پديد آورنده :
روزگار، محمد هادي
عنوان :
توليد و ارزيابي خواص رئولوژيكي و حسي نان تافتون حاوي دانه روغني برزك
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
چهارده،110ص.: مصور،جدول،نمودار﴿رنگي﴾
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمد شاهدي، ناصر همدمي
توصيفگر ها :
اكسيداسيون , رئولوژي خمير
تاريخ نمايه سازي :
29/3/92
استاد داور :
علي نصيرپور، علي اكبر رامين
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Production and Rheological and Sensory Evaluation of Taftoon Bread Containing Flaxseed Abstract Bread and flour products are the main source of the world s food supply In the meantime wheat bread is one of the most popular kinds of bread Although bread has a significant role in supplying people s daily food needs it is not a complete food when used alone Therefore enrichment of flour and bread with vitamins minerals essential amino acids and proteins can improve bread nutritional value and ultimately diet of people Oilseeds are one of nutrients that can be used to enrich food especially bread since they have beneficial health effects Among the oilseeds flaxseed has considerable nutritional and functional properties however Lipid oxidation is a major concern when using milled flaxseed as a food ingredient In this study in order to assess oxidation of ground flaxseed ground flaxseed was stored for 80 days at 25 C and oxidation was assessed by peroxide value and thiobarbitoric acid evaluation Also in this period of storage in order to assess the effect of coating ground flaxseed and also effect of coating type on ground flaxseed oxidation coated samples with Arabic gum solution including ascorbic acid and hydrogenated fat were stored and compared with control sample Results showed that oxidation increased in samples during storage although this increase in coated samples was lower and samples coated with Arabic gum had better performance in this reduction In order to produce enriched Taftoon bread with flaxseed flaxseed was ground and wheat flour was replaced with ground flaxseed in 5 15 and 25 level The rheological properties of dough were assessed by applying farinogeraph test extensogeraph test extension of dough during fermentation and stress relaxation test Results showed that water absorption extension and expansion during fermentation decreased and in 25 replacing level the lowest magnitudes were observed Also it was observed that stability time and relaxation time was increased and the highest amount was observed in replacing with hydrogenated fat In the next section bread was baked from difference dough Oxidation test color assessment volume staling and organoleptic tests were carried out Results showed that by replacing wheat flour with ground flaxseed at any percent oxidation increased and the color of breads became darker However with replacing wheat flour with coated ground flaxseed oxidation increased and color change was lower Also results showed that replacing wheat flour with flaxseed cause decreasing in volume and staling while by replacing wheat flour with coated ground flaxseed less decrease in volume and staling was observed and in 25 replacing staling was minimal and coated ground flaxseed with hydrogenated fat had better performance Result of organoleptic test showed that bread with flaxseed had better acceptability Best results were observed in 5 and 15 samples and the samples coated with hydrogenated fat was the most acceptable sample by the panelists Key Words Flaxseed Oxidation Taftoon bread Rheology of dough
استاد راهنما :
محمد شاهدي، ناصر همدمي
استاد داور :
علي نصيرپور، علي اكبر رامين
