ﺮﯿﺛﺎﺗ ﯽﺑﺎﯾزرا ﺪﯿﺳا و زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ ندوﺰﻓا
ا ﮏﯿﺑرﻮﮑﺳ رآ ﺮﯿﻤﺧ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﯽﮔﮋﯾو ﺮﺑ
مﺪﻨﮔ د
ﺎﻨﭘ ﻖﺣ اﺮﺘﯿﻣ ﯽﻧﺎﻬﻔﺼﭼﻮﮐ ه
ﻪﻔﯾﺎﻃ ﺎﻧاﺪﻧﺎﻣ ،1 2
ﯽﻗدﺎﺻ ﯽﻔﻄﺼﻣ ﺪﯿﺳ ،*
،3
ﻪﻟﻮﺳﺎﻣ هداز ﷲاﺮﺼﻧ ﻦﯾذآ ﯽﯾاﺪﻓ ﯽﻠﯿﻟ ،4
5
1 - ﺶﻧاد ناﺮﯾا ،نﺎﺠﯿﻫﻻ ،نﺎﺠﯿﻫﻻ ﺪﺣاو ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ ﯽﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ ،ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ ﻪﺘﺧﻮﻣآ .
2 - ﯾﺎﻨﺻ ﯽﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ رﺎﯾدﺎﺘﺳا ناﺮﯾا ،نﺎﺠﯿﻫﻻ ،نﺎﺠﯿﻫﻻ ﺪﺣاو ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،ﯽﯾاﺬﻏ ﻊ
.
3 - ناﺮﯾا ،نﺎﺠﯿﻫﻻ ،نﺎﺠﯿﻫﻻ ﺪﺣاو ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،تﺎﺗﺎﺒﻧ حﻼﺻا و ﺖﻋارز هوﺮﮔ رﺎﯿﺸﻧاد .
4 - ﯽﺑﺮﻣ ناﺮﯾا ،نﺎﺠﯿﻫﻻ ،نﺎﺠﯿﻫﻻ ﺪﺣاو ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ ﯽﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ .
5 - ﯽﺳﺎﻨﺷرﺎﮐ يﻮﺠﺸﻧاد نﺎﺠﯿﻫﻻ ﺪﺣاو ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ ﯽﺳﺪﻨﻬﻣ و مﻮﻠﻋ ﺪﺷرا
ناﺮﯾا ،نﺎﺠﯿﻫﻻ ، .
تﺎﻋﻼﻃا ﻪﻟﺎﻘﻣ
ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺦ ﺎﻫ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 29 / 01 / 1398
رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 13 / 06 / 1400
تﺎﻤﻠﮐ ﻠﮐ ﯿ ﺪ ي :
ﺎﻔﻟآ ﻢﯾﺰﻧآ -
،زﻼﯿﻣآ
،ﮏﯿﺑرﻮﮑﺳا ﺪﯿﺳا
،مﺪﻨﮔ درآ ﺮﯿﻤﺧ
،ﯽﻓاﺮﮔﻮﻨﯾرﺎﻓ يﺎﻫ ﯽﮔﮋﯾو
ﯽﻓاﺮﮔﻮﺴﻨﺘﺴﮐا يﺎﻫ ﯽﮔﮋﯾو .
DOI: 10.52547/fsct.18.121.6
DOR:20.1001.1.20088787.1400.18.121.22.6
لﻮﺌﺴﻣ
تﺎﺒﺗﺎﮑﻣ : [email protected]
يﺎﻫ هدرواﺮﻓ رد ﯽﻔﯿﮐ ﺺﻘﻧ دﻮﺟو و ﺖﯿﻔﯿﮐ ﺶﻫﺎﮐ ﻞﯾﻻد زا ﯽﮑﯾ ، ﺮﯿﺧا يﺎﻫ لﺎﺳ رد ﯽﯾاﻮﻧﺎﻧ
ﺪﺷﺎﺑ ﯽﻣ رﻮﺸﮐ مﺪﻨﮔ ندﻮﺑ ﺐﺳﺎﻨﻣﺎﻧ و ﻦﯿﯾﺎﭘ ﺖﯿﻔﯿﮐ .
زا يرﺎﯿﺴﺑ ندﻮﺑ لﺮﺘﻨﮐ ﻞﺑﺎﻗ ﺮﯿﻏ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
راﺮﻗ ﻪﺟﻮﺗ درﻮﻣ رﺎﯿﺴﺑ ،ﻞﺻﺎﺣ درآ رد ﺎﻫ هﺪﻨﻫد دﻮﺒﻬﺑ زا هدﺎﻔﺘﺳا ،مﺪﻨﮔ ﺖﯿﻔﯿﮐ ﺮﺑ ﺮﺛﻮﻣ ﻞﻣاﻮﻋ ﺖﺳا ﻪﺘﻓﺮﮔ .
ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا هﺪﻨﻫد دﻮﺒﻬﺑ ود ﺮﯿﺛﺎﺗ ﻖﯿﻘﺤﺗ ﻦﯾا رد ﺢﻄﺳ ﻪﺳ رد
20 ، 40 و 60
ﺎﻔﻟآ ﻢﯾﺰﻧآ و نﻮﯿﻠﯿﻣ رد ﺖﻤﺴﻗ -
ﺢﻄﺳ ﻪﺳ رد زﻼﯿﻣآ 25
، 50 و 75 مﺪﻨﮔ درآ رد نﻮﯿﻠﯿﻣ رد ﺖﻤﺴﻗ
ﺪﯾدﺮﮔ ﯽﺳرﺮﺑ .
ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﺢﻄﺳ ﺶﯾاﺰﻓا ﻪﮐ داد نﺎﺸﻧ ﺮﯿﻤﺧ ﮏﯾژﻮﻟﻮﺋر يﺎﻬﺸﯾﺎﻣزآ ﺞﯾﺎﺘﻧ
زا 20ppm ﻪﺑ 60 ppm ﻣز ﺶﯾاﺰﻓا ،ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ و يراﺪﯾﺎﭘ ﺶﯾاﺰﻓا و دﻮﺒﻬﺑ ﻪﺑ شﺮﺘﺴﮔ نﺎ
هدﺎﻔﺘﺳا ﺢﻄﺳ ﺶﯾاﺰﻓا و ﯽﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ دﻮﺒﻬﺑ و ﻪﺘﯿﺴﯿﺘﺳﻻا ﺶﯾاﺰﻓا ،نﺪﺷ مﺮﻧ ﻪﺟرد ﺶﻫﺎﮐ ،ﺮﯿﻤﺧ ﺎﻔﻟآ ﻢﯾﺰﻧآ زا -
زا زﻼﯿﻣآ 25ppm
ﻪﺑ 75ppm نﺪﺷ مﺮﻧ ،ﻪﺘﺳﺎﺸﻧ يﺮﻣ ﯽﻠﭘ رﺎﺘﺧﺎﺳ ﺐﯾﺮﺨﺗ ﺮﺑ
ﺶﻫﺎﮐ و يﺮﯾﺬﭘ ﺶﺸﮐ ،نﺪﺷ مﺮﻧ ﻪﺟرد ﺶﯾاﺰﻓا ،ﺮﯿﻤﺧ شﺮﺘﺴﮔ نﺎﻣز ،ﺖﻣوﺎﻘﻣ ﺶﻫﺎﮐ ،ﺮﯿﻤﺧ ﯽﮔﮋﯾو دﻮﺑ ﺮﺛﻮﻣ ﺮﯿﻤﺧ ﻪﺘﯿﺴﯿﺘﺳﻻا يﺎﻫ .
ﻢﯾﺰﻧآ ﺖﺑﺎﺛ ﺮﯾدﺎﻘﻣ رد ،ﺎﻫ ﯽﻧدوﺰﻓا زا نﺎﻣﺰﻤﻫ هدﺎﻔﺘﺳا رد
ﺎﻔﻟآ - زا ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﺶﯾاﺰﻓا ،زﻼﯿﻣآ 20 ppm
ﻪﺑ 60 ppm يﺎﻫ ﯽﮔﮋﯾو دﻮﺒﻬﺑ ﺐﺒﺳ
ﺪﯾدﺮﮔ ﺮﯿﻤﺧ ﻪﺘﯿﺴﯿﺘﺳﻻا ﻦﯿﻨﭽﻤﻫ و نآ شﺮﺘﺴﮔ نﺎﻣز ،ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ ،ﯽﮑﯾژﻮﻟﻮﺋر .
ﻪﮐ ﯽﺗرﻮﺻ رد
ا ﺖﺑﺎﺛ ﺮﯾدﺎﻘﻣ رد ندوﺰﻓا ناﺰﯿﻣ ﺎﺑ ار سﻮﮑﻌﻣ ﻪﻄﺑار ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﯽﮔﮋﯾو ،ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳ
ﺎﻔﻟآ ﻢﯾﺰﻧآ - نآ يﻻﺎﺑ ﺮﯾدﺎﻘﻣ رد هﮋﯾو ﻪﺑ زﻼﯿﻣآ )
75ppm و 50 ( ﺖﺳا هداد نﺎﺸﻧ .
،ﯽﻠﮐ رﻮﻃ ﻪﺑ
ﺎﻔﻟآ ﻢﯾﺰﻧآ زا هدﺎﻔﺘﺳا ،ﯽﯾﺎﻬﻨﺗ ﻪﺑ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا يوﺎﺣ يﺎﻫرﺎﻤﯿﺗ ﺮﺑ هوﻼﻋ -
رد زﻼﯿﻣآ
ﺢﻄﺳ 50ppm ﺎﺑ هاﺮﻤﻫ 60ppm
ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﯽﮑﯾژﻮﻟﻮﺋر و ﯽﻔﯿﮐ يﺎﻫ ﯽﮔﮋﯾو دﻮﺒﻬﺑ رد
ددﺮﮔ ﯽﻣ دﺎﻬﻨﺸﯿﭘ ﺮﯿﻤﺧ .
ﻪﻠﺠﻣ
مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯽﯾ اﯾ ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣﺖﯾﺎﺳ
ﻤﻠﻋ ﻪﻟﺎﻘﻣ ﯽ ﺸﻫوﮋﭘ_ ﯽ
1 - ﻪﻣﺪﻘﻣ
ﻦﯾﺮﺗ ﻢﻬﻣ زا ﯽﮑﯾ
يﺎﻫ هدرواﺮﻓ ﯽﯾاﺬﻏ
يﺮﺸﺑ نﺪﻤﺗ زﺎﻏآ زا
، نﺎﻧ
ﺪﺷﺎﺑ ﯽﻣ ﻪﮐ ﻊﺒﻄﻟﺎﺑ راﺬﮔ ﺮﯿﺛﺎﺗ و ﻢﻬﻣ ياﺰﺟا زا ﯽﮑﯾ مﺪﻨﮔ درآ نآ
ﺪﯾآ ﯽﻣ رﺎﻤﺷ ﻪﺑ .
،نﺎﻧ ﺖﯿﻔﯿﮐ رد درآ ﺶﻘﻧ ي ﻪﻄﺳاو ﻪﺑ
ندﻮﺑ اراد
و ﻪﺘﺳﺎﺸﻧ ﯽﻨﯿﺌﺗوﺮﭘ تﺎﺒﯿﮐﺮﺗ ﺪﻧا ﺖﺳد ﻪﺟﻮﺗ درﻮﻣ هراﻮﻤﻫ
ر نارﺎﮐ
ﺖﺳا ﻪﺘﻓﺮﮔ راﺮﻗ ﺖﻌﻨﺻ ﻦﯾا .
لﻮﻠﺳرد ﻪﺘﺳﺎﺸﻧ ﯽﻫﺎﯿﮔ يﺎﻫ
رد
ﺳ ﺖﺳﻼﭘﻮﻠﯿﻣآ و هﺪﺷ ﺰﺘﻨ
گﺮﺑ و ﻪﻗﺎﺳ ،هﺪﻏ ،ﻪﺸﯾر ،ﻪﻧاد رد ﺎﻫ
دﻮﺷ ﯽﻣ هﺮﯿﺧذ .
