بررسی تأثیر افزودن آنزیم آلفاآمیلاز و آلژینات سدیم بر ویژگی‌های رئولوژیکی خمیر نان

نویسندگان
نیلوفر بهرامی 1
آذین نصرالله زاده 2
آرمین حریری 3
1 دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی واحد لاهیجان، دانشگاه آزاد اسلامی، لاهیجان، ایران.
2 استادیار گروه صنایع غذایی دانشگاه آزاد اسلامی واحد لاهیجان
3 دانشجوی دکتری، گروه مهندسی شیمی، دانشکده مهندسی شیمی، دانشگاه صنعتی اصفهان، اصفهان، ایران،
10.52547/fsct.19.122.223
چکیده
افزودنی­های مواد غذایی مانند آنزیم­ها و هیدروکلوئیدها به طور گسترده در جهت بهبود محصولات نانوایی استفاده می­شوند. با تعیین هدف افزایش حجم محصول و افزایش قوت آرد، در این تحقیق از آنزیم آلفا­آمیلاز و هیدروکلوئید آلژینات سدیم در کنار یک تیمار شاهد، از 8 تیمار آنزیم آلفا آمیلاز و هیدروکلوئید آلژینات سدیم (به ترتیب 75 - 0، 150-0، 0-150، 0-300، 75-150، 75-300، 150-150، 300-150 میلی­گرم) برای افزودن به خمیر نان استفاده شد. سپس خواص رئولوژیکی آن توسط دستگاه­های فارینوگراف و اکستنسوگراف مورد بررسی قرار گرفت. نتایج نشان داد در بین کلیه تیمارها، تیمار 5 (حاوی 300 میلی­گرم آلژینات سدیم) بهترین تیمار در فاکتورهای مورد بررسی از جمله زمان توسعه­پذیری، ثبات، میزان جذب آب، پایداری، درجه سستی، عدد کیفی فارینوگرافی و مقاومت در برابر کشش بود. بنابراین استفاده میزان 300 میلی­گرم از هیدروکلوئید آلژینات سدیم برای افزایش حجم و افزایش قوت آرد پیشنهاد می­شود.
کلیدواژه‌ها
آنزیم آلفاآمیلاز
آلژینات سدیم
اکستنسوگراف
فارینوگراف
نان

موضوعات

عنوان مقاله English

The evaluation of the effect of adding alpha-amylase and sodium alginate on the rheological properties of bread dough

نویسندگان English

Niloofar bahrami 1
AZIN NASROLLAH ZADEH 2
armin hariri 3
1 MSc of Department of of Food Science and Technology, Islamic Azad University, lahijan Branch, lahijan, Iran
2 Assistant Professor Department of of Food Science and Technology, Islamic Azad University, lahijan Branch, lahijan, Iran
3 Phd Student, Department of Chemical Engineering, Isfahan University of Technology,
چکیده English

Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour

کلیدواژه‌ها English

Alpha-amylase
Sodium alginate
Bread
Extensograph
Farinograph
1- Aminpour, A. (2006). The nutritional value of bread and The pattern in most people's needs. In: Proceedings of Special Meeting of bread. Nutrition and Food Research Institute, a state Press.
2- Rajabzade, N. (1993). technology of bread. Thran University Press.
3- Kushki, N., Mortazavi,S.A., Behmadi, H., Kushki, Sh. (2014). The effects of natural and artificial preservatives on rheological characteristics in flat bread (Taftoon). 3rd National conference of food and technology.
4- Jooyande, H. (2009). Evaluation of physical and sensory properties of Iranian Lavash flat bread supplement with precipitated whey protein(PWP). African Journal of Food Science, 2, 28-34.
5-Haratian, P., Seyydain, M., Ghazizadeh, M. (2006). An Ivestingation of the Effect of Whey Powder on the Quality of Hamburger Bread. Iranian journal of food science and technology. 1(3). 75-82.
6- Ravi, R., Manhar, R. and Rao, P.H. (2000). Influence of additives on the rheological characteristics and baking quality of wheat flours, Eur. Food Res.Tech, 210, 202-208.
7-Bideli, N. (2004). Study on the baking value and staling of flat-bread produced from five varieties of wheat in Khorasan province, Journal of agricultural engineering research, 5(18), 19-36.
8- Anton Alex, A., Lukow Odean M., Fulcher R., Gray and Arntfield Susan, D. (2009). Shelf Stability and Sensory Properties of Flour Tortilas Fortified with Pinto Bean Flour: Effects of Hydrocolloid addition, LWT, 1, 23- 29.
9- Mohamed, A., Xu, J., and Sing, M. (2010). Yeast leavened banana- bread: formulation, processing, colour and texture analysis. Food Chemistry, 118. 620- 626.
10- Jalaer, H., Karimi, M., Abdullah zadeh, A. (2020). The effect of xanthan gum and transglutaminase enzyme on improving the quality and reducing staleness of barley bread. Journal of innovation in food science and Technology, 1(43). 125-133.
11- Barzegar, H., Hojati, M., Jouyandeh, H. (2009). Influence of some hydrocolloids on dough rheological properties and staling of Baguette bread. Iranian journal of food science and technology, 6(3), 101-108.
12- Azizi, M.H., Rajabzadeh, N. and Riahi, E. (2003). Effect of mono- diglyceride and Lecithin on dough rheological characteristics and quality of flat bread. Lebensm. Wiss.u. Technology (LWT). 36, 189-193.
13- Zolfaghary, N., Niri, H. (2016). Enzymes bread improvers. Conference on science and technology of Cereals, Breads and Flour products.
14- Liu, W., Brennan, M., Serventi, L., Brennan, CH. (2017). Effect of cellulose, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran. Food chemistry. 234. 93-102.
15- Soltani, M., Salehi far, M., Hashemi, M. (2013). The effect of using alpha-amylase enzyme with fungal origin on the quality characteristics of dough and toast. Journal of innovation in food science and technology. 6(2). 43-55.
16- Rosell, C. M., Rojas, J. A. and Benedito, B. D. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15: 75-81.
17- Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., and Biliaderis, C.G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten- free formulations. Journal of Food Engineering, 1033-1047.
18- Sim, S.Y., Noor Aziah, A.A., Cheng, L.H., (2011). Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan. Food Hydrocolloids, 25(5), 951-957.
19- Mandala, I., Polaki, A., Yanniotis, S., (2009). Influence of frozen storage on bread enriched with different ingredients. Journal of Food Engineering, 92(2), 137-145.
20- Mohammadi garfami, F., Eshaghi, M., Nateghi, L. (2016). Introduction to Zedo Hydrocolloid. The first scientific research conference of Iranian food sciences and industries.
21- Cho, s. s. and Dreher, M. L. (2001). Handbook of dietary fiber. New York, 3. Spiller GA, ed. CRC Press, 40-44.
22- Soleimanifard, M., Alami, M., Khodayan-chegeni, F., Najafian, G. (2013). Effect of Carboxymethylcellulse Gel on properties of wheat flour dough and Barbari bread. Journal of Agricultural engineering research. 14(2). 57-68.
23- Kondakci, T., Mei Yen Ang, A., Zhou. W. (2014). Impact of sodium alginate and xanthan gum on the quality of steamed bread made from frozen dough. Cereal Chemistry Journal. 92(3). 236-245.
24- Hiroshi, M. and Yukinori, N. (2001). Effect of sodium alginate on change in the state of water and protein denaturation accompanied with dehydration of fish myofibrils. Nihon suisan gakk. 67. 274-279.
25-Whitehurst RJ, Oort MV. (2010). Enzymes in Food Technology .2th edn, India: John Wiley Sons Publishing. 388.
26- Jascanu V, Stefoane ED. (2006). The influence of Clarase and hemicellulose over the 650 flour type. Seria F Chemistry. 9. 73-80.
27- Hyunkim J, Maeda T, Morita N. (2006). Effect of fungal amylase on the dough properties and bread quality of wheat flour substituted with polished flours. Food Research International, 39. 117-126.
28- Bordei D. (2005). Modern technology of bread manufactor. AGIR Publishing House Bucharest.
29- Feyzipour, A.R., Seyedain, A.S.M., Taslimi, A. (2004). Determination of optimum Falling number for the Iranian bread flours (Barbari and Lavash) and its relation with bread quality. Food Science and Technology. 2(3). 45-56.
30- Ghayour asli, M., Hadad Khodaparast, M., Karimi, M. (2008). 'Effect of Alpha amylase and Ascorbic acid on rheological properties of doughand specific volume of strudel bread', Iranian Food Science and Technology Research Journal, 4(2), 46-54.