پديد آورنده :
ابوتراب، نسرين
عنوان :
بررسي خواص و تركيب آرد بلوط و امكان بهبود كيفيت نان حاصل از آن
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده، 108، [II] ص.: مصور، جدول، نمودار
يادداشت :
ص. ع. به فارسي و انگليسي
استاد راهنما :
جواد كرامت، محمد فضيلتي
توصيفگر ها :
شاه بلوط آمريكايي , عدد فالينگ , آزمون بياتي
تاريخ نمايه سازي :
17/6/87
استاد داور :
محمد شاهدي، امين الله معصومي
تاريخ ورود اطلاعات :
1396/03/06
چكيده فارسي :
به فارسي و انگليسي: قابل رويت درنسخه ديجيتال
چكيده انگليسي :
AbstractThe word acorn is generally used for hundreds of species belonging to the genus Quercus which are mostly native to Mediterranean regions Chestnut belongs to agenus of Castanea C dentana and C sativa which are the well known species of thisgenus The purposes of this study were to determine physical characteristic including1000 nut weight number of nuts per Kg percentage of shell and endosperm andchemical compositions such as protein fat ash fiber minerals sugar starch amyloseand fatty acids content The thermal and morphological properties of starch granules aswell as electrophoretic patterns of the flour proteins and protein isolate after alkalineextraction of them were also evaluated The possibility of making bread by addingdifferent amounts of gluten and wheat flour to acorn flour was studied The quality ofobtained dough and corresponding bread was subjected to extensography puncher testand the colorimetery the best formula was chosen Results indicated that one thousandsnut weight and the number of nuts per kg between the species were significantlydifferent at p 0 001 It was revealed that acorn was richer in fat fiber moisture andcalcium whereas chestnut was richer in ash protein K and Na The starch content ofacorn and chestnut were equals to 45 60 and 63 78 and the amount of their amylosewas 35 39 and 29 10 respectively The scanning electron micrograph of acorn Q brantii and chestnut C sativa starch showed a variety of granules looking asspherical oval and triangular and the granules had a continuous size from 5 to 20 26 m The onset temperature of gelatinization for acorn starch and chestnut was 70 c and53 c respectively The maximum temperature of gelatinization for their starch was77 2 c and 64 2 c for acorn and chestnut In both samples sucrose was the main sugarwhich was followed by fructose and glucose Unsaturated fatty acids e g c18 2 and c18 1 were the major FA saturated fatty acids for instance c16 0 and c18 0 were also recognizedin their oil Electrophoretic patterns of the proteins showed that most of the proteins inthese samples had molecular weight equal to 20 25 kDa and 30 32 kDa and no proteinwith 45 kDa was found Measuring amylase activity showed that the sample flour aresuitable for bread making The results of extensography revealed that the dough merelymade of acorn regardless of the amount of gluten added would not be suitable forbread baking The results of the puncher test showed that the stalling was delayed in allsamples except control wheat bread it was also proved that the stalling was slower inbread containing acorn flour The result of the colorimetery confirmed that there was nosignificant difference between the prepared formulations at level 5 in terms of factor b yellowness and factor c Chroma
استاد راهنما :
جواد كرامت، محمد فضيلتي
استاد داور :
محمد شاهدي، امين الله معصومي
