Sahari M A, Mohammadi R, Hamidi Esfehani Z
Food Technology Department, Faculty of Agriculture, Tarbiat Modares University, P.O. Box 14115-111, Tehran, Iran.
Int J Food Sci. 2014;2014:813286. doi: 10.1155/2014/813286. Epub 2014 Jan 23.
Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result.
研究了浓度为0.5%、1%、3%和5%（基于面粉重量）的萨利卜胶、浓度为0.5%、1%和3%（基于面粉重量）的波斯胶以及两种胶浓度为0.5% + 0.5%、0.75% + 0.25%和0.25% + 0.75%的组合对小麦粉面团流变学特性和塔夫通面包品质（关于延缓老化方面）的影响。对面团和制成的塔夫通面包进行了流变学（粉质仪和拉伸仪）特性、老化及感官评价。统计结果表明，5%（基于面粉重量）的萨利卜胶和3%（基于面粉重量）的波斯胶对面团特性有显著影响。分别单独添加时，萨利卜胶增加面团吸水性，而波斯胶降低面团吸水性。两种水胶体均增加面团抗拉伸性并降低其延展性。波斯胶在吸水性和一些其他烘焙特性方面表现出双重性质。质地研究表明，添加5%（基于面粉重量）的萨利卜胶可降低面包屑硬度并延缓塔夫通面包的老化过程。X射线衍射研究也证实了这一结果。
