‫ﺷﺮﯾﻪ ﻓﺮآوري و ﻧﮕﻬﺪاري ﻣﻮاد ﻏﺬاﯾﯽ ﺟﻠﺪ )‪ ،(7‬ﺷﻤﺎره ‪1394 ،2‬‬

‫ﻧﺸﺮﯾﻪ ﻓﺮآوري و ﻧﮕﻬﺪاري ﻣﻮاد ﻏﺬاﯾﯽ‬

‫ﺟﻠﺪ ﻫﻔﺘﻢ‪ ،‬ﺷﻤﺎره دوم‪94 ،‬‬
‫‪119- 130‬‬
‫‪http://ejfpp.gau.ac.ir‬‬

‫)ﮔﺰارش ﮐﻮﺗﺎه(‬

‫ﺑﺮرﺳﯽ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ ﮔﻨﺪمﻫﺎي ﺗﻮﻟﯿﺪي در اﺳﺘﺎن ﺧﻮزﺳﺘﺎن‬

‫ﺑﻬﺰاد ﻧﺎﺻﺤﯽ‪*1‬‬
‫‪1‬داﻧﺸﯿﺎر ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ داﻧﺸﮕﺎه ﮐﺸﺎورزي و ﻣﻨﺎﺑﻊ ﻃﺒﯿﻌﯽ راﻣﯿﻦ‪ ،‬ﺧﻮزﺳﺘﺎن‪ ،‬اﯾﺮان‪.‬‬

‫ﺗﺎرﯾﺦ درﯾﺎﻓﺖ‪ 92/02/22 :‬؛ ﺗﺎرﯾﺦ ﭘﺬﯾﺮش‪94/09/22:‬‬

‫ﭼﮑﯿﺪه‬
‫ﺳﺎﺑﻘﻪ و ﻫﺪف‪ :‬در ﺣﺎل ﺣﺎﺿﺮ ﻧﺰدﯾﮏ ﺑﻪ ‪ 70‬درﺻﺪ ﺳﻄﺢ زﯾﺮﮐﺸﺖ ﯾـﮏ ﻣﯿﻠﯿـﺎرد ﻫﮑﺘـﺎري ﺟﻬـﺎن‪ ،‬ﺑـﻪ ﻏـﻼت‬
‫اﺧﺘﺼﺎص دارد‪ .‬ﻫﻢﭼﻨﯿﻦ ﺣﺪود ﻧﯿﻤﯽ از ﮐﻞ ﻧﯿﺎزﻫﺎي ﻏﺬاﯾﯽ اﻧﺴﺎن ﺑﻪوﯾﮋه در آﺳﯿﺎ ﺑﻪﻃﻮر ﻣﺴﺘﻘﯿﻢ از ﻏﻼت ﺗﺄﻣﯿﻦ‬
‫ﻣﯽﺷﻮد‪ .‬ﻋﻮاﻣﻞ ﻣﻮﺛﺮ ﺑﺮ ﮐﯿﻔﯿﺖ ﮔﻨﺪم ﺷﺎﻣﻞ وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻓﯿﺰﯾﮑﯽ‪ ،‬ﮐﯿﻔﯽ و زراﻋﯽ ﻫﺴﺘﻨﺪ‪ .‬از آنﺟﺎ ﮐﻪ ﻫﺮ‬
‫ﯾﮏ از ﻓﺮآوردهﻫﺎي ﻏﻼت ﻧﯿﺎزﻣﻨﺪ اﺳﺘﻔﺎده از آردي ﺑﺎ وﯾﮋﮔﯽﻫﺎي ﻣﺸﺨﺼﯽ ﻣﯽﺑﺎﺷﻨﺪ‪ ،‬ﺑﺎﯾﺪ ﻫﺮ وارﯾﺘﻪ ﺑﺮاي ﺗﻮﻟﯿﺪ ﯾﮏ‬
‫ﻧﻮع ﻣﺤﺼﻮل ﺧﺎص ﮐﺸﺖ ﮔﺮدد‪ .‬از اﯾﻦرو‪ ،‬ﺗﻌﯿﯿﻦ ﻣﺸﺨﺼـﺎت و وﯾﮋﮔـﯽﻫـﺎي ﮔﻨـﺪم ﺟﻬـﺖ اﻧﺘﺨـﺎب آن ﺑـﺮاي‬
‫ﮐﺎرﺑﺮدﻫﺎي ﺗﮑﻨﻮﻟﻮژﯾﮑﯽ ﺑﺴﯿﺎر ﺿﺮوري اﺳﺖ‪ .‬ﺑﻨﺎﺑﺮ اﯾﻦ‪ ،‬در اﯾﻦ ﭘﮋوﻫﺶ وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻓﯿﺰﯾﮑﯽ و ﮐﯿﻔﯽ ‪10‬‬
‫وارﯾﺘﻪ از ﮔﻨﺪمﻫﺎﯾﯽ ﮐﻪ ﺑﯿﺸﺘﺮﯾﻦ ﺳﻄﺢ ﮐﺸﺖ را در اﺳﺘﺎن ﺧﻮزﺳﺘﺎن ﺑﻪﺧﻮد اﺧﺘﺼﺎص داده ﺑﻮدﻧﺪ‪ ،‬ﻣـﻮرد ﺑﺮرﺳـﯽ‬
‫ﻗﺮار ﮔﺮﻓﺘﻨﺪ‪.‬‬

‫ﻣﻮاد و روش ﻫﺎ‪ :‬ﮔﻨﺪم ﻫﺎي ﮐﺸﺖ ﺷﺪه در اﺳﺘﺎن ﺧﻮزﺳـﺘﺎن ﺷـﺎﻣﻞ ارﻗـﺎم اﺳـﺘﺎر‪ ،‬ﻓـﻼت‪ ،‬ﺑﯿـﺎت‪ ،‬آﺗـﯿﻼ‪ ،‬ﮐﺮﺧـﻪ‪،‬‬
‫ﯾﺎواروس‪ ،‬ﭼﻤﺮان‪ ،‬ﭼﻨﺎب‪ ،‬ﮐﺎرون و ﺳﯿﻤﺮه از ﺳﺎزﻣﺎن ﺟﻬﺎد ﮐﺸﺎورزي اﺳﺘﺎن ﺧﻮزﺳﺘﺎن ﺗﻬﯿﻪ ﺷﺪﻧﺪ‪ .‬وﯾﮋﮔﯽﻫـﺎي‬
‫آنﻫﺎ ﺷﺎﻣﻞ ﺧﺎﮐﺴﺘﺮ‪ ،‬رﻃﻮﺑﺖ‪ ،‬ﭘﺮوﺗﺌﯿﻦ ﮐﻞ‪ ،‬ﻋﺪد زﻟﻨﯽ و ﮔﻠـﻮﺗﻦ ﺧﺸـﮏ و ﻣﺮﻃـﻮب ﺗﻌﯿـﯿﻦ ﺷـﺪﻧﺪ‪ .‬ﻫـﻢﭼﻨـﯿﻦ‪،‬‬
‫ﻫﮑﺘﻮﻟﯿﺘﺮ ﺑﺎ اﺳﺘﻔﺎده از دﺳﺘﮕﺎه ﻫﮑﺘﻮﻟﯿﺘﺮﺳﻨﺞ‪ ،‬ﻫﺰار داﻧﻪ ﺑﺎ دﺳﺘﮕﺎه ﺑﺬر ﺷﻤﺎر اﺗﻮﻣﺎﺗﯿﮏ و ﭼﮕﺎﻟﯽ ﺑﺎ اﺳﺘﻔﺎده از روش‬
‫ﭘﯿﮑﻨﻮﻣﺘﺮ ﻣﺤﺎﺳﺒﻪ ﺷﺪﻧﺪ‪ .‬ﺗﺠﺰﯾﻪوﺗﺤﻠﯿﻞ آﻣﺎري اﯾﻦ ﭘﮋوﻫﺶ ﺑﺮاﺳﺎس ﻃﺮح ﮐﺎﻣﻼ ﺗﺼﺎدﻓﯽ و ﺑﺎ ﻧﺮماﻓﺰار ﻣﯿﻨـﯽﺗـﺐ‬
‫ﻧﺴﺨﻪ ‪ 16‬اﻧﺠﺎم ﺷﺪ‪ .‬ﺑﺮاي ﻣﻘﺎﯾﺴﻪ ﺑﯿﻦ ﻣﯿﺎﻧﮕﯿﻦﻫﺎ از آزﻣﻮن ‪ Fisher’s LSD‬در ﺳﻄﺢ ‪ 5‬درﺻﺪ اﺳﺘﻔﺎده ﺷﺪ‪.‬‬
‫ﯾﺎﻓﺘﻪﻫﺎ‪ :‬ﯾﺎﻓﺘﻪﻫﺎي ﺣﺎﺻﻞ از ﺑﺮرﺳﯽ وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻓﯿﺰﯾﮑﯽ و ﮐﯿﻔﯽ ﺣﺎﮐﯽ از اﺧﺘﻼف ﻣﻌﻨﯽدار )‪(P≤0/05‬‬

