جستجوی مقالات مرتبط با کلیدواژه « فارینوگراف » در نشریات گروه « صنایع غذایی »

In current study, whey powder, guar and tragacanth gums were used at the different levels of 0.1, 0.3 and 0.5%, and in a mixed forms of 0.25% whey powder and 0.25%. Guar gum, 0.25% of whey powder and 0.25% of tragacanth gum in the formulation of Sangak bread to improve farinographic and extensograph properties of dough and physicochemical and sensory properties of bread. The results showed that the highest water absorption and dough development time and the lowest weight loss and firmness were observed in the sample containing 0.5% tragacanth gum. The samples containing guar gum and tragacanth and the sample containing 0.25% whey powder and 0.25% guar gum had the longest dough stability time. Tragacanth gum had the greatest role in reducing the degree of softening and increasing the farinograph quality number. Guar gum was more effective than other ingredients in improving dough extensibility. The effect of tragacanth gum and guar on dough resistance was increasing and decreasing, respectively. The highest energy was observed in the sample containing 0.25% whey powder and 0.25% tragacanth gum. The additives used improved the odor, color and chewability of Sangak bread. Thus, the sample containing 0.5% tragacanth gum (1 priority) and the sample containing 0.25% whey powder and 0.25% tragacanth gum (2 priority) has been introduced as the best samples.

Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extention time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores.

Nowadays the nutritional specifications of wheat bread have been more considered, this purpose would have done by mixing different materials with wheat flour. The bran is one of the materials that had more been considered by researchers, due to its nutritional and technological properties. Therefore, in current research, the effects of adding different percentages of bran (10 and 20 percent) with different particle sizes (tiny and coarse) on the sangak bread was evaluated. The rheological properties of dough investigated by the farinograph and extensograph and textural properties of bread analyzed using texture analyzer. The results revealed that adding wheat bran resulted a decrease in weight loss and an increase in moisture content of sangak bread. Adding wheat bran increased the water absorption capacity up to 11.35%. The elasticity of dough in samples containing wheat bran varied from 74.87 to 112.62. Dough samples made from whole flour had the highest amount of consistency with 337.5 BE in 50mm. Hardness of bread with 20 percent of tiny bran was 4132g that was the highest comparing with other sangak bread samples. Sensory scores showed that sangak bread made from flour formulated with wheat bran have not been taken into consideration by the panelists group, although adding wheat bran due to better technological properties.

In the present study, pumpkin flour with 0, 1, 3 and 5% was used as a substitute for flour and sugar in biscuit formulations. The physicochemical, antioxidant, rheological, sensory properties and peroxide value of the samples during the intervals 1, 30 and 60 days after baking were examined. The results of rheological evaluation of dough showed that the lowest degree of dough softening and the highest quality number belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar) (p≤0.05). By increasing the amount of pumpkin flour, the protein content of cooked biscuits significantly decreased and the fat, fiber and moisture content of biscuits significantly increased (p≤0.05). With the increase in the amount of pumpkin flour, the content of the peroxide value of biscuits significantly decreased. In all of the studied days, increasing the amount of pumpkin flour, the total phenol content of the samples increased significantly and the IC50 of the biscuits significantly decreased (p≤0.05). The results showed that adding different amounts of pumpkin flour caused a significant decrease in the hardness and cohesiveness of the samples (p≤0.05) The sensory evaluation results of the samples showed that the highest total acceptance rating belonged to the treatment T3 (containing 5% pumpkin flour + 95% wheat flour + 25% sugar), the treatment was introduced as superior treatment.

The purpose of this study was investigate the effect of application of zedo gum on physicochemical, rheological, and sensory and shelf life of toast. The gum was added to the bread flour (Z2: 0.25, Z3: 0.5, Z4: 0.75, and Z5% 1) and compared with the control sample (Z1). The results of rheological tests showed that the addition of zedo gum, water absorption, dough development time, stability time and farinograph quality number of treatments cod Z4 and Z5 increased significantly (P <0.05). The results of extensographic test at 45, 90 and 135 min showed that with increasing gum, the resistance to extension of dough samples decreased significantly (P<0.05) and the resistance to extension was lower in Z4 and Z3, respectively (P<0.05). In all studied areas, adding zedo gum resulted in a significant increase in the ratio number of samples (P<0.05). The results of bread compression test with insert showed that during the days studied, with increasing the amount of gum, the hardness of the breads decreased, and with the passage of time the firmness of all samples increased. The results of physicochemical tests of breads showed that in all the studied days with increasing gum content, moisture content, ash, protein content of breads increased significantly and the amount of fat produced by bread decreased (P<0.05).The results of sensory evaluation of bread production showed that Z5 had the highest sensory scores in all studied factors and was selected as superior treatment.

