عنوان :
توليد نان بدون گلوتن با استفاده از مخلوط آردهاي ارزن و ذرت و اثر آنزيم ترانس گلوتاميناز براي بهبود كيفيت آن
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
ده،94ص.: مصور،جدول،نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
محمد شاهدي، مهدي كديور
استاد مشاور :
محمد فضيلتي
توصيفگر ها :
بيماري سلياك , مخمر , بيكينگ پودر
تاريخ نمايه سازي :
10/12/89
استاد داور :
محمد خوروش، امير حسين گلي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Production of Gluten Free Bread with the Use of Combination of Millet and Corn Flours and the Effect of Transglutaminase Enzyme for the Improvement of its Quality Safa Eghbal s eghbal@ag iut ac ir October 23 2010 Department of Food Science and Technology Isfahan university of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Mohammd Shahedi shahedi@cc iut ac ir and Mehdi Kadivar mak120@mail usask ca Abstract Celiac disease CD is a kind of enteropathy caused by the intake of gluten from widely prevalent food sources such as wheat rye barley and possibly oats Using gluten free diets is the only treatment for the sufferers Obtaining good quality and structure is one of the problems associated with gluten free breads Transglutaminase TGase is an enzyme that can improve the structure of these kinds of breads For this purpose in this study TGase was examined in four different levels 0 0 5 1 and 1 5 percent for three formulas of bread Control formula A formula containing Baking powder B and formula containing Yeast C The recipe consisted of millet flour 50 percent corn flour 50 percent soy protein isolate 3 percent salep gum 1 percent and etc Back extrusion test and determination of batter pH was carried out over all of batter samples The effects of different levels of enzymes and adding of yeast and baking powder on bread quality was assessed by different tests such as Puncture test color determination and moisture content monitored after 1 24 and 48 hours of bread storing at room temperature and sensory evaluation after 1 hour of storage For evaluating the amount of the gliadin in such breads the ELIZA test was performed The result of determining of pH level showed that addition of TGase decreased the pH level of the dough The result of back extrusion test showed that the enzyme improved the strength of dough but adding yeast and baking powder indicated the opposite result Puncture test showed that compare to control sample the hardness of crumb was increased with increasing on TGase levels But the bread with 1 percent enzyme was more softened compared to control Addition of yeast or baking powder had significant effect on postpone staling Also interrelation of formula and time showed that in each time there were significant differences between three formulas for monitored maximum shear stress The result of color determination indicated that yeast and or TGase caused to increase the bread lightness increasing L index Yeast and 1 percent of TGase caused to decrease in intensity of red color decreasing an index By addition yeast or baking powder and TGase enhanced water holding capacity of breads The result of sensory evaluation showed that bread sample with salep gum yeast and 1 percent of TGase had more acceptance for sufferers The result of ELIZA test showed that bread samples had less than 20 ppm gluten and classified on gluten free food category according to Codex standard Overall addition of yeast and 1 percent of TGase is also recommended for improving gluten free breads quality Key words Gluten free bread Celiac disease Transglutaminase Yeast Baking powder
استاد راهنما :
محمد شاهدي، مهدي كديور
استاد مشاور :
محمد فضيلتي
استاد داور :
محمد خوروش، امير حسين گلي
