افزودن ترکیبات احیا کننده، ویتامین C و اسید سیتریک حین مشروط نمودن گندم و اثر آنها بر ویژگی‌های کیفی خمیر حاصل از آرد آن

نوع مقاله : مقاله پژوهشی

نویسندگان

• محیا حسین زاده ¹
• محمدیار حسینی ²
• محمد شاهدی ¹
• مهدی کدیور ¹

¹ گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ایران

² گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ایلام، ایلام، ایران

https://doi.org/10.22067/ifstrj.2022.75547.1151

چکیده

در بین آردهای غلات، فقط آرد گندم می‌تواند یک خمیر ویسکوالاستیک سه بعدی تشکیل دهد. از مواد افزودنی معمولاً در صنعت پخت و پز برای بهبود کیفیت محصولات نانوایی استفاده می‌شود. از جمله این مواد، اکسیدکننده و احیاکننده می‌باشند. در این پژوهش، ابتدا روی گندم روشن یکسری آزمون‌های فیزیکی انجام شد، مقداری از گندم آسیاب و روی آرد حاصل آزمون‌های شیمیایی انجام شد، سپس 13 نمونه 240 گرمی از گندم توزین، یک نمونه فقط با 30 میلی‌لیتر آب مقطر مشروط و سایر 12 نمونه با 3 سطح از 4 نوع افزودنی مشروط شدند و 24 ساعت بعد، آسیاب شدند و آزمایشاتی روی نمونه‌ها انجام شد. بررسی نتایج نشان می‌دهد که درصد گلوتن از 2/27 با افزودن ویتامین C به 3/30، با سیستئین به 8/25، با سیستئین + ویتامین C به 5/24 و با اسید سیتریک به 3/29 رسید، میزان گلوتن بالاتر به معنای تقویت خمیر است. میزان پیوند SS از 25/12 با افزودن ویتامین C به 44/13، با سیستئین به 74/8، با سیستئین + ویتامین C به 87/12 و با اسید سیتریک به 12/12 رسید که تغییر معنی‌داری نداشت. میزان گلوتاتیون از 9/0، با افزودن ویتامین C به 71/0، با سیستئین به 02/1، با سیستئین + ویتامین C به 75/0، با اسید سیتریک به 93/0 رسید و نسبتا بی تاثیر بود. نتایج مورد انتظار آزمون ظرفیت نگهداری حلال بدین صورت است که افزودن سیستئین باعث تضعیف خمیر، افزودن ویتامین C و سیستئین + ویتامین C باعث تقویت خمیر، افزودن اسید سیتریک در ابتدا باعث تقویت خمیر و افزایش سطح آن باعث تضعیف خمیر می‌گردد. نتایج بدست آمده از مقایسه نمونه‌های مشروط شده با افزودنی‌ها، با نمونه مشروط شده با آب مقطر در برخی سطوح با نتایج مورد انتظار مطابقت داشت و در برخی موارد چنین نبود.

کلیدواژه‌ها

• افزودنی ها
• اکسید کننده
• احیا کننده
• اسید سیتریک
• گلوتن

موضوعات

• فناوری مواد غذایی

عنوان مقاله [English]

Addition of Reducing Agents, Vitamin C and Citric Acid during Wheat Conditioning and their Effects on the Quality Characteristics of the Corresponding Flour and Dough

نویسندگان [English]

• Mahya Hosseinzadeh ¹
• Mohammadyar Hosseini ²
• Mohammad Shahedi ¹
• Mehdi Kadivar ¹

¹ Department of Food Science and Industry, School of Agriculture, Isfahan University of Technology, Isfahan, Iran

² Department of Food Science and Industry, School of Agriculture, Ilam University, Ilam, Iran

چکیده [English]

Introduction
The most important component of wheat proteins is gluten, and the most prominent bonds in gluten are disulfide bonds, which bind glutenin subunits. Therefore, oxidizing and reducing agents with great effects on the thiol-disulfide system of the dough can change the mechanical and rheological properties of the dough. Due to the positive effects of ascorbic acid on the properties of the dough, it is used as a flour improver. To weaken the structure of the dough, reducing agents such as cysteine-L can be used, and by adding organic acids, increasing the specific volume and decreasing the moisture, the pH and hardness are observed in comparison with the control. This study is performed to evaluate the effect of adding reducing compounds, vitamin C and organic acids during the conditioning of wheat and their effect on the yield of the resulting pulp.
Materials and Methods
First, Physical properties of wheat include: specific density, colorimetry, estimation of grain length, width and thickness, grain hardness, hectoliters, 1000-grain weight, grain moisture, degree of extraction were measured for the tested wheat. Moisture, pH, ash, particle size, fat, protein and zeal number tests were performed on wheat flour. From elementary cleaned and weighed wheat, 13 samples of 240 g each were weighed separately and poured into plastic bottles. One sample was conditioned with only 30 ml of distilled water and the other 12 samples were conditioned with the following solutions, respectively:
1- Cysteine solution at three levels of 0.25, 0.5 and 0.75% by weight
2- Citric acid solution in three levels of 0.3, 0.4 and 0.5% by weight

