عنوان :
تاثير سبوس فراوري شده بر خصوصيات شيميايي ، رئولوژيكي و ريز ساختاري آرد، خمير و نان سنگك
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده،102ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمد شاهدي، مهدي كديور
استاد مشاور :
مهدي سيدين،محمد فضيلتي
توصيفگر ها :
سبوس هيدروترمال , رئولوژي خمير , ريز ساختار نان
تاريخ نمايه سازي :
22/9/88
استاد داور :
محمد علي سحري، مهسا مجذوبي، احمد ارزاني
كد ايرانداك :
ID272 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Effect of hydrothermaled bran on chemical rheological and microstructural characteristics of Sangak flour dough and bread Laleh Mosharraf Boroujeni l mosharaf@yahoo com 25 July 2009 Department of Food Science Isfahan university of Technology Isfahan 84156 83111 Iran 1st Supervisor Mohammad Shahedi shahedim@cc iut ac ir 2nd Supervisor Mahdi Kadivar kadivar@cc iut ac ir 1st Advisor Mahdi Seyedain seyedain@yahoo com 2nd Advisor Mohammad Fazilati fazilati@cc iut ac ir College graduate program coordinator Farshid Noorbakhsh Abstract Increased consumption of whole grain products has been associated with decreased risk ofhealth problems such as cardiovascular disease diabetes and obesity Phytate however has alwaysbeen a matter of concern since it chelates minerals such as iron Sangak is a very popular Iranianflat bread invented ca five hundred years ago made from 95 extraction flour The bread isfermented but usually fermentation is not able to remove all phytate of the dough In this studyflours were first debranned resulting bran was subjected to a hydrothermal process Thehydrothermaled HT brans were then incorporated in the Sangak flour In the next step chemical rheological and microstructural characteristics of Sangak flour dough and bread prepared from twoIranian wheat varieties Tajan and Back Cross of Roshan were investigated Results indicated areduction in phytate up to 55 in the samples The resulting dough containing HT bran showed ahigher development time and valorimetric value and was more stable than doughs made withnormal bran Dough made with HT bran showed a kind of protein matrix in which proteins andstarch granules are oriented in a more non ordered structure and more porosity in bread texture Italso had more UPP unextractable Polymeric Protein and better fundamental rheologicalmeasurements than doughs made with normal bran Key Words Hydrothermaled bran Sangak bread Microstructure of bread Dough rheology 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 Assist Prof Cereal Research Institute Tehran
استاد راهنما :
محمد شاهدي، مهدي كديور
استاد مشاور :
مهدي سيدين،محمد فضيلتي
استاد داور :
محمد علي سحري، مهسا مجذوبي، احمد ارزاني