‫*ﻧﻮﯾﺴﻨﺪه ﻣﺴﺌﻮل‪[email protected] :‬‬

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 ‫ﺑﻬﺰاد ﻧﺎﺻﺤﯽ‬

‫اﻧﻮاع ﮔﻨﺪم اﺳﺖ‪ .‬ﺑﻪﻋﺒﺎرت دﯾﮕﺮ‪ ،‬وﯾﮋﮔﯽﻫﺎ ﺑﺎ ﺗﻐﯿﯿﺮ ﺗﯿﻤﺎرﻫﺎ‪ ،‬ﺗﻐﯿﯿﺮﮐﺮده اﺳﺖ ﺑﻪﻃﻮري ﮐﻪ ﻣﻘﺪار رﻃﻮﺑﺖ در داﻣﻨﻪ ‪8/7‬‬
‫ﺗﺎ ‪9/69‬درﺻﺪ‪ ،‬ﻣﻘﺪار ﺧﺎﮐﺴﺘﺮ در داﻣﻨﻪ ‪ 1/43‬ﺗﺎ ‪1/93‬درﺻﺪ‪ ،‬ﻣﻘﺪار ﭘﺮوﺗﺌﯿﻦ در داﻣﻨﻪ ‪ 13/17‬ﺗﺎ ‪14/87‬درﺻﺪ‪ ،‬ﭼﮕﺎﻟﯽ‬
‫در داﻣﻨﻪ ‪ 725‬ﺗﺎ ‪ 751‬ﮐﯿﻠﻮﮔﺮم ﺑﺮ ﻣﺘﺮﻣﮑﻌﺐ‪ ،‬وزن ﻫﮑﺘﻮﻟﯿﺘﺮ در داﻣﻨﻪ ‪ 73/14‬ﺗﺎ ‪ 80/87‬ﮐﯿﻠﻮﮔﺮم‪ ،‬ﻣﻘﺪار وزن ﻫﺰار داﻧﻪ‬
‫ﺗﯿﻤﺎرﻫﺎ در داﻣﻨﻪ ‪ 24/4‬ﺗﺎ ‪ 42/13‬ﮔﺮم‪ ،‬ﻋﺪد زﻟﻨﯽ در داﻣﻨﻪ ‪ 9/26‬ﺗﺎ ‪ 15‬ﻣﯿﻠﯽﻟﯿﺘﺮ‪ ،‬ﻣﻘﺪار ﮔﻠﻮﺗﻦ ﻣﺮﻃﻮب در داﻣﻨﻪ‬
‫‪ 32/91‬ﺗﺎ ‪ 42/07‬درﺻﺪ و ﻣﻘﺪار ﮔﻠﻮﺗﻦ ﺧﺸﮏ ﺗﯿﻤﺎرﻫﺎ در داﻣﻨﻪ ‪ 12/04‬ﺗﺎ ‪18/86‬درﺻﺪ ﻗﺮار داﺷﺖ‪.‬‬

‫ﻧﺘﯿﺠﻪﮔﯿﺮي‪ :‬اﯾﻦ ﻧﺘﺎﯾﺞ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﺑﯿﺸﺘﺮ وارﯾﺘﻪﻫﺎي ﮔﻨﺪم ﺧﻮزﺳﺘﺎن از ﻧﻮع ﮔﻨﺪم ﻣﻌﻤﻮﻟﯽ ﻣﯽﺑﺎﺷﻨﺪ و ﮐﯿﻔﯿﺖ‬
‫ﻧﺎﻧﯽ ﮐﻪ از اﯾﻦ ﻧﻮع ﮔﻨﺪم ﺗﻬﯿﻪ ﻣﯽﮔﺮدد‪ ،‬ﻣﺘﻮﺳﻂ ارزﯾﺎﺑﯽ ﻣﯽﺷﻮد‪ .‬ﮐﯿﻔﯿﺖ ﭘﺮوﺗﺌﯿﻦ ﺑﯿﺸﺘﺮ آردﻫـﺎي ﺣﺎﺻـﻞ از اﯾـﻦ‬
‫وارﯾﺘﻪ ﻫﺎ ﺑﺮاي ﺗﺸﮑﯿﻞ ﺧﻤﯿﺮ ﺧﻮب در ﻧﺎﻧﻮاﯾﯽ ﻣﻨﺎﺳﺐ ﻧﻤﯽﺑﺎﺷﻨﺪ‪ ،‬ﺑﻪﻃﻮري ﮐﻪ ﻧﺎن ﺣﺎﺻﻞ از اﯾـﻦ ﻧـﻮع ﮔﻨـﺪمﻫـﺎ‬
‫ﺧﯿﻠﯽ زود ﺑﯿﺎت ﻣﯽﺷﻮﻧﺪ‪ .‬از اﯾﻦرو‪ ،‬ﻏﻨﯽﺳﺎزي اﯾﻦ آردﻫﺎ ﺿﺮوري ﺑﻪ ﻧﻈﺮ ﻣﯽرﺳﺪ‪ .‬ﺑﺮﺧﯽ از وارﯾﺘـﻪﻫـﺎي ﮔﻨـﺪم‬
‫ﺧﻮزﺳﺘﺎن ﻣﺜﻞ ﯾﺎواروس و ﺳﯿﻤﺮه از ﻧﻮع ﮔﻨﺪم دوروم ﻣﯽﺑﺎﺷﻨﺪ و ﮐﯿﻔﯿﺖ ﺑﻬﺘﺮي ﺑﺮاي ﺗﻮﻟﯿﺪ ﻓﺮآوردهﻫﺎي ﻧﺎﻧﻮاﯾﯽ‬
‫دارﻧﺪ‪.‬‬

‫واژهﻫﺎي ﮐﻠﯿﺪي‪ :‬زﻟﻨﯽ‪ ،‬ﻫﮑﺘﻮﻟﯿﺘﺮ‪ ،‬ﮔﻠﻮﺗﻦ‬

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‫ﺷﺮﯾﻪ ﻓﺮآوري و ﻧﮕﻬﺪاري ﻣﻮاد ﻏﺬاﯾﯽ ﺟﻠﺪ )‪ ،(7‬ﺷﻤﺎره ‪1394 ،2‬‬