Vitamin C solution in three levels of 100, 150 and 200 ppm

4- solution of 80 ppm vitamin C and 0.1% cysteine, solution of 100 ppm vitamin C and 0.2% cysteine, solution of 120 ppm vitamin C and 0.3% cysteine
After 24 hours, the conditioned wheat samples were milled by a laboratory waltz mill, and then subsequent tests including gluten, sulfhydryl-disulfide, glutathione, and solvent retention capacity (SRC) were performed on the samples.
Statistical analysis was performed using SAS statistical software in a randomized complete block design. Each measurement was performed in at least three replications and the means were compared at 95% confidence level with the least significant difference in LSD.
Results and Discussion
The results of physical tests on wheat grain and chemical tests on flour obtained by milling  the wheat samples without adding additives during conditioning are presented in tables. The results  of gluten, glutathione, sulfhydryl-disulfide and solvent storage capacity tests on samples of conditioned wheat flours are also presented. Based on the results of gluten and glutathione test, it was shown that ascorbic acid is oxidizing and strengthening the dough, but cysteine is reducing and weakening the dough. Simultaneous addition of cysteine and ascorbic acid strengthened the dough, adding citric acid to certain level strengthened the dough as exhibited in the gluten test. However, byond that level, weakened the dough, but in the glutathione test it was almost ineffective. The results of sulfhydryl-disulfide test showed that increasing the amount of vitamin C at three levels of 100, 150 and 200 ppm increases the number of disulfide bonds, although this increase was not in linear trend, which can be due to the limited number of groups of sulfhydryl with a suitable spatial arrangement for oxidation. Accordingly, the number of sulfhydryl groups is significantly reduced, although it does not reach zero. With the addition of reducing cysteine, the opposite trend was the case, as the number of thiol groups increased, the number of disulfide bonds and bridges decreased. The addition of organic acid had no significant effect on both parameters and showed that the performance of these two variables is independent. By adding both reducing and oxidizing compounds, it was found that the oxidizing effect of vitamin C is far greater than the reducing effect of cysteine. Regarding the solvent retention capacity test performed with 4 solvents of deionized water, 50% sucrose, 5% sodium carbonate and 5% lactic acid, the expected results are that the addition of cysteine has a reducing and weakening effect on the dough, adding vitamin C and cysteine + vitamin C strengthens the dough and the addition of citric acid initially strengthens the dough, but by increasing its level weakens the dough, but this effect is small and can beneglected . The results obtained by comparing the samples conditioned with cysteine, vitamin C, citric acid and cysteine + vitamin C, with the sample conditioned with distilled water in some additive levels matched the expected results, but in some cases did not.
 

کلیدواژه‌ها [English]

