تاثیر استفاده از خمیرترش سنتی بر ویژگی‌های کیفی نان حجیم حاوی گندم جوانه‌زده و عصاره سیر

نویسندگان
گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
چکیده
استفاده از عصاره­های گیاهی در فرمولاسیون خمیرترش می­تواند سبب بهبود ویژگی­های حسی و زمان ماندگاری نان تولیدی گردد. در پژوهش حاضر، تاثیر استفاده توام از گندم جوانه­زده تخمیر شده و عصاره سیر در فرمولاسیون خمیرترش سنتی حاوی ماست و سرکه بر ویژگی­های کیفی نان گندم حجیم مورد بررسی قرار گرفت. بر اساس نتایج بافت­سنجی از بین نمونه­های تولیدی، کمترین سفتی بافت در نان حاوی گندم جوانه­زده تخمیر شده و عصاره سیر (94/2 نیوتن) مشاهده شد که به شکل معنی­داری (05/0>p) از سفتی بافت نمونه شاهد کمتر بود. استفاده توام از تخمیر و جوانه­زنی نیز سبب افزایش حجم مخصوص و کاهش چسبندگی بافت نان تولیدی گردید. علاوه بر این، اگر چه کمترین توسعه سطحی قارچ flavus Aspergillus در نان­های حاوی ماست و سرکه و همچنین عصاره سیر به تنهایی مشاهده شد اما تفاوت معنی­داری بین میزان توسعه سطحی قارچ در نمونه حاوی گندم جوانه­زده تخمیر شده و عصاره سیر با نان حاوی پروپیونات کلسیم وجود نداشت. همچنین نمونه حاوی گندم جوانه­زده تخمیر شده با نمونه شاهد به لحاظ پذیرش کلی تفاوت معنی­داری نشان نداد. بر این اساس، خمیرترش گندم جوانه­زده حاوی عصاره سیر به عنوان یک نگهدارنده زیستی می­تواند جهت بهبود ویژگی­های کیفی و زمان ماندگاری نان گندم مورد استفاده قرار گیرد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of traditional sourdough on quality characteristics of loaf bread containing sprouted wheat and garlic extract

نویسندگان English

Sara Safari
Alireza Sadeghi
Ali Moayedi
Hossein Purabdolah
Alireza Sadeghi Mahoonak
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده English

Application of plant extracts in the formulation of sourdough can improve sensory characteristics and shelf-life of the produced bread. In the present study, effects of combined application of fermented sprouted wheat and garlic extract in the formulation of traditional sourdough containing yoghurt and vinegar were investigated on the quality characteristics of loaf wheat bread. Based on the results of texture analysis, among the produced breads the lowest crumb hardness was observed in the sample containing fermented sprouted wheat along with garlic extract (2.94 N), which was significantly (p<0.05) lower than those of the control sample. In addition, combined application of fermentation and sprouting increased the specific volume and reduced the gumminess of the product. Moreover, although the lowest surface growth of Aspergillus flavus was observed on breads containing yoghurt-vinegar and also garlic extract alone, there was no significant difference between the fungal growth rate on the sample containing fermented sprouted wheat along with garlic extract and bread containing calcium propionate. Bread containing fermented sprouted wheat and control sample had no significant difference in terms of overall acceptability. Accordingly, sprouted wheat sourdough containing garlic extract can be used as a biological preservative to improve the quality characteristics and shelf-life of wheat bread.

کلیدواژه‌ها English

garlic extract
fermented sprouted wheat
traditional sourdough
crumb hardness
moldiness
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