‫ﻣﻘﺪﻣﻪ‬
‫اﻫﻤﯿﺖ روزاﻓﺰون ﻏﻼت ﺑﺨﺼﻮص ﮔﻨﺪم در ﺗﻐﺬﯾﻪ ﺑﺸﺮ ﺑﻪﺻﻮرت ﻣﺴﺘﻘﯿﻢ ﯾﺎ ﻓﺮآوردهﻫﺎي ﺣﺎﺻﻞ از‬
‫آنﻫﺎ ﻟﺰوم اﻧﺠﺎم ﭘﮋوﻫﺶ را در اﯾﻦ زﻣﯿﻨﻪ روﺷﻦ ﻣﯽﮐﻨﺪ ﺑﻪﻃﻮري ﮐﻪ در ﺣﺎل ﺣﺎﺿﺮ ﻧﺰدﯾﮏ ﺑﻪ ‪70‬درﺻﺪ‬
‫ﺳﻄﺢ زﯾﺮﮐﺸﺖ ﯾﮏ ﻣﯿﻠﯿﺎرد ﻫﮑﺘﺎري ﺟﻬﺎن‪ ،‬ﺑﻪ ﻏﻼت اﺧﺘﺼﺎص دارد‪ .‬ﻫﻢﭼﻨـﯿﻦ‪ ،‬ﺣـﺪود ﻧﯿﻤـﯽ از ﮐـﻞ‬
‫ﻧﯿﺎزﻫﺎي ﻏﺬاﯾﯽ اﻧﺴﺎن ﺑﻪوﯾﮋه در آﺳﯿﺎ ﺑﻪﻃﻮر ﻣﺴﺘﻘﯿﻢ از ﻏﻼت ﺗﺄﻣﯿﻦ ﻣﯽﺷﻮد )‪ 2‬و ‪.(4‬‬
‫ﻋﻮاﻣﻞ ﻣﻮﺛﺮ ﺑﺮ ﮐﯿﻔﯿﺖ ﮔﻨﺪم ﺷﺎﻣﻞ وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻓﯿﺰﯾﮑﯽ‪ ،‬ﮐﯿﻔﯽ و زراﻋﯽ ﻫﺴـﺘﻨﺪ‪ .‬از ﺟﻤﻠـﻪ‬
‫ﺷﺎﺧﺺﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻣﻘﺪار رﻃﻮﺑﺖ داﻧﻪ اﺳﺖ ﮐﻪ ﯾﮑﯽ از ﻣﻬﻢﺗﺮﯾﻦ ﻋﻮاﻣﻞ ﻣـﻮﺛﺮ ﺑـﺮ وزن ﻫﮑﺘـﻮﻟﯿﺘﺮ و‬
‫ﮐﯿﻔﯿﺖ داﻧﻪ ﻣﯽﺑﺎﺷﺪ‪ ،‬زﯾﺮا ﻣﻘﺪار ﻣـﺎده ﺧﺸـﮏ داﻧـﻪ ﺑﺴـﺘﮕﯽ ﺑـﻪ ﻣﻘـﺪار رﻃﻮﺑـﺖ آن دارد )‪ 6 ،2‬و ‪.(15‬‬
‫ﭘﺮوﺗﺌﯿﻦ ﭘﺲ از ﻧﺸﺎﺳﺘﻪ ﻣﻬﻤﺘﺮﯾﻦ ﻣﺎدهي ﺗﺸﮑﯿﻞ دﻫﻨﺪهي ﻏﻼت اﺳـﺖ ﮐـﻪ از ﻧﻈـﺮ ﺗﮑﻨﻮﻟـﻮژﯾﮑﯽ ﻧﻘـﺶ‬
‫ﻣﻬﻤﯽ دارد‪ .‬ﺑﺎ اﻓﺰاﯾﺶ ﻣﻘﺪار ﭘﺮوﺗﺌﯿﻦ ﮔﻨﺪم‪ ،‬داﻧﺴﯿﺘﻪ و وزن ﻫﮑﺘﻮﻟﯿﺘﺮ آن ﻧﯿـﺰ اﻓـﺰاﯾﺶ ﻣـﯽﯾﺎﺑـﺪ‪ .‬ﻣﻘـﺪار‬
‫ﭘﺮوﺗﺌﯿﻦ داﻧﻪ ﯾﮑﯽ از ﻋﻮاﻣﻞ اﺛﺮﮔﺬار ﺑﺮ ﻣﺼﺮف آن اﺳﺖ‪ ،‬ﺑﻪﻃﻮري ﮐﻪ آرد ﺑﺎ ﻣﻘﺪار ﭘـﺮوﺗﺌﯿﻦ زﯾـﺎد ﺑـﺮاي‬
‫ﻓﺮآوردهﻫﺎي ﺧﻤﯿﺮي و ﺗﺨﻤﯿﺮي و آرد ﺑﺎ ﻣﻘﺪار ﭘﺮوﺗﺌﯿﻦ ﮐﻢﺗﺮ ﺑﺮاي ﻓﺮآوردهﻫﺎي ﻗﻨـﺎدي ﻣﻨﺎﺳـﺐ اﺳـﺖ‬
‫)‪ 14 ،9‬و ‪ .(15‬ﻓﯿﺒﺮ ﺧﺎم و ﺧﺎﮐﺴﺘﺮ ﻣﻮﺟﻮد در ﺳﺒﻮس ﺷـﺎﺧﺺ درﺻـﺪ اﺳـﺘﺨﺮاج آرد ﻣـﯽﺑﺎﺷـﻨﺪ‪ .‬در‬
‫داﻧﻪﻫﺎي ﻻﻏﺮ‪ ،‬ﺧﺸﮏ ﯾﺎ ﭼﺮوﮐﯿﺪه ﻣﻘﺪار ﺳﺒﻮس اﻓﺰاﯾﺶ ﻣﯽﯾﺎﺑﺪ ﮐـﻪ ﻧﺘﯿﺠـﻪ آن اﻓـﺰاﯾﺶ ﻣﻘـﺪار ﻓﯿﺒـﺮ و‬
‫ﺧﺎﮐﺴﺘﺮ و ﮐﺎﻫﺶ وزن ﻫﮑﺘﻮﻟﯿﺘﺮ و ﮐﯿﻔﯿﺖ آرد اﺳﺘﺤﺼﺎﻟﯽ اﺳﺖ )‪ 12‬و ‪.(14‬‬
‫ﻣﻬﻢﺗﺮﯾﻦ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﯽ ﺷﺎﻣﻞ ﻫﮑﺘﻮﻟﯿﺘﺮ و وزن اﺳﺖ و ﭼﮕﺎﻟﯽ داﻧﻪ ﺗﺎﺑﻌﯽ از اﻧﺪازه و داﻧﺴﯿﺘﻪي‬
‫آن اﺳﺖ ﺑﻪﻃﻮري ﮐﻪ ﺑﺎ اﻓﺰاﯾﺶ آنﻫﺎ‪ ،‬ﻣﻘﺪار آﻧﺪوﺳﭙﺮم ﻧﯿﺰ اﻓﺰاﯾﺶ ﻣـﯽﯾﺎﺑـﺪ‪ .‬ﻫـﻢﭼﻨـﯿﻦ‪ ،‬ﺳـﺨﺘﯽ ﮔﻨـﺪم‬
‫ﺑﯿﺸﺘﺮﯾﻦ اﺛﺮ را در ﻓﺮآﯾﻨﺪ آﺳﯿﺎﺑﺎﻧﯽ دارد )‪ 10‬و ‪.(11‬‬
‫در ﻣﻮرد وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯽ ﺗﻮﺟﻪ ﺑﻪ ﻣﻘﺪار ﮔﻠﻮﺗﻦ و ﻋﺪد زﻟﻨﯽ اﻫﻤﯿﺖ دارد‪ .‬ﭘـﺮوﺗﺌﯿﻦ ﮔﻨـﺪم از ﻧﻈـﺮ‬
‫ﺣﻼﻟﯿﺖ ﺑﻪ ‪ 4‬دﺳﺘﻪ آﻟﺒﻮﻣﯿﻦ‪ ،‬ﮔﻠﻮﺑﻮﻟﯿﻦ‪ ،‬ﭘﺮوﻻﻣﯿﻦ و ﮔﻠﻮﺗﻠﯿﻦ ﺗﻘﺴﯿﻢﺑﻨﺪي ﻣﯽﺷﻮد‪ .‬ﮔﻠﻮﺗﻦ ﮐـﻪ از ﻫﯿﺪراﺗـﻪ‬
‫ﺷﺪن دو ﺟﺰء ﮔﻠﻮﺗﻠﯿﻦ )ﮔﻠﻮﺗﻨﯿﻦ( و ﮔﻠﯿﺎدﯾﻦ )ﭘﺮوﻻﻣﯿﻦ( ﺗﺸﮑﯿﻞ ﻣﯽﺷﻮد‪ ،‬ﺣﺪود ‪ 85‬درﺻﺪ ﭘﺮوﺗﺌﯿﻦﻫﺎي‬
‫ﮔﻨﺪم را ﺑﻪﺧﻮد اﺧﺘﺼﺎص ﻣﯽدﻫﺪ‪ .‬ﻗﺎﺑﻠﯿﺖ ﮐﺸﺶ و ﻣﻘﺎوﻣﺖ ﺑﻪ ﮐﺸﺶ ﺧﻤﯿﺮ ﻣﺮﺑﻮط ﺑﻪ ﮔﻠـﻮﺗﻦ اﺳـﺖ و‬
‫ﮔﺎزﻫﺎ ﭘﺲ از ﺗﺨﻤﯿﺮ در اﯾﻦ ﺷﺒﮑﻪ ﻧﮕﻬﺪاري ﻣﯽﺷﻮﻧﺪ‪ .‬ﺑﺮاﺳـﺎس ﻣﻘـﺪار ﮔﻠـﻮﺗﻦ ﻣﺮﻃـﻮب آرد‪ ،‬ﺟﺎﯾﮕـﺎه‬
‫ﻣﺼﺮف آن ﻣﺸﺨﺺ ﻣﯽﺷﻮد ﺑﻪﻃﻮري ﮐﻪ آرد ﺑﺎ ﻣﻘﺪار ﮔﻠـﻮﺗﻦ ﺑـﯿﺶ از ‪26‬درﺻـﺪ ﺑـﺮاي ﻓـﺮآوردهﻫـﺎي‬
‫ﺧﻤﯿﺮي‪ ،‬ﺑﺎ ﺣﺪاﻗﻞ ‪22‬درﺻﺪ ﺑﺮاي ﻓﺮآوردهﻫﺎي ﺗﺨﻤﯿﺮي و ﮐﻤﺘﺮ از ‪20‬درﺻﺪ ﺑﺮاي ﻓﺮآوردهﻫﺎي ﻗﻨـﺎدي‬
‫ﻣﻨﺎﺳﺐ اﺳﺖ‪ .‬ﺑﻨﺎﺑﺮاﯾﻦ‪ ،‬ﭘﺘﺎﻧﺴﯿﻞ ﻧﺎنﺳﺎزي از آرد ﮔﻨﺪم ﺗﺎﺑﻊ وﯾﮋﮔﯽﻫﺎي ﮐﻤﯽ و ﮐﯿﻔﯽ ﮔﻠـﻮﺗﻦ آن اﺳـﺖ‪.‬‬

