توصيفگر ها :
نان غني¬شده , نان حجيم , بلوط , نخود , رئولوژي , خواص تغذيه¬اي , بافت¬سنجي , سينتيك بافت
چكيده انگليسي :
In today's food industry, one of the most vital functions is the design and implementation of technologies for manufacturing products with high bioactive substances. These products are intended for preventive and therapeutic purposes. The aforementioned function is often utilized with raw materials of plant origin in bakery products. This application enhances the nutritional and biological aspects of bread, improving its quality, and furthermore, stabilizing the technological process. This expansion of product range aligns with the growing consumer demands.Bakery products can be readily enriched to cater to the specific needs of target groups and vulnerable populations, such as those within malnourished communities. There is a growing interest in utilizing cereals, with a particular focus on chickpeas, owing to their high protein and fiber content, which significantly contribute to the enhancement of bread.Bakery products can be readily enriched to cater to the specific needs of target groups and vulnerable populations, such as those within malnourished communities. There is a growing interest in utilizing cereals, with a particular focus on chickpeas, owing to their high protein and fiber content, which significantly contribute to the enhancement of bread. Oak is a cheap fruit and hardly used in the country's food industry, but it is a suitable product for enriching bread.this valuble fruit contain valuable pigments, unsaturated fatty acids, antioxidant properties, and abundant minerals and gastrointestinal health benefits.Both oak flour and chickpea flour can be employed to enhance the nutritional properties of bread and extend its shelf life. For this purpose, oak flour at three different levels: 5 percent, 10 percent, and 15 percent and chickpea flour was consistently used at a ratio of 10 percent, replacing wheat flour. The resulting product's production process and its nutritional, physicochemical, rheological, and sensory characteristics were compared with the control sample, which contained 100% wheat flour.Both oak flour and chickpea flour can be employed to enhance the nutritional properties of bread and extend its shelf life. For this purpose, oak flour at three different levels: 5 percent, 10 percent, and 15 percent and chickpea flour was consistently used at a ratio of 10 percent, replacing wheat flour. The resulting product's production process and its nutritional, physicochemical, rheological, and sensory characteristics were compared with the control sample, which contained 100% wheat flour.Rheological tests on the dough indicated that as the percentage of oak flour increased, water absorption and dough softening also increased. Simultaneously, dough development time, stability, and farinography qualitative number exhibited a decreasing trend. Moreover, energy, resistance to tension, and strength-to-tensile ratio improved, while tensile capability decreased. Physical tests performed on the bread demonstrated a reduction in volume, specific volume, and porosity. The bread staling test showed that when oak flour constituted 5% of the mixture, with a 99% confidence level, the staling process was delayed. The impact of chickpea flour alone on the resultant bread, along with its sensory and physicochemical properties, did not significantly differ from the control sample.Syntec equations revealed that tissue changes followed a first-degree reaction. The velocity constant of texture changes for oak flour Syntec equations revealed that tissue changes followed a zero-degree reaction. The velocity constant of texture changes for oak flour indicated a negative sign at 5%, signifying delayed staling. To industrialize this product more study is needed.
