. "Cyamopsis Tetragono Lobus"

Transcription

1 (31-36 ) , * (1392/11/29 : -1391/11/3 : ).. 0/5 0/25 0/5 ( ).. :.(Raghavan, 1994)..(Armero & Collar, 1998). "Cyamopsis Tetragono Lobus" D β 1 4 -D (Belitz & rosch, α (1 6).1999) 1 FAO * (Armero &.Collar, 1998) (Davidou et.al., 1996 ; Octtaviani & Weibiao, 2006) movahhed@iauvaramin.ac.ir : 1. Food and Agriculture Organization *

2 : ) (44-16 (52-2 ICC AACC ) (116 AACC ) ph (8-1 AACC (38-11.(AACC, 2000 ; ICC, 2000) ) ) ICC AACC ) (46-12.(AACC, 2000) : 5 1/ ( 0/1) 0 /5 0/25 ). 5 ( (30±2 C) 25 2 mm 15cm (hodke Shalini & Ananthanarayan, 2007) : AACC ) ) (54-21.(AACC, 2000) (54-10 AACC : (). (12-0) (15-0) (15-0) (6-0) (8-0) (12-0).(Maier et al., 1993) D-lucopyranose 2-O-(Carbonymethyl)-Monosodium β -salt β -Dlucose (1 4)..(Asghar et al., 2005) (1999) Belitz & rosch.. ( ) (2005) Asghar et al.(belitz & rosch, 1999). (1985) Roa.(Asghar et al., 2005).. (2004) uarda et al.(roa, 1985) HPMC (uarda et al., (2005) Mandala.2004)..(Mandala, 2005). Sigma DOW Chemical. ( ) 0/25 2 0/ /25 0/25 4 0/5 C 0/25.

3 33... : :. SAS (5-0) (15-0) (12-0)..(Roa, 1985) :. (74 30 AACC ) (5-0) (AACC, 2000) ph 5/8 (ml) 23.1 () 28/32 () 12 () 1/41 () 9/8 () 48±11/2 c 51±8/1 b 56±7/3 a 51±6/7 b 51±8/4 b 51±9/1 b ( ) (min) (min) (%) (B.U) (B.U) ±21/1 a 65±10/2 a 2/7±1/1 c 1/75±0/21 d 30/58±8/1 e 85±15/1 ab 65±9/31 c 3/5±1/2 b 1/8±0/34 d 10/59±7/6 d 1 77/5±12/4 b 25±8/6 d 5±2/1 a 4/12±1/1 a 59/55±8/7 c 2 85±9/4 ab 60±8/7 a 3/25±1/7 bc 2/87±0/7 b 60/±11 b 3 85±10/4 ab 60±9/5 a 3/5±1 b 2/87±1/1 b 61/55±10 a 4 77/5±10/3 b ±8/8 b 2/75±0/74 c 2/62±0/25 c 60/25±12 b C. 1 1/34±0/1e 2/23±0/1b 2/6±0/2a 1/43±0/3de 2/1±0/2c 1/51±0/1d (min) 1/29±0/1d 2/01±0/4b 2/20±0/1a 1/60±0/1c 1/93±0/2b 1/6±0/2c.3 () 2/16±6/2 e 2/28±7/3 c 2/34±5/1 b 2/21±4/6 de 2/42±7/5 a 2/22±6/4 d () 26/92±5/1 c 28/38±4/6 ab 28/82±5/7 a 28/17±6/6 ab 28/62±7/2 ab 28/38±8/3 ab 1 ( ).4 1/07±0/1c 1/74±0/1a 1/73±0/1a 1/25±0/2b 1/6±0/3a 1/35±0/1b 157/5±10/4 a 139/5±14/3 b 113/5±9/8 d 136±12/8 b 123±13/7 c 132±14/8 c (mm) (min) 143±12/9 a 129±11/6 d 129±9 d 132±10/9 c ±12/6 b 131±9/5 cd 155±11 a 141/5±8/6 cd 146/5±13 bc 151±9 b 142±10/4 cd 140±12/5 d (B.U) 187±10/2 d 275±9/8 b 297±11/7 a 197±9 c 275±11/4 b 200±12/4 c (min) 185±10 d 260±11 b 285/5±8/5 a 215±12/4 c 265±14/5 b 215±10/4 c 165±11 c 250±12 a 275±13 a 1±10 b 230±9 a 1±11 b C (cm 2 ) ( ) 34/4±9/7 c 47/3±9 a 48/5±4/2 a 38/5±7/6 b 47±9/8 a 37±6/2 c (min) 42±4/5 d 54±10/8 b 60±8/7 a ±8/6 c 62/5±10/2 a 43±8/7 cd 46±9 d 60/5±8/5 b 66/5±9/2 a 38±9 c 65/5±9/4 a 52±9 c C

