تاثیر مخلوط صمغ گوار- آلژینات بر کیفیت و بیاتی نان پخته شده در آون ترکیبی جابجایی- مایکروویو

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد، دانشگاه آزاد مازندران

2 استادیار، دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 استادیار، دانشگاه آزاد کازرون

چکیده

در این تحقیق کیفیت و بیاتی نمونه های نان پخته شده با سیستم های جابجایی، مایکروویو و ترکیبی جابجایی - مایکروویو در حضور مخلوط صمغ گوار- آلژینات مورد مقایسه قرار گرفت. میزان رطوبت پوسته و مغز نان، میزان سفتی، حجم مخصوص، یکنواختی شکل، نسبت مغز به پوسته، افزایش حجم بعد از پخت، تخلخل، آنتالپی رتروگراداسیون نشاسته در طول تحقیق اندازه گیری شد. همچنین ساختار میکروسکوپی نان مورد بررسی قرار گرفت و ویژگی های حسی نمونه ها توسط هفت داور ارزیابی شد. در مورد آون ترکیبی یکنواختی شکل، نسبت مغز به پوسته و افزایش حجم بعد از پخت نان ها با نان پخته شده با سیستم جابجایی قابل مقایسه بود. حجم مخصوص نان پخته شده در این آون کمترین مقدار بود. آون ترکیبی توانست تا حدودی رطوبت مغز نمونه ها را نسبت به نمونه های پخته شده در مایکروویو افزایش و مقدار سفتی و آنتالپی رتروگراداسیون نمونه ها را کاهش دهد و مشکل بیاتی نان را حل کند. نتایج حاصل از SEM گرانول های نشاسته نان پخته شده به روش جابجایی نسبت به نمونه های پخته شده به روش ترکیبی و مایکروویو بیشتر تغییر شکل داده اند. نتایج حاصل از ارزیابی حسی نشان داد نمونه های پخته شده به روش ترکیبی و جابجایی فرم و شکل و پوکی در سطح 05/0≥ P اختلاف معنی داری نداشت و از نظر سایر خصوصیات مورد ارزیابی نمونه های نان پخته شده در آون جابجایی بهتر از نمونه های تهیه شده در آون ترکیبی و مایکروویو تشخیص داده شد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens

نویسندگان [English]

  • Behnaz Yazdani 1
  • Jaafar Mohammadzadeh Milani 2
  • Ebrahim Hosseini 3
1 MSc student, Mazandaran, Science and Research Branch, Islamic Azad University, Department of Food Science
2 Assistant Professor, Department of Food Science and Technology, Agriculture Sciences and Natural Resources University, Sari,
3 Assistant Professor, Department of Food Science and Technology,Islamic Azad University, Kazerun
چکیده [English]

In this study quality and staling of bread baked in convention, microwave and convection- microwave combination ovens with guar- alginate gum blend was compared. Crumb and crust moisture content, hardness values, specific volume, height to diameter ratio, crumb to crust ratio, oven spring, porous, and starch retrogradation enthalpy of the breads were measured during the study. Also, micro - structure of breads were investigate, and sensory attributes of the samples by seven people evaluated. In combination oven height to diameter ratio, crumb to crust ratio and oven spring samples were comparable with breads baked in convection oven. Specific volume of bread baked in combination oven was lowest. Convection- microwave combination oven partially could increase crumb moisture content compare to breads baked in microwave and decreased hardness values and retrogradation enthalpy of sample and solved staling problem of bread baked in microwave. According to SEM analysis, starch granules of bread baked in convection oven more deformed than sample baked in microwave and convection- microwave combination ovens. Result of sensory evaluation showed formation of sample baked in convection oven insignificant difference (P≤0.05) with ones baked in convection- microwave combination oven. About other evaluated attribiutes we found breads baked in convection oven was better than other samples.  

کلیدواژه‌ها [English]

  • Microwave
  • Convection – microwave combination ovens
  • Hydrocolloids
  • staling
[1] Decareau, R. V., 1992. Microwave foods: New product development. Food Nutrition Press Inc. 117-180.

[2] Hegenbert, S., 1992. Microwave quality: coming of age. Food Product Design, 17: 29-52.

[3]Datta, A. K., 1990. Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86: 47-53.

[4] Keskin, S. O., sumnu, G., Sahin, S., 2003. Effects of different ovens and enzymes on quality parameters of bread.

[5] Rosell, C. M., Rojas, J. A., and Benedito de Barber, C., 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15: 75-81.

