Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   JUNE 2017 , Volume 14 , Number 64; Page(s) 179 To 186.
 
Paper:  IMPROVE THE QUALITY OF WHEAT FLOUR BY DETERMINATION OF MIXING RATIO OF MORVARID (KORDKOY AREA) AND BEZOSTAYA WHEAT VARIETIES
 
Author(s):  RAFTANI AMIRI Z.*, SHAMSHIRSAZ M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY
 
Abstract: 

To prepare of desirable cereal products with low waste, the wheat flour should have good quality. In this research, improve the quality of wheat flour by determination of mixing ratio of Morvarid (Kordkoy area) and imported Bezostaya wheat varieties to determine the use in bakery industries was investigated. At first, chemical characteristics of flour produced from Morvarid and Bezostaya varieties including moisture, ash, protein, wet gluten and falling number are measured. Then, by adding the Bezostaya to Morvarid variety at 15 and 30 percent (w/w wheat) the flour samples are prepared. In the next step, chemical characteristics of these samples are determined and compared by national standard value in Iran. The result indicated that increasing Bezostaya variety to Morvarid from 15 to 30 percent, the protein and wetgluten content in the flour is increased. Moisture, ash and protein of all samples were confirmed with accept able limit of national standard in Iran, but confectionery flour of Bezostaya wasn’t confirmed. Also, significant difference (P<0.05) was seen in the falling number of produced flour which was higher than the limit of national standard of Iran. Regarding to content of moisture, ash, proteinand wet gluten, the sample with 30 percent Bezostaya was offered as the best treatment to use in bakery and confectionery product.

 
Keyword(s): FALLING NUMBER, BEZOSTAYA, MORVARID, FLOUR QUALITY