Volume 18, Issue 117 (November 2021)
Abstract
One of the most important problems in our society today is the lack of protein and fiber in the diet, so enriching snacks with fiber and protein can produce products with high nutritional value and low in calories, fat and cholesterol. Due to the popularity and high consumption of extruded products among the general public, including children and adolescents, it is very important to improve the nutritional properties of these products. Accordingly, in this study, some characteristics of snacks containing starch (40 to 76%), wheat bran (zero to 30%) and moisture (14 to 20%) were investigated. Also, wheat gluten (10%) was added to all samples and the prepared mixtures were extruded at a temperature of 140 ° C at a helical speed of 150 rpm. With increasing moisture and bran, water absorption index, water dissolution index first increases and then decreases, and with increasing moisture and bran, particle density, actual density and hardness increase, and with increasing starch, expansion coefficient and water absorption index, water dissolution index And the index L* increases and the particle density and the actual density decrease. With increasing humidity, L* index increases and with increasing bran decreases. With increasing humidity, the coefficient of expansion first increases and then decreases, but with increasing bran, the coefficient of expansion decreases. According to the obtained results, the use of 13% wheat bran, 61% wheat starch and 16% moisture of the input feed, produces a sample of good quality.
Volume 19, Issue 132 ( February 2023)
Abstract
Bread is one of the most important foods based on the wheat that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing some of the necessary nutrients of the people. this study aimed to examine the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation made moisture content, specific volume and overall acceptance increase and a* decreased. Also the effect of sugar beet pulp on b* was less than sourdough and time and sourdough had more effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.
Volume 22, Issue 159 (May 2025)
Abstract
Wheat starch is the most common type of starch in many countries and can be modified to produce a variety of starches. The widespread use of starch offers many opportunities in various industries due to its affordability, high safety and biodegradability. However, characteristics such as insolubility in cold water, heat intolerance, low resistance to applied stresses, and low freeze-thaw stability limit the use of natural starch for various industrial uses. One of the most efficient techniques for starch modification is chemical modification, but it raises concerns about environmental pollution and high chemical costs. For this reason, in this study, in order to reduce the consumption of chemicals, the reaction conditions for the production of phosphorylated starch with sodium trimetaphosphate (STMP) using three independent variables: pH (9.5, 10.5 and 11.5), temperature (110, 130 and 150 degrees Celsius) and reactant concentration (1.5, 3 and 4.5%) were optimized. According to the results of the physicochemical tests, the optimization criteria of starch used in all kinds of sauces with higher swelling and solubility index, higher dough transparency, less gel syneresis and higher freeze-thaw stability were selected. Then, in order to check the structural, thermal and pasting properties, additional tests were performed on selected and natural starch samples; The results showed that the starch produced under optimal conditions is suitable for use in the formulation of all kinds of sauces due to improved textural properties, higher viscosity and increased heat tolerance.
