اثر غنی‌سازی آرد گندم با آرد کنجد بر ویژگی‌های آرد، خمیر و نان‌های سنگک و بربری

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 18، شماره 5 - شماره پیاپی 77، آذر و دی 1401، صفحه 711-723   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.71088.1064

نویسندگان

آرمان نادری؛ سهیلا زرین قلمی^*

گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران.

چکیده

در پژوهش حاضر، اثر غنی‌سازی آرد گندم با آرد کنجد در نسبت‌های صفر، 5، 10 و 15 درصد بر ویژگی‌های آرد، خمیر و نان‌های سنگک و بربری بررسی شد. نتایج نشان داد که با افزایش میزان آرد کنجد، مقدار خاکستر و پروتئین آرد افزایش یافت، اما مقادیر رطوبت و گلوتن مرطوب کاهش پیدا کرد. به‌علاوه، شاخص‌های فارینوگرافی خمیر نظیر جذب آب و پایداری کاهش داشت، اما زمان گسترش و درجه نرم شدن خمیر افزایش یافت که بیانگر ضعیف شدن شبکه گلوتنی خمیر بود. نتایج اکستنسوگرافی نیز نشان داد که با افزایش میزان آرد کنجد، شاخص مقاومت به کشش نسبت به کشش‌پذیری کاهش پیدا کرد. بررسی نتایج ارزیابی سفتی بافت و رنگ نان‌ها نشان داد که افزودن آرد کنجد سبب کاهش سفتی بافت شد ولی اثر معنی‌داری بر شاخص‌های رنگی نان‌ها(L*, a* , b*)  نداشت. به‌علاوه ترکیب اسیدهای چرب نان‌ها نیز بهبود پیدا کرد. در نهایت در ارزیابی حسی، نان‌های سنگک و بربری به‌ترتیب حاوی 10 و 5 درصد آرد کنجد، بیشترین امتیاز پذیرش کلی را به‌دست آوردند.

کلیدواژه‌ها

آرد کنجد؛ بربری؛ سنگک؛ غنی‌سازی

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