بررسی اثر افزودن لاکتوباسیلوس پلانتاروم و آرد یولاف بر ویژگی های کیفی نان بربری

اﯾﻦ ﻣﻄﺎﻟﻌﻪ ﺑﻪ ﺑﺮرﺳﯽ ﺗﺎﺛﯿﺮ ﻓﺮﻣﻮل ﻫﺎی ﻣﺨﺘﻠﻒ ﺧﻤﯿﺮ ﺗﺮش و درﺻﺪﻫﺎی ﻣﺘﻔﺎوت آرد ﮔﻨﺪم و ﯾﻮﻻف ﺑﺮ وﯾﮋﮔﯽ ﻫﺎی ﺗﮑﻨﻮﻟﻮژﯾﮑﯽ و ﺣﺴﯽ ﻧﺎن ﭘﺮداﺧﺘﻪ اﺳﺖ. ﺳﻄﻮح ﻣﺘﻐﯿﺮﻫﺎ ﺷﺎﻣﻞ 9ﻣﺘﻐﯿﺮ ﺧﻤﯿﺮ ﺗﺮش )w-o- lb ، o- lb ، w- lb ، )ﻧﻤﻮﻧﻪ ﮐﻨﺘﺮل( o- lb- sc ، w- lb- sc ، w-o- sc ، o- sc ، w- sc ( و 4 ﻣﺘﻐﯿﺮ درﺻﺪ ﺟﺎﯾﮕﺰﯾﻨﯽ آرد ﮔﻨﺪم ﺑﺎ آرد ﯾﻮﻻف )10، 5،0،15( ﺑﻮد. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﻧﻤﻮﻧﻪ ﻫﺎی ﻧﺎن ﻓﺎﻗﺪ ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم ﺑﺎﻻﺗﺮﯾﻦ ﻣﯿﺰان رﻃﻮﺑﺖ را ﻧﺸﺎن دادﻧﺪ. ﺗﺎﺛﯿﺮ اﺳﺘﻔﺎده از ﻻﮐﺘﻮﺑﺴﯿﻠﻮس ﭘﻼﻧﺘﺎروم ﺑﺮ روی phﻣﻌﻨﺎدار ﺑﻮد و ﻣﻨﺠﺮ ﺑﻪ ﮐﺎﻫﺶ ph ﻣﺤﺼﻮل ﺷﺪ. اﺳﺘﻔﺎده از ﺧﻤﯿﺮ ﺗﺮش ﺗﺨﻤﯿﺮ ﺷﺪه ﺑﺎ آﻏﺎزﮔﺮ ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم ﺑﺎﻋﺚ ﮐﺎﻫﺶ ﻣﻌﻨﺎدار ﺣﺠﻢ ﻣﺨﺼﻮص ﻧﺎن در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﺷﺪ. ﺗﺠﺰﯾ ﻪ و ﺗﺤﻠﯿﻞ ﻣﺸﺨﺼﺎت ﺑﺎﻓﺖ ﻧﺎن ﻧﺸﺎن داد ﮐﻪ ﺧﻤﯿﺮ ﺗﺮش ﻫﺎی ﺣﺎوی آرد ﮔﻨﺪم، آرد ﯾﻮﻻف، ﺳﺎﮐﺎروﻣﺎﯾ ﺴﺲ ﺳﺮوﯾﺰﯾﻪ و ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم ﮐﻤﺘﺮﯾﻦ ﺳﻄﻮح ﺳﻔﺘﯽ در ﻣﺤﺪوده )3993-2098( ﮔﺮم-ﻧﯿﺮو را ﻧﺸﺎن داد و ﺧﻤﯿﺮ ﺗﺮش ﺑﺪون ﺣﻀﻮر ﺳﺎﮐﺎروﻣﺎﯾﺴﺲ ﺳﺮوﯾﺰﯾﻪ ﺳﻄﻮح ﺳﻔﺘﯽ ﺑﺎﻻﺗﺮی )6300 -12162( ﮔﺮم -ﻧﯿﺮو را ﻧﺸﺎن دادﻧﺪ. ارزﯾ ﺎﺑﯽﻫﺎی ﺣﺴﯽ ﻧﺸﺎن داد ﮐﻪ ﻧﺎن ﻫﺎی ﺗﻮﻟﯿﺪ ﺷﺪه ﺑﺎ ﺧﻤﯿﺮ ﺗﺮش آرد ﮔﻨﺪم، آرد ﯾﻮﻻف، ﺳﺎﮐﺎروﻣﺎﯾﺴﺲ ﺳﺮوﯾﺰﯾﻪ و ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز ﮐﻠﯽ را ﺑﺮای ﻃﻌﻢ، ﻋﻄﺮ، ﺑﺎﻓﺖ، ﻇﺎﻫﺮ و ﭘﺬﯾ ﺮش ﮐﻠﯽ از ارز ﯾ ﺎﺑﺎن درﯾﺎﻓﺖ ﮐﺮدﻧﺪ. در ﻣﻘﺎﺑﻞ، ﻧﻤﻮﻧﻪ ﻫﺎی ﻓﺎﻗﺪ ﻣﺨﻤﺮ ﮐﻤﺘﺮﯾﻦ اﻣﺘﯿﺎز را درﯾ ﺎﻓﺖ ﮐﺮدﻧﺪ. ﺑﻨﺎﺑﺮاﯾﻦ، ﻓﺮﻣﻮل ﻧﺎن ﺑﻬﯿﻨﻪ ﺷﺎﻣﻞ اﺳﺘﻔﺎده از ﺧﻤﯿﺮ ﺗﺮش ﻣﺘﺸﮑﻞ از آرد ﮔﻨﺪم، ﯾﻮﻻف ، ﻻﮐﺘﻮﺑﺎﺳﯿﻠﻮس ﭘﻼﻧﺘﺎروم و ﺳﺎﮐﺎروﻣﺎﯾﺴﺲ ﺳﺮوﯾﺰﯾﻪ ﺑﺎ ﺟﺎﯾ ﮕﺰﯾ ﻨﯽ 15 درﺻﺪی آرد ﮔﻨﺪم ﺑﺎ آرد ﯾﻮﻻف ﺑﻮد