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 ‫ﺑﻬﺰاد ﻧﺎﺻﺤﯽ‬

‫اﮔﺮﭼﻪ ﻣﻘﺪار ﭘﺮوﺗﺌﯿﻦ ﺗﺤﺖ ﺗﺄﺛﯿﺮ وﯾﮋﮔﯽﻫﺎي ﻣﺤﯿﻄﯽ ﻗﺮار ﻣﯽﮔﯿﺮد‪ ،‬اﻣﺎ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯽ آن ﺑﺴﺘﮕﯽ ﺑـﻪ‬
‫ﻋﻮاﻣﻞ ژﻧﺘﯿﮑﯽ دارد‪ .‬ﺗﻌﯿﯿﻦ ﻋﺪد زﻟﻨﯽ ﺑﻬﺘﺮﯾﻦ روش ﺑﺮاي ﺷﻨﺎﺳﺎﯾﯽ ﮐﯿﻔﯿﺖ ﮔﻠﻮﺗﻦ اﺳﺖ‪ ،‬ﻫﺮﭼﻨـﺪ ﻣﻘـﺪار‬
‫ﮔﻠﻮﺗﻦ ﻣﻬﻢ اﺳﺖ اﻣﺎ ﺑﺮاي ﺗﻮﻟﯿﺪ ﻓﺮآورده ﻣﻨﺎﺳﺐ‪ ،‬ﮐﺎﻓﯽ ﻧﯿﺴﺖ‪ .‬ﭘﮋوﻫﺶﻫﺎ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ اﮔـﺮ ﻣﻘـﺪار‬
‫رﺳﻮب زﻟﻨﯽ ﺑﯿﺶ از ‪ 36‬ﻣﯿﻠﯽﻟﯿﺘﺮ ﺑﺎﺷﺪ‪ ،‬از ﮐﯿﻔﯿﺖ ﻧﺎﻧﻮاﯾﯽ ﺑﺴﯿﺎر ﺧﻮﺑﯽ ﺑﺮﺧﻮردار اﺳﺖ‪ ،‬در ﺣﺎﻟﯽ ﮐـﻪ از‬
‫ﮔﻨﺪم ﺑﺎ ﻋﺪد زﻟﻨﯽ ﮐﻤﺘﺮ از ‪ 15‬ﻧﻤﯽﺗﻮان ﻧﺎن ﻣﻨﺎﺳﺒﯽ ﺗﻬﯿﻪ ﻧﻤﻮد )‪ 9 ،5‬و ‪.(12‬‬
‫در ﺑﯿﻦ ﻋﻮاﻣﻞ زراﻋﯽ رﻗﻢ ﮔﻨﺪم ﺣﺎﯾﺰ اﻫﻤﯿﺖ اﺳﺖ‪ ،‬ﺑﻪﻃﻮري ﮐﻪ در ارﻗﺎم ﻣﺨﺘﻠـﻒ ﮔﻨـﺪم‪ ،‬ﻣﻘـﺪار و‬
‫ﮐﯿﻔﯿﺖ ﺗﺮﮐﯿﺒﺎت ﺑﺨﺼﻮص ﮔﻠﻮﺗﻦ ﻣﻮﺟﻮد در داﻧﻪ آنﻫﺎ ﻣﺘﻔﺎوت اﺳﺖ و ﺑﻪ ﻫﻤـﯿﻦ دﻟﯿـﻞ ارزش ﻧـﺎﻧﻮاﯾﯽ‬
‫ارﻗﺎم ﻣﺨﺘﻠﻒ ﯾﮑﺴﺎن ﻧﯿﺴﺖ‪ .‬ﻫﻢﭼﻨﯿﻦ ﺗﻔـﺎوت ﺷـﺮاﯾﻂ ﺟـﻮي‪ ،‬ﺧـﺎك زراﻋـﯽ‪ ،‬روش ﮐﺸـﺖ‪ ،‬ﻣﺼـﺮف‬
‫ﮐﻮدﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻣﻮاد ﺗﻘﻮﯾﺖﮐﻨﻨﺪه و زﻣﺎن ﺑﺮداﺷـﺖ ﻣﻮﺟـﺐ ﺗﻐﯿﯿـﺮ ﮐﯿﻔﯿـﺖ ﮔﻨـﺪم ﻣـﯽﺷـﻮد‪ .‬ﻫﻤـﯿﻦ‬
‫ﺗﻔﺎوتﻫﺎ ﺳﺒﺐ ﻣﯽﺷﻮد آردﻫﺎي ﺣﺎﺻﻞ از ارﻗﺎم ﻣﺨﺘﻠﻒ‪ ،‬از ﻧﻈﺮ ﮐﻤﯿﺖ و ﮐﯿﻔﯿﺖ ﺗﺮﮐﯿﺒـﺎت ﺷـﯿﻤﯿﺎﯾﯽ و‬
‫ﺧﻮاص ﻋﻤﻠﮑﺮدي ﺗﻔﺎوتﻫﺎي زﯾﺎدي ﺑﺎ ﯾﮑﺪﯾﮕﺮ داﺷﺘﻪ ﺑﺎﺷﻨﺪ )‪ 12 ،2‬و ‪.(15‬‬
‫از آنﺟﺎ ﮐﻪ در ﺗﻮﻟﯿﺪ ﻫﺮ ﯾﮏ از ﻓﺮآوردهﻫﺎي ﻏﻼت ﺑﻪ آردي ﺑﺎ وﯾﮋﮔﯽﻫﺎي ﻣﺸﺨﺺ ﻧﯿﺎز اﺳﺖ‪ ،‬ﺑﺎﯾﺪ‬
‫ﻫﺮ وارﯾﺘﻪ ﺑﺮاي ﺗﻮﻟﯿﺪ ﯾﮏ ﻧﻮع ﻣﺤﺼﻮل ﺧﺎص ﻣﻮرد اﺳﺘﻔﺎده ﻗﺮار ﮔﯿﺮد )‪ .(12‬از اﯾﻦرو‪ ،‬ﺗﻌﯿﯿﻦ ﻣﺸﺨﺼﺎت‬
‫و وﯾﮋﮔﯽﻫﺎي ﮔﻨﺪم ﺟﻬﺖ اﻧﺘﺨﺎب آن ﺑﺮاي ﮐﺎرﺑﺮدﻫﺎي ﺗﮑﻨﻮﻟﻮژﯾﮑﯽ ﺑﺴﯿﺎر ﺿﺮوري اﺳﺖ و اﯾﻦ در ﺣﺎﻟﯽ‬
‫اﺳﺖ ﮐﻪ ﺗﺠﺎرت ﮔﻨﺪم در دﻧﯿﺎ ﺑﺮاﺳﺎس وزن ﻫﮑﺘﻮﻟﯿﺘﺮ‪ ،‬اﻓﺖ ﻣﻔﯿﺪ و ﻏﯿﺮﻣﻔﯿﺪ ﺻﻮرت ﻣـﯽﮔﯿـﺮد‪ .‬در اﯾـﻦ‬
‫ﭘﮋوﻫﺶ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﯽ‪ ،‬ﺷﯿﻤﯿﺎﯾﯽ و ﮐﯿﻔﯽ ‪ 10‬رﻗﻢ ﮔﻨﺪم ﮐﺸﺖ ﺷـﺪه در اﺳـﺘﺎن ﺧﻮزﺳـﺘﺎن ﺷـﺎﻣﻞ‬
‫اﺳﺘﺎر‪ ،‬ﻓﻼت‪ ،‬ﺑﯿﺎت‪ ،‬آﺗﯿﻼ‪ ،‬ﮐﺮﺧﻪ‪ ،‬ﯾﺎواروس‪ ،‬ﭼﻤﺮان‪ ،‬ﭼﻨﺎب‪ ،‬ﮐﺎرون و ﺳﯿﻤﺮه ﺑﺮاي ﺗﻌﯿﯿﻦ ﻧـﻮع ﻣﺼـﺮف‬
‫آنﻫﺎ ارزﯾﺎﺑﯽ ﺷﺪﻧﺪ‪.‬‬

‫ﻣﻮاد و روشﻫﺎ‬
‫ﮔﻨﺪمﻫﺎي ﮐﺸﺖ ﺷﺪه در اﺳﺘﺎن ﺧﻮزﺳﺘﺎن ﺷﺎﻣﻞ ارﻗﺎم اﺳﺘﺎر‪ ،‬ﻓﻼت‪ ،‬ﺑﯿﺎت‪ ،‬آﺗﯿﻼ‪ ،‬ﮐﺮﺧـﻪ‪ ،‬ﯾـﺎواروس‪،‬‬
‫ﭼﻤﺮان‪ ،‬ﭼﻨﺎب‪ ،‬ﮐﺎرون و ﺳﯿﻤﺮه ﺑﻮدﻧﺪ ﮐﻪ از ﺳﺎزﻣﺎن ﺟﻬﺎد ﮐﺸﺎورزي اﺳﺘﺎن ﺧﻮزﺳﺘﺎن ﺗﻬﯿﻪ ﺷﺪه ﺑﻮدﻧـﺪ‪.‬‬
‫ﻣﻮاد ﺷﯿﻤﯿﺎﯾﯽ ﺷﺎﻣﻞ ﺳﻮﻟﻔﺎت ﺳﺪﯾﻢ ﯾﺎ ﭘﺘﺎﺳﯿﻢ‪ ،‬ﺳﻮﻟﻔﺎت ﻣـﺲ‪ ،‬اﺳﯿﺪﺳـﻮﻟﻔﻮرﯾﮏ‪ ،‬ﮐﺮﺑﻨـﺎت ﺳـﺪﯾﻢ‪ ،‬ﺑـﺮم‬
‫ﺗﯿﻤﻮلﺑﻠـﻮ‪ ،‬ﺳـﻮد‪ ،‬اﺳـﯿﺪﺑﻮرﯾﮏ‪ ،‬ﻣﻌـﺮف ﻣﺘﯿـﻞرد‪ ،‬اﺳـﯿﺪ ﮐﻠﺮﯾـﺪرﯾﮏ‪ ،‬ﺑﺮوﻣﻮﻓﻨـﻞ آﺑـﯽ‪ ،‬اﺳـﯿﺪ ﻻﮐﺘﯿـﮏ‪،‬‬
‫اﯾﺰوﭘﺮوﭘﺎﻧﻮل اﻟﮑﻞ‪ ،‬ﮐﻠﺮﯾﺪ ﺳﺪﯾﻢ و ﻣﺤﻠﻮل ﯾﺪ ﭘﺘﺎﺳﯿﻢ از ﺷﺮﮐﺖ ﻣﺮك ﺧﺮﯾـﺪاري ﺷـﺪﻧﺪ‪ .‬وﯾﮋﮔـﯽﻫـﺎي‬
‫ﺷﯿﻤﯿﺎﯾﯽ ﺷﺎﻣﻞ ﺧﺎﮐﺴﺘﺮ ﺑﺎ اﺳﺘﻔﺎده از روش ﻣﺼﻮب )‪ ،AACC (08-01‬رﻃﻮﺑﺖ ﺑﺎ روش ﻣﺼﻮب )‪-16‬‬

