تأثیر ژل کربوکسی‌متیل‌سلولز بر ویژگی‌های رئولوژیکی خمیر آرد گندم و خصوصیات فیزیکی نان بربری

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد

2 استادیار دانشکده صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 دانشیار گروه علوم و صنایع غذایی پردیس کشاورزی و منابع طبیعی تهران

4 دانشیار بخش غلات موسسه تحقیقات اصلاح و تهیه نهال و بذر کرج

چکیده

هدف از این تحقیق، بررسی تأثیر ژل کربوکسی‌متیل‌سلولز بر ویژگی­های رئولوژیکی خمیر و پارامترهای کیفی (حجم، حجم ویژه، سفتی و نرمی بافت، افت پخت و فعالیت آبی) و ویژگی­های حسی نان بربری است که در قالب بلوک کاملاً تصادفی به اجرا درآمد.  هیدروکلوئید کربوکسی‌متیل‌سلولز در سطوح مختلف 5/0، 1 و 5/1 درصد (وزنی/وزنی) به آرد گندم اضافه و  ویژگی­های رئولوژیکی خمیر با دستگاه فارینوگراف اندازه­گیری شد.  نتایج حاصل از رئولوژیکی خمیر نشان داد که با افزودن ژل، ظرفیت جذب آب، زمان ورود به خط 500 برابندر، زمان گسترش، زمان پایداری خمیر، زمان ترک خط 500 برابندر و زمان شکست افزایش، اما سست شدن بعد از 10 و 20 دقیقه و همچنین شاخص تحمل به اختلاط، در مقایسه با نان شاهد کاهش می­یابد.  نتایج حاصل از ارزیابی فعالیت آبی نشان داد که افزودن هیدروکلوئید، فعالیت آبی را کاهش می­دهد.  در نتایج حاصل از ارزیابی ویژگی­های تکنولوژیکی، مشاهده شد که افزودن ژل در سطح 5/1 درصد حجم و حجم ویژه نان را افزایش می­دهد.  با این­که سطح 5/1 درصد بهبود رئولوژیکی را موجب شد، اما سطح مطلوب از نظر کیفی، 5/0 درصد است. 

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Carboxymethylcellulose Gel on Properties of Wheat Flour Dough and Barbari Bread

چکیده [English]

This study determined the effects of carboxymethylcellulose gel on rheological properties of bread dough, quality parameters for Barbari bread (volume, specific volume, hardness and softness of texture, cooking loss, water activity), and sensory properties of fresh bread. Hydrocolloid carboxymethylcellulose (CMC) was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour. A farinograph was used for rheological measurement of the dough and showed that the addition of gum CMC increased water retention capacity, arrival time, dough development time, dough stability, departure time, and time to breakdown. The values for these properties increased as the amount of gum CMC increased. The degree of softening of the dough after 10 and 20 min and the mixing tolerance index decreased in comparison with the control sample with the addition of gum CMC. The addition of gum CMC decreased water activity. Evaluation of the technical parameters of bread showed that adding 1.5%  gum CMC increased volume and specific volume. The 1.5% addition also improved rheological properties, but the most desirable amount of gum CMC for different aspects of quality was the 0.5% level.

کلیدواژه‌ها [English]

  • Bread quality
  • Carboxymethylcellulose gel
  • Dough rheology
  • Sensory analysis
  • Staling
Ahmadi-Gavilighi, H., Azizi, M. H., Barzegar, M. and Arab-Ameri, M. 2006. Effect of selected Hydrocolloid on bread staling as evaluated by DSC and XRD. J. Food Technol. 4, 185-188.

Alam, F., Siddiqui, A., Lutfi, Z. and Hasnain, A. 2009. Effect of different hydrocolloids on gelatinization behavior of hard wheat flour. Trakia J. Sci. 7, 1-6.

Anon, 2000. Approved Methods of the American Association of Cereal Chemists. 02-51, 08-01, 10-05,
33-50, 38-12A, 44-16, 46-16, 54-21, 55-50. American Association of Cereal Chemists (AACC).

Anon, 2008. Approved Methods of the American Association of Cereal Chemists. 56-81B. American Association of Cereal Chemists (AACC).

Butt, M. S., Anjum, F. M., Samad, A., Kausar, T. and Tauseef-Mukhtar, M. 2001. Effect of different
gums on the quality and shelf life of bread. Int. J. Agric. Biol. 3, 482-483.

Chinachoti, P. and Vodovotz, Y. 2001. Bread Staling. CRC Press. New York.

Collar, C., Andreu, P., Martinez, J. C. and Armeo, E. 1999. Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloid. 13, 467-475.

Fatemi, H. 2005. Food Science Chemistry. Sahami Company Pub. Tehran. Iran. (in Farsi)

Ghoreishi-Rad, S. M., Ghanbarzadeh, B. and Ghiassi-Tarzi, B. 2011. The effects of hydrocolloids (guar & carrageenan) on physical and sensory properties of barbary bread. Food Sci. Nutr. 8, 25-37. (in Farsi)

Gray, J. A. and Bemiller, J. N. 2003. Bread staling: molecular basis and control. Compr. Rev. Food Sci. Food Safety. 2(1): 1-21.

Guarda, A., Rosell, C. M., Benedito, C. and Galotto, M. J. 2004. Different hydrocolloid as bread improvers and antistaling agent. Food Hydrocolloid. 18, 241-247.

Kohajdova, Z. and Karovicova, J. 2008. Influence of hydrocolloids on quality of baked goods. Acta Sci. Pol. Thechnol. Aliment. 7(2): 43-49.

Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C. G. 2007. Effects of hydrocolloids
on dough rheology and bread quality parameters in gluten-free formulations. J. Food Eng.
79, 1033-1047.

Mettler, E. and Seible, W. 1993. Effect of emulsifiers and hydrocolloids on whole wheat bread quality:
a response surface methodology study. Cereal Chem. 70(4): 373-377.

Moayedi, S. 2010. Effect of gum tragacanth on rheological properties of wheat flour dough and quality parameters of French baguette bread. M. Sc. Thesis. Food Science and Technology College. Faculty of Agriculture and Natural Resource. Gorgan University. Gorgan. Iran. (in Farsi)

Phimolsiripol, Y., Siripatrawan, U., Tulyathan, V. and Cleland, D. J. 2008. Effects of freezing and temperature fluctuation during frozen storage on frozen dough and bread quality. J. Food Eng.
84(1): 48-56.

Pouresmaeel, A. 2009. Formulation and product of free-gluten prebiotic bread with using of transglutaminase and guar and xanthan hydrocolloids. M. Sc. Thesis. College of Agriculture.
Tarbiat Modares University. Tehran. Iran. (in Farsi)

Rosell, C. M. and Foegeding, A. 2007. Interaction of hydroxypropylmethylcellulose with gluten proteins: small deformation properties during thermal treatment. Food Hydrocolloid. 21, 1092-1100.

Rosell, C. M., Rojas, J. A. and Benedito, B. D. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloid. 15, 75-81.

Shalini, G, K. and Laxmi, A. 2007. Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread). Food Hydrocolloid. 21, 110-117.

Smitha, S., Jyotsna, R., Khyrunnisa, B. and Indrani, D. 2008. Effect of hydrocolloids on rheological, microstructural and quality characteristics of parota-an unleavened Indian flat bread. J. Texture Stud. 39(3): 267-283.

Watts, B. M., Ylimaki, G. L., Jeffery, L. E. and Elias, L. G. 1989. Basics Sensory Methods for Food Evaluation. The International Development Research Centre (IDRC). Ottawa. Canada.