بررسی امکان ابررسی امکان افزایش ماندگاری نان بخارپز حاوی آرد چاودار با افزودن پلی‌ال گلیسرول و اصلاح فرآیند تخمیرفزایش ماندگاری نان بخارپز حاوی آرد چاودار با افزودن پلی‌ال گلیسرول و اصلاح فرآیند تخمیر

نویسندگان
مهدی قیافه داودی 1
مهدی کریمی 1
فریبا نقی پور 2
زهرا شیخ الاسلامی 1
1 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
2 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.52547/fsct.18.115.24
چکیده
بهبود کیفیت نان و محصولات صنایع پخت با اصلاح فرمولاسیون و فرآیند تولید، یکی از مهمترین راهکارهای افزایش سطح سلامت عمومی در جامعه می‏باشد. در همین راستا نان بخارپز به دلیل فرآیند پخت متفاوت از جمله مواد غذایی فاقد ترکیبات مضر سلامتی نظیر آکریل آمیدها می‏باشد. از این‏رو هدف از انجام این تحقیق بررسی تأثیر افزودن پلی‏ال گلیسرول در سطوح صفر، 5/0 و 0/1 درصد و به‏کارگیری دو نوع روش تخمیر یک مرحله‏ای و دو مرحله‏ای بر خصوصیات فیزیکوشیمیایی و حسی نان بخارپز ترکیبی (گندم – چاودار) در یک طرح کاملاً تصادفی با آرایش فاکتوریل به منظور تولید نان متناسب با ذائقه مصرف‏کننده ایرانی و بهبود ماندگاری محصول نهایی بود. براساس نتایج مشخص گردید که با افزایش سطح پلی­ال گلیسرول و استفاده از روش تخمیر دو مرحله­ای رطوبت محصول نهایی افزایش و سفتی آن (طی بازه زمانی 2 و 72 ساعت بعد از پخت) نسبت به نمونه شاهد کاهش یافت. همچنین استفاده از روش تخمیر دو مرحله­ای سبب بهبود میزان تخلخل و حجم مخصوص محصول نهایی گردید. این در حالی بود که پلی‏ال گلیسرول تأثیری بر این خصوصیات کیفی نان نداشت. از سوی دیگر میزان مؤلفه L* با افزایش گلیسرول و استفاده از روش تخمیر دو مرحله­ای در فرمولاسیون اولیه نان بخارپز افزایش یافت، در حالی‏که میزان مؤلفه ­های a* و b* ثابت ماند. در بخش ارزیابی حسی نیز داوران چشایی بالاترین امتیاز را به نمونه حاوی 0/1 درصد گلیسرول و تهیه شده با فرآیند تخمیر دو مرحله ­ای اختصاص دادند. در نهایت میزان آکریل آمید در این نمونه 52 پی‏پی‏بی گزارش گردید که به مراتب از نان‏های سنتی ایرانی کمتر بود. بنابراین با بومی‏ سازی دانش فنی تولید نان بخارپز می ‏توان نان با ارزش غذایی بهتر در سبد غذایی افراد قراد داد.
کلیدواژه‌ها
نان بخارپز
گلیسرول
تخمیر
آکریل آمید
ماندگاری

موضوعات

عنوان مقاله English

Investigating on Increasing the Shelf life of Steamed Bread Containing Rye Flour by Adding Polyol and Modifying the Fermentation

نویسندگان English

Mehdi Ghiafeh Davoodi 1
Mahdi Karimi 1
Fariba Naghipour 2
Zahra Sheikholeslami 1
1 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran.
2 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

Improving the quality of bread and bakery products by modifying the formulation and production process is one of the most important ways to increase the level of public health in society. In this regard, steamed bread is free of harmful compounds such as acrylamides due to different baking processes, including foods. Therefore, the aim of this study was to investigate the effect of adding glycerol at levels of 0, 0.5 and 1% and using one-stage and two-stage fermentation methods on physicochemical and sensory properties of composite steamed bread (wheat-rye) in a completely randomized design with factorial arrangement in order to produce suitable bread taste for the Iranian consumer and improve the shelf life of the final product. Based on the results, it was found that by increasing the glycerol and using the two-stage fermentation method, the moisture content of the final product and firmness (during 2 and 72 hours after baking) increased and decreased respectively. In addition, the use of two-stage fermentation method improved the porosity and specific volume of the final product. However, glycerol had no effect on these parameters of bread. On the other hand, the amount of L* value increased with increasing glycerol and using two-stage fermentation method, while the amount of a* and b* values remained constant. In the sensory evaluation section, the taste judges gave the highest score to the sample containing 11% glycerol and prepared by two-stage fermentation process. Therefore, by localizing the technical knowledge of producing steamed bread, bread with better nutritional value can be contracted in peoplechr('39')s food basket.

کلیدواژه‌ها English

Steamed bread
glycerol
Fermentation
Acrylamide
shelf life
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