The effects of adding powdered leaves of Portulaca Oleracea</em> on the physicochemical properties of wheat flour dough were evaluated  with farinograph test. The amount of fat, protein and fiber was more in powdered leaves of Portulaca Oleracea</em>  than wheat flour. Farinograph test results show  an increase in water absorption, stability time and Farinograph quality number and a decrease in the Degree of Softening in dough with increasing replacement of powdered leaves of Portulaca Oleracea</em>(P< 0.05). Farinograph quality number with increasing in the percentage of powdered leaves of Portulaca Oleracea</em> to10% was decreased, but 15% powdered leaves of powdered leaves of Portulaca Oleracea</em> showed highest number Farinograph quality(P< 0.05). With increasing levels of powdered leaves of Portulaca Oleracea</em> decreased Degree of Softening in dough and created significant changes in dough development time(P< 0.05). Farinograph assessment of dough provided with powdered leaves of Portulaca Oleracea</em>, dough prepared with 10% leaf powder introduced as the best example in terms of the rheological properties.

Due to rapid growing of consumption of bread in Iran beside its low-cost, convincingly leads to improve bread quality. Since the positive effect of dietary fiber on human health has been proven, the rate of consumption of food product containing dietary fiber is increasingdramatically. Incorporation of fiber sources (i.e. processed bran) is one of the appropriate solutions to fortification and enhancement of nutritional and technological properties of bread. In this project the influences of extruded wheat bran (EWB) on the rheological, technological and sensory properties of Barbary bread were studied. EWB was provided under optimized condition (21% moisture content, 120°c heating temperature and 300 RPM screw rate) and incorporated to wheat flour in different level (0, 5 , 10 and 15%). Results showed that, addition of EWB in comparison with raw bran led to an increase in to water adsorption (62.39%), stability (56.2 min), dough development time (4.66 min) and extensibility (22.68 mm).addition of EWB up to 10% caused an improvement of color, flavor andtotal acceptability. Hunter Lab L* values of Barbary breads decreased but a*and b* increased with the increasing EWB level. Furthermore the hardness of samples indicated decreaseby incorporation of EWB (13.6 N) which demonstrated that EWB could maintain bread quality and delay bread staling rate during storage time 72 h.

Soy has long been a great source of high quality vegetable proteins rich in lysine amino acid, which the most cereals are deficient, is known. The nutritional value of soybean increases by germination, because as the result of sprouting stage, plant enzymes are activated and in consequence of enzyme activation its anti nutritional factors are diminished and digestibility of proteins and carbohydrates is increased. The aim of this study is increasing the nutritional value of bread while maintaining or even improving its quality using germinated soy flour.

In this study, effect of adding germinated and non-germinated soy flour at concentration of % 10 (based on flour weight) on dough properties and barbari bread quality was studied. After bread making; moisture content, symmetry index, dough properties such as: water absorption, dough development time, stability time, degree of softening and quality number were measured by a Farinograph.

The results of this study showed that adding germinated and non germinated soybean flour to bread formulation have not adverse effect on bread quality properties and even in some of its characteristics were improved. Moisture content analysis results showed that bread crumb including germinated soy flour had the most moisture content and it was significant different from bread including non germinated soy flour and control bread (P>0.05). According to symmetry index there was no significant difference between control bread and bread including non germinated soy flour (P>0.05), and bread sample having non-germinated soy had the most symmetry index. Moreover, based on Farinograph results, both bread samples containing soy flour were better than control sample except for stability time factor which significant difference was not seen between control bread and germinated soy bread. By addition of germinated and non germinated soy flour to bread formulation, the microstructure of bread samples improved in comparison with control bread. According to sensory evaluation, there was no significant difference among samples except for color value. The bread sample containing germinated was significantly lower than the control bread and bread including germinated soy flour based on color value.

Totally , according to quality properties such as moisture content of dough and bread and symmetry index, bread including germinated soy was superior than non-germinated soy but based on dough stability, bread color and microstructure, the bread containing non-germinated was enhanced. According to these findings, adding soy flour to the bread formulation, specially for non-germinated soy flour can be used as an inexpensive way to improve the nutritional quality of the community.

