بررسی کاربرد تفاله چغندرقند و خمیرترش بر کمیت و کیفیت نان باگت

نویسندگان
عاطفه احراری 1
شادی بلوریان 2
غلامعلی گلی موحد 2
1 گروه علوم و صنایع غذایی، موسسه آموزش عالی جهاد دانشکاهی کاشمر
2 پژوهشکده علوم و فناوری مواد غذایی- جهاد دانشگاهی مشهد
10.22034/FSCT.19.132.161
چکیده
نان یکی از مهم‌ترین مواد غذایی بر پایه گندم است که به‌عنوان یک منبع عالی انرژی و پروتئین نقش حیاتی در تغذیه مردم جهان دارد. بنابراین توسعه نان غنی‌شده یکی از راه‌های مؤثر در تأمین برخی از مواد مغذی موردنیاز مردم می‌باشد. هدف از این پژوهش، بررسی تأثیر تفاله چغندرقند و خمیرترش بر خواص فیزیکوشیمیایی، بافتی و حسی نان باگت بود. بدین منظور تفاله پرس شده چغندرقند و میزان خمیرترش به ترتیب در سه سطح 2، 6 و 10 درصد و 10،5و 15 درصد بر پایه وزن آرد در مرحله تهیه خمیر اضافه شد. پس از آماده‌سازی نمونه‌ها، آزمون‌های رنگ، بافت، رطوبت، فعالیت آبی، حجم مخصوص و ارزیابی حسی نان باگت انجام شد. نتایج نشان داد که افزایش میزان تفاله چغندرقند و خمیرترش در فرمولاسیون نان باگت باعث افزایش میزان رطوبت، حجم مخصوص و پذیرش کلی شد و a* کاهش یافت، همچنین تأثیر تفاله چغندرقند نسبت به خمیرترش بر b* کمتر بود. بنابراین استفاده از نمونه حاوی 6درصد تفاله چغندرقند و 10درصد خمیرترش به‌عنوان نمونه بهینه سبب بهبود ویژگی‌های کیفی نان باگت گردید.
کلیدواژه‌ها
غنی‌سازی
نان
بافت
رنگ

موضوعات

عنوان مقاله English

Investigating the application of sugar beet pulp and sourdough on the quantity and quality of baguette bread

نویسندگان English

Atefeh Ahrari 1
shadi bolourian 2
Qulamali Goli-Movahhed 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institue, Kashmar, Iran
2 Food Science and Technology Research Institute - Mashhad University Jihad
چکیده English

Bread is one of the most important foods based on the wheat that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing some of the necessary nutrients of the people. this study aimed to examine the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation made moisture content, specific volume and overall acceptance increase and a* decreased. Also the effect of sugar beet pulp on b* was less than sourdough and time and sourdough had more effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.

کلیدواژه‌ها English

Enrichment
Bread
texture
color
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