هدﺎﻔﺘﺳا ، اﺬﻏ ﺖﻌﻨﺻ رد ﻪﺘﺳﺎﺸﻧ دﺮﺑرﺎﮐ ﻦﯾﺮﺗ ﻢﻬﻣ
،ﺖﺳا ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ناﻮﻨﻋ ﻪﺑ نآ زا ﻦﯾﺰﮕﯾﺎـﺟ ناﻮـﻨﻋ ﻪﺑ ﻦﯿﻨﭽﻤﻫ
،بآ بذﺎـﺟ ،هﺪﻨﻨﮐﺮﭘ ،هﺪﻨﻫد ماﻮـﻗ ،هﺪـﻨﻨﮐ راﺪـﯾﺎﭘ ،ﯽـﺑﺮﭼ ﻢـﻌﻃ و ﺮـﻄﻋ داﻮـﻣ و راﺮـﻓ تﺎـﺒﯿﮐﺮﺗ ﻞـﻣﺎﺣ ،ﯽﮐارﻮـﺧ ﺶـﺷﻮﭘ از دﺮﯿﮔ ﯽﻣ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ .
ﺖﻌﻨﺻ رد ﻪﺘﺳﺎﺸﻧ زا هدﺎﻔﺘﺳا ﻪﺘﺒﻟا
اﺬﻏ ﺪﻧاﻮﺗ ﯽﻣ ﺎﺑ ﯽﺗﻼﮑﺸﻣ ﺰﯿﻧ ﺪﺷﺎﺑ هاﺮﻤﻫ
، ﻪﻠﻤﺟ زا ﻪﺑ ناﻮﺗ ﯽﻣ
ﻂﯾاﺮﺷ رد ﻒﯿﻌﺿ لژ ﻞﯿﮑﺸﺗ يزﺎﺑ ﺎﯾ يﺪﯿﺳا
ﻪﺘﯾزﻮﮑﺴﯾو ﺖﻓا ،
تﺎـﯿﺑ ﻪـﺑ ﻞـﯾﺎﻤﺗ و يﺪﯿـﺳا ﻂﯾاﺮـﺷ و ﯽـﺷﺮﺑ ﺶﻨـﺗ ﺮـﺛا ﺮـﺑ نآ دﺮﺑرﺎـﮐ ﻪـﮐ دﻮـﻤﻧ هرﺎﺷا لﻮـﺼﺤﻣ يراﺪـﻬﮕﻧ ﯽـﻃ رد نﺪـﺷ ﯽـﻣ دوﺪـﺤﻣ ار دزﺎﺳ
. ي هﺪﻨﻫد ﻞﯿﮑﺸﺗ ياﺰﺟا ﻞﯿﻟد ﻪﺑ مﺪﻨﮔ درآ
يﺎﻫ ﻦﯿﺌﺗوﺮﭘ ﮏﯿﺘﺳﻻاﻮﮑﺴﯾو تﺎﯿﺻﻮﺼﺧ زا ﯽﺷﺎﻧ ﺎﺗﺪﻤﻋ ﻪﮐ نآ ا ﻦﺗﻮﻠﮔ دراد ﯽﯾﻻﺎﺑ ﯽﯾاﻮﻧﺎﻧ و ﺖﺨﭘ ﺖﯿﻠﺑﺎﻗ ، ﺖﺳ .
ﻦﺗﻮﻠﮔ ﻒﻌﺿ
دﻮﺷ ﯽﻣ ﺐﺒﺳ ﯽﯾﺎﻧاﻮﺗ نآ زا ﻞﺻﺎﺣ ﺮﯿﻤﺧ رد ﯽﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ ﻪﮐ
ﻬﮕﻧ زﺎﮔ يراﺪ يﺪﯿﻟﻮﺗ يﺎﻫ )
ﺎﻫﺮﻤﺨﻣ ﺖﯿﻟﺎﻌﻓ ﺮﺛا رد (
ﻪﺘﺷاﺪﻧ ار
) ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ (
ﻢﻫ زا ﺐﺒﺳ ﺮﯿﻤﺨﺗ نﺎﻣز رد و نﺪﺷ ﻪﺘﺴﺴﮔ
دﻮﺷ ﺮﯿﻤﺧ )
ﺮﯿﻤﺧ ﺶﺸﮐ .(
ﺖﻣوﺎﻘﻣ اﺬﻟ ﻐﺘﻣ ود ﺮﯿﻤﺧ ﺶﺸﮐ و
ﺮﯿ
ﺮﯿﻤﺧ ﺖﯿﻔﯿﮐ ﯽﺳرﺮﺑ رد ﯽﺟوﺮﺧ يﺪﯿﻠﮐ ﺪﻧﻮﺷ ﯽﻣ بﻮﺴﺤﻣ
.
تﺎﺒﯿﮐﺮﺗ ندوﺰﻓا ﺮﯿﺛﺎﺗ ﻦﯿﻘﻘﺤﻣ ،ﻞﮑﺸﻣ ﻦﯾا ﺎﺑ ﻪﻬﺟاﻮﻣ ياﺮﺑ ﻦﯾاﺮﺑﺎﻨﺑ ﺪﻧا هداد راﺮﻗ ﺶﯾﺎﻣزآ درﻮﻣ ﻒﯿﻌﺿ درآ ﻪﺑ ار هﺪﻨﻫد دﻮﺒﻬﺑ ﻒﻠﺘﺨﻣ درآ رد هدﺎﻔﺘﺳا ياﺮﺑ ﺎﻫ نآ ﻪﻨﯿﻬﺑ راﺪﻘﻣ و راﺬﮔﺮﯿﺛﺎﺗ ﻞﻣاﻮﻋ ﺎﺗ دﻮﺷ ﺺﺨﺸﻣ .
ﻞﻣاﻮﻋ ﻦﯾا زا ﺒﻬﺑ
ﻢﯾﺰﻧآ ﻪﺑ ناﻮﺗ ﯽﻣ هﺪﻨﻫد دﻮ
) ﺎﻔﻟآ زﻼﯿﻣآ ( ﯽﻫﺎﯿﮔ يﺎﻫ ﻎﻤﺻ ، )
،راﻮﮔ ﻎﻤﺻ و اﺮﯿﺘﮐ ،ﺎﯾارﺎﮐ ،ﯽﺑﺮﻋ
ﺎﯿﻗﺎﻗا ( ، هﺪﻨﻨﮐ ﺪﯿﺴﮐا داﻮﻣ )
ا ﺪﯿﺳا ﮏﯿﺑرﻮﮑﺳ ( ﺪﯾﺮﯿﺴﯿﻠﮔ يد و ﻮﻧﻮﻣ ،
ﺎﻫ لوﺮﺘﺳا و ﺎﻫ ﺪﯿﭙﯿﻟﻮﻔﺴﻓ ،ﺎﻫ )
ﺴﻟ ﯿ ﻦﯿﺘ ( ﯽﺑوﺮﮑﯿﻣ ﻎﻤﺻ ،
) نﺎﺘﻧاﺰﮔ ( ﯽﯾﺎﯾرد يﺎﻫ ﮏﺒﻠﺟ هرﺎﺼﻋ و )
نﺎﻨﯿﮔارﺎﮐ ( دﺮﮐ هرﺎﺷا .
ﯽﻣ ﺮﯿﺛﺎﺗ ﻪﺘﺳﺎﺸﻧ رﺎﺘﺧﺎﺳ يور ﺮﺑ ﻪﮐ ﺖﺳا ﯽﻤﯾﺰﻧآ ،زﻼﯿﻣآ دراﺬﮔ
.
ﻦﯿﺘﮑﭘﻮﻠﯿﻣآ ﻪﺘﻓﺎﯾ بﺎﻌﺸﻧا يﺎﻫ لﻮﮑﻟﻮﻣ زا مﺪﻨﮔ ﻪﺘﺳﺎﺸﻧ يﺎﻫ ﻪﻧاد ﺪﻧا هﺪﺷ ﻞﯿﮑﺸﺗ زﻮﻠﯿﻣآ ﯽﻄﺧ يﺎﻫ لﻮﮑﻟﻮﻣ و
. لﻮﮑﻟﻮﻣ زﻮﻠﯿﻣآ رد
ﺳﻮﺗ ﺰﮐﻮﻠﮔ يﺎﻫ ﻂ
ﺎﻔﻟآ يﺎﻫ ﺪﻧﻮﯿﭘ 1
ﻪﺑ 4 ﻞﺼﺘﻣ ﺮﮕﯾﺪﮑﯾ ﻪﺑ
ﺪﻧﻮﺷ ﯽﻣ و ﺪﻨﺷﺎﺑ ﯽﻣ ﯽﻄﺧ رﺎﺘﺧﺎﺳ ترﻮﺻ ﻪﺑ .
ﻦﯿﺘﮑﭘﻮﻠﯿﻣآ رد
يﺎﻫ ﺪﻧﻮﯿﭘ ﺮﺑ هوﻼﻋ 1
ﻪﺑ 4 ﺪﻧﻮﯿﭘ ، 1 ﻪﺑ 6 ﻦﯾا ﻪﮐ دراد دﻮﺟو ﺰﯿﻧ
ﯽﻄﺧ رﺎﺘﺧﺎﺳ ﺮﺑ هوﻼﻋ يا ﻪﺧﺎﺷ رﺎﺘﺧﺎﺳ دﺎﺠﯾا ﺐﺒﺳ ﺎﻫ ﺪﻧﻮﯿﭘ زﻮﻠﯿﻣآ ﯽﻣ ددﺮﮔ ] 1 .[
ﺎﻔﻟآ يﺎﻫ ﺪﻧﻮﯿﭘ ﻦﺘﺴﮑﺷ ﺐﺒﺳ زﻼﯿﻣآ
ﺎﻔﻟآ 1 ﻪﺑ 4 ﺷ دازآ و ﻪﺘﺳﺎﺸﻧ لﻮﮑﻟﻮﻣ ﻞﺧاد هﺪﻨﻨﮐ ﺎﯿﺣا يﺎﻫ ﺪﻨﻗ نﺪ
آو ﺎﻫﺮﻣﻮﮕﯿﻟاﻮﺘﻟﺎﻣ ،زﻮﯾﺮﺗﻮﺘﻟﺎﻣ ،زﻮﺘﻟﺎﻣ ﻞﺜﻣ دﻮﺷ ﯽﻣ ﻦﯾﺮﺘﺴﮐدﺎﻔﻟ
. رد
ﺴﺴﯿﻧﺎﮑﻣ ﺮﺛا ﻞﻤﻋ ﻢ
ﻢﯾﺰﻧآ ﮓﻧر ،ﻪﺘﺳﺎﺸﻧ ﻦﺘﺴﮑﺷ و ،
و يﺪﯾ دﺪﻋ
ﺮﯾﺎﺳ ﺪﻨﮐ ﯽﻣ ﺮﯿﯿﻐﺗ ﻪﺘﺳﺎﺸﻧ يﺎﻫ ﯽﮔﮋﯾو ]
2 .[
يﺎﻬﻫار زا ﯽﮑﯾ
ﺪﺷﺎﺑ ﯽﻣ ﺎﻫ ﻢﯾﺰﻧآ ندوﺰﻓا نﺎﻧ ﯽﺗﺎﯿﺑ ﺖﻋﺮﺳ ﺶﻫﺎﮐ .
