Improve dough and bread properties by using oxidized agent to the local wheat

سال انتشار: 1398
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 271

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شناسه ملی سند علمی:

NCFOODI26_961

تاریخ نمایه سازی: 20 آبان 1398

چکیده مقاله:

The Oxidized Agent (Hydrogen peroxide) has effect on reological, chemical and breadmaking properties. Dough is prepared from wheat flour obtained with addition of Hydrogen peroxide at fast and intensive mixing. The hydrogen peroxide (50%) was added at three different levels (0.005, 0.006, and 0.007%).It was found that all added hydrogen peroxide to the dough lead to no significant increase in protein, ash content but significant increase in color and gluten index. Water absorption, dough stability, dough development time is increase.Asignificant increase of disulfide concentration accompanied by a significant decrease in free sulfhydry1 concentration were obtained by treating the flour with the low concentration by which disulfide concentration was significantly raised to 6.8 μmole/gm flour as compared to the untreated flour sample (4.1 μmole/gm flour) at the end of incubation feriod. This effect caused improvement of dough properties especially in retaining of carbon dioxide gas in the gluten network.A significant increase in both the volume and specific volume were obtained upon all hydrgenoperoxid treatments. The best result was obtained by treating the flour with the low concentrations (0.005%). Sensory evaluation of the produced loaf, which was conducted by fifteen members, showed a significant improvement in all of its quality parameters in the treated loaf.

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نویسندگان

Sakena Taha Hasan

Department Food Sciences and Technology, College of Food Science, University of Al-Qasim green, Iraq

Abdali Altaee

Department Food Sciences and Technology, College of Food Science, University of Al-Qasim green, Iraq