بررسي ارزش نانوايي و ميزان بياتي نان حاصل از پنج رقم گندم آبي استان خراسان

Study on the Baking Value and Staling of Flat- Bread Produced from Five Varieties of Wheat in Khorasan Province

In this research baking value and staling of Taftoon flat-bread produced from five varieties of wheat (Alamoot, Bezostaya, Ghods, MV 17, and Mahdavi), which were grown in different region of khorasan, has been studied. At first the 85% extracted wheat flour was analyzed using ash, protein, gluten, zeleny and farinograph value. Taftoon flat - bread was prepared and placed in the polyethylene bags using above mentioned flour and Taftoon bread formulation. Sensory evaluation was used to obatin the baking value. A viscoelastograph was used to measure the rate of softness and hardness of breads (compressibility and consistency parameters) for staling test. The chemical and rheological tests showed that Bezostaya was evaluated good, Ghods, Mahdavi and MV17 were evaluated satisfactory and Alamoot need to be improved. The sensory evaluation showed significant difference between wheat varieties for different individual characteristics of Taftoon flat- bread except cramp and crust. The final bread quality score obtained from sensory evaluation showed that Ghods, Mahdavi, Bezostya and MV17 were better than the rest of the varieties respectively. The rate of softness and hardness of bread obtained from the viscoelastograph in the different times (0-24-48h.) showed that the breads produced from Alarnoot and MV17 have longer shelf life than the others. This means that the staling phenomenon occurred in this variety slower than the others did.