غنی‌سازی آرد گندم با سبوس برنج هیدروترمال شده: بررسی ویژگی‌های رئولوژیک خمیر

نوع مقاله : مقاله پژوهشی

نویسندگان

1 مربی، گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی، واحد لاهیجان، لاهیجان، ایران

2 دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی، واحد آیت‌الله آملی، آمل، ایران

3 استاد، گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران

4 دانشیار، گروه زراعت و اصلاح نباتات، دانشگاه آزاد اسلامی، واحد لاهیجان، لاهیجان، ایران

چکیده

سبوس برنج، منبع غذایی ارزشمند و اقتصادی، جهت غنی‌سازی طبیعی فرآورده‌های غلات محسوب می‌شود. از آنجایی که به‌کارگیری افزودنی‌های طبیعی جهت غنی‌سازی، خطر افت و تضعیف ویژگی‌های رئولوژیک و تکنولوژیک خمیر را به­دنبال دارد، از این­رو در این پژوهش اثر افزودن سبوس برنج هیدروترمال شده بر ویژگی­های رئولوژیک خمیر با استفاده از آزمون‌های فارینوگرافی و اکستنسوگرافی مورد بررسی قرار گرفت. نتایج آزمون‌های رئولوژیکی نشان داد که با افزایش غلظت سبوس هیدروترمال شده در خمیر، میزان جذب آب به‌طور معنی‌داری افزایش یافت، ولی پایداری خمیر کاهش معنی‌داری را نشان داد. همچنین کاهش پایداری، افزایش زمان گسترش خمیر را به­همراه داشت. تغییرات درجه سست­شدن خمیر نیز با افزایش میزان سبوس به بیش از سه درصد، کاهش معنی‌داری را نشان داد. از طرف دیگر، افزایش غلظت سبوس در خمیر با افزایش مقاومت به کشش و انرژی خمیر و کاهش کشش خمیر همراه بود. به‌طورکلی، با توجه به نتایج این آزمایش، استفاده از سبوس برنج هیدروترمال شده به میزان سه درصد جهت غنی‌سازی نان گندم و افزایش ارزش تغذیه‌ای آن توصیه می‌شود.

کلیدواژه‌ها


عنوان مقاله [English]

Fortification of wheat flour with hydrothermaled rice bran: Studying dough rheological properties

نویسندگان [English]

  • Mandana Tayefe 1
  • Seyed Ahmad Shahidi 2
  • Jafar Mohammadzadeh Milani 3
  • Seyyed Mostafa Sadeghi 4
1 Lecturer, Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran
2 Assoc. Prof., Dept. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran
3 Prof., Dept. of Food Science and Technology, Faculty of Agriculture, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
4 Assoc. Prof., Dept. of Agronomy and Plant Breeding, Faculty of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran
چکیده [English]

Rice bran is a valuable and economic food source for natural fortification of bakery products. Since the use of natural additives for food fortification causes the risk of weakening and reducing the rheological and technological properties of dough, therefore in this study, the effect of adding hydrothermled rice bran on the rheological properties of dough using farinograph and extensograph tests was investigated. The results of rheological evaluations revealed that an increase in the rice bran concentration led to a significant increase in water absorption, but dough stability decreased significantly. Also, decreasing the dough stability increased dough developing time. Changes in the softening degree of dough also showed a significant decrease by increasing the rice bran concentration to more than 3%. On the other hand, increasing the bran concentration in the dough was was associated with increasing of resistance to extension and dough energy and decreasing the dough extensibility.

کلیدواژه‌ها [English]

  • Extensographic characteristics
  • Farinographic characteristics
  • Hydrothermal
  • Phytic acid
  • Rice bran
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