يﺎﻫ ﻞﻤﮑﻣ
ﻪﮐ ﯽﻤﯾﺰﻧآ ﺪﻧراد نﺎﻧ ﻪﯿﻬﺗ رد ار فﺮﺼﻣ ﻦﯾﺮﺘﺸﯿﺑ
، و ﺎﻫ زﻼﯿﻣآ
ﺎﻫ زﺎﺌﺗوﺮﭘ ﺪﻨﺘﺴﻫ
] 3 .[
ﺖﺳا ﯽﯾﺎﻫ ﻢﯾﺰﻧآ ﺰﺟ زاﺪﯿﺴﮐا ﺰﮐﻮﻠﮔ ﻢﯾﺰﻧآ
و هﺪﺷ هدﺎﻔﺘﺳا رﻮﻈﻨﻣ ﻦﯾﺪﺑ ﻪﮐ ﺮﯿﻤﺧ ﺖﯿﻌﺿو دﻮﺒﻬﺑ ﺐﺒﺳ
دﻮﺷ ﯽﻣ ] 4 .[
ﻢﯾﺰﻧآ ناﻮﻨﻋ ﻪﺑ ﻪﮐ ﺪﻨﺘﺴﻫ ﯽﯾﺎﻫ ﻢﯾﺰﻧآ ﺮﮕﯾد ﻪﺘﺳد
ﺪﻧﻮﺷ ﯽﻣ ﻪﺘﺧﺎﻨﺷ ﻦﺗﻮﻠﮔ هﺪﻨﻨﮐ حﻼﺻا يﺎﻫ يور ﺪﻨﻧاﻮﺗ ﯽﻣ و
ﯽﮑﯾژﻮﻟﻮﺋر تﺎﯿﺻﻮﺼﺧ ﺮﯿﻤﺧ
، و ﺖﺨﭘ ﯽﻃ رد ﺮﯿﻤﺧ يﺎﻫ ﯽﮔﮋﯾو
راﺬﮕﺑ ﺖﺒﺜﻣ ﺮﺛا ﯽﯾﺎﻬﻧ لﻮﺼﺤﻣ ﺖﯿﻔﯿﮐ يور ﺖﯾﺎﻬﻧ رد ﻧﺪ
] 5 .[
داﻮﻣ
ﻖﯾﺮﻃ زا ﺪﻨﻧاﻮﺘﺑ ﻪﮐ دﻮﺷ ﯽﻣ قﻼﻃا يداﻮﻣ ﻪﺑ هﺪﻨﻨﮐ ﺪﯿﺴﮐا حﻼﺻا ار ﺮﯿﻤﺧ ﺖﺨﭘ ﺖﯿﻠﺑﺎﻗ و ﯽﻔﯿﮐ صاﻮﺧ ،نﻮﯿﺳاﺪﯿﺴﮐا ﺪﻨﯾﺎﻤﻧ . لﺎﺳ رد نارﺎﮑﻤﻫ و ﺖﻟو 1984
ﻪﮐ ﺪﻧﺪﯿﺳر ﻪﺠﯿﺘﻧ ﻦﯾا ﻪﺑ
ﺪﯿﺳا ا ﻪﮐ دﻮﺷ ﯽﻣ ﺐﺟﻮﻣ و هدﻮﻤﻧ ﺮﺛا ﺮﯿﻤﺧ ﺖﻓﺎﺑ يور ﮏﯿﺑرﻮﮑﺳ
ناﺰﯿﻣ ﻪﺑ ﺮﯿﻤﺧ تﺎﺒﺛ 30
- 15 % راﺪﻘﻣ ﻪﺑ ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ ، 40
- 20 %
اﺪﯿﭘ ﺶﯾاﺰﻓا ﺮﺑاﺮﺑ ود ﻪﺑ ﺎﺒﯾﺮﻘﺗ ﺶﺸﮐ ﻞﺑﺎﻘﻣ رد ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ و ﺪﻨﮐ ] 6 .[
دﻮﺒﻬﺑ ﺐﺒﺳ ﺮﯿﻤﺧ ترﺪﻗ ﺶﯾاﺰﻓا ﺎﺑ ﺎﻫ هﺪﻨﻨﮐ ﺪﯿﺴﮐا ﺎﺘﺧﺎﺳ ﯿﻤﺧ ر ﺪﻧدﺮﮔ ﯽﻣ ﻞﺻﺎﺣ نﺎﻧ ﯽﯾﺎﻬﻧ ﻢﺠﺣ و ﺮ ﺎﻣا
ﺪﻨﻧاﻮﺗ ﯽﻣ
ﺰﯿﻧ ﯽﺒﯾﺎﻌﻣ رد يراﺪﻬﮕﻧ لﻼﺧ رد ﺮﻤﺨﻣ يﺎﻫ لﻮﻠﺳ ﻦﺘﻓر ﻦﯿﺑ زا ﺎﺑ
دﺎﺠﯾا نﻮﯿﺗﺎﺗﻮﻠﮔ هﮋﯾو ﻪﺑ يا هﺪﻨﻨﮐ ﺎﯿﺣا داﻮﻣ دﺎﻤﺠﻧا ﻂﯾاﺮﺷ ﺪﻨﻨﮐ
نﺪﺷ ﻒﯿﻌﺿ ﺎﺑ ،هﺪﺷ ﻦﺗﻮﻠﮔ ترﺪﻗ ﺶﻫﺎﮐ ﺐﺒﺳ داﻮﻣ ﻦﯾا ﻪﮐ ﻧﻮﯿﭘ ﺎﻧ ﺐﺟﻮﻣ ،دﻮﺟﻮﻣ يﺪﯿﻔﻟﻮﺳ يد يﺎﻫ ﺪ ﭘ
ﻦﺗﻮﻠﮔ ﻪﮑﺒﺷ يراﺪﯾﺎ
ددﺮﮔ ﯽﻣ ] 7 .[
ﻪﮐ ﺖﺳا ﯽﯾﺎﻫ هﺪﻨﻨﮐ ﺪﯿﺴﮐا زا ﯽﮑﯾ ﮏﯿﺑرﻮﮑﺳا ﺪﯿﺳا
ددﺮﮔ ﯽﻣ هدﺎﻔﺘﺳا ﯽﯾاﻮﻧﺎﻧ ﺖﻌﻨﺻ رد ﯽﻌﯿﺳو رﻮﻃ ﻪﺑ .
دوﺰﻓا ﻦﯾا ﻧ ﯽ
ﻦﺗﻮﻠﮔ ترﺪﻗ ﺶﯾاﺰﻓا ﺐﺒﺳ يﺪﯿﻔﻟﻮﺳ يد يﺎﻫﺪﻧﺎﺑ دﺎﺠﯾا ﺎﺑ
دﻮﺷ ﯽﻣ . ﺪﯿﺳا زا هدﺎﻔﺘﺳا ﺮﮕﯾد فﺮﻃ زا ا
ﮏﯿﺑرﻮﮑﺳ ، ﻢﺠﺣ ﺶﯾاﺰﻓا
د نﺎﻧ ر ﺖﺨﭘ مﺎﮕﻨﻫ ددﺮﮔ ﯽﻣ ﺚﻋﺎﺑ ﺰﯿﻧ ار
] 8 .[
ﻫ ﯽﻠﮐ رﻮﻃ ﻪﺑ فﺪ
ﺎﻔﻟآ يﺮﯿﮔرﺎﮐ ﻪﺑ ﻖﯿﻘﺤﺗ ﻦﯾا زا ﺖﻬﺟ ﮏﯿﺑرﻮﮑﺳا ﺪﯿﺳا و زﻼﯿﻣآ
ﻪﺑ ﮏﯾ ﺮﻫ ﯽﺸﺨﺑﺮﺛا ﯽﺳرﺮﺑ ،ﺮﯿﻤﺧ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﯽﮔﮋﯾو دﻮﺒﻬﺑ رﺎﻤﯿﺗ ﻦﯾﺮﺘﻬﺑ ﻦﯿﯿﻌﺗ ﺖﯾﺎﻬﻧ رد و ﯽﺒﯿﮐﺮﺗ ترﻮﺻ ﻪﺑ و ﯽﯾﺎﻬﻨﺗ
ﺪﺷﺎﺑ ﯽﻣ .
2 - شور و داﻮﻣ
2 - 1 - داﻮﻣ
آ درآ ﻪﻧﺎﺧرﺎﮐ زا يﺰﺘﻧﺎﻓ نﺎﻧ صﻮﺼﺨﻣ درآ ترﻮﺻ ﻪﺑ ﯽﻓﺮﺼﻣ در
ﻪﺷﻮﺧ ) ﺖﺷر ﯽﺘﻌﻨﺻ ﺮﻬﺿ ،نﻼﯿﮔ (
ﺎﺑ 25 يﺮﯿﮔ سﻮﺒﺳ ﺪﺻرد
ناﺰﯿﻣ ،ﺮﺘﺴﮐﺎﺧ ،ﺖﺑﻮﻃر ﻞﻣﺎﺷ نآ ﯽﯾﺎﯿﻤﯿﺷ تﺎﺼﺨﺸﻣ و ﺪﺷ ﻪﯿﻬﺗ ﺪﯾدﺮﮔ هزاﺪﻧا ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا سﺎﺳا ﺮﺑ ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ،ﯽﺑﺮﭼ ) لوﺪﺟ 2 ( . ﺎﻗ زﻼﯿﻣآ ﺎﻔﻟآ ،ﮏﯿﺑرﻮﮑﺳا ﺪﯿﺳا ﺖﮐﺮﺷ زا ﯽﭼر
)QRBA ﻪﯿﮐﺮﺗ ( ﻖﯿﻘﺤﺗ ﻦﯾا رد هﺪﺷ هدﺎﻔﺘﺳا ﮏﺸﺧ ﺮﻤﺨﻣ و
) ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻬﻧﻮﻣزآ مﺎﺠﻧا ﺖﻬﺟ (
نﺎﻤﯾﺮﻓ ﻪﯾﺎﻣ ﺮﯿﻤﺧ ﺖﮐﺮﺷ زا
ﺪﺷ يراﺪﯾﺮﺧ .
Table 2 Wheat flour properties
Index Gluten
(%) Protein
(%) pH
Insoluble ash in acid Ash
(%) acidity Humidity
(%) Compounds
61.12 25.8 11
5.80 0.038
0.600
1.2 14
Amount
2 - 2 - شور
يﺎﻫ رﺎﻤﯿﺗ رد ﮏﯿﺑرﻮﮑﺳا ﺪﯿﺳا رﻮﺘﮐﺎﻓ ود ﻞﻣﺎﺷ هدﺎﻔﺘﺳا درﻮﻣ
ﺢﻄﺳ رﺎﻬﭼ )
0 ، 20 ، 40 و 60 ﺮﺘﯿﻟ رد مﺮﮔ ﯽﻠﯿﻣ (
رد زﻼﯿﻣآﺎﻔﻟآ و
ﺢﻄﺳ رﺎﻬﭼ )
0 ، 25 ، 50 و 75 ﺮﺘﯿﻟ رد مﺮﮔ ﯽﻠﯿﻣ (
رد راﺮﮑﺗ ﻪﺳ رد ﮔ ﻒﯾﺮﻌﺗ ﯽﻓدﺎﺼﺗ ﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ
ﺪﯾدﺮ ) لوﺪﺟ 1 .(
يﺎﻫ ﺮﯿﻐﺘﻣ
،بآ بﺬﺟ راﺪﻘﻣ ﻞﻣﺎﺷ ﺶﯾﺎﻣزآ ﻦﯾا رد يﺮﯿﮔ هزاﺪﻧا درﻮﻣ ﻪﺘﺴﺑاو ناﺰﯿﻣ ،ﺮﯿﻤﺧ ﻪﻌﺳﻮﺗ نﺎﻣز ،ﺮﯿﻤﺧ نﺪﺷ مﺮﻧ ﻪﺟرد ،ﺮﯿﻤﺧ يراﺪﯾﺎﭘ دﻮﺑ ﺶﺸﮐ ﻪﺑ ﺖﻣوﺎﻘﻣ ،ﺮﯿﻤﺧ ﺶﺸﮐ ﺖﯿﻔﯿﮐ ﻦﯿﯿﻌﺗ ، ﺮﯿﻤﺧ يژﺮﻧا .
Table 1 Additives amounts (ppm)
16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 Treatment
60 60 60 40 40 40 20 20 20 0 0 0 60 40 20 0 Ascorbic acid
75 50 25 75 50 25 75 50 25 75 50 25 0 0 0 0 Alpha-amylase
2 - 2 - 1 - فاﺮﮔﻮﻨﯾرﺎﻓ نﻮﻣزآ
فاﺮﮔﻮﻨﯾرﺎﻓ نﻮﻣزآ ﯽﻠﻠﻤﻟا ﻦﯿﺑ دراﺪﻧﺎﺘﺳا سﺎﺳا ﺮﺑ
AACC(54-
ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا و 21) 3246
- 1 ﻂﺳﻮﺗ فاﺮﮔﻮﻨﯾرﺎﻓ هﺎﮕﺘﺳد
ﺑ لﺪﻣ ﺮ رﺪﻨﺑا و مﺎﺠﻧا ﺮﯿﻤﺧ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﯽﮔﮋﯾو ﯽﺳرﺮﺑ ﺖﻬﺟ
ﺖﻓﺮﮔ . نآ زا هدﺎﻔﺘﺳا ﺎﺑ تاﺮﯿﯿﻐﺗ
ﯽﻔﯿﮐ يﺎﻫﺮﺘﻣارﺎﭘ ﺮﯿﻤﺧ
آ در
مﺪﻨﮔ زا ﻞﺻﺎﺣ ﺪﯾدﺮﮔ ﻢﺳررادﻮﻤﻧ ترﻮﺻ ﻪﺑ
. ﭘﺎ ﯽﻔﯿﮐ يﺎﻫﺮﺘﻣار
ﻞﻣﺎﺷ ﯽﺳرﺮﺑ درﻮﻣ ﯿﻬﺑ نﺎﻣز تﺪﻣ ،بآ بﺬﺟ
نﺪﺷ طﻮﻠﺨﻣ ﻪﻨ
ﺮﯿﻤﺧ ) ﻪﻌﺳﻮﺗ نﺎﻣز (
ناﺰﯿﻣ ، يراﺪﯾﺎﭘ ﺮﺑاﺮﺑ رد ﺮﯿﻤﺧ نﺪﺷ طﻮﻠﺨﻣ
ندﺮﮐ طﻮﻠﺨﻣ ﺮﺑاﺮﺑ رد ﺮﯿﻤﺧ نﺪﺷ مﺮﻧ ﻪﺟرد و دﻮﺑ
.