[6] Butt, M. S., Anjum, F. M., Samad, A. Kausar, T., and Tauseef Mukhtar, M., 2001. Effect of different gums on the quality and shelf life of bread. Int. J. Agri. Biol., 3(4): 482-483.

[7] Shittu, T. A., Aminu, R. A., and Abulude, E. O., 2009. Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids, 23: 2254-2260.

[8] Barcenas, M. E., and Rosell, C. M., 2005. Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids, 19: 1037-1043. 

[9] Shittu, T. A., Dixon, A., Awonorin, S. O., Sanni, L. O., and Maziya-Dixon, B., 2008. Bread from composite Cassava-wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Rese Int., 41: 569-578.

[10] Keskin, S. O., Sumnu, G., and Sahin, S., 2007. A study on the effects of different gums on dielectric properties and quality of  breads baked in infrared-microwave combination oven. Eur. Food Res. Technol. 224: 329-334.

[11] Ozkoc, S. O., Sumnu, G., Sahin, S., and Turabi, E., 2009. Investigation of physicochemical properties of breaks baked in microwave and infrared-microwave combination ovens during storage. European Food Research and Technology, 228:883-893.

[12] Ozkoc, S. O., Sumnu, G. and S. Sahin, 2009. The effects of gums on macro and micro-structure of breads baked in different ovens. Food Hydrocolloids, 23: 2182-2189.

[13] AACC, 1995. Approved Methods of the American Association of Cereal Chemists.

[14] A-A-20126E, February 26, Commercial Item Description Flour. The U. S. Department of Agriculture (USDA) has authorized the use of this Commercial Item Description (CID), 2004.

[15] Rosell, C. M., and Santos, E., 2010. Impact of fibers on physical characteristics of fresh and staled bake of bread. J. Food eng., 98(2): 273-281.

[16] Chiavaro, E., Vitadini, E., Musci, M., Bianchi, F., and Curti, E., 2008. Self-life stability of artisanally and industrially produced durum wheat sourdough bread (“Altamura bread”). LWT. 41: 58-70.

[17] AACC, 1999. Approved Methods of the American Association of Cereal Chemists.

[18] Ribotta, P. D., and Bail, A. L., 2007. Thermo- physical assessment of bread during staling. LWT, 40: 879-884.

[19] Lin, T. M., Durance, T. D., and Scaman, C. H., 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31:111-117.

[20] Datta, A. K., 2001. Fundamentals of heat and moisture transport for microwaveable food product and process development. Handbook of microwave technology for food applications (edited by Datta, A. K., and Anantheswaran, R. C.), 115-172.

[21] Demirekler, P., Sumnu, G., and Sahin, S., 2004. Optimization of bread baking in halogen lamp-microwave combination oven by response surface methodology. European Food Research and Technology, 219: 341-347.

[22] Sumnu, G., 2001. A review on microwave baking of foods. International Journal of Food Science and Technology, 36: 117-127.

[23] یارمند، م. س. 1388. مطالعه و ارزیابی میکروسکوپی و حسی بیاتی نان­های پر مصرف ایرانی. فصلنامه علوم و صنایع غذایی، دوره 6، شماره 3، صفحات 92-83.

[24] Seres, Z., Gyura, J., Filipovic, N., and Simonvic, D. S., 2005. Application of decolorization on sugar beet pulp in bread production. Eur. Food Res. Technol., 221: 54-60.

[25] Majzoobi, M., Sariri Ghavi, F., Farahnaky, A., Jamalian, J., and Mesbahi, GH., 2009. Effect of tomato pomace powder on the physicochemical properties of flat bread. Journal of Food Processing and Preservation ISSN, 1745-4549.

[26] Gray, J. A., and Bemiller, J. N., 2003. Bread staling: molecular basis and control. Comprehensive Reviews in Food Science and Food Safety, 2(1): 1-21.

[27] Patel, B. K., Waniska, R. D., and Seetharaman, K., 2005. Impact of different baking processes on bread firmness and starch properties in bread crumb. Journal of Cereal Science, 42: 173-184.

[28] He, H., and Hoseney, R. C., 1990. Changes in bread firmness and moisture during long-term storage. Cereal Chemistry, 67: 603-605.

[29] Biliaderis,C. G., Izydorczyk, M. S., and Rattan, O., 1996. Effect of arabinoxylans on bread making quality of wheat flours. Food Chemistry, 53: 165-171.

[30] Jacobs, H., and Delcour, J. A., 1998. Hydrothermal modifications of granular starch, with retention of granular starch. Journal of Agriculture and food chemistry, 46: 2895-2905.