مجلة الاطروحة العلمية المحكمة الاطروحه للنشر العلمي
تأثير إضافة مسحوق وزيت اليانسون والحبة السوداء على الخواص الريولوجية لطحين الحنطة
حبيب ناشد سعدون العبيدي
صبيحة حسين احمد الجبوري
جامعة الموصل / كلية الزراعة والغابات / قسم علوم الأغذية
ABSTRACT
The results of the estimation of the chemical composition of wheat flour Aba 99, anise seeds and black bean showed that the moisture content was 7.83% for wheat flour, 3.55% and 2.22% for black bean and anise seeds, respectively, while the percentage of protein was 11.96% for wheat flour, 11.55% and 10.81% for seeds Black bean and anise, respectively, and the percentage of fat in wheat was 2.33%, and the percentage of fat in black seed and anise seeds was 12.7% and 8.4%, respectively. The percentage of ash in wheat was 1.2%, while in black seed and anise seed it was 2.28% and 5.37%, respectively. The percentage of carbohydrates in wheat flour was 76.68%, while in black bean and anise it reached 68.82% and 73.2%, respectively.The highest value of Farinograph was the water absorption rate of the wheat flour sample supplemented with black bean seeds compared with the other samples, which amounted to 71.10%. As for the arrival time, the black seed seed sample outperformed the rest of the samples, reaching 2.11 minutes, and the stability of the dough was the highest value of 21.1 minutes for the wheat flour sample. As for the departure time The highest value was 5.82 minutes for the wheat flour sample as well. As for the degree of deterioration, the highest value was 117.00 for the black bean seed sample, and the wheat flour sample had the highest value of the farinograph number, as it reached 56.00. The results of the amelograph showed that the black seed oil sample obtained the highest gelation degree, reaching 88.3 °C, while the maximum viscosity was the highest value for wheat flour, which amounted to 1452.00. The results of the extensograph indicated that the values of the elasticity resistance of the dough increased in the samples of seeds and black seed oil, while the resistance decreased when adding seeds and anise oil, while the area of the dough increased when adding seeds, black seed oil and aniseed by increasing the rest times.