2 - 2 - 2 - فاﺮﮔﻮﺴﻨﺘﺴﮐا نﻮﻣزآ
فاﺮﮔﻮﺴﻨﺘﺴﮐا نﻮﻣزآ ﺑﻪ
شور هرﺎﻤﺷ ﺎﺑ AACC
10 - 54
،
هرﺎﻤﺷ ﻪﺑ ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا 2
- 3246 هﺎﮕﺘﺳد ﻂﺳﻮﺗ و
ا نﺎﻤﻟآ رﺪﻨﺑاﺮﺑ ﯽﮑﯿﻧوﺮﺘﮑﻟا فاﺮﮔﻮﺴﻨﺘﺴﮐا ﺖﻓﺮﮔ مﺎﺠﻧ
. د ﻦﯾا هﺎﮕﺘﺳ
ﺖﺳا ردﺎﻗ وﺎﻘﻣ ،رادﻮﻤﻧ ﺮﯾز ﺖﺣﺎﺴﻣ ي ﻪﺒﺳﺎﺤﻣ ﺎﺑ
ﻪﺑ ﺮﯿﻤﺧ ﺖﻣ
ﺮﯿﻤﺧ ﺶﺸﮐ ﺖﯿﻠﺑﺎﻗ و ﺶﺸﮐ ار
شراﺰﮔ ﺪﯾﺎﻤﻧ . راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﻣآ ﺖﺳﺪﺑ يﺎﻫ هداد
ﺮﻫ ياﺮﺑ ،SPSS
ﺖﻓﺮﮔ راﺮﻗ ﺲﻧﺎﯾراو ﻪﯾﺰﺠﺗ درﻮﻣ ﺖﻔﺻ و
زا ﺎﻫ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ
ﺎﻤﺘﺣا ﺢﻄﺳ رد ﻦﮑﻧاد نﻮﻣزآ ﻖﯾﺮﻃ ل
5 ﺪﺻرد مﺎﺠﻧا ﺪﺷ .
3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ
3 - 1 - ﺞﯾﺎﺘﻧ ﻓاﺮﮔﻮﻨﯾرﺎﻓ ﯽ
ﯽﻓاﺮﮔﻮﻨﯾرﺎﻓ ﺞﯾﺎﺘﻧ ﯽﺑﺎﯾزرا )
لوﺪﺟ 3 ( ) ﻞﮑﺷ 1 ( ندوﺰﻓا ﺮﯿﺛﺎﺗ ،
ﺪﯿﺳا ﺎﻔﻟآ ﻢﯾﺰﻧآ و ﮏﯿﺑرﻮﮑﺳا ﺪﻫد ﯽﻣ نﺎﺸﻧ ار زﻼﯿﻣآ
. هداد ﯽﺳرﺮﺑ
ﻪﮐ ﺖﺳا نآ زا ﯽﮐﺎﺣ ﺎﻫ ﺎﻬﯿﻧدوﺰﻓا ناﺰﯿﻣ رد ﺮﯿﯿﻐﺗ
يﺎﻫرﺎﻤﯿﺗ رد
هﺪﺷ لﺎﻤﻋا
، ﺰﯿﻣ رد ار يراد ﺎﻨﻌﻣ توﺎﻔﺗ دﺎﺠﯾا بآ بﺬﺟ نا
ﻧ هدﺮﮑ
ﺖﺳا . دﻮﺒﻬﺑ ندوﺰﻓا ﻪﮐ ﺖﺳا هداد نﺎﺸﻧ ﺰﯿﻧ ﯽﻠﺒﻗ يﺎﻫ ﺶﻫوﮋﭘ ندﺮﺑ ﻻﺎﺑ ﺖﻬﺟ ﺎﻫ ﺪﯾﺮﯿﺴﯿﻠﮔ و ﮏﯿﺑرﻮﮑﺳا ﺪﯿﺳا ﺮﯿﻈﻧ ﯽﯾﺎﻫ هﺪﻨﻫد
ﻣ رد ﯽﻧاﺪﻨﭼ ﺮﯿﯿﻐﺗ ،ﻒﯿﻌﺿ يﺎﻫ درآ ﺖﯿﻔﯿﮐ ﺎﻫ نآ بآ بﺬﺟ ناﺰﯿ
ﯽﻤﻧ دﺎﺠﯾا ﺪﻨﻨﮐ
] 11 - 9 .[
ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ شور ﻪﺑ هﺪﺷ مﺎﺠﻧا ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ يا ﻪﻨﻣاد ﺪﻨﭼ
ﻦﮑﻧاد ) لوﺪﺟ 3 ( ﻦﯿﺑ ﻪﮐ داد نﺎﺸﻧ ﺮﯿﻤﺧ يراﺪﯾﺎﭘ ﺮﯿﻐﺘﻣ درﻮﻣ رد
ﺪﯿﺳا يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ ﺎﻔﻟآ ،ﮏﯿﺑرﻮﮑﺳا
ود ﻦﯾا ﺐﯿﮐﺮﺗ و زﻼﯿﻣآ
دﻮﺟو يراد ﯽﻨﻌﻣ رﺎﯿﺴﺑ فﻼﺘﺧا ،ﺮﯿﻤﺧ يراﺪﯾﺎﭘ ناﺰﯿﻣ ﺮﻈﻧ زا هدﺎﻣ دراد . ﻞﮑﺷ ﻖﺑﺎﻄﻣ )
1 ( زا ﮏﯿﺑرﻮﮑﺳآﺪﯿﺳا راﺪﻘﻣ ﺶﯾاﺰﻓا ، 20ppm
ﻪﺑ 60ppm ﺮﺠﻨﻣ ندوﺰﻓا ﺲﮑﻌﻟﺎﺑ و يراﺪﯾﺎﭘ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﻪﺑ
ﺮﯿﻤﺧ يراﺪﯾﺎﭘ ناﺰﯿﻣ ﺶﻫﺎﮐ ﺐﺒﺳ زﻼﯿﻣآ ﺎﻔﻟآ راﺪﻘﻣ ﺖﺳا هﺪﺷ
.
نآ ﯽﯾﺎﻬﻧ ﻢﺠﺣ و ﺮﯿﻤﺧ رﺎﺘﺧﺎﺳ دﻮﺒﻬﺑ ﺪﻧاﻮﺗ ﯽﻣ ﺮﻣا ﻦﯾا ﻞﯿﻟد ﺪﺷﺎﺑ هﺪﻨﻨﮐ ﺪﯿﺴﮐا و هﺪﻨﻫددﻮﺒﻬﺑ ناﻮﻨﻋ ﻪﺑ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﻂﺳﻮﺗ ﺶﯾاﺰﻓا ﺎﻫ ﺶﻫوﮋﭘ زا ﯽﻀﻌﺑ رد ﻪﮐ 20
- 40 ياﺮﺑ يﺪﺻرد
ﭘ ﺖﺳا هﺪﺷ شراﺰﮔ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ندوﺰﻓا ﺎﺑ ﺰﯿﻧ ﺮﯿﻤﺧ يراﺪﯾﺎ .
ﻪﮑﺒﺷ ترﺪﻗ ﺶﯾاﺰﻓا و دﻮﺒﻬﺑ ﺐﺒﺳ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ندوﺰﻓا ددﺮﮔ ﯽﻣ يﺪﯿﻔﻟﻮﺳ يد يﺎﻫﺪﻧﺎﺑ دﺎﺠﯾا ﻖﯾﺮﻃ زا ﯽﻨﺗﻮﻠﮔ ﻪﺠﯿﺘﻧ رد ،
و ﻪﺘﺸﮔ ﺖﯾﻮﻘﺗ ﺮﯿﻤﺧ رد ﻦﯾدﺎﯿﻠﮔ و ﻦﯿﻨﺗﻮﻠﮔ ﻦﯿﺑ يﺎﻫ ﺪﻧﻮﯿﭘ ﺑ
دﻮﯿﻬ
ﻪﺘﺳﺎﺸﻧ ﺎﺑ ﯽﻨﯿﺌﺗوﺮﭘ ﻪﻋﻮﻤﺠﻣ ﻦﯾا ﺲﮑﻠﭙﻤﮐ دراد لﺎﺒﻧد ﻪﺑ ار
. ﺎﻣا
ﮕﺸﻫوﮋﭘ ﻪﺑﺎﺸﻣ تﺎﻘﯿﻘﺤﺗ رد ناﺮ ﻪﮐ ﺪﻧداد نﺎﺸﻧ نﺎﻧ يور ﺮﺑ
يﻻﺎﺑ ﺮﯾدﺎﻘﻣ رد ﺖﻟﺎﻣ ندوﺰﻓا 2
يراﺪﯾﺎﭘ ﺪﯾﺪﺷ ﺶﻫﺎﮐ ﺎﺑ ﺪﺻرد
ﺖﺳا هدﻮﺑ هاﺮﻤﻫ ﺮﯿﻤﺧ ]
13 و 12 و 10 .[
اﻮﺧ دﻮﺒﻬﺑ ،ﯽﻓﺮﻃ زا ص
ﺎﺳ دﻮﺒﻬﺑ ﻪﺑ ناﻮﺗ ﯽﻣ ار ﺮﯿﻤﺧ ﺧ
ﻦﺗﻮﻠﮔ يﺎﻫ هﺮﯿﺠﻧز ﻦﯿﺑ يا ﻪﯾﻻ رﺎﺘ
ﺴﻧ ﻪﺘﺳﺎﺸﻧ و اﻮﺧ ﻪﮐ داد ﺖﺒ
ص ﺪﻨﺸﺨﺑ ﯽﻣ دﻮﺒﻬﺑ ار ﯽﻓاﺮﮔﻮﻨﯾرﺎﻓ
] 14 .[
نارﺎﮑﻤﻫ و ﯽﻠﺻا رﻮﯿﻏ هوﻼﻋ ﻪﺑ )
1387 ( تﺎﻘﯿﻘﺤﺗ ﺞﯾﺎﺘﻧ رد ﺰﯿﻧ
ﻪﺘﺳﺎﮐ ﺮﯿﻤﺧ يراﺪﯾﺎﭘ زا ﻢﯾﺰﻧآ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ نﺎﯿﺑ دﻮﺧ راﺮﻗ ﻢﯾﺰﻧآ ﺮﯾدﺎﻘﻣ ﺮﯿﺛﺎﺗ ﺖﺤﺗ ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ ﺮﺘﻣارﺎﭘ ﻪﯿﻠﮐ و هﺪﺷ ﺪﻨﺘﻓﺮﮔ ] 15 .[
ﺖﻓا ﻫ ﺮﺘﻣارﺎﭘ ﺮﯿﻤﺧ يراﺪﯾﺎﭘ ﻪﻠﻤﺟ زا ﯽﮑﯾژﻮﻟﻮﺋر يﺎ
نارﺎﮑﻤﻫ و ﻞﺳور ﻂﺳﻮﺗ )
2007 ( ﺖﺳا هﺪﺷ شراﺰﮔ ﺰﯿﻧ ]
16 .[
ﻪﺑ
ﺪﻧﻮﯿﭘ ﺶﺨﺑ رد ﻪﺘﺳﺎﺸﻧ رﺎﺘﺧﺎﺳ يور ﻢﯾﺰﻧآ ﻦﯾا ﺮﯿﺛﺎﺗ ﺪﺳر ﯽﻣ ﺮﻈﻧ يﺎﻫ 1 ﻪﺑ 4 هﺪﻨﻨﮐﺎﯿﺣا يﺎﻫﺪﻨﻗ ﻪﺑ نآ ﻞﯾﺪﺒﺗ و ﻦﯿﺘﮑﭘﻮﻠﯿﻣآ و
فﺮﻃزا
ﯽﻨﯿﺌﺗوﺮﭘ ﻒﻠﺘﺨﻣ يﺎﻫ نﻮﯿﺴﮐاﺮﻓ يور ﺮﺑ ﺮﮕﯾد )
ﻦﯾدﺎﯿﻠﮔ (
ﻠﮔ رﺎﯿﺴﺑ ﻢﯾﺰﻧآ يﺮﯿﮔرﺎﮐ ﻪﺑ راﺪﻘﻣ ﺎﺑ ﻦﯿﻟﻮﺑﻮﻠﮔ و ﻦﯿﻣﻮﺒﻟآ ،ﻦﯿﻨﺗﻮ
ﺪﺷﺎﺑ ﻂﺒﺗﺮﻣ .
