پديد آورنده :
محرمي، اسرافيل
عنوان :
مطالعه فعاليت آنزيمي ﴿ آلفاآميلاز، ليپاژ و ليپواكسيژناز ﴾ سه رقم گندم توليدي استان اصفهان و امكان اصلاح آنها
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
﴿ علوم و صنايع غذايي ﴾
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
پانزده، 129، [II] ص.: جدول، نمودار
يادداشت :
ص. ع. به فارسي و انگليسي
استاد راهنما :
محمد شاهدي، غلامحسين كبير
توصيفگر ها :
آنزيم هاي غلات , گياهشناسي گندم , جوانه زني گندم , فرمول تهيه نان
استاد داور :
صبيحه سليمان زاد، نفيسه نيلي
تاريخ ورود اطلاعات :
1396/02/31
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتال
چكيده انگليسي :
Abstract Enzymes of wheat flour have an important role for production of various cerealproducts especially bread and therefore accurate measurement of enzymatic activityalong with improvement of this characteristic are the basis of most studies in bakingindustry In the present work physical properties of three wheat varieties Mahdavi Kavir and M7318 that are cultivated in Isfahan province and chemical characteristics oftheir flours were investigated To show any changes in enzymatic activities amylase lipase and lipoxygenase the activities of these enzymes were measured during differentgermination periods The relationship between root length and amylase activity wasstudied as well as the relation between lipase and lipoxygenase activities amylaseactivity of flours was also optimized according to falling number 250 s The effect ofthis optimization on the bread texture in four different times after baking on the flourcolor in three different times and on the flour acidity in two different times were thenevaluated The results of chemical tests showed that M7318 and other two varieties canbe considered as weak flours and medium flours respectively in terms of their proteinand gluten contents However all varieties had low levels of amylase activity although kavir flour had more activity than the others The results of germination testsindicated an increase on the activity of amylase and lipase but not lipoxygenase Moreover and during germination times a negative and significant correlation betweenroot length and falling number was evidenced Consequently a positive and significantcorrelation between root length and amylase activity is evidenced A statisticalsignificant correlation was also found between activities of lipase and lipoxygenase TheResults of determination of the best blending percentage indicated that optimization of amylase activity is essential in terms of both varieties and germination times Breadtexture analysis indicated that bread produced from optimized flours have softer textureand lower staling Variety had also an important effect on staling so that bread producedfrom kavir flour has softer texture than other varieties Comparing breads obtained fromoptimized flour with 72 hour germinated wheat flour had softer texture than the breadsmade from optimized flours with other germination times The results of acidity showedthat optimization with germinated wheat flour had significant effect on acidity andincreased flours acidity during four storage weeks However this increment was lowerthan standard limit The colorimetric measurments indicated that the optimization hadno influence on L b values and FCI index
استاد راهنما :
محمد شاهدي، غلامحسين كبير
استاد داور :
صبيحه سليمان زاد، نفيسه نيلي