4 /4±1 d 3/9±1 b 3/6±1/5 c 4/2±2/2 a 3/6±1/3 c 3/5±1/1 d 4/4±1/2 d 4/6±2/1 b 4/8±1/4 a 4/5±1/4 c 4/5±2/2 c 4/6±1/4 b ( ).5 5/4±1/1 d 5/6±1/5 b 5/7±2 a 5/5±1/7 c 5/5±1/3 c 5/7±1/2 a 8/4±2 d 9/2±1/7 b 9/4±2/8 a 8/7±3/1 c 8/5±2/2 d 8/6±1/8 c 8/8±2/7 e 9/8±1/8 c 11/2±2 a 10±2/6 b 9/4±1/5 d 9±1 e 8/2±2/4 e 9/2±1/8 b 9/6±3/2 a 8/4±2 d 8/6±2/4 c 8/6±3/2 c 8/8±2/7 c 9/1±1/7 a 9/1±2/6 a 8/8±2 c 8/9±1/4 b 8/8±2/5 c 8±2/7 d 8/1±2/3 c 8/8±1/8 a 8/4±3 b 8/2±2/2 c 8/4±3/1 b 6±2/7 d 7/1±1/3 b 7/3±2/5 a 7/1±1/4 b 7±2/2 c 6/8±3/1 c C C 3/20±0/6 c 4/6±2/1 b 4±1/3 ab.6 4 3/20±1/6 c 4/6±1/4 b 4/2±1/5 ab 3 3/20±1/5 c 4/6±1/9 b 3/6±0/9 b 2 3/3±0/7 a 5±1/8 a 4/6±1/2 a 1 4/60±1/1 b 3/2±0/2 c 4±1/1 ab 2/80±0/7 d 2/4±0/8 d 1/2±0/1 c (h) C 2 ) ( (2009) Rosell et al 3 2 (2009) Rosell et al. HPMC 2. CMC 2.. (2009) Rosell et al (Rosell et al., 2009)

5 35... :. HPMC (2009) Rosell et al (2004) uarda et al ( 0/5). uarda. CMC. 2 1 (2004) et al. C 3 4. ( ) 2 OH 2.(uarda et al., 2004) (2009) hodke Shalini & Ananthanarayan. 3 4 hodke Shalini &. (2007) Ananthanarayan ). (.. (2009) Rosell et al. 2. ( CMC) C 4 C C

6 (2007) hodke Shalini & Ananthanarayan.... ( 2 ) 0/5. C 2. C (2004) uarda et al ( ) 1 REFERENCES Anonymous1. (2000). American Association of Cereal Chemists (AACC). Approved Methods of Analysis of the American. Anonymous2. (2000). Standard Methods of International for Cereal Chemistry. ICC. Armero, E. & Collar, C. (1998). Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science, 28, Asghar, A., Anjum, F. M., Tariq, M. W. & Hussain, S. (2005). Effect of Carboxy Methyl Cellulose and Arabic gums on the stability of frozen Dough for Bakery products. Food Hydrocolloids, 29, Belitz, H. & rosch, W. (1999). Polysaccharides. In: Belitz H, rosch W. (Eds). Food Chemistry, Springer, Berlin, PP Davidou, S., Le Meste, M., Debever, E. & Bekaert, D. (1996). Acontribution to the study of staling of white bread: Effect of water and hydrocolloid. Food Hydrocolloids, 10, hodke Shalini, k. & Ananthanarayan, L. (2007). Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I- hydrocolloids. Food Hydrocolloids, 21, uarda, A., Rosell, C. M., Benedito, C. & alotto, M. J. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18, Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. & Biliaderis, C.. (2007). Effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, Maier, H., Anderson, M., Karl, C. & Magnusinm, K. (1993). uar, Locustbean, and Fenugreek gums. In: whistler, R.L., Bemiller, J.N. (Eds.), Industrial ums. Polysaccharides on their Derivatives. Academic Press, New York, Mandala, I.. (2005). Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids. Journal of Food Engineering, 66, Octtaviani, V. & Weibiao, Z. (2006). Frozen bread dough: Effects of freezing storage and dough improves. Journal of Cereal Science,, Raghavan, J. (1994). Small farming in central India. Dclhi: Sharda publishing. Roa,. V. (1985). uar gum as an additive for improving the bread. Food Hydrocolloids, 18, Rosell, C. M., Bárcenas, M. & O-Keller, J. (2009). Influence of different hydrocolloids on dough rheology and bread quality. Journal of Food Engineering, 94,