يﺎﻫ هدرواﺮﻓ ﯽﺗﺎﯿﺑ ﺪﺻرد و ﺖﻋﺮﺳ ﻪﮐ يرﻮﻃ ﻪﺑ
ﺮﯾدﺎﻘﻣ رد زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ يﺮﯿﮔرﺎﮐ ﻪﺑ ﺎﺑ ناﻮﺗ ﯽﻣ ار ﯽﯾاﻮﻧﺎﻧ هﺪﻫﺎﺸﻣ ار ﯽﮑﯿﺘﺳﻻا صاﻮﺧ دﻮﺒﻬﺑ ﯽﺘﺣ و دﻮﻤﻧ لﺮﺘﻨﮐ ﻦﯿﯾﺎﭘ رﺎﯿﺴﺑ دﺮﮐ . ﻪﺑ ﺪﻧاﻮﺗ ﯽﻣ ﺮﻣا ﻦﯾا نآ فﺮﺼﻣ و هدﺎﺳ يﺎﻫ ﺪﻨﻗ دﺎﺠﯾا ﻞﯿﻟد
ﺪﺷﺎﺑ ﺮﺘﺸﯿﺑ زﺎﮔ ﺪﯿﻟﻮﺗ و ﺮﻤﺨﻣ يﺎﻫ لﻮﻠﺳ ﻂﺳﻮﺗ ]
17 و 15 .[
ﺮﯿﺛﺎﺗ هﺪﺸﻧ هﺪﻫﺎﺸﻣ ﺶﻫوﮋﭘ ﻦﯾا رد هﺪﺷ يﺮﯿﮔ رﺎﮐ ﻪﺑ ﺮﯾدﺎﻘﻣ رد رﻮﮐﺬﻣ
ﺖﺳا . و زﻮﺘﻟﺎﻣ ﻞﯿﮑﺸﺗ ﻪﺑ ﺪﻧاﻮﺗ ﯽﻣ ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ ﺶﻫﺎﮐ ﻦﯿﻨﭽﻤﻫ
ددﺮﮔ طﻮﺑﺮﻣ ﺮﯿﻤﺧ رد دازآ بآ ﺶﯾاﺰﻓا ]
18 .[
ﻪﻧﻮﻤﻧ ﯽﺳرﺮﺑ ﺎﻔﻟآ ﻢﯾﺰﻧآ و ﮏﯿﺑرﻮﮑﺳآﺪﯿﺳا ﺐﯿﮐﺮﺗ يوﺎﺣ يﺎﻫ
ﺎﻔﻟآ ﻢﯾﺰﻧآ رﻮﻀﺣ دﻮﺟو ﺎﺑ ﻪﮐ داد نﺎﺸﻧ نﺎﻣﺰﻤﻫ رﻮﻃ ﻪﺑ زﻼﯿﻣآ ﺮﯿﻤﺧ يراﺪﯾﺎﭘ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﮏﯿﺑرﻮﮑﺳآﺪﯿﺳا ندوﺰﻓا ،زﻼﯿﻣآ ﻪﺘﺸﮔ
ﺖﺳا
، ﺪﺑﺎﯾ ﺶﯾاﺰﻓا ﮏﯿﺑرﻮﮑﺳآﺪﯿﺳا راﺪﻘﻣ ﻪﭼﺮﻫ ﻪﮐ يرﻮﻃ ﻪﺑ
،
ﺖﻓﺎﯾ ﺪﻫاﻮﺧ ﺶﯾاﺰﻓا ﺰﯿﻧ ﺮﯿﻤﺧ يراﺪﯾﺎﭘ ناﺰﯿﻣ )
لوﺪﺟ 3 ( .
ﻦﯿﻨﭽﻤﻫ يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ ﻪﺴﯾﺎﻘﻣ 50 ppm
هاﺮﻤﻫ زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ ﺎﺑ
60 ppm ﻦﯾﺮﺘﺸﯿﺑ ،ﮏﯿﺑرﻮﮑﺳآ ﺪﯿﺳا
نﺎﻣﺰﻤﻫ رﻮﻃ ﻪﺑ هدﺎﻣود ﺮﻫ يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ ﻦﯿﺑ ار يراﺪﯾﺎﭘ ناﺰﯿﻣ ﺪﻧداد نﺎﺸﻧ )
53 min / 4 ( . ،ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﺖﺑﺎﺛ ﺮﯾدﺎﻘﻣ رد ﯽﻟو
توﺎﻔﺗ ﻢﯾﺰﻧآ ناﺰﯿﻣ رد ﺮﯿﯿﻐﺗ هﺪﺸﻧ ﺚﻋﺎﺑ يراﺪﯾﺎﭘ رد ار يراد ﯽﻨﻌﻣ
ﺖﺳا . نارﺎﮑﻤﻫ و ﯽﻠﺻا رﻮﯿﻏ ﻪﮐ ﺖﺳا ﯽﻟﺎﺣ رد ﻦﯾا )
1387 ( رد
نﺎﻣﺰﻤﻫ هدﺎﻔﺘﺳا رد ار ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ ﺶﻫﺎﮐ دﻮﺧ ﻖﯿﻘﺤﺗ رد ﻢﯾﺰﻧآ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺎﺑ ، زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ و ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﺪﻧا هدﺮﮐ شراﺰﮔ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﺖﺑﺎﺛ ﺮﯾدﺎﻘﻣ .
ﻘﺤﺗ ﺞﯾﺎﺘﻧ رد ﻪﭼ نآ ﺮﯿﺛﺎﺗ ندﻮﺑ ﺐﻟﺎﻏ ،ﺖﺳا ﻪﺟﻮﺗ ﻞﺑﺎﻗ ﺮﺿﺎﺣ ﻖﯿ
ﺪﯿﺳا ندوﺰﻓا زا ﯽﺷﺎﻧ ﯽﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ ترﺪﻗ ﺶﯾاﺰﻓا ا
ﺮﺑ ﮏﯿﺑرﻮﮑﺳ
و ﻪﻨﯿﺗﻻژ ﺖﻟﺎﺣ ﻦﺘﻓر ﺖﺳد زا و ﻪﺘﺳﺎﺸﻧ ﻪﯾﺰﺠﺗ نﺪﺷ ﯽﮑﺑآ و ﻞﺷ
ﺮﯿﻤﺧ ﻞﺻﺎﺣ زا يدﺮﺑرﺎﮐ ﺮﯾدﺎﻘﻣ رد زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ ﺖﯿﻟﺎﻌﻓ
ﺪﺷﺎﺑ ﯽﻣ . ا ﯽﮐﺎﺣ تاﺮﯿﯿﻐﺗ ﺪﻧور ﯽﺳرﺮﺑ ﺳا نآ ز
ﺮﯿﻤﺧ شﺮﺘﺴﮔ نﺎﻣز ﻪﮐ ﺖ
ﺪﯿﺳا يوﺎﺣ يﺎﻫ رﺎﻤﯿﺗ رد ا
ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺎﺑ ،ﯽﯾﺎﻬﻨﺗ ﻪﺑ ﮏﯿﺑرﻮﮑﺳ
ﯽﻧدوﺰﻓا ﻦﯾا يﺮﯿﮔرﺎﮐ ﻪﺑ
، رﻮﻃ ﻪﺑ يراد ﯽﻨﻌﻣ ﻪﺘﺷاد ﯽﺸﯾاﺰﻓا ﺪﻧور
ﺖﺳا ) لوﺪﺟ 3 .(
هﺪﻨﻫد دﻮﺒﻬﺑ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﻪﮐ ﺪﺳر ﯽﻣ ﺮﻈﻧ ﻪﺑ
ﺪﯿﺳا ا ﺪﯿﺳر نﺎﻣز ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﮏﯿﺑرﻮﮑﺳ ن
ﻪﺑ رد ماﻮﻗ ﺮﺜﮐاﺪﺣ
ﯽﻣ ﺮﯿﻤﺧ دﻮﺷ . ﻟد ﻪﺑ ﺪﻧاﻮﺗ ﯽﻣ ﺮﻣا ﻦﯾا ﻪﮑﺒﺷ نﺪﺷ ﺮﺗ يﻮﻗ ﻞﯿ
،ﺮﯿﻤﺧ ﯽﻨﺗﻮﻠﮔ ﯿﺌﺗوﺮﭘ يﺮﯿﮔ بآ و نﻮﯿﺳﺎﺗارﺪﯿﻫ
ﺮﯿﺧﺎﺗ ﻪﺑ ار ﺎﻫ ﻦ
ﺠﯿﺘﻧ رد و ﻪﺘﺧاﺪﻧا ﺮﯿﻤﺧ ﯽﮕﺘﺨﯾروﺮﻓ و ﯽﺷﺎﭘوﺮﻓ نﺪﺷ دوﺪﺤﻣ ﻪ
ار
ﺚﻋﺎﺑ ددﺮﮔ .
د نﺎﺸﻧ ﺎﻫ هداد ﯽﺳرﺮﺑ ﺮﮕﯾد فﺮﻃ زا ﺎﻔﻟآ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﻪﮐ دا
زﻼﯿﻣآ ﻌﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﺮﯿﻤﺧ رد رد راد ﯽﻨ
ز ﺮﯿﻤﺧ شﺮﺘﺴﮔ نﺎﻣ
ﺖﺳا هﺪﺷ . ﻪﮑﯾرﻮﻃ ﻪﺑ ﻖﻠﻌﺘﻣ ﺮﯿﻤﺧ شﺮﺘﺴﮔ نﺎﻣز راﺪﻘﻣ ﻦﯾﺮﺘﻤﮐ
ﻪﺑ يوﺎﺣ ﻪﻧﻮﻤﻧ 75ppm
دﻮﺑ زﻼﯿﻣآ ﺎﻔﻟآ .
،ﺚﺤﺑ درﻮﻣ ﻪﻧﻮﻤﻧ رد
ﺮﺗ ﻦﯿﯾﺎﭘ ﺰﯿﻧ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ زا ،ﺮﯿﻤﺧ ماﻮﻗ ﺮﺜﮐاﺪﺣ ﻪﺑ نﺪﯿﺳر نﺎﻣز ﺪﺷﺎﺑ ﯽﻣ ) min 26 / 1 .(
زا ﻞﺻﺎﺣ تاﺮﯿﯿﻐﺗ ﺪﺳر ﯽﻣ ﺮﻈﻧ ﻪﺑ
ﻧآ ﺖﯿﻟﺎﻌﻓ و ﻪﺘﺳﺎﺸﻧ رﺎﺘﺧﺎﺳ رد ﻢﯾﺰ يﺎﻬﻧﻮﯿﺴﮐاﺮﻓ
ﻨﯿﺌﺗوﺮﭘ
،ﯽ ﺮﺠﻨﻣ
بﺬﺟ ﻪﺑ ﻊﯾﺮﺳ نﺪﯿﺳر نﺎﻣز ﺶﻫﺎﮐ ﻪﺠﯿﺘﻧ رد و هﺪﺷ ﺮﯿﻤﺧ رد بآ
ﺖﺳا ﻪﺘﺷاد هاﺮﻤﻫ ﻪﺑ ار ماﻮﻗ ﺮﺜﮐاﺪﺣ ﻪﺑ .
