تاثیر برخی پارامترها در فرمولاسیون نان لواش و افزایش ماندگاری آن
محورهای موضوعی : میکروبیولوژی مواد غذایی
بنفشه حجازی
1
(دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مریم میزانی
2
(دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مژگان محمدزاده
3
(مدرس دانشکده علوم و صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: بسته بندی پلی پروپیلنی, بیاتی, پودر گندم جوانه زده, کاپا کاراگینان, نان لواش صنعتی,
چکیده مقاله :
مقدمه: در این پژوهش راهکارهایی از طریق تغییر فرمولاسیون و استفاده از شیوه مناسب بسته بندی بصورت تلفیقی جهت مقابله با ضایعات این نوع نان بررسی شد.مواد و روش ها: اثرعوامل ضد بیاتی طبیعی (پودر گندم جوانه زده،گوار،کاپاکاراگینان )در مقادیر 0تا 3/0 درصد و ترکیبات ضد میکروبی( عصاره زیره سیاهواسید پروپیونیک)، همراه با بسته بندی کیسه ای پلی پروپیلنی بر ماندگاری نان لواش صنعتی بررسی گردیده است.خواص فیزیکوشیمیایی آرد وخواص رئولوژیکی خمیر تولید شده در شانزده نوع فرمولاسیون مختلف مورد آزمون قرارگرفت . تیمارهای بهینه به روش آماری تعیین گردیدو همراه با نمونه شاهد ، به روش صنعتی تولید و پخت و سپس یکبار همراه با مخلوط عصاره زیره سیاه واسید پروپیونیک یکبار بدون آن بسته بندی شد. ویژگی های میکروبی،بافتیو حسی نمونه ها در طی نگه داری در دمای محیط در فواصل زمانی صفر، 10 و 20 روز پس از تولید آنالیز شد.یافته ها: فعالیت آلفا آمیلازی آرد اولیه کم بوده و با افزودن 3/0% پودر گندم جوانه زده به حد مناسب برای تولید نان لواش صنعتی رسید. باآنالیز شش ویژگی رئولوژیکی خمیر( میزان جذب آب، زمان گسترش ، قابلیت کشسانی، حداکثر مقاومت کشش و ژلاتینه شدن ) فرمولاسیون دو تیمار بهینه تعیین گردید. براساس نتایج آنالیز میکسولب ، یک تیمار با فاکتور بازگشت کوچکترانتخاب شد.نتایج آنالیزمیکروبی ،بافتی حسی اثر هم افزایی پودر جوانه گندم و کاراگینان را در تیمار بهینه نشان داد. بهترین فرمولاسیون با مدت ماندگاری بیش از 10 روز شامل (% 208/0) پودر گندم جوانه زده ، (%037/0) گوار و (% 055/0) کاپا کاراگینان همراه با عصاره زیره سیاه و اسید پروپیونیک انتخاب شد.نتیجه گیری بهره گیری تلفیقی از فرموله کردن مواد اولیه نان لواش و شیوه مناسب بسته بندی آن در جهت کاهش میزان ضایعات زیاد این نوع نان موفق می باشد.
Introduction: Different types of bread and in particular Lavash type produces a considerable amounts of waste generaly. In this study, integrated strategies to deal with the waste of this type of bread have been studied. By changing the formulation and adding functional additives to bread, industrially produced and the use of appropriate packaging to reduce the staling and microbial contamination are the objects of this research work.Materials and Methods: Effect of natural anti-stagnation agents (including sprouted wheat powder, guar gum, kappa carrageenan) in concentrations of 0 to 0.3% and antimicrobial compounds (black cumin extract and propionic acid), maximum 0.5 ml with the package polypropylene packaging classification on the shelf life of industrial Lavash bread has been investigated. The physicochemical properties of flour (moisture, ash, pH, protein, wet gluten, Zeleny number, fall, and fat number) and rheological properties of dough produced in sixteen different formulations (such as water absorption, elasticity, maximum viscosity of the return factor) were tested. Using statistical optimization techniques, optimal treatments were determined. The treatments were produced, baked and packaged industrially, using black cumin extract and propionic acid. A control sample was also produced to compare the results. Series of microbial, textural and sensory evaluations according to the standards were carried out on the samples during storage at room temperature after production and ten and twenty days’ intervals.Results: The rate of fall in the initial flour sample was high and by adding 0.3% germinated wheat powder reached the appropriate level for the production of industrial Lavash bread. Two types of optimal formulations were obtained, of which with the shelf life of more than 10 days, that included 0.208% germinated wheat powder, 0.037% guar, and 0.055% kappa carrageenan with cumin extract and acid propionic was selected.Conclusion: By using the industrial production line, proper packaging, and formulation of raw materials for Lavash bread, which is known as the most widely used bread in Iran, a positive step can be taken to reduce the amount of waste in this bread and improve its quality.
