تأثیر آرد ارزن دم روباهی بر خصوصیات فیزیکوشیمیایی آرد گندم تصفیه و خواص رئولوژیکی خمیر

نویسندگان
ژاله احمدی کبیر 1
محمد حسین عزیزی 2
حسین عباس تبار اهنگر 3
اعظم اعرابی 4
1 گروه علوم صنایع غذایی و فناوری، واحد نجف آباد، دانشگاه آزاد اسلامی، نجف آباد، ایران
2 گروه علوم صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس تهران
3 دانشگاه آزاد اسلامی واحد نجف آباد گروه مهندسی
4 شهرضا- دانشگاه آزاد اسلامی- دانشکده داروسازی- گروه علوم و صنایع غذایی
10.52547/fsct.19.124.359
چکیده
ارزن دم روباهی حاوی مواد مغذی مانند نشاسته، پروتئین، ویتامین ها و مواد معدنی است. هدف از این مطالعه بررسی خواص فیزیکوشیمیایی آرد گندم تصفیه جایگزین شده با نسبت های مختلف آرد ارزن دم روباهی از 10 تا 30 درصد بود. نمونه‌های آرد مخلوط از نظر ترکیبات تقریبی، رنگ، فالینگ نامبر، محتوای گلوتن مرطوب و خشک، محتوای نشاسته آسیب‌دیده و ویژگی‌های آلوئوکانسیستوگراف مورد تجزیه و تحلیل قرار گرفتند. ضرایب همبستگی بین پارامترهای تحلیلی آرد و مشخصات آلوئوکانسیستوگراف به دست آمد. محتوای فیبر خام، چربی، پروتئین و خاکستر با افزایش مقدار آرد ارزن دم روباهی به طور معنی‌داری افزایش یافت. تفاوت معنی داری در مقدار b* بین نمونه های آرد مشاهده نشد. با افزودن آرد ارزن دم روباهی، فالینگ نامبر، محتوای نشاسته آسیب دیده، محتوای گلوتن مرطوب و خشک به طور قابل توجهی کاهش یافت. آزمون کانسیستوگراف نشان داد که افزودن آرد ارزن دم روباهی باعث کاهش ظرفیت جذب آب، حداکثر فشار و تحمل خمیر می شود، اما افت فشار در 250 ثانیه و 450 ثانیه بیشتر شد. تست آلوئوگراف نشان داد که با افزودن آرد ارزن دم روباهی، کشش خمیر و انرژی مورد نیاز برای انبساط خمیر کاهش یافت، اما در آرد مخلوط 30درصد مقاومت به کشش خمیر افزایش یافت. نتایج خواص رئولوژیکی توسط کانسیستوآلوئوگراف نشان داد که آرد ارزن دم روباهی بر رفتار رئولوژیکی آرد گندم تصفیه تأثیر می گذارد.
کلیدواژه‌ها
آرد مخلوط
ارزن دم روباهی
رئولوژیکی
فیزیکوشیمیایی
کانسیستوآلوئوگراف

موضوعات

عنوان مقاله English

Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior

نویسندگان English

Jaleh Ahmadi Kabir 1
Mohammad Hossein Azizi Azizi 2
hossein abbastabar ahangar 3
Aazam Arabi 4
1 Food science and Technology Department, Najafabad Branch, Islamic Azad University, Najafabad, Iran.
2 Food Science and Technology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran Iran
3 Department Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran
4 Food Science and Technology Department, Shahreza Branch, Islamic Azad University, Shahreza, Iran
چکیده English

Foxtail millet contains amounts of nutrients such as starch, protein, vitamins and minerals. The aim of this study was to investigate the physicochemical properties of refined wheat flour (RWF) replaced by different ratios of foxtail millet flour (FMF) from 10% to 30%. The composite flour samples were analyzed for proximate composition, color, falling number, wet and dry gluten content, damaged starch content and alveo-consistograph characteristics. Correlation coefficients between flour analytical parameters and alveo-consistograph characteristics were obtained. Crude fiber, fat, protein and ash content increased not significantly (p>0.05) with increasing the amount of FMF. No significant difference (p>0.05) of b* value was observed between the flour samples. Adding the FMF, not significantly reduced (p>0.05) falling number, damaged starch content, wet and dry gluten content. Consistograph test indicated that addition of the FMF decreased water absorption capacity, maximum pressure and tolerance, however, drops in pressure at 250s and 450s became greater. Alveograph test revealed that with adding FMF, dough resistance to extension and dough strength decreased but an increase in dough extensibility obtained at FMF30%. The results of rheological properties by alveograph indicated the rate of the FMF influenced the rheological behavior.

کلیدواژه‌ها English

alveo-consistograph
Composite flour
Foxtail millet
Physicochemical
Rheological
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