جستجوی مقالات مرتبط با کلیدواژه "گندم سن‏زده" در نشریات گروه "صنایع غذایی"

Waffle is the name of crispy and sweet bakery products that is not unlike biscuits and is made from eggs, sugar and fat and has a crispy texture. Flour with a high amount of protein due to higher water absorption and consequently inadequate elasticity leads to the production of low quality waffles. The protease in the saliva of the insect remained in the flour prepared from the damaged wheat, transferred to the dough and digested gluten, so reducing the protein content of the flour. The aim of this study was investigated the effect of insect wheat flour at levels (0.3% and 0.5%) with microbial protease enzyme at levels (0.03% and 0.05%) on Physicochemical, rheological and sensory properties of waffle. For this purpose, PH, viscosity, density, water activity, moisture content, texture, color index and sensory properties were evaluated. The results showed that the PH, moisture, firmness and elasticity of the waffle produced with insect wheat flour were similar to the sample containing protease enzyme. The highest density was observed in waffles containing 0.5% of insect wheat flour. The results also showed that the use of insect wheat flour and microbial protease enzyme reduced the viscosity of the dough compared to the control sample. The insect wheat flour and protease enzyme increased brightness and b * index. Sensory properties score also showed that the panelist gave the highest score to waffles containing 0.03% of protease enzyme and 0.5% of insect wheat flour. According to the results of this study, it can be suggested that insect wheat suitable for preparation of waffles as a desirable snack with good quality.

Snacks have become a significant part of the diet of many people, especially children. These snacks have many fans due to their attractive objects and colors, high durability and relatively low cost. Most of them are made from cereals, and the main problem with these snacks is insufficient nutrients, which have a negative effect on health and increase obesity in people, especially children. Using quinoa grain in products, it creates diversity in current products and also increases the nutritional value of snack. On the other hand, today, attention has been paid to the re-use of by-product in the food industry and the rate of agriculture inputs, and returning these products to the production cycle will increase the value added. One of these by-product is suni bug damaged wheat, which is used not used in the cooking industry due to the damage of the gluten network and is consumed by livestock feed. In this study, the effect of the independent variables included the percentage of addition of quinoa (0.25%, 50%), moisture content (12, 15, 18%), the screw speed (120,160,200 rpm) was in the form of a central composite design. The influence of the independent variables on some physical and functional properties was investigated, including expansion ratio, hardness, water absorption index, water solubility index, sensory evaluation. The results showed that with increasing quinoa up t0 50%, increased the hardness (4.72-11.57N), water solubility index (21-28.4) and overall acceptability of the extruded product, and also decreased the ratio of expansion (3.77-2.86), water absorption index (5.39-5.05) and sensory acceptability of the texture. Sensory evaluation results showed that 12% humidity conditions, 175rpm screw speed and quinoa addition levels (19%) in the suni- bug wheat were suitable for snack production and had the highest overall acceptability.

Different factors have undesirable effects on viscoelasticity of gluten. One of the most important factors, is bug insect. Bug insect which feeds on wheat injects the proteolytic enzymes into a wheat kernel with its own salivary. The proteolytic activity of the enzymes in damaged wheat is made clear in physical properties of dough and its bread. The activity of the protease enzyme leads to the weakening and breaking of the gluten network. This research investigates the effects of the microbial transglutaminase and sodium caseinate on improving the chemical and rheological properties of the damaged wheat flour. For this purpose, Transglutaminase and Sodium Caseinate were added to the formulation at three levels of 0.3, 0.5, and 0.7% and two levels of 2 and 4%, respectively. Experimental results demonstrated that addition of Transglutaminase and Sodium Caseinate can improve rheological properties of dough. Also, functionality of Transglutaminase was improved in presence of Sodium Caseinate.

Despite all the progresses made in the field of pest control, bug is yet the hazardous pest in Iran. This insect injects a salivary proteinase into immature wheat kernels resulting in poor rheological properties, which leads to having bread with low volume and unacceptable texture. On the other hand, protein hydrolysis of gluten can improve the functional properties and also body physiological mechanisms according to producing bioactive peptides. In this study wheat samples with variable proportion of bug-infested grains (25, 50, 75 and 100%) were initially prepared and then qualitative, functional and bioactive tests were performed to evaluate the effect of suni-bug damage. Results showed that Zeleny sedimentation value decreased by increasing bug damage in samples indicating low quality in gluten for bread making. On the other hand, by increasing proportion of bug damage, degree of hydrolysis increased and functional properties of wheat samples such as solubility and emulsifying capacity were improved. By increasing the degree of hydrolysis, protein solubility also increased and the highest emulsifying capacity was observed in 25% suni-bug wheat sample. The results of evaluating bioactive properties in wheat samples indicated that by increasing the degree of bug attack, producing short peptides with ACE inhibitory and antioxidant activity increased, therefore the highest percentage of ACE inhibition and antioxidant ability is observed in 100% suni-bug damaged sample whereas the lowest was evidenced in the sound wheat sample.