Among the pretreatment process of wheat, conditioning has great important role on the final quality of flour. The amount of salt used for dough production is usually between 0.5–2.0 percent, however, due to health concern and its effects on blood pressure, it has been suggested to minimize salt daily intake/consumption. In this study, wheat was conditioned with brine in concentrations of 0.5, 1.0, and 1.5 percent instead of tap water and then was kept in this condition for 24 hours. The wheat with about 15% moisture content was milled to obtain 88% extraction rate flour and the rheological properties (Farinograph and Extensograph) of dough was then investigated. The results indicated use of brine solution, reduces water absorption of dough and dough degree softening was reduced. The results suggest that by adding salt to wheat conditioning water, the flour strength and dough ability to keep the gas produced during fermentation will increased. The data resulting from Extensograph showed that the ratio of dough resistance-to-extension to extensibility in three fermentation times (45, 90 and 135 minutes) was increased and energy (the area under the curve) at 45 and 90 minutes was increased, however, not after 135 minutes.

In this research, the yeast- salt method was use to prepare the bread dough. The yeast used was Saccharomysis cerivisiae (PTCC, 5080) that was used at two levels of 0.06% and 0.12% (based on flour weight). For doing this research, a completely randomized design with three replications was used and the mean comparison was performed by Duncan's multiple-range test. Considering the results, by increasing the use of yeast in mentioned method, the amount of water absorption, development time, stability time, resistance and volumetric number of dough increased compared to the control sample. Also, the dough prepared by yeast - salt method had higher sub-curve area (energy), dough extension resistance and coefficient (ratio of extension resistance to extensibility) compared to the control. Moreover, according to the results of chemical tests, samples of Lavash bread produced by yeast- salt method contained higher moisture, protein and ashes, but lower pH compared to control sample.

The main aim of this study was to determine the effects of acetylated wheat starch (AWS) addition in different levels on the properties of dough and bread. Therefore, Syneresis and Pasting properties of Native wheat starch (NWS) and acetylated wheat starch (AWS) was investigated. Effects of incorporation of 5, 10 and 15% of those starches on properties of wheat flour were determined by using a Rapid Visco Analyzer (RVA). Then, Rheological properties of dough were determined by Farinograph and Extensograph. After measuring mass, volume and sensory evaluation, staling analysis was done by seven trained panelist, texture analyzer and moisture content was determined in 1, 3 and 5 days. Measuring syneresis and pasting properties indicated that best viscosity properties and Lower syneresis observed in AWS. The farinograph results showed a decrease in the water absorption in comparison to control but no significant difference was observed in arrival time and development time. According to Extensograph results, resistance to extension of samples containing starch was significantly more than control sample and extension ability in all treatments was significantly lower than control. Addition of both of starches resulted in reduction of bread volume and specific volume compared to control. Data obtained from sensory evaluation showed, AWS significantly resulted in the highest score in quality properties. According to the results of staling tests (sensory evaluation, texture analysis and moisture content determination), addition of AWS was successful in retarding of staling. Overall results revealed that the incorporation of 5% AWS improves the quality of Barbari bread.

In biscuit production, sucrose is one of the major ingredients. Addition of sucrose is not only for the sweet taste it provides, but also for its positive effects on physical properties of the product. Since sucrose consumption is growing worldwide, finding an alternative sugar source other than sugar beet and sugar cane as the main sources of sucrose is necessary. In this research, sucrose was replaced with 0, 20, 40, 60, 80 and 100% (weight basis) of date syrup and date liquid sugar and the effects on rheological properties of biscuit dough were studied. The results from farinograph showed that the dough consistency and elasticity reduced with increasing the sucrose replacement level. However, no significant difference between the samples made with date liquid sugar and date syrup was not observed. The results of Texture Analyser showed that with reducing the sucrose content dough consistency, energy required for compression, springiness and cohesiveness reduced while adhesiveness increased. The values obtained for energy, consistency and adhesiveness of the samples containing date liquid sugar were higher than those of date syrup, while springiness was lower. Based on the results the maximum percentage of the sucrose replacement with date liquid sugar was 60% and with date syrup was 40%. At higher percentages the quality of the dough reduced considerably.