ﻫ ﻦﯿﻘﻘﺤﻣ ﯽﻠﭘ ﺰﯿﻟورﺪﯿ
ﻂﺳﻮﺗ ﺮﺘﮑﭼﻮﮐ يﺎﻫ ﺶﺨﺑ ﻪﺑ ار ﻪﺘﺳﺎﺸﻧ ﺪﯾرﺎﮐﺎﺳ ﻪﺑ ﻢﯾﺰﻧآ ﻪﻠﻤﺣ
ﻞﻣﺎﻋ رﺎﻬﭼ ﻪﺑ ﮏﯾ يﺎﻫ ﺪﻧﻮﯿﭘ ﻪﺑ ﯽﻓدﺎﺼﺗ رﻮﻃ و ﺮﯿﻤﺧ نﺪﺷ مﺮﻧ
ﺪﻨﻧاد ﯽﻣ نآ شﺮﺘﺴﮔ نﺎﻣز تﺪﻣ ﺶﻫﺎﮐ ]
10 و 19 و 20 .[
ﯽﺳرﺮﺑ
ناﺰﯿﻣ ﻦﯾﺮﺘﻤﮐ ﻪﮐ داد نﺎﺸﻧ ﺰﯿﻧ نﺎﻣﺰﻤﻫ ترﻮﺻ ﻪﺑ ﺎﻫ ﯽﻧدوﺰﻓا ﺮﯿﺛﺎﺗ يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ رد ﺮﯿﻤﺧ شﺮﺘﺴﮔ نﺎﻣز 20 ppm
ﺪﯿﺳا ا هﺪﻫﺎﺸﻣ زﻼﯿﻣآ ﺎﻔﻟآ يﺮﯿﮔرﺎﮐ ﻪﺑ ﻒﻠﺘﺨﻣ ﺮﯾدﺎﻘﻣ رد ﮏﯿﺑرﻮﮑﺳ
ﻠﺘﺨﻣ ﺮﯾدﺎﻘﻣ ﻦﯿﺑ رد و ﺖﺳا هﺪﺷ ﺖﺑﺎﺛ راﺪﻘﻣ رد زﻼﯿﻣآﺎﻔﻟآ ﻒ
ﺪﯿﺳا ا دﻮﺷ ﯽﻤﻧ هﺪﻫﺎﺸﻣ يراد ﯽﻨﻌﻣ توﺎﻔﺗ ﺎﺒﯾﺮﻘﺗ ،ﮏﯿﺑرﻮﮑﺳ .
ﻪﺑ
ﺪﯿﺳا ﯽﮔﺪﻨﻫد دﻮﺒﻬﺑ ﺮﺛا ﻪﮐ ﺪﺳر ﯽﻣ ﺮﻈﻧ ا
ﮏﯿﺑرﻮﮑﺳ رد
نﺎﻣز
بﺬﺟ ناﺰﯿﻣ ﺮﺜﮐاﺪﺣ ﺮﺑ ﺰﯿﻧ ماﻮﻗ ﻦﯾﺮﺘﺸﯿﺑ ﻪﺑ نﺪﯿﺳر و بآ
ﺮﺛا
ﺖﺳا هدﻮﺑ ﺐﻟﺎﻏ زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ ناﺰﯿﻣ تاﺮﯿﯿﻐﺗ .
ﻪﮑﯾرﻮﻃ ﻪﺑ ﻦﯾﺮﺘﺸﯿﺑ
ود يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ رد ﺮﯿﻤﺧ شﺮﺘﺴﮔ نﺎﻣز ناﺰﯿﻣ يوﺎﺣ يﺎﻫ رﺎﻤﯿﺗ رد نﺎﻣﺰﻤﻫ ترﻮﺻ ﻪﺑ ﯽﻧدوﺰﻓا 40 ppm
و 60 ppm ﻪﺘﺒﻟا ﻪﮐ ﺖﺳا هﺪﺷ هﺪﻫﺎﺸﻣ ﺐﯿﺗﺮﺗ ﻪﺑ يرﺎﻣآ ﺮﻈﻧ زا
يراد ﯽﻨﻌﻣ توﺎﻔﺗ ار
ﺎﺑ ﺪﻨﻫد ﯽﻤﻧ نﺎﺸﻧ ﻢﻫ .
ﺪﯿﺳا ندوﺰﻓا ﺞﯾﺎﺘﻧ ﯽﺳرﺮﺑ ا
يرﺎﻣآ ﺮﻈﻧ زا ﮏﯿﺑرﻮﮑﺳ ﺮﺑ
مﺮﻧ ﻪﺟرد
ﺮﯿﻤﺧ نﺪﺷ )
لوﺪﺟ 3 ( ﺶﻫﺎﮐ يراد ﯽﻨﻌﻣ ترﻮﺻ ﻪﺑ ﻪﮐ داد نﺎﺸﻧ
ﺪﯿﺳا راﺪﻘﻣ ﺶﯾاﺰﻓا ﺎﺑ نﺪﺷ مﺮﻧ ﻪﺟرد ا
دﺎﺘﻓا قﺎﻔﺗا ﮏﯿﺑرﻮﮑﺳ .
ﻪﺑ
يرﻮﻃ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ زا ﺮﺗ ﻦﯿﯾﺎﭘ رﺎﯿﺴﺑ ﻪﻧﻮﻤﻧ ﺮﻫ رد نآ ناﺰﯿﻣ ﻪﮐ
ﺪﺷ شراﺰﮔ .
ﺮﯿﺛﺎﺗ هوﻼﻌﺑ ياراد زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ ندوﺰﻓا
ﻪﻄﺑار
دﻮﺑ نآ ندوﺰﻓا راﺪﻘﻣ ﺎﺑ ﻢﯿﻘﺘﺴﻣ .
ﻪﮑﯾرﻮﻃ ﻪﺑ ﻢﯾﺰﻧآ راﺪﻘﻣ ﻪﭼﺮﻫ
ﻦﯾﺮﺘﺸﯿﺑ و داد نﺎﺸﻧ ار ﺶﯾاﺰﻓا ﺰﯿﻧ نﺪﺷ مﺮﻧ ﻪﺟرد ،ﺖﻓﺎﯾ ﺶﯾاﺰﻓا يوﺎﺣ رﺎﻤﯿﺗ ﻪﺑ نﺪﺷ مﺮﻧ ﻪﺟرد ناﺰﯿﻣ 75ppm
زﻼﯿﻣآﺎﻔﻟآ ﻢﯾﺰﻧآ
ﺖﺷاد ﻖﻠﻌﺗ 33EF)
/ 138 (.
هراﻮﻤﻫ ﻪﮑﻨﯾا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ تاﺮﯿﯿﻐﺗ ﻦﯾا
هاﺮﻤﻫ نﺪﺷ مﺮﻧ ﻪﺟرد ﺶﯾاﺰﻓا ﺎﺑ ﺮﯿﻤﺧ ﺖﻣوﺎﻘﻣ ناﺰﯿﻣ ﺶﻫﺎﮐ ﺪﺷﺎﺑ ﯽﻣ ﺮﯿﺴﻔﺗ ﻞﺑﺎﻗ ،ﺖﺳا ]
21 و 22 .[
Table 3 Mean farinogeraphic properties in treatments containing additives
Softening degree development time (min)
Stability (min) Water absorption
Treatment
131a 1.37bc
3.10e
54.13a
1
83e 1.37bc
5.00b
52.9a
2
75.33e 1.41abc
5.86a
54.20a
3
75.00e 1.56a
5.82a
54.33a
4
120.00b 1.26c
2.98e
53.56a
5
131.00a 1.33bc
2.46f
54.80a
6
138.33a 1.24c
1.93g
54.86a
7
117.33b 1.25c
3.16e
54.06a
8
112.66bc
1.27c 3.40de
55.13a
9
119b 1.30c
3.41de
55.23a
10
113.66bc
1.36bc 3.67d
54.40a
11
111.00bc
1.34bc 3.64d
54.23a
12
118.66bc
1.33bc 3.68d
54.13a
13
113.33bc
1.35bc 4.52c
54.06a
14
106.33d 1.37bc
4.53c
54.03a
15
118.33bc
1.52ab 4.25c
16
Each columns with the same code letters are not significantly different at p≤0.05
زﻼﯿﻣآﺎـﻔﻟآ ﻢﯾﺰـﻧآ و ﮏﯿﺑرﻮﮑـﺳآﺪﯿﺳا يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ ﯽﺳرﺮﺑ رد ﺮـﻈﻧ زا ﻪـﮐ نﺪﺷ ﺖﺴﺳ ﻪﺟرد ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ ،نﺎﻣﺰﻤﻫ ترﻮﺻ ﻪﺑ رد ،داد ﯽـﻣ نﺎﺸﻧ ﺎﻫ ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﺎﺑ ار يراد ﯽﻨﻌﻣ توﺎﻔﺗ ﺰﯿﻧ يرﺎﻣآ يوﺎـﺣ ﻪـﻧﻮﻤﻧ 20ppm
و ﮏﯿﺑرﻮﮑـﺳاﺪﯿﺳا 75ppm
زﻼﯿﻣآﺎـﻔﻟآ
ﯽـﻧدوﺰﻓا ود ﺮﻫ يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ رد ناﺰﯿﻣ ﻦﯾﺮﺘﻤﮐ و ﺪﺷ هﺪﻫﺎﺸﻣ يوﺎـﺣ ﻪـﻧﻮﻤﻧ ﻪـﺑ ﻖﻠﻌﺘﻣ
60ppm و ﮏﯿﺑرﻮﮑـﺳاﺪﯿﺳا 50ppm
راﺮـﻗ ﺢﻄـﺳ ﮏـﯾ رد يرﺎـﻣآ ﺮـﻈﻧ زا ﺎﻫ رﺎﻤﯿﺗ ﻪﯿﻘﺑ و دﻮﺑ زﻼﯿﻣآﺎﻔﻟآ ﺪﻨﺘﺷاد . ﻤﻫ زﻼﯿﻣآﺎﻔﻟآ ﻢﯾﺰﻧآ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﯽﺘﺑﺎـﺛ ﺖـﻈﻠﻏ ناﺰﯿﻣ ﺎﺑ هاﺮ
ناﺰـﯿﻣ ﺶﯾاﺰﻓا ﺐﺒﺳ ﺪﻧاﻮﺗ ﯽﻣ ،نﺎﻣﺰﻤﻫ رﻮﻃ ﻪﺑ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا زا راد ﯽـﻨﻌﻣ توﺎـﻔﺗ دراﻮـﻣﺮﺜﮐا رد ﻪـﺘﺒﻟا ﻪﮐ دﻮﺷ نﺪﺷ ﺖﺴﺳ ﻪﺟرد
ﺖﺳا هﺪﺸﻧ هﺪﻫﺎﺸﻣ .
ﯽـﮔﮋﯾو ﺖﻓا و ﺮﯿﻤﺧ يراﺪﯾﺎﭘ ﺶﻫﺎﮐ ﻦﯿﻘﻘﺤﻣ
هدﺎﻔﺘـﺳا رد ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا رﻮﻀﺣ دﻮﺟو ﺎﺑ ار ﺮﯿﻤﺧ ﯽﻓاﺮﮔﻮﻨﯾرﺎﻓ زا نﺎﻣﺰﻤﻫ ﺪﻧا هدﻮﻤﻧ شراﺰﮔ ﯽﻧدوﺰﻓا ود ﻦﯾا
] 11 و 15 .[
3 - 2 - ﯽﻓاﺮﮔﻮﺴﻨﺘﺴﮐا ﺞﯾﺎﺘﻧ
رد ،نآ ﮏﯿﺘﺳﻻاﻮﮑﺴـﯾو رﺎﺘﻓر و ﺮﯿﻤﺧ ﯽﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ عﺎﺴﺗا ﺖﯿﻠﺑﺎﻗ ﻞـﺑﺎﻗ فاﺮﮔﻮﺴـﻨﺘﺴﮐا هﺎﮕﺘـﺳد ﺎـﺑ ﻪـﻓﺮﻃ ﮏـﯾ ﺶﺸـﮐ نﻮﻣزآ ﺞﯾﺎﺘﻧ ﺖﺳا ﯽﺳرﺮﺑ .
ﺶﺸـﮐ ﻪﺑ ﺖﻣوﺎﻘﻣ )
R max ( ﺺﺧﺎـﺷ ناﻮـﻨﻋ ﻪـﺑ
يﺮﯾﺬﭘ ﺶﺸﮐ ،ﺮﯿﻤﺧ ﮏﯿﺘﺳﻻا رﺎﺘﻓر )
(E رﺎـﺘﻓر ﺺﺧﺎﺷ ناﻮﻨﻋ ﻪﺑ
ﺮﯿﻤﺧ يژﺮﻧا ﺎﯾ ﯽﻨﺤﻨﻣ ﺮﯾز ﺢﻄﺳ و ﺮﯿﻤﺧ زﻮﮑﺴﯾو )
(A ناﻮـﻨﻋ ﻪﺑ
ﯽﻓاﺮﮔﻮﺴـﻨﺘﺴﮐا يﺎـﻫ رادﻮـﻤﻧ زا ،ﮏﯿﺘﺳﻻاﻮﮑﺴـﯾو رﺎـﺘﻓر ﺺﺧﺎﺷ ﺪﻨﺷﺎﺑ ﯽﻣ جاﺮﺨﺘﺳا ﻞﺑﺎﻗ ]
23 .[
ماﺮﮔﻮﺴﻨﺘﺴﮐا يﺎﻫ ﯽﻨﺤﻨﻣ ﻪﺴﯾﺎﻘﻣ
) 90 ﻪﻘﯿﻗد ( ﯽﺸـﯾﺎﻣزآ يﺎﻫ رﺎﻤﯿﺗ
ﺪـﻫد ﯽـﻣ نﺎﺸـﻧ زﻼﯿﻣآ ﺎﻔﻟآ و ﮏﯿﺑرﻮﮑﺳآﺪﯿﺳا ﻞﻣﺎﺷ ﺶﯾاﺰـﻓا ﻪـﮐ
يوﺎــﺣ ﺮــﯿﻤﺧ رد زﻼﯿــﻣآ ﺎــﻔﻟآ ﯽﻨﯾﺰﮕﯾﺎــﺟ ﺪــﺻرد 40ppm
ﯽﻨﺤﻨﻣ ﮏﯿﺘﺳﻻا ءﺰﺟ ،ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا )
(Rm و هدﻮـﻤﻧ ﺖﯾﻮﻘﺗ ار
ﯽﻨﺤﻨﻣ زﻮﮑﺴﯾو ءﺰﺟ )
يﺮﯾﺬﭘ ﺶﺸﮐ (
يا ﻪـﻈﺣﻼﻣ ﻞـﺑﺎﻗ رﻮـﻃ ﻪـﺑ
ددﺮــﮔ ﯽــﻣ ﻒﯿﻌﻀـﺗ .
