15284

13730

كارشناسي ارشد

علوم و صنايع غذايي (تكنولوژي مواد غذايي)

اصفهان : دانشگاه صنعتي اصفهان

1398

چهارده، 91ص.: مصور، جدول, نمودار

مهدي كديور، محمد شاهدي

صبيحه سليمانيان زاد، لاله مشرف

1398/08/18

كتابنامه

مهندسي كشاورزي

مهندسي كشاورزي

1398/08/21

2575075

Formulation of dough and production of dietary bread using resistant starch processed bran and vital gluten Monireh Tamaddonfar m tamaddonfar@ag iut ac ir September 14 2019 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language Farsi1st Supervisor Mahdi Kadivar kadivar@cc iut ac ir2nd Supervisor Mohammad Shahedi shahedi@cc iut ac irAbstractBread is a main part of the human diet and most consumers prefer white bread than that ofwhole wheat bread Dietary fibers that have beneficial effects on human health is used toincrease nutritional quality of these types of breads therefore improve health of consumers Inthis study wheat resistant starch at levels of 20 30 and 40 w w 12 w w of processedwheat bran fermented and hydrothermaled were used as dietary fiber along with 8 w w ofvital gluten as an improver were added to Taftoon bread dough to produce dietary bread Theeffect of both dietary fibers on the rheological physicochemical and organoleptic characteristicsof the dough and bread was investigated simultaneously In order to reduce the phytic acid ofthe bran it was initially processed by fermentation and hydrothermal methods and then itschemical composition was measured along with wheat flour and resistant starch The results ofphytic acid test showed that the hydrothermal processing reduced the bran of phytic acid morethan fermentation method The results of the tests showed that replacement of resistant starch atdifferent levels had a little effect on increasing the volume of dough during fermentation andhad no effect on the specific volume of produced bread Adding the two types of fiber to flour increased the farinography and extensibility properties of the resulting dough especially thedoughs containing hydrothermal bran The processed bran darkened the bread color but theresistant starch had no effect on the bread color The staling rate and texture firmness of thebreads produced in the first second and third days after baking were higher than that of thecontrol bread especially the breads containing hydrothermal bran By increasing of the storagetime bread staling increased Increasing the replacement percentage of resistant starch did notmake much difference in staling of the bread samples Sensory evaluation did not report anysignificant differences in terms of flavor texture chew ability and overall acceptability ofbreads containing different percentages of resistant starch and processed bran Generally breadscontaining of resistant starch at levels of 20 and 30 along with both fermented andhydrothermal bran are suitable for production and consumption as dietary bread Keywords resistant starch processed bran vital gluten dietary fiber dietary bread 92

مهدي كديور، محمد شاهدي

صبيحه سليمانيان زاد، لاله مشرف