8369

7750

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1392

يازده،102ص.: مصور،جدول،نمودار

ص.ع.به فارسي و انگليسي

مهدي كديور، محمد شاهدي

15/10/92

جواد كرامت، نفيسه پورجواد

مهندسي كشاورزي

ID7750

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Formulation and evaluation of the effects of several bread improvers on Sangak bread quality Mehdi Mirzaee Mehdi mirzaee@ag iut ac ir August Department of Agriculture Food Science and Technology group Isfahan University of Technology Isfahan Iran Degree M Sc Language Frasi Mehdi Kadivar kadivar@cc iut ac ir and Mohammad Shahedi shahedim@cc iut ac ir Abstract In recent years dissatisfaction of people about the quality of Iranian traditional breads has increased In order to improve the quality of Sangak bread three types of improver Ascorbic acid in three levels and ppm Sodium stearoyl lactylate in three levels and percent and Xylanase in three levels and mg per kg of flour were used Design expert software and fractional Box behnken design were used to select the best combination of the improvers To evaluate the models and choose an optimal formula eight replies that had included moisture content of bread and hours after baking color of bread hours after baking shear strenght and hours after baking and back extrusion test of dough after minutes of fermentation had measured Software had chosen the best amount of each improver by analyzing the results of replies The best formula of improvers had included ppm Ascorbic acid percent Sodium stearoyl lactylate and mg Xylanase per kg of flour Then two types of dough the one had included improvers A formula and another without improvers B formula had made farinograph back extrusion moisture content shear stress tests and sensory evaluation had carried out The rate of water absorption dough stability and dough development time in A formula had increased and percent respectively In back extrusion test the resistance of dough had increased percent in dough with A formula The shear stress measurement had shown and percent increase in bread with A formula The result of color determination had shown that improvers had caused to increase the bread lightness decrease the intensity of red color and the intensity of yellow color The results of the bread s tests had showed and percent increase in moisture content of bread with A formula respectively and hours after baking Also organoleptic quality of the breads was evaluated by panelists and the results show that bread with A formula had higher scores than the bread with B formula Although the amount of stocked sand to the bread decreased in bread with A formula Key words Sangak bread Ascorbic acid Sodium stearoyl lactylate Xylanase PDF created with pdfFactory trial version www pdffactory com

مهدي كديور، محمد شاهدي

جواد كرامت، نفيسه پورجواد