دراسة التركيب الكيميائي لنخالة القمح WB ودقيق الحمص CF ودقيق الشوفان OF وتأثير استخدامهم في أهم الخصائص الريولوجية للعجين والحسية للبسكويت الوظيفي

المؤلفون

DOI:

https://doi.org/10.35516/JJAS.3556

الكلمات المفتاحية:

نخالة القمح، دقيق الحمص، دقيق الشوفان، بسكويت وظيفي، simplex lattice mixture design

الملخص

تمَّ دراسة التركيب الكيميائي لأنواع مختلفة من المساحيق الوظيفية وهي نخالة القمح WB ودقيق الحمص CF ودقيق الشوفان OF ومدى تأثيرها في بعض الخصائص الريولوجية للعجين والفيزيائية والحسية للبسكويت الوظيفي، حيث تمَّ تحضير البسكويت باستخدام دقيق القمح وخليط من ثلاثة مكونات وظيفية مختلفة (دقيق القمح: نخالة القمح WB ودقيق الحمص CF ودقيق الشوفان OF) بنسبة (20:80). واستخدم تصميمSimplex lattice mixture لتحديد تأثير الخلطات في بعض الخصائص الريولوجية باستخدام مؤشرات الميكسولاب وكذلك الخصائص الفيزيائية والحسية للبسكويت. بيّنت النتائج ارتفاع المحتوى البروتيني في دقيق الحمص وغنى النخالة بالألياف الخام والرماد. تبين أنَّ القيم المثلى لدقيق المساحيق لإثراء البسكويت يتضمن  4.46% نخالة القمح و5.02% دقيق الحمص و10.5% دقيق الشوفان، ووفقاً لهذا الخليط فقد بلغ معدَّل امتصاص الماء 60.43%، زمن تطور العجين 3.93 دقيقة، الثباتية 5.65 دقيقة، بالمقابل بلغت قيم عزوم الميكسولاب C2= 0.50N.m، C3= 2.17 N.m، C4= 2.09N.m ، C5= 3.04 N.m، ومعدل التمدُّد 6.89، أما بالنسبة للخصائص الحسية فحاز اللون على (5.69) والرائحة (7.41) والقوام (5.74) والطعم (6.53) والتقبل العام (6.20) من الناحية النظرية، أكدت الاختبارات التجريبية صلاحية النموذج ولوحظ تقارب القيم الفعلية والمتوقعة لدرجة القبول الحسي للبسكويت الناتج.

التنزيلات

بيانات التنزيل غير متوفرة بعد.

السير الشخصية للمؤلفين

Noura Jamal، جامعة تشرين

مشرف على الأعمال، كلية الهندسة الزراعية، جامعة تشرين، سوريا

Samaher Sakkour ، كلية الزراعة، جامعة تشرين، سوريا

مشرف على الأعمال، كلية الهندسة الزراعية، جامعة تشرين، سوريا

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التنزيلات

منشور

2025-12-01

كيفية الاقتباس

Jamal, N., & Sakkour , S. (2025). دراسة التركيب الكيميائي لنخالة القمح WB ودقيق الحمص CF ودقيق الشوفان OF وتأثير استخدامهم في أهم الخصائص الريولوجية للعجين والحسية للبسكويت الوظيفي. المجلة الأردنية في العلوم الزراعية, 21(4), 265–282. https://doi.org/10.35516/JJAS.3556

إصدار

القسم

Articles
##plugins.generic.dates.received## 2024-10-25
##plugins.generic.dates.accepted## 2025-09-15
##plugins.generic.dates.published## 2025-12-01