تولید خمیرترش بدون گلوتن با استفاده از آرد ارزن، کینوآ و آمارنت و آغازگرهای لاکتوباسیلوس فرمنتوم و لاکتوباسیلوس پلانتاروم

نویسندگان
رویا نوری 1
علیرضا فرجی 2
فریبا نقی پور 3
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی گرایش زیست فناوری مواد غذایی، دانشکده علوم و فن‌آوری‌ های نوین، واحد علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران
2 گروه شیمی آلی، دانشکده شیمی دارویی، واحد علوم پزشکی، دانشگاه آزاد اسلامی، تهران، ایران
3 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.22034/FSCT.21.154.90
چکیده
نان­های تولید شده از خمیرترش دارای بافتی سبک‏تر و کیفیت جویدنی بالاتری هستند. این در حالی است که در فرمولاسیون محصولات بدون گلوتن نمی‏توان از خمیرترش تهیه شده از آرد گندم و یا چاودار استفاده نمود. از این‏رو در پژوهش حاضر از آرد ارزن، آمارانت و کینوآ و آغازگرهای لاکتوباسیلوس فرمنتوم و لاکتوباسیلوس پلانتاروم به صورت تک و ترکیبی در فرمولاسیون خمیرترش مورد استفاده قرار گرفت و به میزان 10 درصد به خمیر نان قالبی بدون گلوتن افزوده شد و خصوصیات کمی و کیفی نمونه‏های تولیدی در یک طرح کاملاً تصادفی با آرایش فاکتوریل مورد ارزیابی قرار گرفت (05/0≥P). نتایج ارزیابی میزان رطوبت نشان داد دو نمونه تهیه شده از خمیرترش حاوی آغازگر ترکیبی و آرد کینوا و نمونه تهیه شده از خمیرترش حاوی آغازگر لاکتوباسیلوس پلانتاروم و آرد ارزن به ترتیب از بیشترین و کمترین میزان رطوبت برخوردار بودند. همچنین در بین نمونه‏های تولیدی، نمونه‏های حاوی خمیرترش تهیه شده از آرد کینوا از میزان pH، اسیدیته و اسیدهای آلی بیشتری برخوردار بودند. در بخش ارزیابی میزان تخلخل و حجم مخصوص بیشرین میزان به نمونه حاوی آغازگر فرمنتوم و آرد کینوآ اختصاص یافت. همچنین نتایج ارزیابی بافت نشان داد که نمونه‏های تهیه شده از خمیرترش حاوی آغازگر ترکیبی و آرد کینوآ از کمترین میزان سفتی بافت برخوردار بودند. از طرفی بررسی مؤلفه‏های رنگی پوسته نان نشان داد با استفاده از خمیرترش تهیه شده از آرد کینوآ در فرمولاسیون نان قالبی بدون گلوتن میزان مؤلفه­های L* و b* افزایش یافت. درحالیکه نوع آغازگر مورد استفاده تأثیر معنی­داری بر میزان این پارامترها نداشت. در نهایت بیشترین امتیاز پذیرش‏کلی را به نمونه تهیه شده از خمیرترش حاوی آغازگر ترکیبی و آرد کینوا اختصاص دادند.
کلیدواژه‌ها
آغازگر
خمیرترش
بدون گلوتن
شبه غلات

موضوعات

عنوان مقاله English

Gluten free sourdough production by using millet, quinoa and amaranth flours and Lactobacillus fermentum and Lactobacillus plantarum starters

نویسندگان English

Roya Nouri 1
Alireza Faraji 2
فریبا Naghipour 3
1 M.Sc. Student of Food Sciences, Faculty of Advanced Sciences & Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2 Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
3 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

Breads Produced by sourdough have a lighter texture and a higher quality of chewing. Due to the fact that sourdough prepared from wheat or rye flour cannot be used in the formulation of gluten-free products. Therefore, in the present study, millet, amaranth and quinoa flours and Lactobacillus fermentum and Lactobacillus plantarum starters were used individually and in combination in the sourdough formulation. Produced gluten-free sourdoughs were added to gluten-free bread dough in level of 10% and quantitative and qualitative characteristics of the produced bread samples were evaluated in a completely randomized design with factorial arrangement (P≥0.05). The results of evaluating the moisture content of the produced breads showed that two samples prepared from sourdough containing mixed starter and quinoa flour and the sample prepared from sourdough containing Lactobacillus plantarum starter and millet flour had the highest and lowest moisture content, respectively. Also, the samples containing sourdough prepared from quinoa flour had the highest amount of pH, acidity and organic acids. In the evaluation section of porosity and specific volume of the product, it was determined that the samples prepared from sourdough containing Lactobacillus fermentum starter and quinoa flour had the highest porosity and specific volume. Also, the texture evaluation results showed that the samples prepared from sourdough containing mixed starter and quinoa flour had the lowest hardness. On the other hand, the examination of the crust color values showed that the amount of L* and b* values increased by using sourdough prepared from quinoa flour in the gluten-free bread formulation. While the type of starter used had no significant effect on these values. At the end, by sensory evaluation, assigned the highest overall acceptance score to the sample prepared from sourdough containing mixed starter and quinoa flour.

کلیدواژه‌ها English

Starter
Sourdough
Gluten free
Pseudo cereal
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