تحسين الخصائص الوظيفية لدقيق الشوفان باستخدام الجلوتين الحيوي والشوفان المنبت
DOI:
https://doi.org/10.59992/IJSR.2025.v4n1p14الكلمات المفتاحية:
دقيق الشوفان، الإنبات، الجلوتين الحيوي، الخصائص الوظيفية، حجم العجينةالملخص
هدف هذا البحث إلى تقييم تأثير تدعيم دقيق الشوفان بنسب مختلفة من الشوفان المنبت والجلوتين الحيوي على خصائصه الوظيفية لغرض إنتاج خبز الشوفان الوظيفي بصفات حسية مقبولة، تم أولا إنبات الشوفان لمدة 72 ساعة وتم تجفيف الحبوب المنبتة على درجة حرارة 40 ºم ومن ثم طحنت الحبوب المنبتة للحصول على دقيق الشوفان المنبت، كما تم استخلاص الجلوتين الحيوي من الدقيق الأبيض بالطريقة اليدوية وتجفيفه على 40 ºم ومن ثم طحن الجلوتين الجاف للحصول على مسحوق الجلوتين الحيوي، تم تحضير ثلاث عينات من دقيق الشوفان احتوت على ثلاثة نسب متفاوتة من الشوفان المنبت مع تثبيت نسبة الجلوتين الحيوي ودرست الخصائص الوظيفية للعينات والتي اشتملت على الارتباط بالماء والزيت، الذوبانية، الانتفاخ وتكوين الرغوة لتحديد أفضل نسبة للشوفان المنبت، تلتها دراسة تأثير إضافة الجلوتين الحيوي بنسب مختلفة لدقيق الشوفان على خصائصه الوظيفية مع تثبيت افضل نسبة للشوفان المنبت، كما تم دراسة افضل نسبة للشوفان المنبت والجلوتين الحيوي على حجم العجينة، أظهرت النتائج أن إضافة 4% شوفان منبت و6% جلوتين حيوي حققت أفضل نتائج للخصائص الوظيفية من حيث اعلى قدرة على الانتفاخ والارتباط بالماء وتكوين الرغوة وأعلى حجم للعجينة.
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