بررسی عوامل موثر در طراحی دستگاه پخت نان بر ویژگی‌های کیفی و بافتی نان مسطح خانگی

نویسندگان
سید مهدی میرزابابایی 1
علی رافع 2
حسین زمانی 1
1 استادیار،گروه ماشین آلات مواد غذایی، موسسه علوم و صنایع غذایی، مشهد، ایران
2 موسسه علوم و صنایع غذایی، مشهد، ایران
10.52547/fsct.18.118.223
چکیده
در این پژوهش پارامترهای موثر در طراحی و ساخت دستگاه پخت نان خانگی بر ویژگی­های حسی و بافتی نان مسطح بررسی شد با انتخاب الگوی شار گرمایی و ضخامت­های مختلف بستر و ارتفاع محفظه پخت، توزیع دما و جرم در سه ناحیه بستر پخت، نان و محفظه پخت بدست آمد. از طرف دیگر با اندازه­گیری دمای چند نقطه در بستر، نان و محفظه پخت، توان مصرفی و نرخ تبخیر آب از نان در طی فرآیند پخت داده­های تجربی ارزشمندی برای اعتبار سنجی مدل­سازی و تحلیل نرم­افزاری بدست آمده است. سپس با استفاده از آزمون­های پردازش تصویر، بافت­سنجی و حسی نان پخته شده در شرایط مختلف ارزیابی گردید. نتایج نشان داد که ضخامت بستر 5/0 سانتیمتری عملکرد بهتری نسبت به ضخامت­های بیشتر دارد. با افزایش ارتفاع محفظه در سه ارتفاع 2، 4 و 6 سانتیمتر، متوسط دمای محفظه به ترتیب کاهش می­یابد. بنابراین ارتفاع محفظه 2 سانتیمتری مناسب­تر است. در بررسی کیفت پخت نان با دستگاه ساده مشخص شد زمان پخت 6 دقیقه و دمای شروع پخت 160 درجه سانتیگراد مناسب­ترین شرایط پخت می­باشد. همچنین آزمون­های بافت سنجی نشان می­دهد که مقدار سختی، صمغیت و قابلیت جویدن مربوط به الگوی شار گرمایی22 نزدیک­ترین مقادیر را با نان شاهد دارد.
کلیدواژه‌ها
نان مسطح
فرایند پخت
طراحی
ویژگی بافتی
حسی

موضوعات

عنوان مقاله English

Effect of different parameters on the design of baking bread on the quality and textural properties of flat bread

نویسندگان English

S. Mahdi Mirzababaee 1
Ali Rafe 2
Hosein Zamani 1
1 Assistant Professor, Department of Food Machinary, Research Institute of Food Science and Technology, Mashhad, Iran
2 Research Institute of Food Science and Technology, Mashhad, Iran
چکیده English

In this research design and manufacture of home baking machine with baking process control is followed. Therefore, the machine is designed and manufactured with the ability to produce an Iranian flatbread at each baking stage. By choosing the heat flux pattern and different thicknesses of the bed and the height of the baking chamber, the temperature and mass distribution in the three areas of the baking bed, bread and baking chamber is obtained. Image processing, texture analysis and sensory tests are used for evaluating of baked bread under different conditions. Geometrical conditions, boundary conditions and patterns of heat flux are the main factors that influence the baking process and quality of bread. The results showed that bed thickness performs better than higher thicknesses. By increasing the height of the chamber at three heights of 2, 4 and 6 cm, the mean temperature of the chamber decreases. Therefore, the height of the 2 cm chamber is the best one. In the study of bread baking with simple apparatus, it was found that the cooking time of 6 minutes and the beginning baking temperature of 160 °C are the most suitable cooking conditions. The porosity of the bread baked is much lower than that of the bakery one. The texture analysis tests showed that the hardness, gumminess, and chewiness of the heat flux pattern profile 22 had the closest values to the control bread

کلیدواژه‌ها English

Flat bread
baking process
Design
Textural properties
sensory
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