بررسی تأثیر نشاسته مقاوم بر خصوصیات کیفی بربری (فر پز)
محورهای موضوعی : میکروبیولوژی مواد غذاییانوشه لطفی 1 , چنگیز اسفندیاری 2 , مهدی سیدین اردبیلی 3
1 - دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - عضو مرکز تحقیقات غلات وزارت کشاورزی، تهران، ایران
3 - دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: ارزیابی حسی, اکستنسوگراف, فارینوگراف, نان بربری, نشاسته مقاوم,
چکیده مقاله :
مقدمه: نان یکی از مهم ترین محصولات غذایی در بسیاری از کشورها می باشد. امروزه تولیدکنندگان مواد غذایی و محصولاتی با فیبر بیشتر تولید می کنند که این رژیم‌های غذایی می تواند از بروز برخی از بیماری‌ها جلوگیری کند. در این پژوهش به بررسی تأثیر نشاسته مقاوم بر خصوصیات کیفی بربری پرداخته شد.مواد و روش ها: در این تحقیق نشاسته مقاوم به مقدار 0، 5، 10، 15 و 20 درصد به فرمول نان بربری اضافه گردید. ارزیابی شیمیایی آرد و نشاسته مقاوم و آزمون های رئولوژیکی نمونه های نان انجام شد.یافته ها: نتایج این پژوهش نشان داد، ویژگی‌های فارینوگرافی خمیرهای تولیدی، با افزایش سطح نشاسته مقاوم، میزان جذب آب، زمان گسترش خمیر، زمان مقاومت خمیر و عدد کیفی فارینوگراف (ارزش والوریمتری) افزایش معنی دار (P<0.05) یافته و درجه سست شدن خمیر پس از 10 و 20 دقیقه کاهش معنی دار (P<0.05) می یابد. در ویژگی‌های اکستنسوگرافی خمیرها با افزایش معنی دار (P<0.05) سطح نشاسته مقاوم، میزان انرژی افزایش، میزان مقاومت به کشش بعد از 5 دقیقه افزایش، کشش پذیری کاهش و عدد نسبت افزایش معنی دار (P<0.05) می یابد. بررسی ویژگی های فیزیکوشیمیایی نان نشان داد با افزایش سطح نشاسته مقاوم میزان رطوبت و فیبرخام، شاخص L* پوسته و بافت افزایش معنی دار (P<0.05) و آنتالپی، ارتفاع، سفتی بافت تا سطح 15 درصد نشاسته مقاوم، شاخص a* و b* پوسته و بافت کاهش معنی دار (P<0.05) یافت. معنی این نتایج بهبود رنگ، بافت، خواص و تاخیر در بیاتی نان در طول دوره نگهداری 5 روزه با افزایش مشخص میزان نشاسته مقاوم در فرمولاسیون است.نتیجه گیری: در نهایت ارزیابی حسی نشان داد نمونه های نان شاهد و نان حاوی آرد ستاره و 5% نشاسته مقاوم دارای بالاترین امتیاز از نظر ویژگی های ظاهری، بافت، تازگی نان و پذیرش کلی بوده اند.
Introduction: Bread is one of the most important food products in many countries. today Food manufacturers, produce more fiber-rich foods that can prevent some diseases. In this study, the Effect of resistant starch on qualitative properties of Barbari was investigated and evaluated.Materials and Methods: In this research, starch resistant to amount of Resistant starch at the concentrations of 0, 5, 10, 15 and 20% were added to the formula of Barbari bread and some chemical and rheological analysis carried out.Results: The results of this study showed that in the characteristics of Farinography of the produced dough, with increasing level of resistant starch, water absorption, expansion time of dough, dough resistance time and qualitative number of farinograph (Valorimetric value) increased and the degree of loosening of the dough decreased after 10 and 20 minutes. In the Extensographic properties of the dough, with increasing the concentrations of resistant starch, the amount of energy, the strength of the stretch strength after 5 minutes and the ratio increased, and the pullability decreased. The study of physicochemical characteristics of bread showed that by increasing the concentrations of resistant starch, moisture content, apparent density, fiber, L * index in crust and crumb of bread increased, and enthalpy, height, texture firmness to 15% resistant starch, a * and b * indices in crust and crumb of bread decreased.Conclusion: Sensory evaluation of the research work indicated that samples of control and bread containing flour with added 5% resistant starch had the highest score in terms of appearance, texture, novelty and overall bread acceptance.
