تأثير کمية و نوعية الدهون الحرة على الصفات الريولوجية والخبزية لدقيق بعض أصناف القمح EFFECT OF QUANTITY AND QUALITY OF FREE FLOUR LIPIDS ON BAKING AND RHEOLOGICAL PROPERTIES FOR SOME VARIETIES OF WHEAT FLOUR

doi:10.21608/auber.2007.150241

تأثير کمية و نوعية الدهون الحرة على الصفات الريولوجية والخبزية لدقيق بعض أصناف القمح EFFECT OF QUANTITY AND QUALITY OF FREE FLOUR LIPIDS ON BAKING AND RHEOLOGICAL PROPERTIES FOR SOME VARIETIES OF WHEAT FLOUR

Document Type : Original Article

10.21608/auber.2007.150241

Abstract

الملخص :

بهدف التعرف على نسبة وطبيعة دهون الدقيق الحرة لبعض أصناف القمح متفاوتة النوعية، والتي اشتملت على صنف تموز₃، اينيا، ونوري وتأثيرها في الصفات الريولوجية للعجين، والصفات النوعية والحسية لخبز اللوف الناتح عنها. تم الحصول على الدقيق من حبوب أصناف القمح، ونزعت الدهون الحرة عن جزء من الدقيق بالايثر البترولي وحسبت نسبتها المئوية. شخصت الأحماض الدهنية الحرة للدهون المستخلصة باستخدام GLC. أجريت الفحوصات الريولوجية والخبازة للدقيق الطبيعي والدقيق منزوع الدهن والدقيق المسترجع. أظهرت النتائج ارتفاع نسبة الحامض الدهني المشبع C18:0 والحامض الدهني غير المشبعC18:1 وC18:3 في دقيق تموز₃، في حين ارتفعت نسبة الحامض الدهني المشبع C16:0 والحامض الدهني غير المشبع C18:2 في دقيق اينيا. انخفضت نسبة الامتصاص المائي للدقيق منزوع الدهن في جميع الأصناف، وحدوث تدهور معنوي للحجم ولعناصر النوعية الأخرى (P<0.05) لقطع خبز اللوف الناتجة عن دقيق تموز₃ ونوري منزوعي الدهن بالمقارنة بتلک الناتجة عن الدقيق الطبيعي، والدقيق المسترجع، إلا أن استخلاص الدهون الحرة من دقيق اينيا أدى إلى تحسن معنـوي (P<0.05) للحجم ولعناصر النوعية الأخرى لقطع خبز اللوف الناتجة عن الدقيق منزوع الدهن مقارنة بتلک الناتجة عن الدقيق الطبيعي والدقيق المسترجع.

To study the nature and percentage of free flour lipids on some wheat varieties and their effects on rheological properties, baking quality and sensory evaluation of loaf. The petroleum ether extracts of Tammouz₃, Enia, and Nouri wheat flours were used for determining concentrations and types of free fatty acids using GLC. Rheological and baking tests were conducted on original, defatted and reconstituted flours. Results revealed that higher concentration of C18:0, C18:1 and C18:3 free fatty acids in Tammouz₃ wheat flour. Saturated fatty acid C16:0 and unsaturated fatty acid C18:2 fatty acids were major types in Enia wheat flour. The water absorption decreased in the verities of defatted wheat flours. The quality of loaf made from defatted flour of Tammouz₃ and Nouri was significantly inferior (P<0.05) compared to that of the original and reconstituted flour of both types. Defatting of Enia flour significantly improved (P<0.05) specific volume and other quality parameters of loaf when compared to the original and reconstituted flour of Enia.

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