ﻣﻘﺎﯾﺴﻪ ي اﺛﺮ اﺳﺘﻔﺎده از آرد ﮔﻨﺪم ﺳﻦ زده ﺑﺎ آﻧﺰﯾﻢ ﭘﺮوﺗﺌﺎز ﻣﯿﮑﺮوﺑﯽ در ﺗﻮﻟﯿﺪ واﻓﻞ

Comparision the Eeffect of Sunn Pest Flour wheat and Microbial Protease on Waffle Production

واﻓﻞ ﻧﺎم ﻧﺎﻧﯽ ﺗﺮد و ﺷﯿﺮﯾﻦ اﺳﺖ ﮐﻪ از ﺗﺮﮐﯿﺐ ﺗﺨﻢ ﻣﺮغ، ﺷﮑﺮ و ﭼﺮﺑﯽ ﺗﻬﯿﻪ ﻣﯽ ﺷﻮد.آردﺑﺎ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ ﺑﺎﻻ ﺑﻪ دﻟﯿﻞ ﺟﺬب آب ﺑﯿﺸﺘﺮ و درﻧﺘﯿﺠﻪ اﻻﺳﺘﯿﺴﯿﺘﻪ ي ﻧﺎﻣﻨﺎﺳﺐ ﺳﺒﺐ ﺗﻮﻟﯿﺪ واﻓﻞ ﺑﺎ ﮐﯿﻔﯿﺖ ﭘﺎﯾﯿﻦ ﻣﯽ ﮔﺮدد.ﭘﺮوﺗﺌﺎز ﻣﻮﺟﻮد در ﺑﺰاق ﺣﺸﺮه ي ﺳﻦ در آرد ﺗﻬﯿﻪ ﺷﺪه از ﮔﻨﺪم آﺳﯿﺐ دﯾﺪه ﺑﺎﻗﯽ ﻣﺎﻧﺪه، ﺑﻪ ﺧﻤﯿﺮ ﻣﻨﺘﻘﻞ ﺷﺪه، ﮔﻠﻮﺗﻦ را ﻫﻀﻢ ﮐﺮده و ﺳﺒﺐ ﮐﺎﻫﺶ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ آرد ﻣﯽ ﺷﻮد. از اﯾﻦ رو، در اﯾﻦ ﭘﮋوﻫﺶ اﺛﺮ آرد ﮔﻨﺪم ﺳﻦ زده در دو ﺳﻄﺢ )0/3 و 0/5 درﺻﺪ( ﺑﺎآﻧﺰﯾﻢ ﭘﺮوﺗﺌﺎز ﻣﯿﮑﺮوﺑﯽ در دو ﺳﻄﺢ )0/03 و 0/05 درﺻﺪ( ﺑﺮﭘﺎراﻣﺘﺮﻫﺎﯾﯽ ﻧﻈﯿﺮPH، وﯾﺴﮑﻮزﯾﺘﻪ، داﻧﺴﯿﺘﻪ، ﻓﻌﺎﻟﯿﺖ آﺑﯽ، رﻃﻮﺑﺖ، ﺑﺎﻓﺖ ﺳﻨﺠﯽ، ﻣﺆﻟﻔﻪ ﻫﺎي رﻧﮕﯽ و ﺧﺼﻮﺻﯿﺎت ﺣﺴﯽ ﻧﻤﻮﻧﻪ ﻫﺎي ﺗﻮﻟﯿﺪي ﺑﺮ روي ﺧﻤﯿﺮ و واﻓﻞ ﺑﺮرﺳﯽ ﺷﺪ. ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد PH، رﻃﻮﺑﺖ، ﺳﻔﺘﯽ و ﮐﺸﺶ ﭘﺬﯾﺮي واﻓﻞ ﺗﻮﻟﯿﺪي ﺑﺎ آرد ﮔﻨﺪم ﺳﻦ زده ﻣﺸﺎﺑﻪ ﺑﻪ ﻧﻤﻮﻧﻪ ي ﺣﺎوي آﻧﺰﯾﻢ ﭘﺮوﺗﺌﺎز ﮐﻢ ﺗﺮ ﺑﻮد. ﺑﯿﺸﺘﺮﯾﻦ داﻧﺴﯿﺘﻪ در واﻓﻞ ﺣﺎوي 0/5 درﺻﺪ آرد ﮔﻨﺪم ﺳﻦ زده ﻣﺸﺎﻫﺪه ﺷﺪ. ﻫﻢ ﭼﻨﯿﻦ ﻧﺘﺎﯾﺞ ﻧﺸﺎن داد ﮐﻪ اﺳﺘﻔﺎده از آرد ﮔﻨﺪم ﺳﻦ زده و آﻧﺰﯾﻢ ﭘﺮوﺗﺌﺎز ﻣﯿﮑﺮوﺑﯽ ﺳﺒﺐ ﮐﺎﻫﺶ وﯾﺴﮑﻮزﯾﺘﻪ ي ﺧﻤﯿﺮ در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﻧﻤﻮﻧﻪ ي ﺷﺎﻫﺪ ﺷﺪ. آرد ﮔﻨﺪم ﺳﻦ زده و آﻧﺰﯾﻢ ﭘﺮوﺗﺌﺎز ﺳﺒﺐ اﻓﺰاﯾﺶ روﺷﻨﺎﯾﯽ و ﺷﺎﺧﺺ b* ﺷﺪ. اﻣﺘﯿﺎز وﯾﮋﮔﯽ ﻫﺎي ﺣﺴﯽ ﻧﯿﺰ ﻧﺸﺎن داد ﮐﻪ ارزﯾﺎبﻫﺎ ﺑﺎﻻﺗﺮﯾﻦ اﻣﺘﯿﺎز را ﺑﻪ واﻓﻞ ﺣﺎوي 0/03 درﺻﺪ آﻧﺰﯾﻢ ﭘﺮوﺗﺌﺎز و 0/5 درﺻﺪ آردﮔﻨﺪم ﺳﻦ زده دادﻧﺪ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ اﯾﻦ ﭘﮋوﻫﺶ ﻣﯽ ﺗﻮان ﭘﯿﺸﻨﻬﺎد ﮐﺮد ﮐﻪ از ﮔﻨﺪم ﺳﻦ زده درﺗﻬﯿﻪ ي واﻓﻞ ﺑﻪ ﻋﻨﻮان ﯾﮏ ﻣﯿﺎن وﻋﺪه ي ﻣﻄﻠﻮب ﺑﺎ ﮐﯿﻔﯿﺖ ﻣﻨﺎﺳﺐ اﺳﺘﻔﺎده ﮐﺮد.

