THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MESHKANI S.M.; POURFALLAH Z.; TAVAKOLIPOUR H.; BEHESHTI S.H.R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2015 | Volume:12 | Issue:47 Page(s): 197-206

Download Full-Text

Persian Verion

View:

707

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY

Author(s)

MESHKANI S.M. | POURFALLAH Z. | TAVAKOLIPOUR H. | BEHESHTI S.H.R. | Issue Writer Certificate

Keywords

ASCORBIC ACIDQ1

CHICKPEA PROTEIN ISOLATEDQ2

FARINOGRAPHQ2

TEXTURE ANALYZERQ2

WHEAT FLOURQ2

Abstract

Wheat flour has many proteins in which gluten is an important protein in it and this protein has important role in dough formation and bread making. Thus, Uses of different materials must be considered to improve gluten quality as well as WHEAT FLOUR enrichment. In this study the effects of adding chickpea protein isolate in range of 3 to 7 g and ASCORBIC ACID in range of 0.05 to 0.15% in WHEAT FLOUR formulationon gluten stability and extensibility were investigated by response surface methodology. Therefore, The results showed that increasing of chickpea protein and ASCORBIC ACID concentration had significant effect (p<0.01) on FARINOGRAPH parameters texture analyzes (dough extensibility). The results of optimization in the case of 3 gr of chick pea protein isolate and 0.15% of ASCORBIC ACID were as follows; water absorption 57.7%, dough development time 2.8 minute, dough stability 6 minute, mixing tolerance index 58 FU, FARINOGRAPH quality number 91.3, toughness (area under curve) 3.3 N/mm, maximum resistance 0.02 N and dough extensibility 22.9 mm. Therefore, chickpea protein weakens strong flours gluten and it can be uses for making biscuit.

Cites

No record.

References

No record.

Cite

APA: Copy

MESHKANI, S.M., POURFALLAH, Z., TAVAKOLIPOUR, H., & BEHESHTI, S.H.R.. (2015). THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(47), 197-206. SID. https://sid.ir/paper/71596/en

Vancouver: Copy

MESHKANI S.M., POURFALLAH Z., TAVAKOLIPOUR H., BEHESHTI S.H.R.. THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(47):197-206. Available from: https://sid.ir/paper/71596/en

IEEE: Copy

S.M. MESHKANI, Z. POURFALLAH, H. TAVAKOLIPOUR, and S.H.R. BEHESHTI, “THE EFFECT OF ADDING CHICKPEA PROTEIN ISOLATE AND ASCORBIC ACID ON WHEAT DOUGH RHEOLOGICAL PROPERTIES BY RESPONSE SURFACE METHODOLOGY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 47, pp. 197–206, 2015, [Online]. Available: https://sid.ir/paper/71596/en

Related Journal Papers