AACC (1983). Total reducing substances. In: Approved methods of the American Association of Cereal Chemists, AACC 10-01.
AACC (1983(. Approved methods of the American Association of Cereal Chemists, AACC 24-15.
AACC )1983(. Approved methods of the American Association of Cereal Chemists, AACC 24-15.
AACC (1990) Approved methods of the American Association of Cereal Chemists, AACC 38-12.
Abdel‐Aal, E. S., Hucl, P., Chibbar, R. N., Han, H. L. & Demeke, T. (2002). Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal chemistry, 79(3), 458-464.
Altuna, L., Ribotta, P. D. & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT-Food Science and Technology, 73, 267-273.
Anon. (2007). National Standard of Iran. No. 4175. Wheat, rye and their flour, durum wheat and durum wheat semolina - determination of falling number. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2002). National Standard of Iran. No. 103. Wheat Flour - Features and Test Methods. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2003) National Standard of Iran. No. 5809. Cereals and its products - Barbary bread - Production procedure. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2008). National Standard of Iran. No. 3681. Wheat flour - Determination of sedimentation rate (Zelni test). Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2009). National Standard of Iran. No. 3105. Food and Agricultural Products - Measuring the amount of crude fiber - General method. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2010). National Standard of Iran. No. 2705. Cereals and its products - Moisture measurement method - Reference method. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2014). National Standard of Iran. No. 1-3246. Wheat Flour Physical Properties of Dough - Part 1: Determination of Water Absorption and Rheological Properties Using a Farinograph. Iran Institute of Standards and Industrial Research. [In Persian]
Anony. (2014). National Standard of Iran. No. 19052. Cereals - Measuring the amount of nitrogen and calculating the amount of crude protein - Kajeldal method. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2014). National Standard of Iran. No. 2-3246. 1 Wheat flour Physical properties of dough - Part 2: Determining the rheological properties of dough using an extensograph. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2015). National Standard of Iran. No. 37. Biscuits - Features and Test Methods. Iran Institute of Standards and Industrial Research. [In Persian]
Ayadi, M. A., Abdelmaksoud, W., Ennouri, M. & Attia, H., (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30(1), 40-47.
Cavallero, A., Empilli, S., Brighenti, F. & Stanca, A. M. (2002). High (1→ 3, 1→ 4)-β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of Cereal Science, 36(1), 59-66.
Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E. & Pérez-Álvarez, J. A. (2010). Resistant starch as functional ingredient: A review. Food Research International, 43(4), 931-942.
Gelencsér, T., Gál, V. & Salgó, A. (2007). Investigations of resistant starch enriched bread products. In Proceedings of 4th International Congress' Flour-Bread 07'and 6th Croatian Congress of Cereal Technologists, Opatija, 24-27 October 2007 (pp. 444-450). Faculty of Food Technology, University of Josip Juraj Strossmayer.
Ghamari, M., Prophet's, H. & Rashma Karim, K. (2009). Application of Farinograph quality number in evaluating the quality of wheat bakery. Journal of Food Science and Technology, 6 (2), 33-23. [In Persian]
Ghazanfarzadeh, Z. & Kadivar, M. (2014). Application of resistant starch on the properties of gluten-free dough and bread. The first national conference on snacks. [In Persian]
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E. & Caballero, P. A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Science and Technology, 43(1), 33-38.
Gray, J. A. & Bemiller, J. N. (2003). Bread staling: molecular basis and control. Comprehensive Reviews in Food Science and Food Safety, 2(1), 1-21.