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‫ﺷﺮﯾﻪ ﻓﺮآوري و ﻧﮕﻬﺪاري ﻣﻮاد ﻏﺬاﯾﯽ ﺟﻠﺪ )‪ ،(7‬ﺷﻤﺎره ‪1394 ،2‬‬

‫‪ ،AACC (44‬ﭘﺮوﺗﺌﯿﻦ ﮐﻞ ﺑﺮاﺳﺎس روش ﻣﺼﻮب )‪ ،AACC (46-12‬ﺗﻌﯿـﯿﻦ ﺷـﺪﻧﺪ )‪ .(3‬وﯾﮋﮔـﯽﻫـﺎي‬

‫ﻓﯿﺰﯾﮑﯽ ﺷﺎﻣﻞ ﻫﮑﺘﻮﻟﯿﺘﺮ ﺑﺎ اﺳﺘﻔﺎده از دﺳﺘﮕﺎه ﻫﮑﺘﻮﻟﯿﺘﺮﺳﻨﺞ ‪) 7000‬ﺑﺴﺘﺎك‪ ،‬ﺗﺮﮐﯿﻪ(‪ ،‬ﻫﺰار داﻧﻪ ﺑﺎ دﺳـﺘﮕﺎه‬
‫ﺑﺬرﺷﻤﺎر اﺗﻮﻣﺎﺗﯿﮏ )ﮔﻮاﻧﺠﻮ‪ ،‬ﭼﯿﻦ( و ﭼﮕﺎﻟﯽ ﺑﺎ روش ﭘﯿﮑﻨﻮﻣﺘﺮ ﻣﺤﺎﺳﺒﻪ ﺷﺪﻧﺪ )‪ .(11‬وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔـﯽ‬
‫ﮔﻨﺪم ﺷﺎﻣﻞ ﻋﺪد زﻟﻨﯽ ﺑﺮاﺳﺎس روش ﻣﺼﻮب ) ‪ ،(3) AACC (56-61A‬ﮔﻠﻮﺗﻦ ﻣﺮﻃﻮب ﺑـﺎ اﺳـﺘﻔﺎده از‬
‫دﺳﺘﮕﺎه ﮔﻠﻮﺗﻮﻣﺎﺗﯿﮏ و ﺑﺮاﺳﺎس اﺳﺘﺎﻧﺪارد ﻣﻠﯽ ﺷﻤﺎره ‪ (5) 9639-2‬و ﮔﻠﻮﺗﻦ ﺧﺸﮏ ﺑﺮاﺳﺎس )‪(38-10‬‬
‫‪ (3) AACC‬ﺗﻌﯿﯿﻦ ﺷﺪﻧﺪ‪ .‬ﺗﺠﺰﯾﻪوﺗﺤﻠﯿﻞ آﻣﺎري اﯾﻦ ﭘﮋوﻫﺶ ﺑﺮاﺳﺎس ﻃﺮح ﮐﺎﻣﻼ ﺗﺼﺎدﻓﯽ و ﺑﺎ ﻧﺮماﻓـﺰار‬
‫ﻣﯿﻨﯽﺗﺐ ﻧﺴﺨﻪ ‪ 16‬اﻧﺠﺎم ﺷﺪ‪ .‬ﺑﺮاي ﻣﻘﺎﯾﺴﻪ ﺑﯿﻦ ﻣﯿﺎﻧﮕﯿﻦﻫﺎ از آزﻣﻮن ‪ Fisher’s LSD‬در ﺳﻄﺢ ‪ 5‬درﺻـﺪ‬
‫اﺳﺘﻔﺎده ﺷﺪ‪.‬‬

‫ﻧﺘﺎﯾﺞ و ﺑﺤﺚ‬
‫ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ دادهﻫﺎ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ اﺧﺘﻼف وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻓﯿﺰﯾﮑﯽ و ﮐﯿﻔﯽ اﻧﻮاع ﮔﻨﺪم‬
‫ﻣﻌﻨﯽدار )‪ (P≤0/05‬اﺳﺖ )ﺟﺪول ‪ .(1‬ﺑﻪﻋﺒﺎرت دﯾﮕﺮ‪ ،‬اﯾﻦ وﯾﮋﮔﯽﻫﺎ ﻫﻤﺮاه ﺑﺎ ﺗﻐﯿﯿﺮ ﺗﯿﻤﺎرﻫﺎ‪ ،‬ﺗﻐﯿﯿﺮﮐﺮده اﺳﺖ‪.‬‬

‫ﺟﺪول ‪ .1‬ﻧﺘﺎﯾﺞ ﺗﺠﺰﯾﻪ وارﯾﺎﻧﺲ وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ‪ ،‬ﻓﯿﺰﯾﮑﯽ و ﮐﯿﻔﯽ ‪.‬‬

‫‪Table 1. Analysis of variance the chemical, physical and quality characteristics‬‬
‫وﯾﮋﮔﯽ‬
‫‪CV‬‬ ‫‪R2‬‬ ‫‪F‬‬
‫‪Characteristics‬‬
‫ﺧﺎﮐﺴﺘﺮ )‪(%‬‬
‫‪2.16‬‬ ‫‪0.95‬‬ ‫‪46.59‬‬
‫)‪Ash (%‬‬
‫رﻃﻮﺑﺖ )‪(%‬‬
‫‪1.23‬‬ ‫‪0.88‬‬ ‫‪17.69‬‬
‫)‪Moisture (%‬‬
‫ﭘﺮوﺗﺌﯿﻦ )‪(%‬‬
‫‪1.74‬‬ ‫‪0.87‬‬ ‫‪14.63‬‬
‫)‪Protein (%‬‬
‫ﻫﮑﺘﻮﻟﯿﺘﺮ )‪(kg/hl‬‬
‫‪0.87‬‬ ‫‪0.95‬‬ ‫‪16.43‬‬
‫‪Hectoliter‬‬
‫ﻫﺰار داﻧﻪ ) ‪(gr‬‬
‫‪1.48‬‬ ‫‪0.99‬‬ ‫‪301.02‬‬
‫‪1000 grain‬‬
‫ﭼﮕﺎﻟﯽ )‪(kg/m‬‬
‫‪0.30‬‬ ‫‪0.94‬‬ ‫‪35.25‬‬
‫‪Density‬‬
‫زﻟﻨﯽ )‪(ml‬‬
‫‪4.62‬‬ ‫‪0.94‬‬ ‫‪36.58‬‬
‫‪Zeleny‬‬
‫ﮔﻠﻮﺗﻦ ﻣﺮﻃﻮب )‪(%‬‬
‫‪1.08‬‬ ‫‪0.99‬‬ ‫‪190.40‬‬
‫‪Wet gluten‬‬
‫ﮔﻠﻮﺗﻦ ﺧﺸﮏ )‪(%‬‬
‫‪1.83‬‬ ‫‪0.98‬‬ ‫‪145.09‬‬
‫‪Dry gluten‬‬
‫‪ ‬ﻣﻌﻨﯽداري در ﺳﻄﺢ ‪ 5‬درﺻﺪ‬

