributes of Sangak bread

نویسندگان English

Fatemeh Pakravan 1
hojjat karajhiyan 2
1 Islamic Azad University
2 Department of Food Science and Technology, Islamic Azad University, Torbat-e Heydarieh Branch, Torbat-e Heydarieh, Iran
چکیده English

Nowadays the nutritional specifications of wheat bread have been more considered, this purpose would have done by mixing different materials with wheat flour. The bran is one of the materials that had more been considered by researchers, due to its nutritional and technological properties. Therefore, in current research, the effects of adding different percentages of bran (10 and 20 percent) with different particle sizes (tiny and coarse) on the sangak bread was evaluated. The rheological properties of dough investigated by the farinograph and extensograph and textural properties of bread analyzed using texture analyzer. The results revealed that adding wheat bran resulted a decrease in weight loss and an increase in moisture content of sangak bread. Adding wheat bran increased the water absorption capacity up to 11.35%. The elasticity of dough in samples containing wheat bran varied from 74.87 to 112.62. Dough samples made from whole flour had the highest amount of consistency with 337.5 BE in 50mm. Hardness of bread with 20 percent of tiny bran was 4132g that was the highest comparing with other sangak bread samples. Sensory scores showed that sangak bread made from flour formulated with wheat bran have not been taken into consideration by the panelists group, although adding wheat bran due to better technological properties.

کلیدواژه‌ها English

Sangak bread
Extensograph
Farinograph
Texture analysis
Wheat bran
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