AACC. (2000). American Association for Cereal Chemistry. Approved Methods of Analysis, Cereals and Grains. 10th ed. St. Paul, MN.USA AACC International. Available at: https://methods.aaccnet.org/default.aspx .
Arabameri, M. Azizi. H. & Berzgar, M. (2004). Study the effects of some hydrocolloids on dough rheological properties and quality of Lavash bread. Food Science and Technology,1 (1), 55-64 [In Persian].
Armero, E. & Collar, C. (1996). Antistaling additive effects on fresh wheat bread quality. Food Science and Technology International, 2 (5), 323-333.
Bemiller, J. N. (2011). Pasting, paste and properties of starch – hydrocolloid combinations. Carbohydrate Polymers, 86(2), 386-423.
Brennan, C. S., Blake, D. E., Elis, P. R. & Schofield, J. D. (1995). Effects of guar galactomannan on wheat bread microstructure and on the vitro and in vivo digestibility of starch in bread. Journal of Cereal Science, 24, 151-160.
Cho, W. & Chung, M. (2017). Antimicrobial effect of a combination of herb extract and organic acid against Bacillus subtilis spores. Food Science Biotechnology,1-6.
Debonne, E., Leyn, I. D., Verwaeren, J., Moens, S., Devlieghere, F., Eeckhout, M. & Bockstaele, F. V. (2018). The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality. Food Science and Technology, 93, 212-219,
Dhital, S., Gidley, M. J. & Warren, F. J. (2015). Inhibition of α-amylase activity by cellulose: kinetic analysis and nutritional implications. Carbohydrate Polymers, 123, 305-312.
Dijk, A. V. (2009). Essential oils and acids: synergy makes them work. Feed Mix, 17(1).
Fadda, C., Sanguinetti, A.M., Delcaro, A., Collar, C. & Piga, A. (2014). Bread staling: Updating the view. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473-492.
FDA. (2019). Cereal flour and related products. Code of Federal Regulations. Title 21, Volume 2, Chapter1, Subchapter B, Part: 137. Section 105. 21CFR137.105.
Ferrero, C. (2016). Hydrocolloids in wheat bread marketing: A concise review. Food hydrocolloids, 68, 15-22.
Feyzipour, A. R., Seyedain Ardebili, M. & Taslimi, A. (2004). Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads. Food Science and Technology, 1 (3), 45-56 [In Persian].
Financial Tribune. (2017). Iran bread consumption six times global average. Financial Tribune, First Iranian English Economic Daily. Available at: https://financialtribune.com/node/65968
Ghoreyshirad, S. M., Ghambarzadeh, B. & Ghiyasi Tarzi, B. (2009). The effect of hydrocolloids (Guar and Carrageenan) on physical and sensory properties of Barbari bread. Journal of Food Technology and Nutrition, 8 (2), 25-37 [In Persian].
Gutiérrez, L., Sánchez, C., Batlle, R. & Nerín, C. (2009). New antimicrobial active package for bakery products. Trends in Food Science & Technology, 20 (2), 92-99.
