Zaied S E, Abdel-Hamid A A, Attia E A
National Centre for Radiation Research, Cairo, Egypt.
Nahrung. 1996 Feb;40(1):28-31. doi: 10.1002/food.19960400108.
The present work is a part of research programme aimed to use gamma irradiation to decrease the growth of fungi and the concentration of mycotoxines which present naturally in collected samples of wheat flour from Egyptian markets (first part). To follow the technological, rheological and chemical characters of bread "Balady" common type in Egypt, same samples of wheat flour were irradiated with 2, 4 and 8 kGy for these purposes. The Egyptian bread type (Balady) had been prepared from irradiated and non-irraidated samples. The chemical analysis proved a significant induction in reducing sugars (RS) which increased gradually with increasing doses as 16.75%, 30.30%, 43.24% after using 2, 4 and 8 kGy respectively. Same trend was observed with total sugars (TS), less changes were observed in non-reducing sugars (NRS) and starch content. Results obtained showed that an actual reduction in dough development time, stability, weaking of dough and height of bread especially for irradiated samples at 4 and 8 kGy but 2 kGy was less effective. The reduction of Alkaline Water Retention Capacity (AWRC) was clear at high doses whereas 2.0 kGy improved the freshness of aged "balady" bread. Concerning, the evaluation of organoleptic characters of bread as judged by the panelists, all the samples were accepted either irradiated or not. But, the lowest values of acceptance resulted from irradiated samples with 4 and 8 kGy. Therefore, using 2 kGy can be recommended for keeping quality of wheat flour to avoid the infestation or pathogenic infection. Whereas high doses (4-8 kGy) can be use for eliminating the mycotoxins with some changes of quality which can be overcome by using some additional matters to get more acceptable bread and less changes in technological characters.
本研究是一项研究计划的一部分，该计划旨在利用伽马射线辐照降低埃及市场采集的小麦粉样本中天然存在的真菌生长和霉菌毒素浓度（第一部分）。为了跟踪埃及常见的“巴拉迪”面包的工艺、流变学和化学特性，为此对相同的小麦粉样本进行了2、4和8千戈瑞的辐照。埃及面包类型（巴拉迪）由辐照和未辐照的样本制作而成。化学分析证明还原糖（RS）有显著增加，随着剂量增加逐渐上升，分别使用2、4和8千戈瑞后，还原糖增加量为16.75%、30.30%、43.24%。总糖（TS）呈现相同趋势，非还原糖（NRS）变化较小，淀粉含量变化不大。结果表明，面团醒发时间、稳定性、面团弱化度和面包高度实际有所降低，尤其是4和8千戈瑞辐照的样本，但2千戈瑞效果较差。高剂量时碱性水保留能力（AWRC）降低明显，而2.0千戈瑞可改善老化“巴拉迪”面包的新鲜度。关于由评审员评判的面包感官特性评估，所有样本无论是否辐照都被接受。但是，4和8千戈瑞辐照的样本接受度最低。因此，推荐使用2千戈瑞来保持小麦粉质量，以避免虫害或病原体感染。而高剂量（4 - 8千戈瑞）可用于消除霉菌毒素，不过会有一些质量变化，可通过添加一些其他物质来克服，从而得到更可接受的面包，且工艺特性变化较小。
