تاثیر ژل زانتان بر ویژگی‌های رئولوژیکی خمیر آرد گندم و کیفیت نان قلاچ

AACC 2000. AACC Nos. 02-51, 08-01, 10-05, 33-50, 38-12A, 44-16, 46-16, 54-21, 55-50, 56-81B. Approved Methods of the American Association of Cereal Chemists, The Association, St. Paul, MN.

Ahmadi gavilighi, H., Azizi, M.H., Barzegar, M., & Arab Ameri, M. 2006. Effect of selected Hydrocolloid on bread staling as Evaluated by DSC and XRD. Journal of Food Technology. 4: 185-188.

Butt, M.S., Anjum, F.M., Samad, A., Kausar, T., and Tauseef Mukhtar, M. 2001. Effect of different gums on the quality and shelf life of bread. International Journal of Agriculture and Biology. 3(4): 482-483.

Guarda, A., Rosell, C.M., Benedito, C., and Galotto, M.J. (2004). Different hydrocolloid as bread improvers and antistaling agent. Food Hydrocolloids. 18: 241-247.

Harding, N.E., Ielpi, L., and Cleary, J.M. 1995. Genetics and biochemistry xanthan gum production by Xanthomonas campestris. In: Food Biotecchnology Microorganisms. Hui, Y.H,. and Khachatourians(Eds). VCH Publishers. 495-514.

Jansson, P.E., Kenne, L., and Lindberg, B. 1975. Structure of the exocellular polysaccharide from khachatourians. VCH publishers. 495-514.

Katina, K., Salmenkallio – Marttila, M., Partanen, R., Forssell, P.,and  Autio, K, 2006.Effects of sourdough and enzymes on staling of high – fiber wheat bread. Food Science and Technology, 39: 479 – 491.

Kohajdova, Z. and J. Karovicova. 2008. Influence of hydrocolloids on quality of baked goods. Acta Scientiarum Polonorum., Thechnologia Alimentaria. 43-49.

Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., and Biliaderis, C.G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten- free formulations. Journal of Food Engineering. 79: 1033-1047.

Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., and Biliaderis, C.G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten- free formulations. Journal of Food Engineering. 79: 1033-1047.

Melton, L.D., Mindt, L., Rees, D.A., and Sanderson, G.R. 1976. Covalent structure of the polysaccharide from Xanthomonas campestris, evidence from partial hydrolysis studies. Carbohydrate Research. 145-257.

Moayedi, S., Sadeghi Mahoonak, A.R., Azizi, M., Maghsoudlou, Y. 2012. The effect of Katira gum on farinographic and extensographic properties of wheat flour dough. Journal of food processing and preservation. 2(2): 47-59. (in Persian)

 Mohajeri, helper. Research project of technology and bread products of the Ministry of Agricultural Jihad. (in persian)

Morris, E. R. 1977. Order-disorder transition for a bacterial polysaccharide in solution a role for polysaccharide conformation in recognition between Xanthomonas pathogen and its plant host. Journal moloculare Biology. 1-16.

Nasehi, B. 1995. Evaluation of the method of stalling rate on flat bread. Ms thesis in Food technology. Collage of Agriculture, Tarbiat Modares university. 180.

Peighambardoost, H. 2019. Technology of cereal products. Tabriz University. 118. (in persian)

Phimolsiripol, Y., Siripatrawan, U., Tulyathan, V., and Cleland, D.J. 2008. Effects of freezing and temperature fluctuation during frozen storage on frozen dough and bread quality. Journal of Food Engineering. 48-56.

Rojas, J.A. and C. M. Rosell and C. Benedito de Barber. 1999. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids. 13: 27-33.

Rosell, C.M. and A. Foegeding. 2007. Interaction of hydroxypropylmethylcellulose with gluten proteins: Small deformation properties during thermal treatment. Food Hydrocolloids. 1092-1100.

Rosell, C.M., Rojas, J.A., & Benedito, B.D. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids. 15: 75-81.

Soleimanifard M, Aalami M, khodaiyan Chegeni F, Najafian G, and Sadeghi Mahoonak, A.R. 2015. Production of kefiran in kefir grains and its effects on the rheological properties low protein wheat dough and quality of France bulky bread. Advances in Crop Science and Technology. 3(4): 107-116.

Soleimanifard, M., Aalami, M., Khodayian Chegani, F., and Najafian, G. 2013. The effect of carboxymethyl cellulose gel on the rheological properties of wheat flour dough and the physical properties of Berberi bread. Agricultural Engineering Research Journal. 14(2): 57-68. (in Persian)

Soleimanifard, M., Aalami, M., Khodayian Chegani, F., Najafian, G., Sadeghi Mahoonak, A.R, and Khomeiri, M. 2014. The effect of kefir on the physico-chemical properties of wheat and flour and the rheological properties of dough. Biosystem Engineering of Iran. 45 (2): 169-177. (in Persian)

Soleimanifard, M., Aalami, M., Maghsoudlou, Y., and Khodayian chegeni, F. 2012. The effect of pectin gel performance on farinography characteristics of wheat flour dough and the quality of kholach bread. Journal of food processing and preservation. 3(2): 73-85. (in Persian)

Wattsw, B.M., Ylimaki, G.L., Jeffery, L.E, and Ellas, L.G. 1989. Basics Sensory Methods for Food Evaluation. The International Development Centre Ottawa.