Hopek, M., Ziobro, R. & Achremowicz, B. (2006). Comparison of the effects of microbial α–amylases and scalded flour on bread quality. Acta Scientiarum Polonorum Technologia Alimentaria, 5(1), 97-106.
Koksel, H., Kahraman, K., Sanal, T., Ozay, D. S. & Dubat, A. (2009). Potential utilization of Mixolab for quality evaluation of Bread wheat genotypes. Cereal Chemistry, 86(5), 522-526.
Hrušková, M., Švec, I. & Kučerová, I. (2003). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech Journal of Food Sciences, 21(6), 210-218.
ISIRI. (2015). Microbiology of flatbreads and pan specifications and test methods. 19888. Iranian national standardization organization. [In Persian].
Kotsianis, I. S., Giannou, V. & Tzia, C. (2002). Production and packaging of bakery products using MAP technology, Trends in Food Science & Technology, 13(9), 319-324.
Leon, A. E., Ribotta, P. D., Ausar, S. F., Fernández, C., Lanada, C. A. & Beltramo, D. M. (2000). Interaction of different carrageenan isoforms and flour components in bread making. Journal of Agricultural and Food Chemistry, 48 (7), 2634-2638.
Mahmoudi, R., Ehsani, A. & Zare, P. (2012). Phytochemical, antibacterial and antioxidant properties of Cuminum Cyminum L. essential oil. Journal of Food Industry Research, 22(3), 311-321 [In Persian].
Majzoobi, M., Farhoodi, S., Farahnaky, A. & Taghipour, M. J. (2012), Properties of dough and flat bread containing wheat germ. Journal of Agricultural Science and Technology, 14, 1053-1065 [In Persian].
Marti, A., Cardone, G., Nicolodi, A., Quaglia, L. & Pagani, A. M. (2017). Sprouted wheat as an alternative to conventional flour improvers in bread-making. LWT- Food Science and Technology, 80, 230-236.
Moharrami, E. & Shahedi, M. (2011.) Optimization of flour α–amylase activity with germinated wheat flour and its effect on staling of Taftoon bread. Iranian journal of food science and technology, 8(31), 23-33 [In Persian].
Pongsavee, M. (2019). Effects of 3300 del A-1061 Ter BRCA1 frameshift mutation and calcium propionate on oxidative stress and breast carcinogenesis. International journal of molecular epidemiology and genetics,10 (1), 47-52.
Pyler, E. J. (1988). Baking Science and Technology. Sosland Publishing Company, 3rd edition, 256–265.
Qarooni, J. (1996). Flatbread technology. Chapman & Hall, 86. [In Persian].
Ramadan, M. F., Asker, M. M. S. & Tadros, M. (2012). Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils. European Food Research and Technology, 234, 833–844.
Rosell, C. M., Rojas, J. A., Benedito, D. E. & Barber, C. (2001). Combined effect of different antistaling agents on the pasting properties of wheat flour. European Food Research and Technology, 212, 473–476.
Rosell, C. M., Collar, C. & Haros, C. M. (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food hydrocolloids, 21(3), 452-462.
Salehifar, M., Seyedain Ardebili, M. & Azizi, M. (2009). Gelatinization and staling of Iranian Lavash and Taftoon breads. Iranian Journal of Nutrition Sciences and Food Technology, 4(2), 13-24 [In Persian].
Slaughter, S. L., Ellis, P. R., Jackson, E. C. & Butterworth, P. J. (2002).The effect of guar galactomannan and water availability during hydrothermal processing on the hydrolysis of starch catalysed by pancreatic α-amylase. Biochimica et Biophysica Acta (BBA), 1571(1), 55–63.
Takma, D. K. & Korel, F. (2019). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat, Food Packaging and Shelf Life, 19, 210-217.
Tirosh, A., Calay, E., Tuncman, G., Claiborn, K. & Inouye, K. (2019). The short-chain fatty acid propionate increases glucagon and FABP4 production, impairing insulin action in mice and humans. Science Translational Medicine. 11. eaav0120. 10.1126/scitranslmed.aav0120.