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 ‫ﺑﻬﺰاد ﻧﺎﺻﺤﯽ‬

‫ﺗﺤﻠﯿﻞ ﻧﺘﺎﯾﺞ از ﻣﻘﺎﯾﺴﻪ ﻣﯿﺎﻧﮕﯿﻦﻫﺎ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﻣﻘﺪار رﻃﻮﺑﺖ در داﻣﻨﻪ ‪ 8/7‬ﺗﺎ ‪9/69‬درﺻـﺪ و در‬
‫ﭘﻨﺞ ﮔﺮوه )‪ (P≤0/05‬ﺗﻐﯿﯿﺮ ﻣﯽﮐﻨﺪ ﮐﻪ ﺑﺮاﺳﺎس اﺳﺘﺎﻧﺪارد ﻣﻠﯽ ﺷﻤﺎره ‪ 103 -1‬در ﺣﺪ ﻗﺎﺑـﻞﻗﺒـﻮل اﺳـﺖ‬
‫)‪ ،(8‬ﺑﻪﻃﻮري ﮐﻪ رﻗﻢ آﺗﯿﻼ ﮐﻢﺗـﺮﯾﻦ و رﻗـﻢ ﻓـﻼت ﺑﯿﺸـﺘﺮﯾﻦ ﻣﻘـﺪار رﻃﻮﺑـﺖ را داﺷـﺘﻨﺪ )ﺟـﺪول ‪.(2‬‬
‫ﻫﻢﭼﻨﯿﻦ‪ ،‬ﺑﺮرﺳﯽ ﻣﻘﺪار ﺧﺎﮐﺴﺘﺮ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﺗﻐﯿﯿﺮات در داﻣﻨـﻪ ‪ 1/43‬ﺗـﺎ ‪1/93‬درﺻـﺪ و در ﻫﻔـﺖ‬
‫ﮔﺮوه )‪ (P≤0/05‬ﻗﺮار ﻣﯽﮔﯿﺮد‪ .‬ﻣﻘﺪار ﭘﺮوﺗﺌﯿﻦ ﺗﯿﻤﺎرﻫﺎ در داﻣﻨﻪ ‪ 13/17‬ﺗﺎ ‪14/87‬درﺻﺪ و در ﭼﻬﺎر ﮔﺮوه‬
‫)‪ (P≤0/05‬ﺗﻐﯿﯿﺮ ﻣﯽﮐﻨﺪ ﮐﻪ از ﻧﻈﺮ ﻣﻘﺪاري در ﺣﺪ ﻣﻨﺎﺳﺒﯽ اﺳﺖ‪.‬‬
‫ﺗﺤﻠﯿﻞ ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از ﻣﻘﺎﯾﺴﻪ ﻣﯿﺎﻧﮕﯿﻦ وﯾﮋﮔﯽﻫﺎي ﻓﯿﺰﯾﮑﯽ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﻣﻘﺪار ﭼﮕﺎﻟﯽ در داﻣﻨﻪ‬
‫‪ 725‬ﺗﺎ ‪ 751‬ﮐﯿﻠﻮﮔﺮم ﺑﺮ ﻣﺘﺮ ﻣﮑﻌﺐ و در ﭘﻨﺞ ﮔﺮوه )‪ (P≤0/05‬ﺗﻐﯿﯿﺮ ﻣـﯽﮐﻨـﺪ )ﺟـﺪول ‪ .(2‬ﻫـﻢﭼﻨـﯿﻦ‪،‬‬
‫ﺑﺮرﺳﯽ ﻣﻘﺪار وزن ﻫﮑﺘﻮﻟﯿﺘﺮ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﺗﻐﯿﯿﺮات در داﻣﻨﻪ ‪ 73/14‬ﺗﺎ ‪ 80/87‬ﮐﯿﻠـﻮﮔﺮم ﻗـﺮار دارد و‬
‫ﻣﯿﺎﻧﮕﯿﻦﻫﺎ در ﺳﻄﺢ ‪5‬درﺻﺪ در ﺷﺶ ﮔﺮوه ﻗﺮار ﻣﯽﮔﯿﺮﻧﺪ‪ .‬ﻣﻘﺪار وزن ﻫﺰار داﻧﻪ ﺗﯿﻤﺎرﻫﺎ در داﻣﻨـﻪ ‪24/4‬‬
‫ﺗﺎ ‪ 42/13‬ﮔﺮم و در ﻫﻔﺖ ﮔﺮوه )‪ (P≤0/05‬ﺗﻐﯿﯿﺮ ﻣﯽﮐﻨﺪ‪.‬‬
‫ﺟﺪول ‪ .2‬ﻧﺘﺎﯾﺞ وﯾﮋﮔﯽﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ و ﻓﯿﺰﯾﮑﯽ ﺑﺮاي ارﻗﺎم ﮔﻨﺪم ﺧﻮزﺳﺘﺎن‬
‫‪Table 2. The results of physical and chemical properties for wheat varieties in Khuzestan‬‬
‫ﭼﮕﺎﻟﯽ)‪(kg/m‬‬ ‫ﻫﺰارداﻧﻪ)‪(gr‬‬ ‫ﻫﮑﺘﻮﻟﯿﺘﺮ)‪(kg/hl‬‬ ‫ﭘﺮوﺗﺌﯿﻦ)‪(%‬‬ ‫رﻃﻮﺑﺖ)‪(%‬‬ ‫ﺧﺎﮐﺴﺘﺮ)‪(%‬‬ ‫وارﯾﺘﻪ‬
‫‪Density‬‬ ‫‪1000 grain‬‬ ‫‪Hectoliter‬‬ ‫‪Protein‬‬ ‫‪Moisture‬‬ ‫‪Ash‬‬ ‫‪Variety‬‬
‫ﯾﺎواروس‬
‫‪731.20 bc‬‬ ‫‪41.98 ab‬‬ ‫‪80.87‬‬ ‫‪a‬‬
‫‪14.86 a‬‬ ‫‪9.20 cd‬‬ ‫‪1.76‬‬ ‫‪b‬‬

‫‪Yavarous‬‬
‫‪734.40 b‬‬ ‫‪33.10 f‬‬ ‫‪78.39‬‬ ‫‪b‬‬
‫‪14.86 a‬‬ ‫‪9.40 bc‬‬ ‫‪1.55‬‬ ‫‪f‬‬ ‫ﺑﯿﺎت‬
‫‪Bayat‬‬
‫ﭼﻨﺎب‬
‫‪729.73 cd‬‬ ‫‪35.86‬‬ ‫‪d‬‬
‫‪74.63‬‬ ‫‪e‬‬
‫‪14.36 bcd‬‬ ‫‪9.20 cd‬‬ ‫‪1.73 bc‬‬
‫‪Chenab‬‬
‫‪34.16 e‬‬ ‫ﻓﻼت‬
‫‪725.07 e‬‬ ‫‪74.47‬‬ ‫‪e‬‬
‫‪14.23 cde‬‬ ‫‪9.69‬‬ ‫‪a‬‬
‫‪1.57‬‬ ‫‪ef‬‬

‫‪Falat‬‬
‫‪e‬‬ ‫‪e‬‬ ‫‪de‬‬ ‫‪e‬‬ ‫‪e‬‬ ‫‪bc‬‬ ‫آﺗﯿﻼ‬
‫‪725.20‬‬ ‫‪34.57‬‬ ‫‪75.11‬‬ ‫‪13.80‬‬ ‫‪8.70‬‬ ‫‪1.70‬‬
‫‪Attila‬‬
‫ﮐﺮﺧﻪ‬
‫‪734.67 b‬‬ ‫‪42.13‬‬ ‫‪a‬‬
‫‪77.30 cb‬‬ ‫‪13.93 de‬‬ ‫‪9.10‬‬ ‫‪d‬‬
‫‪1.62 ed‬‬
‫‪Karkhe‬‬
‫اﺳﺘﺎر‬
‫‪726.27 de‬‬ ‫‪24.40‬‬ ‫‪g‬‬
‫‪73.14 f‬‬ ‫‪13.16 f‬‬ ‫‪9.16‬‬ ‫‪d‬‬
‫‪1.93‬‬ ‫‪a‬‬

‫‪Star‬‬
‫‪cb‬‬ ‫‪c‬‬ ‫‪b‬‬ ‫‪abc‬‬ ‫‪d‬‬ ‫‪dc‬‬ ‫ﺳﯿﻤﺮه‬
‫‪733.33‬‬ ‫‪37.67‬‬ ‫‪78.40‬‬ ‫‪14.66‬‬ ‫‪9.00‬‬ ‫‪1.67‬‬
‫‪Sameere‬‬

‫‪751.20‬‬ ‫‪a‬‬
‫‪41.16‬‬ ‫‪b‬‬
‫‪74.46‬‬ ‫‪e‬‬
‫‪14.10‬‬ ‫‪de‬‬
‫‪9.49‬‬ ‫‪d‬‬
‫‪1.54‬‬ ‫‪f‬‬ ‫ﮐﺎرون‬
‫‪Karun‬‬
‫ﭼﻤﺮان‬
‫‪730.67 cb‬‬ ‫‪33.88‬‬ ‫‪ef‬‬
‫‪76.20 cd‬‬ ‫‪14.76 ab‬‬ ‫‪9.50‬‬ ‫‪b‬‬
‫‪1.43‬‬ ‫‪g‬‬

‫‪Chamran‬‬
‫‪ ‬ﺣﺮوف ﻏﯿﺮﻣﺸﺎﺑﻪ در ﻫﺮ ﺳﺘﻮن ﻧﺸﺎندﻫﻨﺪه اﺧﺘﻼف ﻣﻌﻨﯽدار اﺳﺖ )‪(P≤0/05‬‬

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‫ﺷﺮﯾﻪ ﻓﺮآوري و ﻧﮕﻬﺪاري ﻣﻮاد ﻏﺬاﯾﯽ ﺟﻠﺪ )‪ ،(7‬ﺷﻤﺎره ‪1394 ،2‬‬

