تحلیل نقش درصد استخراج آرد در بهبود یا تضعیف ویژگیهای فیزیکوشیمیایی خمیر منجمد
DOI:
https://doi.org/10.5281/zenodo.18771103Keywords:
سبوس, درصد استخراج آرد, امولسیفایر, خمیر منجمدAbstract
این مقاله مروری با تمرکز بر نقش درصد استخراج آرد در تعیین ویژگیهای خمیر منجمد، به بررسی ارتباط میان ترکیب شیمیایی آرد و رفتار فیزیکی آن در فرآیند انجماد میپردازد. درصد استخراج، که نشاندهنده نسبت وزنی اجزای باقیمانده دانه گندم پس از عملیات آسیاب و الککردن است، شاخصی بنیادی در تعیین کیفیت آرد محسوب میشود و مستقیماً بر میزان سبوس، خاکستر، چربی، فیبر و در نتیجه بر رفتار رئولوژیک خمیر اثر میگذارد. با افزایش درصد استخراج، سهم ترکیبات غیرنشاستهای مانند فیبر و مواد معدنی افزایش یافته و به دنبال آن، ویژگیهایی نظیر قابلیت جذب آب، توسعه شبکه گلوتن، و ظرفیت نگهداری گاز در خمیر دچار تغییر میشود. در شرایط انجماد، این تغییرات ترکیبی با الگوی تشکیل و رشد بلورهای یخ، بازتوزیع آب، تخریب ساختار پروتئینی و تغییر رفتار آنزیمی در خمیر همراه است. مرور پژوهشها نشان میدهد که درصد استخراج بالا معمولاً باعث افزایش جذب آب، خاکستر و فیبر شده اما در عین حال، انسجام شبکه گلوتنی و قابلیت امتزاج اجزای خمیر را کاهش میدهد؛ این مسئله در نهایت به افت حجم نان، کاهش فعالیت تخمیری مخمر و کاهش کیفیت نان حاصل از خمیر منجمد منجر میشود. در سوی دیگر، برخی ترکیبات محلول در سبوس از جمله آرابینوگزیلانها، پلیساکاریدهای ضدیخ و ویتامینهای گروه B میتوانند اثرات منفی فرایند انجماد را تعدیل کنند و پایداری ساختار خمیر را بهبود بخشند. به منظور کاهش اثرات نامطلوب افزایش درصد استخراج، استفاده از آنزیمهای اصلاحکننده فیبر، امولسیفایرها، کریوپروتکتانتها و روشهای بهینهسازی نرخ انجماد پیشنهاد شده است. افزون بر این، راهبردهایی نظیر پیشمرطوبسازی سبوس یا بهکارگیری فناوریهای نوین نگهداری، مانند انجماد سریع و بستهبندی فعال، میتوانند نقش موثری در حفظ کیفیت خمیر و افزایش طول عمر مفید آن داشته باشند. در پایان، مقاله بر نیاز به انجام مطالعات جامعتر و نظاممند برای تعیین آستانههای بهینه درصد استخراج در تولید محصولات نانی منجمد و درک دقیقتر از تعاملات بین اجزای آرد، فرایند انجماد و افزودنیها تأکید میکند.
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