9790

9034

كارشناسي ارشد

علوم صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1393

سيزده، 83ص.: مصور، جدول، نمودار

ص.ع. به فارسي و انگليسي

محمد شاهدي، جعفر ميلاني

مهدي كديور

94/1/26

نفيسه سلطاني زاده، احمد ميره اي

1396/09/25

كتابنامه

كشاورزي

مهندسي كشاورزي

ID9034

84 Improving Gluten free Bread Batter Baking Properties Obtained from free Properties Chickpea and Potato Flours with Hydroxy Propyl Methyl Cellulose Gum ea and Transglutaminase m tayebi@ag iut ac ir Mohammad Tayebi 9September 2014 September Department of Food Science and TechnologyIsfahan University of Technology Isfahan 84156 fahan 84156 83111 IranDegree M Sc Language FarsiSuperviser s M Shahedi shahedim@cc iut ac ir JMilani@yahoo comAbstract Celiac disease is a digestive disease that results in the consumption of gluten common food sources such aswheat barley rye and possibly Oat The only treatment for celiac disease is gluten free diet One of the main gluten freeproblems associated with gluten free bread is to create a good texture with good quality gluten free bread free bread Combined effects of chickpea and potato flour ratio of 90 10 A 80 20 B and 70 30 C hydroxy propylmethyl cellulose gum 2 and transglutaminase enzyme 25 0 were investigated in this study Results of inPH measurement indicate that with addition of chickpea flour batter PH was increased Back extrusion testresult of bread batter indicated that the batter contains egg whites and yeast showed more resistant to backextrusion comparing with batter without these two compounds Results of Farinograph test for gluten free bread aringbatter showed that the factors of dough development and dough stability times were too low and the curveheight was much lower than 500BU line The results of SEM show that with increasing of chickpea flour thenetworks create in bread structure were increased comparing with control sample Color evaluation resultsshow that reduction of the amount of chickpea flour causes lighter crust and crumb color incolor index l andredness index a Increasing the amounts of potato flour causes increasing of crust yellowness index b Porosity test results show that there is no significant difference between treatment A B and C but controlsample porosity was higher than other treatments Specific volume decreased with decreasing pea flour No nsignificant difference was found between treatments with chickpea and potatoes flours The results of textureevaluation showed that the lower the percentage of chickpea flour causes lower fracturability toughness causesflexibility adhesion elasticity and chewiness Moisture measurement shows that with increasing potato flour crumb moisture percentage increases but after 48 hours it will decreases significantly The results of STA testfor treatments of A B and C show their 5 days after cooking enthalpy of A B and C samples decreased but ofthe control sample enthalpy was increased Key words Celiac disease CD Chickpea potato Gluten free bread Porosity Sensory isease CD orosity evaluation

محمد شاهدي، جعفر ميلاني

مهدي كديور

نفيسه سلطاني زاده، احمد ميره اي