‫از ﺳﻮي دﯾﮕﺮ‪ ،‬ﺗﺤﻠﯿﻞ ﻧﺘﺎﯾﺞ ﻣﻘﺎﯾﺴﻪ ﻣﯿﺎﻧﮕﯿﻦ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯽ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﻣﻘﺪار زﻟﻨﯽ )ﺷـﮑﻞ‬
‫‪ (1‬در داﻣﻨﻪ ‪ 9/26‬ﺗﺎ ‪ 15‬ﻣﯿﻠﯽﻟﯿﺘﺮ و در ﭘﻨﺞ ﮔﺮوه )‪ ،(P≤0/05‬ﻣﻘﺪار ﮔﻠﻮﺗﻦ ﻣﺮﻃﻮب )ﺷﮑﻞ ‪ (2‬در داﻣﻨـﻪ‬
‫‪ 32/91‬ﺗﺎ ‪ 42/07‬درﺻﺪ و در ﺷﺶ ﮔﺮوه )‪ (P≤0/05‬و ﻣﻘﺪار ﮔﻠﻮﺗﻦ ﺧﺸﮏ ﺗﯿﻤﺎرﻫﺎ )ﺷﮑﻞ ‪ (3‬در داﻣﻨﻪ‬
‫‪ 12/04‬ﺗﺎ ‪ 18/86‬درﺻﺪ و در ﻫﺸﺖ ﮔﺮوه )‪ (P≤0/05‬ﺗﻐﯿﯿﺮ ﻣﯽﮐﻨﺪ‪.‬‬
‫ﻧﺘﺎﯾﺞ اﯾﻦ ﭘﮋوﻫﺶ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﮔﻨﺪمﻫﺎي ﻣﻮرد ﺑﺮرﺳﯽ از ﻧﻈﺮ ﮐﯿﻔﯿﺖ‪ ،‬ﻣﺸﺎﺑﻪ ﮔﻨﺪمﻫﺎي ﻣﻌﻤﻮﻟﯽ‬
‫ﻫﺴﺘﻨﺪ و ﮐﯿﻔﯿﺖ ﻧﺎن و ﺳﺎﯾﺮ ﻓﺮآوردهﻫﺎي ﺗﻬﯿﻪ ﺷﺪه از اﯾﻦ ﻧﻮع ﮔﻨﺪم ﻣﺘﻮﺳﻂ ارزﯾﺎﺑﯽ ﻣﯽﺷﻮد‪ .‬ﻣـﯽﺗـﻮان‬
‫ﭼﻨﯿﻦ اﺳﺘﻨﺒﺎط ﮐﺮد ﮐﻪ ﻋﻮاﻣﻠﯽ ﻫﻤﭽﻮن ﺗﻨﺶﻫﺎي ﺧﺸﮑﯽ و ﮔﺮﻣﺎي ﺷﺪﯾﺪ‪ ،‬ﺗﻨﺶ ﺷـﻮري‪ ،‬ﺑﯿﻤـﺎريﻫـﺎي‬
‫زﻧﮓ و ﺳﯿﺎﻫﮏ‪ ،‬ﻋﺪم اﺳﺘﻔﺎده از ﺑﺬرﻫﺎي ﺳﺎﻟﻢ و اﺻﻼح ﺷﺪه‪ ،‬ﺑﺮ ﺧﺼﻮﺻﯿﺎت اﯾﻦ ﮔﻨﺪمﻫـﺎ ﺗـﺎﺛﯿﺮ ﻣﻨﻔـﯽ‬
‫داﺷﺘﻪ اﺳﺖ )‪ 5 ،2‬و ‪ .(9‬ﺑﯿﺸﺘﺮ آردﻫﺎي ﺣﺎﺻﻞ از اﯾﻦ وارﯾﺘﻪﻫﺎ داراي ﮔﻠﻮﺗﻦ ﻻزم ﺑﺮاي ﺗﺸـﮑﯿﻞ ﺧﻤﯿـﺮ‬
‫ﻣﻨﺎﺳﺐ در ﻧﺎﻧﻮاﯾﯽ ﻧﻤﯽﺑﺎﺷﻨﺪ و ﻣﺤﺼﻮﻻت ﺑﻪدﺳﺖ آﻣﺪه از اﯾﻦ ﻧﻮع ﮔﻨﺪمﻫﺎ ﺧﯿﻠﯽ زودﺗﺮ ﺑﯿﺎت ﻣﯽﺷﻮﻧﺪ‬
‫)‪ 12 ،9 ،6‬و ‪.(13‬‬

‫ﺷﮑﻞ ‪ .1‬ﻧﺘﺎﯾﺞ آزﻣﻮن زﻟﻨﯽ ﺑﺮاي ارﻗﺎم ﮔﻨﺪم ﺧﻮزﺳﺘﺎن‬

‫‪Figure 1. The results of Zeleny test for wheat varieties in Khuzestan‬‬

‫ﺑﺮﺧﯽ از وارﯾﺘﻪﻫﺎي ﮔﻨﺪم ﺧﻮزﺳﺘﺎن ﻣﺜﻞ ﯾﺎواروس‪ ،‬ﺳﯿﻤﺮه و ﮐﺮﺧﻪ از ﻧﻮع ﮔﻨﺪم دوروم ﻣـﯽﺑﺎﺷـﻨﺪ‪،‬‬
‫داﻧﻪﻫﺎي اﯾﻦ ﮔﻨﺪم ﺑﺰرگﺗﺮ از ﮔﻨﺪم ﻣﻌﻤﻮﻟﯽ ﺑﻮده و ﻣﻘﺪار ﻫﮑﺘﻮﻟﯿﺘﺮ آن ﺑﯿﺸﺘﺮ از ﺳﺎﯾﺮ ﮔﻨﺪمﻫﺎي ﻣﻌﻤﻮﻟﯽ‬
‫ﻣﯽﺑﺎﺷﺪ‪ .‬دوروم داراي ﺳﺮﻋﺖ رﺷﺪ ﺑﯿﺸﺘﺮي اﺳـﺖ و زودﺗـﺮ از ﮔﻨـﺪم ﻣﻌﻤـﻮﻟﯽ ﺑﺮداﺷـﺖ ﻣـﯽﺷـﻮد و‬

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‫ﻫﻢﭼﻨﯿﻦ ﺑﻪ ﮐﻢآﺑﯽ‪ ،‬ﺑﺎدﻫﺎي ﻣﻮﺳﻤﯽ و ﺑﺮﺧﯽ ﺗﻨﺶﻫﺎ ﻣﻘﺎوم ﻣﯽﺑﺎﺷﺪ‪ .‬ﻫﺮ ﭼﻪ وزن ﻫﮑﺘﻮﻟﯿﺘﺮﮔﻨـﺪم ﺑـﺎﻻﺗﺮ‬
‫ﺑﺎﺷﺪ ﺑﺎزدﻫﯽ آرد آن ﺑﺎﻻﺗﺮ اﺳﺖ‪ .‬وزن ﻫﮑﺘﻮﻟﯿﺘﺮ ﺑﻪ اﻧﺪازه داﻧﻪ ﺑﺴـﺘﮕﯽ دارد‪ ،‬ﻫﺮﭼـﻪ داﻧـﻪ درﺷـﺖﺗـﺮ و‬
‫ﯾﮑﺪﺳﺖﺗﺮ ﺑﺎﺷﺪ‪ ،‬وزن ﻫﮑﺘﻮﻟﯿﺘﺮ و ﺑـﺎزدﻫﯽ آرد ﺑـﺎﻻﺗﺮ اﺳـﺖ )‪ 14 ،2‬و ‪ .(15‬از ﻣﯿـﺎن ده وارﯾﺘـﻪ ﻣـﻮرد‬
‫ﺑﺮرﺳﯽ‪ ،‬ارﻗﺎم ﭼﻤﺮان‪ ،‬آﺗﯿﻼ و اﺳﺘﺎر از وزن ﮐﻢﺗﺮي ﻧﺴﺒﺖ ﺑﻪ داﻣﻨﻪ اﺳﺘﺎﻧﺪارد ﺑﺮﺧﻮردار ﺑﻮدﻧﺪ اﻣـﺎ ارﻗـﺎم‬
‫ﮐﺎرون و ﯾﺎواروس ﺑﺮﺧﻼف ﺳﻪ وارﯾﺘﻪ ذﮐﺮ ﺷﺪه‪ ،‬داراي وزن ﻫﺰار داﻧﻪ ﺑـﯿﺶ از اﺳـﺘﺎﻧﺪارد ﺑﻮﻧـﺪ‪ .‬رﻗـﻢ‬
‫ﮐﺎرون ﮐﻪ ﯾﮏ رﻗﻢ اﺻﻼح ﺷﺪه ﻣﯽﺑﺎﺷﺪ داراي ﭼﮕﺎﻟﯽ ﺑﯿﺸﺘﺮي ﻧﺴﺒﺖ ﺑﻪ ﺳﺎﯾﺮ ارﻗﺎم ﻣﯽﺑﺎﺷﺪ زﯾـﺮا اﯾـﻦ‬
‫رﻗﻢ داراي ﭘﺘﺎﻧﺴﯿﻞ ﻋﻤﻠﮑﺮد و ﮐﻮدﭘﺬﯾﺮي‪ ،‬ﻣﺸﺨﺼﺎت زراﻋﯽ ﻣﻄﻠﻮب و ﻣﻘﺎوﻣﺖ ﻧﺴﺒﯽ ﺑﻪ ﺑﯿﻤـﺎريﻫـﺎي‬
‫ﻣﻬﻢ ﻏﻼت و ﻣﻘﺎوﻣﺖ ﺑﻪ ﮔﺮﻣﺎ و ﺧﺸﮑﯽ ﻣﯽﺑﺎﺷﺪ )‪ 6‬و ‪.(11‬‬

