تاثیر آرد برنج قهوه‌ای و امولسیفایر منو و دی گلیسیرید بر برخی ویژگی‌های کیفی نان‌ سنگک سنتی

Bread is one of the most important food products that should have necessary nutritional properties and value. in this research, effect of brown rice flour (in levels of 5, 10 and 15%) with adding of mono and diglyceride emulsifier (in levels of 0.5 and 1%) was studied on some of qualitative properties of sangak bread. based on the results, the highest volume of bread was for control and the lowest was for b1 (having 5% brown rice flour and 0.5 % mono and diglyceride emulsifier). also control treatment had the highest and b1 had the lowest amount of moisture. on the other hand, b6 (having 15% brown rice flour and 1% mono and diglyceride emulsifier) had the highest and control had the lowest amounts of ash, fiber and fat, respectively. control and b4 (having 5% brown rice flour and 1% mono and diglyceride emulsifier) had the highest and b3 (having 15% brown rice flour and 0.5% mono and diglyceride emulsifier) and b6 had the lowest amounts of protein. based on the results of organoleptic properties, all of considered characteristics except of chewing ability, smell and taste, b6 treatment was satisfying than control. staling results based on sensory method showed that 24 hour after cooking, there were not any significant difference between samples of sangak bread including brown rice flour and mono and diglyceride emulsifier but 48 and 72 hours after cooking, b6 was the most fresh one and the lowest freshness related to control. in measuring by instron and 24 hour after cooking, the highest and the lowest staling was measured in control and b3, respectively. but 48 and 72 hours after cooking, the highest and the lowest staling were in control and b6.