A mixture of wheat flour, water, salt, yeast and other optional ingredients such as preservatives, enzymes, whey powder, surfactants, sugar, fibres and improvers form bread dough. Enrichment of dough and bakery products by dietary fibres such as wheat bran and resistant starch, beta-glucans and inulin has been reported (Peressini, & Sensidoni, 2009; Hager, Ryan, Schwab, Gänzle, O’Doherty, &Arendt, 2011; Wang, Rosell, Barber, 2002; Angioloni, Collar, 2008). Whey has many applications in food and dairy industries due to its high quality of nutrients and functional properties. It possesses essential amino acids (Mann, 1998; Sharma, & Bhatia, 1999). There are other alternatives such as transglutaminase and asparaginase enzymes as innovative ingredients, which are recognized as safe in the food technology. The microbial transglutaminase enzyme (MTG) catalyzes the reaction between a ε-amino group of lysine residues and a β-carboxyamide group of glutamine residues, which causes to make covalent cross-linking of proteins (Yokoyama, Nio, & Kikuchi, 2004). Asparaginase (ASP) can catalyze the hydrolysis of asparagines, as a key factor for acrylamide formation, into aspartic acid and ammonia (Ciesarova, Kukurova, &Benesova, 2010). The present work was undertaken to study the influence of whey powder, inulin, asparaginase and transglutaminase enzymes on farinograph and extensograph properties of wheat flour dough using a D-optimal design.

Two types of wheat as insect damaged (50% insected) and sound hard red wheat (imported variety), milled into two types of flour by traditional mill. The characteristics of the flours such as moisture, ash, protein, falling number, wet gluten and Zeleny-value were determined using AACC methods (2000) in three replicates. Enzymes included MTG and ASP and other applied additives such as inulin (Frutafit-HD) and whey powder used at different levels based on flour weight in dough formulation. Effect of enzymes, additives and wheat flour types (WFT) on farinograph and extensograph characteristics were conducted according to the constant flour weight procedure of AACC (2000). D-optimal design was used to determine the effects of five independent variables including MTG, ASP, whey powder, inulin, and flour type on farinograph and extensograph properties. Response data were used to fit the second-order polynomial equation. Normal probability was used for separation of significant effects from noise or random effects. The significance of each coefficient in the regression model was determined using p-value lower than 0.05. Adequacy of models for regression were estimated using coefficient of determination (R2) and adjust R2 (adj-R2).

According to chemical and physical analysis of flour, it is obvious that in spite of having nearly the same amount of protein and wet gluten, the two types of flour had prominent difference in dough and gluten quality as indicated by gluten index and farino-extensograph tests. Due to this fact, the wheat flours with gluten index of 5.43±4.31 and 76.93±5.87 were named as weak and strong flours, respectively. Analytical data of farinograph properties were fitted to regression models. Analysis of variance of lack-of-fit test showed that the water absorption model is adequate with a non-significant lack of fit (p=0.267) and a satisfactory adj-R2 (97.53%). Among the different additives, strong wheat flour had positive effect and inulin and whey powder had negative effect on water absorption. According to half-normal plot and regression model coefficients, wheat flour type, inulin and whey powder significantly affected dough development time (DT) and stability (S). The models of DT and S had R2 values of 88.58%, 98.45% and non-significant lack of fits p=0.087 and p=0.018, respectively. DT and S increased with an increase in inulin and whey powder level using strong wheat flour. The regression model for degree of softening as a function of different ingredients was significant at a p-value less than 0.0001. Based on analysis of variance, the model appeared to be adequate with a non-significant lack of fit p=0.017 and a R2 value of 97.57%. Among the investigated factors, wheat flour showed the greatest positive effect on the degree of softening followed by inulin. The degree of softening was decreased by addition of inulin and whey powder. Among the interaction terms, a negative interaction effect on degree of softening was found between MTG and ASP (p<0.05). The regression model for farinograph quality number (f.q.n) possessed a good fitness with experimental data, with a high R2 value (98.59%) and non-significant lack of fit. Interaction effect between wheat flour type and inulin on the f.q.n was significant at a p-value less than 0.0001. Usage of inulin, whey powder and strong wheat flour improved and elevated f.q.n. The regression model for energy value as a function of different ingredients was significant at a p-value less than 0.0001 with an R2 value of 94.22%. Among the investigated factors, inulin and MTG had significant single positive effect on energy value. The energy value increased with the addition of whey powder to dough formula. This increase was more evident in the strong flour samples. Regression analysis revealed that interaction between wheat flour type and MTG had the most pronounced effect on dough resistance to extension (R) followed by inulin. A progressive increase in this parameter was observed with increasing MTG dosage especially along with strong wheat flour. Inulin and whey powder had also positive effect on it.