• Additives
• Citric acid
• G
• Oxidizing
• Reducer

مراجع

1. (2003). Approved Methods of AACC. St. Paul, Minnesota, USA.
2. Barron, C., Surget, A., & Rouau, X. (2007). Relative amounts of tissues in mature wheat (Triticum aestivum) grain and their carbohydrate and phenolic acid composition. Journal of Cereal Science 45(1): 88-96. https://doi.org/10.1016/j.jcs.2006.07.004.
3. Bayram, M., Öner, M.D., & Eren, S. (2004). Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production. Journal Food Enginering 64: 43-51. https://doi.org/10.1016/j.jfoodeng.2003.09.011.
4. Belitz, H.D., & Grosch, W. (1986). Food chemistry. In: Baked Products. 519. https://doi.org/10.1016/0308-8146(86)90052-X.
5. Beveridge, T., Toma, S.J., & Nakai, S. (1974). Determination of SH-and SS-groups in some food proteins using Ellman's Reagent. Journal of Food Science 39: 49-51. https://doi.org/10.1111/j.1365-2621.1974.tb00984.x.
6. Bloksma, A.H., & Bushuk, W. (1988). Rheology and chemistry of dough. In: Wheat Chemistry and Technology. Pomeranz, Y. (E). Am. Assoc. Cereal Chemistry. St. Paul, MN. pp. 131-217. https://doi.org/10.1094/CCHEM.2002.79.5.720.
7. Chavoshi, M., Arzani, A., Kadivar, M., & Sabzalian, M. (2019). Evaluation of allografic parameters and proteins of chowdham giuten using solvent storage capacity method (2). 7(2): 163-187.
8. Duyvejonck, A.E., Lagrain, B., Dornez, E., Delcour, J.A., & Courtin, C.M. (2012). Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours. LWT-Food Technology 47(1): 56-63. https://doi.org/10.1016/j.lwt.2012.01.002.
9. Gaines, C. (2000). Collaborative study of methods for solvent retention capacity profiles (AACC Method 56-11). Journal of Cereal Foods World 45(7): 303-306.
10. Gooding, M.J. (2009). The wheat crop. In: Wheat: chemistry and technology. (Ed. 4): p. 19-49.
11. Guzman, C., Romano, G.P., Espinosa, N.H., Dorantes, A.M., & Pena, R.G. (2015). A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality. Journal of Cereal Science 66: 59-65. https://doi.org/10.1016/j.jcs.2015.10.009.
12. Hammed, A.M., Ozsisli, B., Ohm, J-B., & Simsek, S. (2015). Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour. Journal of Cereal Chemistry 92(5): 466-474. https://doi.org/10.1094/CCHEM-12-14-0262-R.
13. Hoseney, R.C. (1986). Principles of Cereal and Technology. AACC. St. Paul, Minnesota, USA, 372s. https://doi.org/10.4141/cjps81-075.
14. Housley, T., Kirleis, A.W., & Patterson, F.L. (1981). An evaluation of seed growth in soft red winter wheat. Canadian Journal of Plant Science 61(3): 525-534.
15. Ijaz, A., Anjum, F.M., & Butt, M.S. (2001). Quality characteristics of wheat varieties grown in Pakistan from 1933 to 1996. Journal of Food Sciences (Pakistan).
16. Kadivar, M. (2010). Grain technology. Isfahan University of Technology Publications.
17. Kaur, A., Singh, N., Ahlawat, A.K., Kaur, S., Singh, A.M., Chauhan, H., & Singh, G.P. (2013). Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS). Food Research Interntional53(1): 63-72. https://doi.org/10.1016/j.foodres.2013.03.009.
18. Kweon, M., Slade, L., & Levine, H. (2011). Solvent retention capacity (SRC) testing of wheat flour: principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding- A review. Journal of Cereal Chemistry 88: 537-552. https://doi.org/10.1094/CCHEM-07-11-0092.
19. Kweon, M., Slade, L., & Levine, H. (2011a). Development of a benchtop baking method for chemically leavened crackers. I. Identification of a diagnostic formula and procedure. Journal of Cereal Chemistry 88: 19-24. https://doi.org/10.1094/CCHEM-08-10-0110.
20. Lagrain, B., Brijs, K. & Delcour, J.A. 2006. Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment. Journal of Cereal Science. 44(1): p. 49-53. https://doi.org/10.1016/j.jcs.2006.03.003.
21. Levine, H., & Slade, L. (2004). Influence of hydrocolloids in low-moisture foods-A food polymer science approach. In: Gums and Stabilisers for the Food Industry. Williams P. A. and Phillips, G. O. (Eds.). Royal Soc. Chemistry, Cambridge, UK. pp. 425-436. https://doi.org/10.1039/9781847551214-00423.
22. Mariotti, M., Lucisona, M., Pagani, M.A., & Ng, P.K.W. (2016). Effects of dispersing media and heating rates on pasting profiles of wheat and gluten-free samples in relation to their solvent retention capacities and maxing properties. Journal of LWT-Food Science Technology 66: 201-210. https://doi.org/10.1016/j.lwt.2015.09.041.
23. Mosavi, B., & Kadivar, M. (2017). Effects of salt addition during conditioning of wheat on dough rheological properties. Journal of Food Industry Research 27(3): 37-46. https://doi.org/10.1111/jfpp.13631.
24. Payan, R. (2011). An introduction to grain technology. Aizh Publications. Tehran.
25. Pomeranz, Y. (1987). Modern cereal science and technology. VCH NewYork, NY.
26. Rajabzadeh, N. Grain technology. Tehran University Publications.
27. Rasper, V.F., Hardy, K.M., & Fulcher, G.R. (1985). Constant water content vs. constant consistency techniques in alveography of soft wheat flours. In: Rheology of Wheat Products. Faridi, H. (Ed.). Am. Assoc. Cereal Chemistry. St. Paul, MN. pp. 51-73.
28. Ravi, R., Manohar, R.S., & Rao, P.H. (2000). Influence of additives on the rheological characteristics and baking quality of wheat flours. Journal of European Food Research and Technology 210(3): p. 202-208. https://doi.org/10.1007/PL00005512.
29. Sahi, S.S. (2014). Ascorbic acid and redox agents in bakery systems. In: Bakery products science and technology: p. 183-197. https://doi.org/10.1002/9781118792001.ch10.
30. Schofield, J.D., & Chen, X. (1995). Analysis of free reduced and free oxidised glutathione in wheat flour. Journal of Cereal Science 21:127-136. https://doi.org/10.1016/0733-5210(95)90028-4.
31. Slade, L., & Levine, H. (1994). Structure-function relationships of cookie and cracker ingredients. In: The Science of Cookie and Cracker Production. Faridi, H. (Ed.). Chapman and Hall, New York. pp. 23-141.
32. Wrigley, C.W., & Bietz, J.A. (1988). Protein and amino acids. In: Wheat Chemistry and Technology vol: 1. Pomeranz, Y. (Ed.). AACC, Inc. St. Paul, Minnesota. pp. 159 – 275.
33. Zeleny, L. (1971). Criteria of wheat quality. In: Wheat Chemistry and Technology Vol: 3. Pomeranz, Y. (Ed.). AACC, St Paul, Minnesota. pp. 19-49.
34. Zheng, C., Sun, D.W., & Zheng, L. (2006). Recent developments and application of image features for food quality evaluation and inspection. Journal of Food science. Technology 17: 113-128. https://doi.org/10.1016/j.tifs.2006.06.005.