ود يوﺎــﺣ يﺎــﻫ ﻪــﻧﻮﻤﻧ رد ﺮـﮕﯾد فﺮــﻃ زا
ﺑرﻮﮑﺳاﺪﯿﺳا راﺪﻘﻣ ﺶﯾاﺰﻓا ،نﺎﻣﺰﻤﻫ ترﻮﺻ ﻪﺑ ﯽﻧدوﺰﻓا ﺚـﻋﺎﺑ ﮏﯿ
ﻪﺘﺸـﮔ ﺮـﯿﻤﺧ يژﺮـﻧا ﻦﯿـﻨﭽﻤﻫ و ﺶﺸﮐ ﻪﺑ ﺖﻣوﺎﻘﻣ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺖﺳا ) لوﺪﺟ 4 .(
ﻪـﺑ ﻖـﻠﻌﺘﻣ ﺶﺸـﮐ ﻪـﺑ ﺖـﻣوﺎﻘﻣ ناﺰـﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ
يوﺎﺣ ﻪﻧﻮﻤﻧ 60ppm
و ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا 25ppm
دﻮﺑ زﻼﯿﻣآﺎﻔﻟآ
يوﺎـﺣ ﻪـﻧﻮﻤﻧ ﺎـﺑ ﻪﺘﺒﻟا ﻪﮐ 60ppm
و ﮏﯿﺑرﻮﮑـﺳاﺪﯿﺳا 25ppm
راد ﯽــﻨﻌﻣ توﺎــﻔﺗ يرﺎــﻣآ ﺮــﻈﻧ زا زﻼﯿﻣآﺎــﻔﻟآ داﺪــﻧ نﺎﺸــﻧ ي
) 66BU / 570 ) ( لوﺪﺟ 4 ) ( ﻞﮑﺷ 2 .(
B A
D C
Fig 2 Farinographs of wheat flour dough with 20 ppm ascorbic acid (a), with 40 ppm ascorbic acid (b) with 60 ppm ascorbic acid (c) and with combination of 50 ppm alpha amylase and 60 ppm ascorbic acid.
ﺐﺒﺳ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا يﺮﯿﮔرﺎﮐ ﻪﺑ ﻪﮐ ﺪﺳر ﯽﻣ ﺮﻈﻧ ﻪﺑ ﯽﻠﮐ رﻮﻃ ﻪﺑ ﺶﯾاﺰﻓا ﺖﻬﺟ ﺮﯿﻤﺧ ﯽﯾﺎﻧاﻮﺗ ﻪﺠﯿﺘﻧ رد ،هﺪﺷ ﺮﯿﻤﺧ ﺖﯾﻮﻘﺗ و دﻮﺒﻬﺑ ﺪﺑﺎﯾ ﯽﻣ ﺶﯾاﺰﻓا نآ ﻪﺘﯿﺴﯿﺘﺳﻻا .
و ﯽﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ دﻮﺒﻬﺑ ﻪﺑ ﺮﻣا ﻦﯾا
دﻮﺷ ﯽﻣ هداد ﺖﺒﺴﻧ نآ حﻼﺻا .
ﻪﺑ زﻼﯿﻣآﺎﻔﻟآ ﻢﯾﺰﻧآ يﺮﯿﮔرﺎﮐ ﻪﺑ
ﻪﻧﺎﮔود هﺮﯿﺠﻧز ﻞﯿﮑﺸﺗ رد ﺮﯿﺧﺎﺗ و ﻪﺘﺳﺎﺸﻧ ﺰﯿﻟورﺪﯿﻫ ﺐﺒﺳ نآ يﺪﻌﺑ ﻪﺳ ﻪﮑﺒﺷ دﺎﺠﯾا ﻒﯿﻌﻀﺗ ﻪﺠﯿﺘﻧ رد و ﻢﻫ ﺎﺑ ﻦﯿﺘﮑﭘﻮﻠﯿﻣآ و ﺮﯿﻤﺧ ﯽﺘﻔﺳ ﺶﻫﺎﮐ ﺖﻬﺟ ،ﻦﯿﯾﺎﭘ زﻼﯿﻣآﺎﻔﻟآ يوﺎﺣ يﺎﻫدرآ رد
دور ﯽﻣ رﺎﮐ ﻪﺑ ﻞﺻﺎﺣ نﺎﻧ ]
24 .[
ﺮﯾدﺎﻘﻣ رد و ﺮﺿﺎﺣ ﻖﯿﻘﺤﺗ رد ﺎﻣا
ﯿﻤﺧ نﺪﺷ مﺮﻧ و ﻞﺷ ﻪﺑ ﺮﺠﻨﻣ ،ﻪﺘﻓر رﺎﮐ ﻪﺑ و ﺖﻣوﺎﻘﻣ ﺶﻫﺎﮐ و ﺮ
ار ﺮﯿﻤﺧ يﺮﯾﺬﭘ ﺶﺸﮐ ﺲﮑﻌﻟﺎﺑ و هﺪﺷ ﻪﺘﯿﺴﯿﺘﺳﻻا يﺎﻫ ﯽﮔﮋﯾو ﺖﺳا هداد ﺶﯾاﺰﻓا .
Table 4 Mean extensographic properties in treatments containing additives Energy
(cm2) Tension
(mm) Resistance to tension
(BU) Treatment
90 min 90 min
90 min
58.66f 141.00b
297.33f
1
66.00de 123.66cd
417.33d
2
71.00de 112.66ef
447.00d
3
72.00d 110.00f
504.66bc
4
70.00de 148.33b
347.00e
5
56.66e 159.33a
296.00f
6
69.33de 159.33a
319.66ef
7
85.00ab 129.66c
499.33bc
8
85.33ab 130.00c
491.33bc
9
83.66bc 131.00c
483.66c
10
90.00a 124.66cd
525.33b
11
81.66c 129.33c
504.00bc
12
87.33ab 129.33c
511.33bc
13
88.00ab 124.66cd
579.33a
14
89.33ab 123.33de
570.66a
15
84.33bc 119.00de
522.66b
16
Each columns with the same code letters are not significantly different at p≤0.05
يﺎﻄﺧ لﺎﻤﺘﺣا ﺢﻄﺳ رد ﻦﮑﻧاد نﻮﻣزآ ﺞﯾﺎﺘﻧ ﯽﺳرﺮﺑ 95
ﺪﺻرد
فاﺮﮔﻮﺴﻨﺘﺴﮐا رد هﺪﺷ ﯽﺳرﺮﺑ يﺎﻫ ﯽﮔﮋﯾو رد ﻪﮐ ﺪﻫد ﯽﻣ نﺎﺸﻧ نﺎﻣز تﺪﻣ رد 90
ﺎﺑ ﻪﮐ ددﺮﮔ ﯽﻣ ﻪﻈﺣﻼﻣ ﺮﯿﻤﺧ ﺖﺣاﺮﺘﺳا ﻪﻘﯿﻗد
ناﺰﯿﻣ ،ﺮﯿﻤﺧ رد ﯽﯾﺎﻬﻨﺗ ﻪﺑ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ﺖﻈﻠﻏ ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺶﺸﮐ ﻪﺑ ﺖﻣوﺎﻘﻣ و ﺮﯿﻤﺧ يژﺮﻧا )
(Rm يرﻮﻃ ﻪﺑ ،ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا
يوﺎﺣ ﯽﺸﯾﺎﻣزآ رﺎﻤﯿﺗ رد ناﺰﯿﻣ ﻦﯾﺮﺘﺸﯿﺑ ﻪﮐ ﻪﮐ 60 ppm
ﺖﺳا هﺪﺷ هﺪﻫﺎﺸﻣ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا )
لوﺪﺟ 4 .(
ﺮﺛا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ دﻮﺒﻬﺑ
هﺪﻨﻫد ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا و
ﻞﯾﺪﺒﺗ ﻞﻣاﻮﻋ
ﺪﯿﻔﻟﻮﺳ يد ﻪﺑ ﻞﯾرﺪﯿﻔﻟﻮﺳ
رد ﻪﮑﺒﺷ ،ﯽﻨﺗﻮﻠﮔ ﺪﻧور تاﺮﯿﯿﻐﺗ
ﯿﺟﻮﺗ ﻞﺑﺎﻗ هﺪﺷ هﺪﻫﺎﺸﻣ ﺖﺳا ﻪ
. زا ﯽﮐﺎـﺣ ﺎـﻫ هداد ﯽـﺳرﺮﺑ هوﻼﻌﺑ
ﺶﺸـﮐ ﻪـﺑ ﺖـﻣوﺎﻘﻣ ناﺰﯿﻣ و ﺮﯿﻤﺧ يژﺮﻧا ﻪﮐ ﺖﺳا نآ )
(Rm ﺎـﺑ
ﯽﺸـﯾﺎﻣزآ يﺎـﻫ رﺎـﻤﯿﺗ رد زﻼﯿـﻣآ ﺎـﻔﻟآ ﯽﻨﯾﺰﮕﯾﺎـﺟ ﺪـﺻرد ﺶﯾاﺰﻓا ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ .
رﺎـﻤﯿﺗ ﻪـﺑ ﺶﺸـﮐ ﻪـﺑ ﺖـﻣوﺎﻘﻣ ناﺰـﯿﻣ ﻦﯾﺮـﺘﻤﮐ
يوﺎﺣ 75ppm ﺖﺷاد ﻖﻠﻌﺗ زﻼﯿﻣآ ﺎﻔﻟآ )
لوﺪﺟ 4 .(
ﻒﻌـﺿ ﻞﯿﻟد
ﺗ ﺖﺤﺗ درآ ﻪﺘﺴـﮑﺷ ﺪﻧاﻮﺗ ﯽﻣ ،زﻼﯿﻣآ ﺎﻔﻟآ ﻢﯾﺰﻧآ ﺖﻈﻠﻏ ﺶﯾاﺰﻓا ﺮﯿﺛﺎ
ﺪﺷﺎﺑ ﻪﺘﺳﺎﺸﻧ ﺮﻤﯿﻠﭘ نﺪﺷ .
B A
D C
E
Fig 1 Extensographs of wheat flour dough without additives (a), with 20 ppm ascorbic acid (b), with 40 ppm ascorbic acid (c) with 60 ppm ascorbic acid (d) and with combination of 50 ppm α-amylase and 60 ppm ascorbic
acid (e).
4 - ﯽﻠﮐ يﺮﯿﮔ ﻪﺠﯿﺘﻧ
مﺪﻨﮔ درآ ﺮﯿﻤﺧ يور ﺮﺑ هﺪﺷ مﺎﺠﻧا يﺎﻫ نﻮﻣزآ زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ﺖﻣوﺎﻘﻣ ﺶﯾاﺰﻓا ﺐﺒﺳ ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ندوﺰﻓا ﻪﮐ ﺪﻫد ﯽﻣ نﺎﺸﻧ دﻮﺷ ﯽﻣ نﺪﺷ مﺮﻧ ﻪﺟرد ﺶﻫﺎﮐ و ﺮﯿﻤﺧ .
ﻪﭼﺮﻫ ﻪﮐ يرﻮﻃ ﻪﺑ
اﺰﯿﻣ ﺮﯿﻤﺧ نﺪﺷ ﺖﺴﺳ ﻪﺟرد ،ﺪﺑﺎﯾ ﺶﯾاﺰﻓا ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا ن
ﺖﻓﺎﯾ ﺪﻫاﻮﺧ ﺶﻫﺎﮐ .
