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تاثیر پخت با سامانه تابش مادون‌قرمز-بخار فوق اشباع در کنترل کپک‌زدگی نان گندم حاوی خمیرترش سبوس برنج

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد زیست فناوری مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

4 گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

5 دانشجوی دکتری مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

استفاده توام از روش­های نوین پخت به همراه بستره­های تخمیری اهمیت به ­سزایی در کنترل کپک ­زدگی نان دارد. در پژوهش حاضر، باکتری­ اسید لاکتیک غالب خمیرترش سبوس برنج پس از جداسازی و شناسایی مولکولی به عنوان کشت آغازگر در فرآوری نان خمیرترشی به­کارگرفته شد. در مرحلۀ بعد، تاثیر استفاده از سامانۀ پخت آون-فروسرخ، آون-بخار فوق اشباع و آون به منظور جلوگیری از توسعۀ سطحی قارچ در نان­های گندم تولیدی بررسی گردید. توالی­یابی محصولات PCR منجر به شناسایی پدیوکوکوس اسیدی­لاکتیسی شد. کمترین میزان توسعۀ سطحی قارچ معادل با 27.06 درصد در نان گندم حاوی تخمیر کنترل شدۀ سبوس برنج پخته شده با آون-بخار مشاهده گردید که در مقایسه با نمونه شاهد به شکل معنی­ داری (p≤0.05) کمتر بود. نان­های گندم حاوی خمیرترش سبوس برنج،  در مقایسه با نان شاهد، در هر سه فرایند پخت توسعۀ سطحی قارچ کمتر و تخلخل بیشتری داشتند. بیشترین سفتی بافت مربوط به نان گندم حاوی تخمیر کنترل شده سبوس برنج و پخته شده با آون-بخار فوق اشباع و کمترین سفتی نیز مربوط به نان شاهد پخته شده با فرایند مذکور بود. پذیرش کلی نان­های تولیدی نیز تفاوت زیادی با یکدیگر نداشت و عمدتا اختلاف­معنی­داری بین آنها نبود. با توجه به قابلیت­های فناوری-عملکردی مناسب جدایۀ لاکتیکی می­توان از آن به عنوان کشت آغازگر محافظت کننده در صنایع تخمیری استفاده کرد. استفاده از فرایند فروسرخ در پخت نان نیز با توجه به سرعت پخت نسبتا بالا و مصرف انرژی پایین، اثر ضد قارچی و حرارت­دهی یکنواخت می­تواند مفید واقع شود.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effect of baking by infrared radiation-superheated vapor system on control of mouldiness in the wheat bread containing rice-bran sourdough

نویسندگان [English]

  • Mahdi Pourrashidi 1
  • Alireza Sadeghi 2
  • Aman mohammad Ziaiifar 3
  • Mohammad Ghorbani 4
  • Zohreh Mokhtari 5

1 M.Sc. student of Food Biotechnology, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

4 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

5 Ph.D. student of Food Engineering, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

چکیده [English]

Simultaneous application of modern baking methods with fermented substrates is of great importance in controlling bread mouldiness. In the present study, predominant LAB was isolated from rice bran sourdough and after molecular identification, it was used as a starter culture in sourdough bread processing. In the next step, effect of using oven-infrared radiation, oven-supersaturated vapor and oven baking systems was investigated on the inhibition of surface mouldiness in produced breads. Sequencing results of the PCR products led to the identification of Pediococcus acidilactici. The lowest level of surface mouldiness with 27.06% was observed in bread containing controlled fermented rice bran baked in an oven-supersaturated vapor, which was significantly (P≤0.05) lower than the control sample. Wheat breads containing rice bran sourdough in all the three baking processes had less fungal surface expansion and more porosity, compared to the control bread. The highest amount of crumb hardness was belonged to wheat bread containing controlled fermented rice bran and baked with oven-supersaturated vapor, and the lowest hardness was related to the control bread baked with this process. The overall acceptability of the produced breads did not differ much from each other, and there was mainly no significant difference among them. Considering the appropriate techno-functional capabilities of the LAB isolated from fermented rice bran, it can be used as a protective starter culture in the fermentation industry. Using the infrared process in bread baking can be useful due to the relatively high baking speed and low energy consumption, antifungal effect and uniform heating.

کلیدواژه‌ها [English]

  • Infrared baking
  • Controlled fermented rice bran
  • Antifungal effect
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تحقیقات مهندسی صنایع غذایی
دوره 22، شماره 2 - شماره پیاپی 75
پاییز و زمستان 1402
دی 1402
صفحه 69-84
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هم رسانی
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