4992

4696

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان:دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1388

ده،109ص: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

محمد شاهدي، مهدي كديور

محمود شيخ زين الدين

11/11/88

محمد فضيلتي، محمد حسين اهتمام

مهندسي كشاورزي

ID4696

به فارسي و انگليسي: قابل رويت در نسخه ديجيتال

Quality Enhancement and Staling Retardation of Sangak Bread Using Some Improvers Somayeh Taghian Dinani s taghiandinani@ag iut ac ir September 15 2009 Department of Agriculture Food Science and Technology group Isfahan university of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiMohammad Shahedi shahedim@cc iut ac ir and Mehdi kadivar mak120@mail usask ca Abstract In order to decrease wastage of Iranian breads attempts have been made to improve their quality by usinga number of improvers This study was carried out to determine the effects of two improvers ascorbicacid in three levels 30 60 and 90 ppm and shortening in three levels 0 5 1 and 1 5 percent in Sangakbread dough prepared from Back Cross Roshan wheat flour Back extrusion was carried out over all ofthe dough samples after 10 and 60 minutes of fermentation using Instron instrument Puncture test moisture content and color determination of Sangak breads which are usually affected during staling were also monitored after 1 24 and 48 hours of bread storing at room temperature Also sensoryevaluation was carried out after 1 hour of storage The result of back extrusion test showed that ascorbicacid increased the resistance of the dough whereas shortening had the opposite effect Increasingfermentation time also decreased the resistance of dough in back extrusion test The result of puncture testshowed that 90 ppm ascorbic acid or 1 5 percent of shortening had significant effect to postpone staling so that the combination of the improvers provide breads with less staling and hardness The result of colordetermination showed that ascorbic acid and shortening caused to increase the bread lightness increasingL index decrease the intensity of red color decreasing a index and the intensity of yellow color decreasing b index The moisture content determination showed that ascorbic acid had the significanteffect to increase the moisture content of bread The interrelation of ascorbic acid and shortening showedthat by increasing concentration of shortening from 0 5 to 1 5 percent in three levels of ascorbic acid thewater content increased Organoleptic quality of the breads was evaluated by panelists and the resultsshowed that those contained ascorbic acid and shortening had higher scores than those of control According to final scores there wasn t significant difference between 60 and 90 ppm ascorbic acid insensory evaluation so using 60 ppm ascorbic acid is recommended for improving Sangak bread quality Application of 0 5 percent of shortening is also recommended for improving Sangak bread quality ratherthan 1 and 1 5 percent Key words Sangak bread Ascorbic acid Shortening Staling

محمد شاهدي، مهدي كديور

محمود شيخ زين الدين

محمد فضيلتي، محمد حسين اهتمام