پديد آورنده :
اميركاوئي، شيوا
عنوان :
مطالعات رئولوژيكي بنيادي خميرنان و سيستم نشاسته - گلوتن وبررسي چگونگي اثر برخي افزودنيها بر تغييرخصوصيات رئولوژيكي سيستم نشاسته - گلوتن
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده، 133، [II]ص: مصور، جدول، نمودار
يادداشت :
ص.ع به: فارسي وانگليسي
استاد راهنما :
محمد شاهدي، غلامحسين كبير
تاريخ نمايه سازي :
88/2/21
استاد داور :
محمدعلي سحري، عسگرفرحناكي، ناصرهمدمي
كد ايرانداك :
ID230 دكتري
چكيده فارسي :
به فارسي وانگليسي: قابل رويت درنسخه ديجيتال
چكيده انگليسي :
Study on Fundamental Rheology of Bread Dough and Starch GlutenSystem and Effects of Some Food Additives on the Rheology of Starch Gluten System Shiva Amirkavei Shiva amirkavei@gmail com 07 March2009 Department of Food Science Isfahan University of Technology Isfahan84156 831111st supervisor Mohamad Shahedi Shahedim@cc iut ac ir2nd supervisor Gholamhosein Kabir ghokab@cc iut ac ir1st advisor Mahdi Kadivar College graduate program coordinator Farshid Noorbakhsh Abstract Bread dough is a viscoelastic material which its rheological behavior is very important inits mechanical handling and final product quality Rheological characteristics of breaddough of two Iranian wheat varieties Back Cross Roshan and Tajan 8 and 11 percent respectively were investigated by using stress controlled rheometer Differentexperiments including proximate analysis protein size distribution proteincharacterization water absorption dough development time and fundamental rheologicalmeasurements including steady shear oscillation stress relaxation and elongation in bothlinear and non linear limit have been conducted on dough samples of both varieties Theeffects of hydrothermal processed and unprocessed bran on flour dynamic behavior havebeen considered as well Effects of some food additives on dynamic behavior of starch gluten system have also been considered In the Iranian flours in spite of having differentprotein content glutenin to gliadin ratio of both varieties are similar Tajan has higherUPP while its HMW LMW ratio was lower than Back Cross Roshan Adding BackCross Roshan gluten to its flour has positive effect on bread quality Fundamentalrheological behavior of dough also compared with two Australian commercial variety JANZ and Rosella 8 and 12 percent respectively For prediction of dough behaviorduring process damage function model used and damage function was determined forfour samples Experimental data fit well with data from model Key words Wheat Bread dough Fundamental rheology Gluten Prof Department of Food Science College of Agriculture Isfahan University of Technology Assoc Prof Department of Food Science College of Agriculture Isfahan University of Technology Assoc Prof Department of Food Science College of Agriculture Isfahan University of Technology 1
استاد راهنما :
محمد شاهدي، غلامحسين كبير
استاد داور :
محمدعلي سحري، عسگرفرحناكي، ناصرهمدمي
