بررسي نوسانات حضور سبوس در آرد بر ويژگي هاي بافتي، ژلاتينه شدن و رتروگرداسيون نان هاي مسطح

The Effects of Bran Particles Variations of Flour on Quality, Gelatinization and Retrogradation of Iranian Flat Breads

Introduction: Gelatinization is an important functional property in food systems. In flat breads due to different extraction rates and bran particles, the rate of staling and gelatinization is different. This study is aimed to investigate the effects of bran particles variations on the quality characteristics, gelatinization and retrogradation of Lavash and Taftoon breads. Materials and Methods: Three different flours with extraction rates of 90% (1.33% ash), T 85% (1.06% ash) and 58% (0.44% ash) were selected. Taftoon and Lavash breads were baked after carrying out series of chemical tests. Starch gelatiniationz and retrogradation of breads were quantified using Differential Scanning Calorimetery (DSC) and showed 9 endothermic peaks at intervals of 24 and 72hrs of storage. Bread staling was determined using shear test by Texture Profile Analyzer at intervals of 1, 3, 5, 7 days of storage. Results: It was indicated that Lavash and Taftoon breads of high bran flours were softer at the first day of storage but breads of low bran flours were firmer at the first day of storage and the course of staling took faster. Conclusion: The results showed that bran has deterious effect on bread texture and high bran flours produced unpleasant soft breads. The results indicated that high bran flours also have low gelatinization and retrogradation rates due to high water absorption.