Guarda, A., Rosell, C. M., Benedito, C. & Galotto, M. J. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18(2), 241-247.
Gujral, H. S. & Pathak, A. (2002). Effect of composite flours and additives on the texture of chapati. Journal of Food Engineering, 55(2), 173-179.
Gularte, M. A., de la Hera, E., Gómez, M. & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology, 48(2), 209-214.
Iranshahi, M., Mahdi, S., Ardebili, S. & Yasini, S. (2014). Effect of inulin and β-glucan on the physicochemical, rheological, and sensory properties barbari bread. Journal of Engineering Res and Application, 4(6), 90-97.
Lin, M. H. A., Shyr, C. R. & Lin, J. (2012). Bread containing type 3 resistant starch reduced glycemic index and glycemic response in healthy young adults. Current Topics in Nutraceuticals Research, 10(3/4), 143.
Lothrop, R. S. (2012). Physicochemical and sensory quality of chiffon cake prepared with rebaudioside and erythritol as replacement for sucrose (Doctoral dissertation, Colorado State University).
Maghsoudloo, Y., Ahmadi, A., Azizi, M. H. & Alami, M. (2016). The effect of resistant starch fibers on the qualitative and sensory characteristics of sponge cakes. Journal of Food Industry Research, 26 (2), 174-161. [In Persian]
Majzoobi M., Bustani S. & Farahnaki, A. (2012). Improving the quality of box cakes using instant wheat starch. Journal of Food Industry Research, 22, 431-421. [In Persian]
Majzoobi M., Farahnaki, A., Estavan, R. & Radi, M. (2011a). The effect of increasing wheat bran and starch with transverse joints on the characteristics of Barbari dough and bread (Iranian flat). Journal of Food Science and Technology, 21, 268-257. [In Persian]
Majzoobi, M., Farahnaki, A., Estavan, R. & Varadi, M. (2011b). The effect of increasing wheat bran and starch with transverse joints on the characteristics of Barbari dough and bread (Iranian flat). Journal of Food Science and Technology, 8 (29), 79-69. [In Persian]
Majzoobi, M., Ghavi, F.S., Farahnaky, A., Jamalian, J. & Mesbahi, G. (2011c). Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread). Journal of Food Processing and Preservation, 35(2), 247-256.
Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F. & Farahnaky, A. (2015). Effects of commercial oat fiber on characteristics of batter and sponge cake. Journal of Agricultural Science and Technology, 17(1), 99-107.
Majzoobi, M., Layegh, B. & Farahnaki, A. (2011d). Effect of pectin and pectin with crosslinks on the properties of dough and bread. Journal of Food Industry Research, 21, 207-196. [In Persian]
Majzoobi, M., Mesbahi, G., Seriri, F., Farahnaki, A. & Jamalian, J. (2010). The effect of sugar beet pulp on Barbary bread quality. Iranian Journal of Food Science and Industry Research, 6 (1), 17-26. [In Persian]
Majzoobi, M., Mortazavi, S. H., Asadi Yousefabad, S. & Farahnaki, A. (2013 a). Effects of oak flour on the characteristics of Barbari dough and bread. Journal of Food Industry Research, 23 (2), 280-272. [In Persian]
Majzoobi, M., Roshan, F., Kadivar, M., Farahnaki, A. & Saberi, B. (2013 b). Effect of Adding Modified Wheat Starch by Moisture Thermal Process on Dough and Bread-Bulk Properties. Journal of Food Industry Research, 23 (2), 164-156. [In Persian]
Matsakidou, A., Blekas, G. & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43(6), 949-957.
Md Zaidul, I. S., Abd Karim, A., Manan, D. M. A., Ariffin, A., Nik Norulaini, N. A. & Mohd Omar, A. K. (2004). A farinograph study on the viscoelastic properties of sago/wheat flour dough systems. Journal of the Science of Food and Agriculture, 84(7), 616-622.
Meyer, D. & Peters, B. (2009). Bakery-Enhancing the nutritional value of bread with inulin. Agro Food Industry Hi-Tech, 20(3), 48.
