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Register a new userIdentifying the Factors Influencing Fiber and Protein in the produced Bread in the Coastal Region
تحديد العوامل المؤثرة على محتوى الخبز المنتج في المنطقة الساحلية من مادتي الألياف و البروتين
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Tishreen University ورقة بحثية
Publication date
2014
fields
Technical Architecture
and research's language is
العربية
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Shamra Editor
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لقد سحبت عينات عشوائية من أنواع الخبز المستهلكة في المنطقة الساحلية خلال سنوات البحث, و حسبت نسبة الألياف و البروتينات فيها, و درس تأثير الخلطة المعتمدة بشكل سنوي في المطاحن على محتوى الدقيق التمويني من الألياف و البروتينات. لقد أظهرت الدراسة الدور الهام لهذه الخلطة, حيث ارتفعت نسبة الألياف من (1.06%) في 2009 إلى (1.61%) في 2010, و ارتفعت نسبة البروتين ايضا من (11.36%) عام 2010 إلى (13.90%) عام 2012, و تبين أنه هناك بعض المطاحن الحكومية و ليست كلها تقوم بإضافة النخالة الناعمة الغنية بالألياف و البروتين إلى الدقيق, دون إغفال أثر العمليات التكنولوجية المطبقة خلال مراحل تصنيع الخبز, و خاصة مرحلتي التخمر و الشواء.
A random sample of the kinds of bread consumed in the coastal region during the years of research was taken, the percentage of fiber and protein was calculated, and the effect of the mixture approved on an annual basis in mills on purveyance flour content of fiber and protein was studied. The study showed the important role of the mixture, where the percentage of fiber increased from (1.06%) in 2009 to (1.61%) in 2010, and the percentage of protein increased also from (11.36%) in 2010 to (13.90%) in 2012. The results show that there are some, but not all, governmental mills which add soft bran fiber and protein-rich flour, taking into consideration the impact of technological processes applied throughout the stages of manufacturing bread, and in particular the stages of fermentation and broil.
References used
GIL-HUMANES،J. ؛PISTON،F. ؛ROSELL،C. M. ؛BARRO،F. Significant downregulation of γ-gliadins has minor effect on gluten and starch properties of bread wheat.. Journal of Cereal Science،Volume 56، Issue2، September 2012، Pages 161– 170
MARIOTTI،M. ؛ PAGANI،M. A ؛LUCISANO،M .The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids، Volume 30، Issue 1، January 2013، Pages 393–400
SANZ-PENELLA،J.M. ؛WRONKOWSKA،M. ؛SORAL-SMIETANA،M. ؛ HAROS،M. Effect of whole amaranth flour on bread properties and nutritive value. LWT - Food Science and Technology، Volume 50، Issue 2، March 2013، Pages 679–685
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