The model for extensibility (Ex.) had an R2 value of 86.29% and non significant lack of fit (p=0.124). Among the investigated factors, flour type showed the most pronounced positive effect followed by inulin on extensibility. Dough extensibility was increased by adding whey powder. The regression model for R/Ex. ratio as a functional of different ingredients was significant at a p-value of < 0.0001 with an R2 value of 81.73%. Among the applied factors, the flour type and MTG had pronounced influence on R/Ex. ratio.

Effect of dry and moist heat treatment of flour with low and high gluten contents on dough rheological properties such as water absorption, stability, degree of softening, development time and Farinograph Quality Number (FQN) was evaluated. The results showed that in high and low gluten flours, increasing the temperature and dry heating time led to an increase in dough water absorptions. With increasing thermal treatment temperature and time, dough development time increased as well. In both high and low gluten flours, the longest development time was belong to treated flours at a temperature of 120 °C for 120 min. The longest stability time was obtained for high gluten flours steamed for 15 min. Significant differences were not observed in other samples. In low gluten flours, with increasing thermal processing temperature and time, dough stability time was increased. In both low and high gluten flours, increasing dry thermal processing time led to a decrease in dough degree of softening values. Dry thermal treatment at a temperature of 120 °C for 120 min and steaming treatment for 15 min gave zero values for degree of softening. FQN was higher in high gluten flours compared to those of low gluten samples. The highest FQN was obtained for steaming for 5 and 15 min and dry heating at 120 °C for 120 min. In high gluten flours, increasing temperature and dry thermal processing time led to increase in FQN. In low gluten samples, there was not significant differences between samples in terms of FQN.

Response surface methodology was used to investigate the dough rheological contain of whey protein powder (0.2-0.6%) and carboxymethyl cellulose (CMC) (0.1-0.5%) on farinograph properties (water absorption¡ stability¡ development time¡ mixing tolerance index and farinograph quality number) and texture analyze (maximum resistance¡ elasticity¡ toughness). The results showed that when whey protein and CMC had increased¡ a significant effect on farinograph parameters and dough texture analyze were observed (dough extensibility)(p

The aim of this study was to investigate the influence of Tragacanth and Salep gums on the dough rheological properties andBarbari bread quality. Dough was prepared by straight method with gums in two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. After baking bread and sensory evaluation, the bread samples were stored for 1-5 day in polyethylene bags in order to do staling tests. According to farinogaraph results, water absorption of samples containing gums was significantly higher than control. Dough development time increased significantly by 1% Tragacanth. There was significant difference in dough stability between control and samples containing Tragacanth. Extensograph results showed significant differences in energy changes, resistance to extension and extension ratio of samples containing Tragacanth and control. Data obtained from sensory evaluation showed, gums had no significant effect on quality characteristics of bread samples, however in case of taste and aroma salap containing breads presented lower score. Both hydrocolloids didnt have any effect on bread staling, however salep was more effective. Overall results reveal that Tragacanth may improve dough rheological characteristics.

Wheat flour has many proteins in which gluten is an important protein in it and this protein has important role in dough formation and bread making.Thus, Uses of different materials must be considered to improve gluten quality as well as wheat flour enrichment. In this study the effects of adding chickpea protein isolate in range of 3 to 7 g and ascorbic acid in ‎range of 0.05 to 0.15 % in wheat flour formulation on gluten stability and extensibility were investigated by response surface methodology. Therefore, The results showed that increasing of chickpea protein and ascorbic acid concentration had significant effect (p<0.01) on farinograph parameters texture analyzes (dough extensibility). The results of optimization in the case of 3 gr of chick pea protein isolate and 0.15% of ascorbic acid were as follows; water absorption 57.7%, dough development time 2.8 minute, dough stability 6 minute, mixing tolerance index 58 FU, farinograph quality number 91.3, toughness (area under curve) 3.3 N/mm, maximum resistance 0.02 N and dough extensibility 22.9 mm. Therefore, chickpea protein weakens strong flours gluten and it can be uses for making biscuit.