پديد آورنده :
شاكري، رامين
عنوان :
بهبود خواص نانوايي خمير و نان آرد ذرت و برنج با استفاده از صمغ كتيرا به منظور استفاده بيماران سلياكي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
ده،53ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمد شاهدي
تاريخ نمايه سازي :
21/11/92
استاد داور :
ميلاد فتحي، علي يوسفي
چكيده فارسي :
به فارسي و انگليسي: قابل رويت درنسخه ديجيتالي
چكيده انگليسي :
Improvement Baking Characteristics of Batter and Bread Using Corn and Rice Flour Treated With Tragacanth Gum to Use by Celiac Patients Ramin Shakeri Raminshakeri24@yahoo com Date of Submission September 16 2013 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Supervisor Mohammad shahedi shahedim@cc iut ac ir Abstract Celiac disease CD is a chronic entropathy disease that results in the consumption of gluten in foods such as barley rye wheat and possibly oats The only treatment for CD is strict lifelong gluten free diet One of the main challenges with gluten free bread is to obtain good quality and appropriate texture of gluten free breads Low levels of hydrocolloids can improve the texture of the gluten free breads For this purpose in this study Tragacanth gum was studied in four different levels of 0 00 0 25 0 5 and 1 percent The bread batter contains corn flour 70 percent rice flour 30precent milk powder 2precent sodium caseinate and etc Also to enhance the nutritional value of gluten free bread quail eggs were used in the formulation Bread quality was assessed by different test such as puncture test monitoring the moisture content after 2 24 and 48 hours of bread storing at room temperature and sensory evaluation after 1 hour of cooking Puncture test showed that comparing of control sample free gluten bread with 0 25 percent and 0 5 percent Tragacanth gum bread Tragacanth gum had significant effect on postponing of bread staling after 24 and 48 hours The result of sensory evaluation showed that gluten free bread containing of 0 5 percent Tracaganth gum received the highest sensory scores and remained fresher Comparing the other concentration of Tracaganth gum gluten free bread contain 0 5 percent of gum remained more fresh and was more acceptable for Panelists Whereas breads contain 1 percent of Tracaganth gum remained less fresh compared to control breads So in total an increase of 0 5 percent of Tragacanth gum for gluten free bread quality is recommended Key words Celiac diseases Free gluten bread Quality Tragacanth gum PDF created with pdfFactory trial version www pdffactory com
استاد راهنما :
محمد شاهدي
استاد داور :
ميلاد فتحي، علي يوسفي