Moradi, P., Goli, M. & Dignity, C. (2018). Investigation of physicochemical and sensory properties of sponge cake enriched with apple fiber. Journal of Food Science and Technology, 15 (75), 206-193. [In Persian]
Movahed, S., Jorfi, S. & Ahmadi Chenarban, H. (2013). Investigation of rheological and organoleptic properties of toast containing banana flour. Iranian Journal of Food Science and Technology Research, 9 (4), 365-359. [In Persian]
Najafi, M., Haddad Khodaparast, M. H., Rajabzadeh, N. & Mortazavi, A. (2008). Investigating the possibility of using a mixture of rye flour and wheat in the production of Barbary bread, ??????? , 5 (1), 27-21. [In Persian]
Niba, L.L. (2002). Resistant starch: a potential functional food ingredient. Nutrition & Food Science, 32(2), 62-67.
Salehi, F., Kashani Nejad, M. & Alipour, N. (132016). Investigation of physicochemical, sensory and textural properties of sponge cake enriched with apple powder. New food technologies. 3 (11), 49-37. [In Persian]
Salehifar, M. & Seyedin Ardabili, M. (2009) The process of gelatinization and staleness in Lavash and Taftoon breads. Iranian Journal of Nutrition Sciences and Food Industry, 4 (2), 24-13. [In Persian]
Shi, Y. C. & Maningat, C. C. (2013). Resistant starch: Sources, applications and health benefits. John Wiley & Sons.
Skendi, A., Biliaderis, C., Papageorgiou, M. & Izydorczyk, M. (2010). Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry, 119(3), 1159-1167.
Skendi, A., Papageorgiou, M. & Biliaderis, C. G. (2009). Effect of barley β-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering, 91(4), 594-601.
Sudha, M. L., Baskaran, V. & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692.
Wang, J., Rosell, C. M. & de Barber, C. B. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food chemistry, 79(2), 221-226.
Yqbany, M. (2011). Comparison of the effect of wheat and barley malt flour without shell on the quality characteristics of Barbary bread. Journal of Agricultural Engineering Research, 12 (2), 50-41. [In Persian]
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AACC (1983). Total reducing substances. In: Approved methods of the American Association of Cereal Chemists, AACC 10-01.
AACC (1983(. Approved methods of the American Association of Cereal Chemists, AACC 24-15.
AACC )1983(. Approved methods of the American Association of Cereal Chemists, AACC 24-15.
AACC (1990) Approved methods of the American Association of Cereal Chemists, AACC 38-12.
Abdel‐Aal, E. S., Hucl, P., Chibbar, R. N., Han, H. L. & Demeke, T. (2002). Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal chemistry, 79(3), 458-464.
Altuna, L., Ribotta, P. D. & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT-Food Science and Technology, 73, 267-273.
Anon. (2007). National Standard of Iran. No. 4175. Wheat, rye and their flour, durum wheat and durum wheat semolina - determination of falling number. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2002). National Standard of Iran. No. 103. Wheat Flour - Features and Test Methods. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2003) National Standard of Iran. No. 5809. Cereals and its products - Barbary bread - Production procedure. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2008). National Standard of Iran. No. 3681. Wheat flour - Determination of sedimentation rate (Zelni test). Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2009). National Standard of Iran. No. 3105. Food and Agricultural Products - Measuring the amount of crude fiber - General method. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2010). National Standard of Iran. No. 2705. Cereals and its products - Moisture measurement method - Reference method. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2014). National Standard of Iran. No. 1-3246. Wheat Flour Physical Properties of Dough - Part 1: Determination of Water Absorption and Rheological Properties Using a Farinograph. Iran Institute of Standards and Industrial Research. [In Persian]
Anony. (2014). National Standard of Iran. No. 19052. Cereals - Measuring the amount of nitrogen and calculating the amount of crude protein - Kajeldal method. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2014). National Standard of Iran. No. 2-3246. 1 Wheat flour Physical properties of dough - Part 2: Determining the rheological properties of dough using an extensograph. Iran Institute of Standards and Industrial Research. [In Persian]
Anon. (2015). National Standard of Iran. No. 37. Biscuits - Features and Test Methods. Iran Institute of Standards and Industrial Research. [In Persian]
Ayadi, M. A., Abdelmaksoud, W., Ennouri, M. & Attia, H., (2009). Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products, 30(1), 40-47.
