مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

تولید نان همبرگر تهیه شده از آرد گندم کامل و بررسی تیمار آنزیمی آلفا-آمیلاز و ترانس‌گلوتامیناز بر محصول

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
2 عضو هیات علمی دانشگاه
10.48311/fsct.2026.117114.82899
چکیده
با توجه به نقش مهم آنزیم‌ها در بهبود ویژگی‌های کیفی نان، استفاده از آن‌ها در فرمولاسیون محصولات نانوایی از اهمیت بالایی برخوردار است. بنابراین، پژوهش حاضر به منظور بررسی تأثیر آنزیم‌های آلفاآمیلاز و ترانس‌گلوتامیناز میکروبی بر کیفیت حسی (پذیرش کلی) و فاکتور‌های رنگی (L*، a* و b*) نان همبرگر و در ادامه بررسی برخی ویژگی‌های نمونه بهینه با نمونه کنترل طی مدت 5 روز نگهداری انجام شد. نتایج نشان داد که آلفاآمیلاز با تجزیه نشاسته و تولید قندهای ساده، موجب افزایش واکنش مایلارد و در نتیجه کاهش معنی‌دار روشنایی و افزایش معنی‌دار قرمزی و زردی در پوسته و مغز نان گردید (05/0>p). در مقابل، ترانس‌گلوتامیناز با ایجاد پیوندهای کووالانسی بین پروتئین‌ها، ساختار گلوتنی را تقویت کرده و با کاهش دسترسی اسیدهای آمینه آزاد، شدت واکنش مایلارد را محدود ساخت که منجر به افزایش معنی‌دار روشنایی و کاهش تیرگی پوسته و مغز نان شد (05/0>p). بر اساس نتایج ارزیابی حسی، نمونه نان تیمار شده با 1/0 درصد آلفاآمیلاز و 15/0 درصد ترانس‌گلوتامیناز، با امتیاز پذیرش کلی 2/8، به عنوان نمونه بهینه معرفی گردید. نتایج ارزیابی و مقایسة نمونة‌ بهینه با شاهد طی مدت نگهداری نشان داد که نمونة بهینه از مقادیر رطوبت، فعالیت آبی، پذیرش کلی بیشتر و سفتی کمتری نسبت به نمونة‌ شاهد برخوردار بود. این یافته‌ها نشان داد که استفاده هم‌زمان و هدفمند از این دو آنزیم می‌تواند کیفیت ارگانولپتیک و ظاهری نان را به‌طور قابل توجهی ارتقاء دهد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Production of hamburger buns made from whole wheat flour

نویسندگان English

Roghayeh Hasan Beygi 1
Hossein Jooyandeh 2
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2 Faculty member
چکیده English

Considering the important role of enzymes in improving the quality characteristics of bread, their use in the formulation of bakery products is of great importance. Therefore, the present study was conducted to investigate the effect of microbial α-amylase and transglutaminase enzymes on the sensory quality (overall acceptance) and color parameters (L*, a*, and b*) of hamburger bread, and then to investigate some characteristics of the optimized sample with the control sample during a 5-day storage period. The findings revealed that α-amylase, through starch hydrolysis and the production of simple sugars, intensified the Maillard reaction, resulting in a significant decrease in lightness and a significant increase in redness and yellowness in both the crust and crumb (p < 0.05). In contrast, transglutaminase strengthened the gluten network by forming covalent bonds between proteins and reduced the availability of free amino acids, thereby limiting the Maillard reaction. This led to a significant increase in lightness and a reduction in crust and crumb darkness (p < 0.05). Based on sensory evaluation, the bread sample treated with 0.1% α-amylase and 0.15% transglutaminase achieved the highest overall acceptance score of 8.2 and was identified as the optimal formulation. The results of the evaluation and comparison of the optimal sample with the control during storage showed that the optimal sample had higher moisture content, water activity, overall acceptability, and lower firmness than the control sample. These findings indicated that simultaneous and purposeful use of these two enzymes can significantly improve the organoleptic and visual quality of bread.

کلیدواژه‌ها English

Enzymatic modification
Bread crumb
Overall acceptance
Color parameters
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