Vazquez, D. & Veira, M. C. (2015). Applicability of Mixolab test with local wheat flours. International Journal of Food Studies, 4, 78-87.
Wrigley, C. Batey, I. & Miskelly, D. (2017). Cereal grains: assessing and managing quality. Woodhead publishing, Second Edition, 103.
_||_AACC. (2000). American Association for Cereal Chemistry. Approved Methods of Analysis, Cereals and Grains. 10th ed. St. Paul, MN.USA AACC International. Available at: https://methods.aaccnet.org/default.aspx .
Arabameri, M. Azizi. H. & Berzgar, M. (2004). Study the effects of some hydrocolloids on dough rheological properties and quality of Lavash bread. Food Science and Technology,1 (1), 55-64 [In Persian].
Armero, E. & Collar, C. (1996). Antistaling additive effects on fresh wheat bread quality. Food Science and Technology International, 2 (5), 323-333.
Bemiller, J. N. (2011). Pasting, paste and properties of starch – hydrocolloid combinations. Carbohydrate Polymers, 86(2), 386-423.
Brennan, C. S., Blake, D. E., Elis, P. R. & Schofield, J. D. (1995). Effects of guar galactomannan on wheat bread microstructure and on the vitro and in vivo digestibility of starch in bread. Journal of Cereal Science, 24, 151-160.
Cho, W. & Chung, M. (2017). Antimicrobial effect of a combination of herb extract and organic acid against Bacillus subtilis spores. Food Science Biotechnology,1-6.
Debonne, E., Leyn, I. D., Verwaeren, J., Moens, S., Devlieghere, F., Eeckhout, M. & Bockstaele, F. V. (2018). The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality. Food Science and Technology, 93, 212-219,
Dhital, S., Gidley, M. J. & Warren, F. J. (2015). Inhibition of α-amylase activity by cellulose: kinetic analysis and nutritional implications. Carbohydrate Polymers, 123, 305-312.
Dijk, A. V. (2009). Essential oils and acids: synergy makes them work. Feed Mix, 17(1).
Fadda, C., Sanguinetti, A.M., Delcaro, A., Collar, C. & Piga, A. (2014). Bread staling: Updating the view. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473-492.
FDA. (2019). Cereal flour and related products. Code of Federal Regulations. Title 21, Volume 2, Chapter1, Subchapter B, Part: 137. Section 105. 21CFR137.105.
Ferrero, C. (2016). Hydrocolloids in wheat bread marketing: A concise review. Food hydrocolloids, 68, 15-22.
Feyzipour, A. R., Seyedain Ardebili, M. & Taslimi, A. (2004). Determination of convenient falling number for flour of Barbari and Lavash bread and study its effect on quality of produced breads. Food Science and Technology, 1 (3), 45-56 [In Persian].
Financial Tribune. (2017). Iran bread consumption six times global average. Financial Tribune, First Iranian English Economic Daily. Available at: https://financialtribune.com/node/65968
Ghoreyshirad, S. M., Ghambarzadeh, B. & Ghiyasi Tarzi, B. (2009). The effect of hydrocolloids (Guar and Carrageenan) on physical and sensory properties of Barbari bread. Journal of Food Technology and Nutrition, 8 (2), 25-37 [In Persian].
Gutiérrez, L., Sánchez, C., Batlle, R. & Nerín, C. (2009). New antimicrobial active package for bakery products. Trends in Food Science & Technology, 20 (2), 92-99.
Hopek, M., Ziobro, R. & Achremowicz, B. (2006). Comparison of the effects of microbial α–amylases and scalded flour on bread quality. Acta Scientiarum Polonorum Technologia Alimentaria, 5(1), 97-106.
Koksel, H., Kahraman, K., Sanal, T., Ozay, D. S. & Dubat, A. (2009). Potential utilization of Mixolab for quality evaluation of Bread wheat genotypes. Cereal Chemistry, 86(5), 522-526.
Hrušková, M., Švec, I. & Kučerová, I. (2003). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech Journal of Food Sciences, 21(6), 210-218.