ﺎﺑ ﺰﯿﻧ ﺮﯿﻤﺧ ﻪﺘﯿﺴﯿﺘﺳﻻا ﯽﮔﮋﯾو هوﻼﻋ ﻪﺑ
ﯿﺳا ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺪ
ﺖﺳا ﻪﺘﻓﺎﯾ دﻮﺒﻬﺑ ﮏﯿﺑرﻮﮑﺳا .
ﻪﮐ ﯽﺗرﻮﺻ رد
ﺎﻔﻟآ ﻢﯾﺰﻧآ يوﺎﺣ يﺎﻫ ﻪﻧﻮﻤﻧ نﻮﻣزآ ﺞﯾﺎﺘﻧ -
زﻼﯿﻣآ نآ زا ﯽﮐﺎﺣ ﺖﺳا
ﻢﯾﺰﻧآ ﻦﯾا ندوﺰﻓا ﻪﮐ
، ﺎﻫ ﯽﮔﮋﯾو ﻒﯿﻌﻀﺗ ﺐﺒﺳ ي
ﺖﺳا هﺪﺷ ﺮﯿﻤﺧ ﯽﮑﯾژﻮﻟﻮﺋر .
ﻪﮐ يﻮﺤﻧ ﻪﺑ ﺎﻬﻨﺗ ﻪﻧ
ﺮﯿﻤﺧ يراﺪﯾﺎﭘ
ﺖﺳا ﻪﺘﺷاد ﺶﯾاﺰﻓا نآ نﺪﺷ ﺖﺴﺳ ﻪﺟرد ناﺰﯿﻣ و ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ
،
ﻪﮑﻠﺑ ﻪﺘﯿﺴﯿﺘﺳﻻا يﺎﻫ ﯽﮔﮋﯾو و ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا ﺮﯿﻤﺧ يﺮﯾﺬﭘ ﺶﺸﮐ
نآ ﺰﺒﻧ ﺖﺳا ﻪﺘﺸﮔ ﻒﯿﻌﻀﺗ .
ﯽﻧدوﺰﻓا ود زا يﺮﯿﮔ هﺮﻬﺑ ﻦﯿﻨﭽﻤﻫ
ﺎﻔﻟآ ﻢﯾﺰﻧآ و ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا -
ﺸﻧ زﻼﯿﻣآ دﻮﺒﻬﺑ ﺮﺛا ﻪﮐ ﺪﻫد ﯽﻣ نﺎ
ندوﺰﻓا ﯽﮔﺪﻨﻫد يراﺪﯾﺎﭘ ﺶﯾاﺰﻓا رد ﮏﯿﺑرﻮﮑﺳاﺪﯿﺳا
نﺎﻣز ،
شﺮﺘﺴﮔ
، ﯿﻤﺧ ﻪﺘﯿﺴﯿﺘﺳﻻا يﺎﻫ ﯽﮔﮋﯾو نآ يﺮﯾﺬﭘ ﺶﺸﮐ ﺶﻫﺎﮐ و ﺮ
ﻪﮐ و يﺪﯿﻔﻟﻮﺳ يد يﺎﻫﺪﻧﻮﯿﭘ دﺎﺠﯾا ،ﯽﻨﺗﻮﻠﮔ ﻪﮑﺒﺷ دﻮﺒﻬﺑ ﻪﺠﯿﺘﻧ رد
،ﺪﺘﻓا ﯽﻣ قﺎﻔﻧا ﻦﯿﺌﺗوﺮﭘ و ﻪﺘﺳﺎﺸﻧ ﻦﯿﺑ ﺮﺘﻬﺑ ﺲﮑﻠﭙﻤﮐ ﻞﯿﮑﺸﺗ ﺮﺑ
ﺮﯿﺛﺎﺗ ﯽﻔﻨﻣ ﻓا ﺎﻔﻟآ ﻢﯾﺰﻧآ راﺪﻘﻣ ﺶﯾاﺰ -
زﻼﯿﻣآ ﯽﻔﯿﮐ تﺎﯿﺻﻮﺼﺧ ﺮﺑ
ﺮﯿﻤﺧ ﻪﺘﺳﺎﺸﻧ رﺎﺘﺧﺎﺳ ﺖﺴﮑﺷ زا ﯽﺷﺎﻧ ﺪﺷﺎﺑ ﯽﻣ ﺐﻟﺎﻏ
دﻮﺟو ﺎﺑ و
ﯿﺑرﻮﮑﺳا ﺪﯿﺳا ﯽﮔﺪﻨﻫددﻮﺒﻬﺑ ﺮﺛا ،ﻢﯾﺰﻧآ رﻮﻀﺣ هﺪﻫﺎﺸﻣ ﮏ
ددﺮﮔ ﯽﻣ . ﻖﯿﻘﺤﺗ ﻦﯾا رد ﻪﺑ ﮏﯿﺑرﻮﮑﺳا ﺪﯿﺳا يوﺎﺣ يﺎﻫرﺎﻤﯿﺗ
ﻦﯿﻨﭽﻤﻫ و ﯽﯾﺎﻬﻨﺗ نﺎﻣﺰﻤﻫ يﺮﯿﮔرﺎﮐ ﻪﺑ
60 ppm ﺳاﺪﯿﺳا ﮏﯿﺑرﻮﮑ
و 50 ppm ﺎﻔﻟآ - ﺮﯿﻤﺧ ﯽﮑﯾژﻮﻟﻮﺋر صاﻮﺧ دﻮﺒﻬﺑ ﺖﻬﺟ زﻼﯿﻣآ
ددﺮﮔ ﯽﻣ دﺎﻬﻨﺸﯿﭘ .
5 - ﻊﺑﺎﻨﻣ
[1] Popper, Z.A., Fry, S.C. 2008. Xyloglucan- pectin linkages are formed intra- protoplasmically, contribute to wall-assembly, and remain stable in the cell wall. Planta 227, 781-794
[2] Rajabzadeh, N. 2010. Bread preparation technology and production management.
Tehran. Institute of publishing and printing, University of Tehran, 848
[3] Martin, M.L., Zeleznak, K.J., Hoseney, R.C.
1991. A mechanism of bread firming, The Role of starch swelling. Cereal Chemistry, 68, 498
[4] Bonet, A., Rosell, C.M., Caballero, P.A., Gomez, M., Perez-Munuera, L., Lluch, M.A.2006. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level. Food Chemistry, 99, 408-415
[5] Bollaín, C., Angioloni, A. & Collar, C. 2005.
Bread staling assessment of enzyme- supplemented pan breads by dynamic and static deformation measurements. Eur Food Res Technol 220, 83–89
[6] Stojceska, V., Butler, F., Gallagher, E., Keehan, D. 2007. A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behavior. Journal of food engineering, 83
[7] Staffer, C.E. 1993. Frozen dough production.
In: Kamel, B., Staffer. (Eds), Advance in Baking Technology. Blackie, UK, 88-106 [8]Yamada, Y., Preston, K.R. 1992. Effects of
individual oxidants on oven rise and bread properties of Canadian short process bread.
Journal of Cereal science. 15, 237-51
[9] Abdollahzadeh, A., Shahedi, M.2001. Effects of Ascorbic Acid and Mono- and Diglycerides on Taftoon Bread Quality. JWSS. 5, 179-190 [10] Soltani, M., Salehifar, M., Hashemi, M.
2013. The Effect of using alpha-amylase enzyme with fungal origin on the properties of dough and toast. Journal of Innovation in Food Science and Technology, 2
[11] Baratto, C. M., Becker, N. B., Gelinski, J.
M. L. N., & Silveira, S. M. 2015. Influence of enzymes and ascorbic acid on dough rheology and wheat bread quality. African Journal of Biotechnology, 14(46), 3124-3130
[12] Khalil, A.H., Mansour, E.H. and Dawoud, F.M., 2000. Influence of malt on rheological and baking properties of wheat–cassava composite flours. LWT-Food Science and Technology, 33(3), pp.159-164
[13] Meshkani, S.M., Pourfallah, Z., Tavakolipour, H., Beheshti, S.H.R. 2014. The effect of adding chickpea protein isolate and ascorbic acid on wheat dough rheological properties by response surface methodology.
JFST, 47, 12
[14] Pourfarzad, A., Haddad Khodaparast, M.H., Karimi, M., Mortazavi, S.A. 2014.
Optimization of gel improver formulation for improvement of Barbari dough and bread properties using response surface methodology. JFST, 47, 12
[15] Ghayour Asli, M.A., Haddad Khodaparast, M.H., Karimi, M. 2008. Effect of Alpha amylase and Ascorbic acid on rheological properties of dough and specific volume of strudel bread. Iranian Journal of Food Science and Industry Research, 47-55
[16] Rosell, C.M., Caballero, P.A., Gómez, M.
2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of food engineering, 81(1), pp.42-53
[17] Maeda, T., Kim, J.H. and Morita, N., 2004.
Evaluation of various baking methods for polished wheat flours. Cereal chemistry, 81(5), pp.660-665
[18] Jascanu, V. and Stefoane, E.D. 2006. The Influence of Clarase and Hemicellulase over the 650 Flour Type. Seria F Chemistry, 9:73- 80
[19] Kim, H.J. and Yoo, S.H., 2020. Effects of combined α-amylase and endo-xylanase treatments on the properties of fresh and
frozen doughs and final
breads. Polymers, 12(6), p.1349
[20] Whitehurst, R.J. and Van Oort, M. eds., 2010. Enzymes in food technology. 2th edn, India: Wiley-Blackwell, pp 388
[21] Gómez, M., Jiménez, S., Ruiz, E. and Oliete, B., 2011. Effect of extruded wheat bran on dough rheology and bread quality. LWT- Food Science and Technology, 44(10), pp.2231-2237.
[22] Bordei, D., 2005. Modern technology of bread manufacture. AGIR Publishing House Bucharest
[23] Peighambardoust. S. H., Jafarzadeh Moghaddam. M. 2014. Farinograph and extensograph properties of wheat dough containing flaxseed-purslane mixture. Food Science and Technology, 11(2), pp.119-134 [24] David, I., Rinovetz, A., Bujancă, G., Mişcă,
C., Danci, M. and Costescu, C. 2014. The influence of different types of amylase on the bread dough determined through alveographic method. Journal of Agroalimentary Processes and Technologies. 20(2), 165-170.
Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough
HaghpanahKouchesfahani, M. 1, Tayefe, M. 2*, Sadeghi, S. M. 3, Nasrollahzade Masoole, A. 4, Fadaee, L. 5
1. M.Sc. graduate of Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
2. Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
3. Associate Professor, Department of Agriculture, Islamic Azad University, Lahijan Branch, Lahijan, Iran.
4. Instructor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
5. M.Sc. student of Department of Food Science and Technology, Lahijan Branch, Islamic Azad University, Lahijan,Iran.
ABSTRACT ARTIClE INFO
Article History:
Received 2019/ 04/ 18 Accepted 2021/ 09/ 04
Keywords:
Alpha-amylase enzyme, Ascorbic acid,
Wheat flour paste, Rheological properties.
One of the reasons of the bakery products poor quality and quality defection in the country is the low quality and the impropriety of wheat. Regarding the uncontrollability of so many effective factors in wheat quality. Using of improving agents in wheat flour has been highly considered. In this study, the effect of tow improving agents, ascorbic acid in three levels (20, 40, 60 ppm) and α-amylase enzyme in three levels (25, 50 and 75 ppm) over dough was investigated. Rheological tests results showed that increasing level of ascorbic acid from 20 ppm to 60 ppm is effective in dough stability time and dough developing time increment, reduction in dough softening degree, increasing elasticity, improving gluten structure and increasing the usage level of α-amylase enzyme from 25 ppm to 75 ppm is effective in the collapse of polymeric structure of starch, dough softening, stability, developing time and reduction elasticity characteristics. In simultaneous use of additives in constant amount of α-amylase enzyme, increase of ascorbic acid from 20ppm to 60ppm causes rheological individually betterness. Dough stability time, developing time and dough elasticity as well. This effect in constant amount of ascorbic acid shows a diverse relationship specially with high amount of added α-amylase (50 and 75 ppm). Generally, in addition to ascorbic acid containing treatment on its own using of α-amylase enzyme in 50 ppm level with 60 ppm ascorbic acid in improving the rheological and quality specialty of dough is suggested.
DOI: 10.52547/fsct.18.121.6
DOR: 20.1001.1.20088787.1400.18.121.22.6
*Corresponding Author E-Mail:
Iranian Journal of Food Science and Technology
Homepage:www.fsct.modares.ir Scientific Research
