تأثیر فرآوری هیدراتاسیون گرم سبوس گندم با ذرات ریز بر ترکیبات شیمیایی آن و خواص نانوایی خمیر

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی‌ارشد گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد سبزوار

2 استادیار بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات کشاورزی و منابع طبیعی اصفهان

چکیده

در سال‌های اخیر فیبرهای رژیمی به دلیل داشتن آثار مفید فیزیولوژیکی و متابولیکی در بدن مورد توجه بسیاری از محققان قرار گرفته‌ است.  میزان فیبرهای رژیمی مورد نیاز بدن، حدود 30 گرم در روز توصیه شده است اما مصرف آن در تغذیة روزانه معمولاً کمتر است.  غنی‌سازی مواد غذایی با سبوس گندم به عنوان منبع غنی از فیبرهای رژیمی با توجه به ابعاد و آثار تخریبی آن بر شبکه گلوتنی، اغلب مشکلاتی در خصوصیات رئولوژیکی و کیفی خمیر و در نهایت نان تهیه شده به وجود می‌آورد.  در این تحقیق از سیستم تحلیل و پردازش تصویری برای اندازه­گیری اندازه ذرات سبوس استفاده شد.  پس از آن به منظور کاهش آثار تخریبی سبوس بر خصوصیات رئولوژیکی خمیر، هیدراتاسیون گرم در دمای 45 درجه سلسیوس در مورد سبوس با اندازۀ ریز قبل از اضافه کردن آن به آرد اعمال شد.  نتایج آزمون فارینوگراف نشان می‌دهد که میزان جذب آب، زمان گسترش، پایداری و عدد والوریمتری خمیر حاوی سبوس فرایند شده به روش هیدراتاسیون به ترتیب حدود 1، 15، 50، و 10 درصد افزایش و درجة نرمی خمیر از 120 به 70 درجة برابندر کاهش یافت.  تیمار مذکور مقادیر فیبر سبوس را حدود 25درصدافزایش و گلوتاتیون را 55 درصد کاهش داد.

کلیدواژه‌ها


عنوان مقاله [English]

Chemical Characteristics and Properties of Dough Made with Fine Wheat Bran Particles after Hydrothermal Treatment

چکیده [English]

The importance of dietary fiber in normal and therapeutic diets has been acknowledged by numerous authors in recent years. Dietary fiber has different physiological effects on human health. The recommended daily intake of dietary fiber is about 30 g, but less than this is often consumed. Wheat bran is an excellent source of dietary fiber and is used to fortify foods. The nutritional benefits of fiber have led to an increase high-fiber bread; however, incorporating wheat bran into dough changes its properties. In this study, digital image analysis was used to measure bran particle size. Both small and large bran samples were prepared. The effect of processed small bran on dough rheology during mixing was determined using a farinograph. Water absorption, dough development time, stability and the valorimetric value of dough containing hydrothermaled bran increased about 1, 15, 50 and 10 %, respectively. The treatment decreased the degree of softening from 120 to 70 BU and increased fiber content 25%. The results indicated a reduction in glutathione content of about 55% in hydrothermaled bran.

کلیدواژه‌ها [English]

  • Dietary fiber
  • Digital image analysis
  • Hydrothermal treatment
  • Rheological properties
  • wheat bran
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