ISIRI. (2015). Microbiology of flatbreads and pan specifications and test methods. 19888. Iranian national standardization organization. [In Persian].
Kotsianis, I. S., Giannou, V. & Tzia, C. (2002). Production and packaging of bakery products using MAP technology, Trends in Food Science & Technology, 13(9), 319-324.
Leon, A. E., Ribotta, P. D., Ausar, S. F., Fernández, C., Lanada, C. A. & Beltramo, D. M. (2000). Interaction of different carrageenan isoforms and flour components in bread making. Journal of Agricultural and Food Chemistry, 48 (7), 2634-2638.
Mahmoudi, R., Ehsani, A. & Zare, P. (2012). Phytochemical, antibacterial and antioxidant properties of Cuminum Cyminum L. essential oil. Journal of Food Industry Research, 22(3), 311-321 [In Persian].
Majzoobi, M., Farhoodi, S., Farahnaky, A. & Taghipour, M. J. (2012), Properties of dough and flat bread containing wheat germ. Journal of Agricultural Science and Technology, 14, 1053-1065 [In Persian].
Marti, A., Cardone, G., Nicolodi, A., Quaglia, L. & Pagani, A. M. (2017). Sprouted wheat as an alternative to conventional flour improvers in bread-making. LWT- Food Science and Technology, 80, 230-236.
Moharrami, E. & Shahedi, M. (2011.) Optimization of flour α–amylase activity with germinated wheat flour and its effect on staling of Taftoon bread. Iranian journal of food science and technology, 8(31), 23-33 [In Persian].
Pongsavee, M. (2019). Effects of 3300 del A-1061 Ter BRCA1 frameshift mutation and calcium propionate on oxidative stress and breast carcinogenesis. International journal of molecular epidemiology and genetics,10 (1), 47-52.
Pyler, E. J. (1988). Baking Science and Technology. Sosland Publishing Company, 3rd edition, 256–265.
Qarooni, J. (1996). Flatbread technology. Chapman & Hall, 86. [In Persian].
Ramadan, M. F., Asker, M. M. S. & Tadros, M. (2012). Antiradical and antimicrobial properties of cold-pressed black cumin and cumin oils. European Food Research and Technology, 234, 833–844.
Rosell, C. M., Rojas, J. A., Benedito, D. E. & Barber, C. (2001). Combined effect of different antistaling agents on the pasting properties of wheat flour. European Food Research and Technology, 212, 473–476.
Rosell, C. M., Collar, C. & Haros, C. M. (2007). Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food hydrocolloids, 21(3), 452-462.
Salehifar, M., Seyedain Ardebili, M. & Azizi, M. (2009). Gelatinization and staling of Iranian Lavash and Taftoon breads. Iranian Journal of Nutrition Sciences and Food Technology, 4(2), 13-24 [In Persian].
Slaughter, S. L., Ellis, P. R., Jackson, E. C. & Butterworth, P. J. (2002).The effect of guar galactomannan and water availability during hydrothermal processing on the hydrolysis of starch catalysed by pancreatic α-amylase. Biochimica et Biophysica Acta (BBA), 1571(1), 55–63.
Takma, D. K. & Korel, F. (2019). Active packaging films as a carrier of black cumin essential oil: Development and effect on quality and shelf-life of chicken breast meat, Food Packaging and Shelf Life, 19, 210-217.
Tirosh, A., Calay, E., Tuncman, G., Claiborn, K. & Inouye, K. (2019). The short-chain fatty acid propionate increases glucagon and FABP4 production, impairing insulin action in mice and humans. Science Translational Medicine. 11. eaav0120. 10.1126/scitranslmed.aav0120.
Vazquez, D. & Veira, M. C. (2015). Applicability of Mixolab test with local wheat flours. International Journal of Food Studies, 4, 78-87.
Wrigley, C. Batey, I. & Miskelly, D. (2017). Cereal grains: assessing and managing quality. Woodhead publishing, Second Edition, 103.