Waffle is the name of crispy and sweet bakery products that is not unlike biscuits and is made from eggs, sugar and fat and has a crispy texture. Flour with a high amount of protein due to higher water absorption and consequently inadequate elasticity leads to the production of low quality waffles. The protease in the saliva of the insect remained in the flour prepared from the damaged wheat, transferred to the dough and digested gluten, so reducing the protein content of the flour. The aim of this study was investigated the effect of insect wheat flour at levels (0.3% and 0.5%) with microbial protease enzyme at levels (0.03% and 0.05%) on Physicochemical, rheological and sensory properties of waffle. For this purpose, PH, viscosity, density, water activity, moisture content, texture, color index and sensory properties were evaluated. The results showed that the PH, moisture, firmness and elasticity of the waffle produced with insect wheat flour were similar to the sample containing protease enzyme. The highest density was observed in waffles containing 0.5% of insect wheat flour. The results also showed that the use of insect wheat flour and microbial protease enzyme reduced the viscosity of the dough compared to the control sample. The insect wheat flour and protease enzyme increased brightness and b * index. Sensory properties score also showed that the panelist gave the highest score to waffles containing 0.03% of protease enzyme and 0.5% of insect wheat flour. According to the results of this study, it can be suggested that insect wheat suitable for preparation of waffles as a desirable snack with good quality.