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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SUMMER 2015 , Volume 12 , Number 47; Page(s) 197 To 206.
 
Paper: 

THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY

 
 
Author(s):  MESHKANI S.M.*, POURFALLAH Z., TAVAKOLIPOUR H., BEHESHTI S.H.R.
 
* DEPARTMENT OF FOOD SCIENCE & TECHNOLOGY, SABZEVAR BRANCH, ISLAMIC AZAD UNIVERSITY, SABZEVAR, IRAN
 
Abstract: 

Wheat flour has many proteins in which gluten is an important protein in it and this protein has important role in dough formation and bread making. Thus, Uses of different materials must be considered to improve gluten quality as well as wheat flour enrichment. In this study the effects of adding chickpea protein isolate in range of 3 to 7 g and ascorbic acid in range of 0.05 to 0.15% in wheat flour formulationon gluten stability and extensibility were investigated by response surface methodology. Therefore, The results showed that increasing of chickpea protein and ascorbic acid concentration had significant effect (p<0.01) on farinograph parameters texture analyzes (dough extensibility). The results of optimization in the case of 3 gr of chick pea protein isolate and 0.15% of ascorbic acid were as follows; water absorption 57.7%, dough development time 2.8 minute, dough stability 6 minute, mixing tolerance index 58 FU, farinograph quality number 91.3, toughness (area under curve) 3.3 N/mm, maximum resistance 0.02 N and dough extensibility 22.9 mm. Therefore, chickpea protein weakens strong flours gluten and it can be uses for making biscuit.

 
Keyword(s): ASCORBIC ACID, CHICKPEA PROTEIN ISOLATED, FARINOGRAPH, TEXTURE ANALYZER, WHEAT FLOUR
 
 
References: 
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Click to Cite.
APA: Copy

MESHKANI, S., & POURFALLAH, Z., & TAVAKOLIPOUR, H., & BEHESHTI, S. (2015). THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 197-206. https://www.sid.ir/en/journal/ViewPaper.aspx?id=407786



Vancouver: Copy

MESHKANI S.M., POURFALLAH Z., TAVAKOLIPOUR H., BEHESHTI S.H.R.. THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021May13];12(47):197-206. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407786



IEEE: Copy

MESHKANI, S., POURFALLAH, Z., TAVAKOLIPOUR, H., BEHESHTI, S., 2015. THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(47), pp.197-206. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407786.



 
 
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