Cavallero, A., Empilli, S., Brighenti, F. & Stanca, A. M. (2002). High (1→ 3, 1→ 4)-β-glucan barley fractions in bread making and their effects on human glycemic response. Journal of Cereal Science, 36(1), 59-66.
Fuentes-Zaragoza, E., Riquelme-Navarrete, M. J., Sánchez-Zapata, E. & Pérez-Álvarez, J. A. (2010). Resistant starch as functional ingredient: A review. Food Research International, 43(4), 931-942.
Gelencsér, T., Gál, V. & Salgó, A. (2007). Investigations of resistant starch enriched bread products. In Proceedings of 4th International Congress' Flour-Bread 07'and 6th Croatian Congress of Cereal Technologists, Opatija, 24-27 October 2007 (pp. 444-450). Faculty of Food Technology, University of Josip Juraj Strossmayer.
Ghamari, M., Prophet's, H. & Rashma Karim, K. (2009). Application of Farinograph quality number in evaluating the quality of wheat bakery. Journal of Food Science and Technology, 6 (2), 33-23. [In Persian]
Ghazanfarzadeh, Z. & Kadivar, M. (2014). Application of resistant starch on the properties of gluten-free dough and bread. The first national conference on snacks. [In Persian]
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E. & Caballero, P. A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Science and Technology, 43(1), 33-38.
Gray, J. A. & Bemiller, J. N. (2003). Bread staling: molecular basis and control. Comprehensive Reviews in Food Science and Food Safety, 2(1), 1-21.
Guarda, A., Rosell, C. M., Benedito, C. & Galotto, M. J. (2004). Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18(2), 241-247.
Gujral, H. S. & Pathak, A. (2002). Effect of composite flours and additives on the texture of chapati. Journal of Food Engineering, 55(2), 173-179.
Gularte, M. A., de la Hera, E., Gómez, M. & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology, 48(2), 209-214.
Iranshahi, M., Mahdi, S., Ardebili, S. & Yasini, S. (2014). Effect of inulin and β-glucan on the physicochemical, rheological, and sensory properties barbari bread. Journal of Engineering Res and Application, 4(6), 90-97.
Lin, M. H. A., Shyr, C. R. & Lin, J. (2012). Bread containing type 3 resistant starch reduced glycemic index and glycemic response in healthy young adults. Current Topics in Nutraceuticals Research, 10(3/4), 143.
Lothrop, R. S. (2012). Physicochemical and sensory quality of chiffon cake prepared with rebaudioside and erythritol as replacement for sucrose (Doctoral dissertation, Colorado State University).
Maghsoudloo, Y., Ahmadi, A., Azizi, M. H. & Alami, M. (2016). The effect of resistant starch fibers on the qualitative and sensory characteristics of sponge cakes. Journal of Food Industry Research, 26 (2), 174-161. [In Persian]
Majzoobi M., Bustani S. & Farahnaki, A. (2012). Improving the quality of box cakes using instant wheat starch. Journal of Food Industry Research, 22, 431-421. [In Persian]
Majzoobi M., Farahnaki, A., Estavan, R. & Radi, M. (2011a). The effect of increasing wheat bran and starch with transverse joints on the characteristics of Barbari dough and bread (Iranian flat). Journal of Food Science and Technology, 21, 268-257. [In Persian]
Majzoobi, M., Farahnaki, A., Estavan, R. & Varadi, M. (2011b). The effect of increasing wheat bran and starch with transverse joints on the characteristics of Barbari dough and bread (Iranian flat). Journal of Food Science and Technology, 8 (29), 79-69. [In Persian]
Majzoobi, M., Ghavi, F.S., Farahnaky, A., Jamalian, J. & Mesbahi, G. (2011c). Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread). Journal of Food Processing and Preservation, 35(2), 247-256.
Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F. & Farahnaky, A. (2015). Effects of commercial oat fiber on characteristics of batter and sponge cake. Journal of Agricultural Science and Technology, 17(1), 99-107.
Majzoobi, M., Layegh, B. & Farahnaki, A. (2011d). Effect of pectin and pectin with crosslinks on the properties of dough and bread. Journal of Food Industry Research, 21, 207-196. [In Persian]
Majzoobi, M., Mesbahi, G., Seriri, F., Farahnaki, A. & Jamalian, J. (2010). The effect of sugar beet pulp on Barbary bread quality. Iranian Journal of Food Science and Industry Research, 6 (1), 17-26. [In Persian]
Majzoobi, M., Mortazavi, S. H., Asadi Yousefabad, S. & Farahnaki, A. (2013 a). Effects of oak flour on the characteristics of Barbari dough and bread. Journal of Food Industry Research, 23 (2), 280-272. [In Persian]
Majzoobi, M., Roshan, F., Kadivar, M., Farahnaki, A. & Saberi, B. (2013 b). Effect of Adding Modified Wheat Starch by Moisture Thermal Process on Dough and Bread-Bulk Properties. Journal of Food Industry Research, 23 (2), 164-156. [In Persian]
Matsakidou, A., Blekas, G. & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43(6), 949-957.
Md Zaidul, I. S., Abd Karim, A., Manan, D. M. A., Ariffin, A., Nik Norulaini, N. A. & Mohd Omar, A. K. (2004). A farinograph study on the viscoelastic properties of sago/wheat flour dough systems. Journal of the Science of Food and Agriculture, 84(7), 616-622.
Meyer, D. & Peters, B. (2009). Bakery-Enhancing the nutritional value of bread with inulin. Agro Food Industry Hi-Tech, 20(3), 48.
Moradi, P., Goli, M. & Dignity, C. (2018). Investigation of physicochemical and sensory properties of sponge cake enriched with apple fiber. Journal of Food Science and Technology, 15 (75), 206-193. [In Persian]
Movahed, S., Jorfi, S. & Ahmadi Chenarban, H. (2013). Investigation of rheological and organoleptic properties of toast containing banana flour. Iranian Journal of Food Science and Technology Research, 9 (4), 365-359. [In Persian]
Najafi, M., Haddad Khodaparast, M. H., Rajabzadeh, N. & Mortazavi, A. (2008). Investigating the possibility of using a mixture of rye flour and wheat in the production of Barbary bread, ??????? , 5 (1), 27-21. [In Persian]
Niba, L.L. (2002). Resistant starch: a potential functional food ingredient. Nutrition & Food Science, 32(2), 62-67.
Salehi, F., Kashani Nejad, M. & Alipour, N. (132016). Investigation of physicochemical, sensory and textural properties of sponge cake enriched with apple powder. New food technologies. 3 (11), 49-37. [In Persian]
Salehifar, M. & Seyedin Ardabili, M. (2009) The process of gelatinization and staleness in Lavash and Taftoon breads. Iranian Journal of Nutrition Sciences and Food Industry, 4 (2), 24-13. [In Persian]
Shi, Y. C. & Maningat, C. C. (2013). Resistant starch: Sources, applications and health benefits. John Wiley & Sons.
Skendi, A., Biliaderis, C., Papageorgiou, M. & Izydorczyk, M. (2010). Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry, 119(3), 1159-1167.
Skendi, A., Papageorgiou, M. & Biliaderis, C. G. (2009). Effect of barley β-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering, 91(4), 594-601.
Sudha, M. L., Baskaran, V. & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686-692.
Wang, J., Rosell, C. M. & de Barber, C. B. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food chemistry, 79(2), 221-226.
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