investigating the effect of adding lactobacillus plantarum and oat flour on the quality characteristics of barbari bread

this study examines the impact of various sourdough formulations and different percentages of wheat and oat flour on the technological and sensory properties of barbari bread. the variables include 9 different sourdough formulations and 4 levels of wheat flour substitution with oat flour. results showed that bread samples without lactobacillus plantarum had the highest moisture content. the use of l. plantarum significantly affected the ph, leading to a decrease in the final product's ph. sourdough fermented with l. plantarum significantly reduced the specific volume of the bread compared to the control sample. texture profile analysis revealed that sourdoughs containing wheat flour, oat flour, saccharomyces cerevisiae, and l. plantarum had the lowest hardness levels (ranging from 2098 to 3993), while sourdoughs without sc. cerevisiae showed higher hardness levels (6300-12162). sensory evaluations demonstrated that bread made with sourdough containing wheat flour, oat flour, sc. cerevisiae, and l. plantarum received the highest overall scores for taste, aroma, texture, appearathis study investigated the effects of different sourdough formulations and varying replacement levels of wheat flour with oat flour on the technological and sensory properties of bread. theexperimental design included nine sourdough formulations (w-lb, o-lb, w-o-lb, w-sc [control sample], o-sc, w-o-sc, w-lb-sc, olb-sc) and four wheat flour substitution levels with oat flour (0%,5%, 10%, and 15%). the results showed that bread samples without lactobacillus plantarum exhibited the highest moisture content. the presence of l. plantarum significantly affected ph, leading to a noticeable reduction. additionally, sourdough fermented with l.plantarum significantly decreased the specific volume of bread compared to the control. texture profile analysis revealed that sourdoughs containing wheat flour, oat flour, saccharomyces cerevisiae, and l. plantarum exhibited the lowest firmness levels, ranging between 2098–3993 gf. in contrast, sourdoughs without saccharomyces cerevisiae showed significantly higher firmness levels (6300–12162 g.f). sensory evaluations indicated that breads produced with sourdough containing wheat flour, oat flour, s. cerevisiae, and l. plantarum received the highest overall scores for taste, aroma, texture, appearance, and overall acceptance. conversely,yeast-free samples received the lowest ratings. based on thesefindings, the optimal bread formulation consisted of sourdoughcontaining wheat flour, oat flour, l. plantarum, and s. cerevisiae, with 15% wheat flour substitution by oat flour.nce, and overall acceptability. in contrast, yeast-free samples received the lowest scores. thus, the optimal bread formula consisted of sourdough made from wheat and oat flour, l. plantarum, and sc. cerevisiae, with 15% of wheat flour replaced by oat flour.