‫ﺷﮑﻞ ‪ .2‬ﻧﺘﺎﯾﺞ ﻣﻘﺪار ﮔﻠﻮﺗﻦ ﻣﺮﻃﻮب ﺑﺮاي ارﻗﺎم ﮔﻨﺪم ﺧﻮزﺳﺘﺎن‬

‫‪Figure 2. The results of wet gluten for wheat varieties in Khuzestan‬‬

‫ﺑﺮرﺳﯽ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯽ ﻫﻢ ﻧﺸﺎن داد ﮐﻪ ﮔﻨﺪم ﯾـﺎواروس ﺑﻬﺘـﺮﯾﻦ و ﮔﻨـﺪم آﺗـﯿﻼ ﺑـﺪﺗﺮﯾﻦ وارﯾﺘـﻪ‬
‫ﻣﻮﺟﻮد در اﺳﺘﺎن ﻫﺴﺘﻨﺪ‪ .‬ﺑﺮرﺳﯽ ﻣﯿﺰان ﭘﺮوﺗﺌﯿﻦ و ﮔﻠﻮﺗﻦ ﮔﻨﺪمﻫﺎي ﺧﻮزﺳﺘﺎن ﻧﺸـﺎن داد ﮐـﻪ ﻣﻄـﺎﺑﻖ ﺑـﺎ‬
‫اﺳﺘﺎﻧﺪار ﻣﻠﯽ ﺷﻤﺎره ‪ ،103‬آنﻫﺎ ﺣﺪاﻗﻞ ﻣﻘﺪار ﻻزم ﺑﺮاي ﺗﻮﻟﯿﺪ ﻓﺮآوردهﻫﺎي ﻣﺨﺘﻠـﻒ را دارا ﻫﺴـﺘﻨﺪ‪ .‬ﺑـﺎ‬
‫ﺗﻮﺟﻪ ﺑﻪ اﯾﻦﮐﻪ ﻣﻘﺪار ﻋﺪد زﻟﻨﯽ ﺗﻤﺎم ﮔﻨﺪمﻫﺎي اﺳﺘﺎن ﮐﻢﺗﺮ از ‪ 15‬ﻣﯿﻠﯽﻟﯿﺘﺮ اﺳﺖ‪ ،‬اﯾﻦ ﮔﻨﺪمﻫﺎ از ﮐﯿﻔﯿﺖ‬
‫ﻣﻄﻠﻮﺑﯽ ﺑﺮاي ﻧﺎﻧﻮاﯾﯽ ﺑﺮﺧﻮردار ﻧﯿﺴﺘﻨﺪ )‪ 9 ،5 ،1‬و ‪.(15‬‬

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‫ﺷﺮﯾﻪ ﻓﺮآوري و ﻧﮕﻬﺪاري ﻣﻮاد ﻏﺬاﯾﯽ ﺟﻠﺪ )‪ ،(7‬ﺷﻤﺎره ‪1394 ،2‬‬

‫ﺷﮑﻞ‪ .3‬ﻧﺘﺎﯾﺞ ﻣﻘﺪار ﮔﻠﻮﺗﻦ ﺧﺸﮏ ﺑﺮاي ارﻗﺎم ﮔﻨﺪم ﺧﻮزﺳﺘﺎن‬

‫‪Figure 3. The results of dry gluten for wheat varieties in Khuzestan‬‬

‫ﻧﺘﯿﺠﻪﮔﯿﺮي‬
‫اﯾﻦ ﻧﺘﺎﯾﺞ ﻧﺸﺎن ﻣﯽدﻫﺪ ﮐﻪ ﺑﯿﺸﺘﺮ وارﯾﺘﻪﻫﺎي ﮔﻨﺪم ﺧﻮزﺳﺘﺎن از ﻧﻮع ﮔﻨﺪم ﻣﻌﻤﻮﻟﯽ ﻣﯽﺑﺎﺷﻨﺪ‪ .‬ﮐﯿﻔﯿﺖ‬
‫ﻧﺎﻧﯽ ﮐﻪ از اﯾﻦ ﻧﻮع ﮔﻨﺪم ﺗﻬﯿﻪ ﻣﯽﺷﻮد‪ ،‬ﻣﺘﻮﺳﻂ ارزﯾﺎﺑﯽ ﻣﯽﺷﻮد‪ .‬ﺑﯿﺸﺘﺮ آردﻫﺎي ﺣﺎﺻﻠﻪ از اﯾﻦ وارﯾﺘﻪﻫﺎ‬
‫داراي ﭘﺮوﺗﺌﯿﻦ ﺑﺎ ﮐﯿﻔﯿﺖ ﻣﻨﺎﺳﺐ ﺑﺮاي ﺗﺸﮑﯿﻞ ﺧﻤﯿﺮ ﺧﻮب در ﻧﺎﻧﻮاﯾﯽ ﻧﻤﯽﺑﺎﺷﻨﺪ و ﻣﺤﺼﻮﻻت ﺑﻪدﺳﺖ‬
‫آﻣﺪه از اﯾﻦ ﻧﻮع ﮔﻨﺪمﻫﺎ ﺧﯿﻠﯽ زود ﺑﯿﺎت ﻣﯽﺷﻮﻧﺪ‪ .‬از اﯾﻦرو‪ ،‬ﻏﻨﯽﺳﺎزي اﯾﻦ آردﻫﺎ ﺿﺮوري ﺑﻪ ﻧﻈﺮ‬
‫ﻣﯽرﺳﺪ‪ .‬ﺑﺮﺧﯽ از وارﯾﺘﻪﻫﺎي ﮔﻨﺪم ﺧﻮزﺳﺘﺎن ﻣﺜﻞ ﯾﺎواروس و ﺳﯿﻤﺮه از ﻧﻮع ﮔﻨﺪم دوروم ﻣﯽﺑﺎﺷﻨﺪ و‬
‫ﮐﯿﻔﯿﺖ ﺑﻬﺘﺮي ﺑﺮاي ﺗﻮﻟﯿﺪ ﻓﺮآوردهﻫﺎي ﻧﺎﻧﻮاﯾﯽ دارﻧﺪ‪.‬‬

‫ﻣﻨﺎﺑﻊ‬
‫‪1. Abdolahzade, A. and Shahedi, M. 2006. The analysis of dough quality of four‬‬
‫‪wheat cultivars produced in Sabzevar. Journal of Sciences and Technology of‬‬
‫‪Agriculture and Natural Resources, Water and Soil Sciences. 40: 277-286. (In‬‬
‫‪Persian).‬‬
‫‪2. Aghaee, M., Dastpal, M., Farzadi, H., Andarzian, B., Shahbaz porshabazy, A.,‬‬
‫‪Bahari, M. and Rostami, H. 2011. Assess the performance and yield stability of‬‬
‫‪durum wheat in warm and dry regions of Iran. Seed and Plant Improvement‬‬
‫‪Journal. 28(2): 315-325. (In Persian).‬‬

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3. Approved methods of analysis of the American Association of Cereal Chemists.

2000. MN Minesota: the American Association of Cereal Chemists. St: Paul. MN.
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Glntenin. Journal of Iranian Crop Sciences. 19: 204-215. (In Persian).
6. Campbell, G.M., Fang, C. and Muhamad, I.I. 2007. On Predicting Roller
Milling Performance VI: Effect of Kernel Hardness and Shape on the Particle
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Processing. 85 (1): 7-23.
7. Dziki, D. and Laskowski, J. 2005. Wheat Kernel Physical Properties and
Milling Process. Acta Agrophysica. 6(1): 59-71.
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103, flour wheat for bread making: specifications and test methods., first
publishing; National Standard No., 2-9639, wheat and wheat flour - content of
gluten-Part II: Measurement of wet gluten by mechanical methods. (In Persian).
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in wheat grain relates to hardness index and grinding energy (in Polish). Acta
Agrophysica. 95(2): 173-178.
10. Marshall, D.R., Ellison, E.W. and Mares, D.J. 1984. Effects of grain shape and
size on milling yields in wheat. I. Theoretical analysis based on simple
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11. Martin, C., Herrman, T.J. Loughin, T.and Oentong, S. 1998. Micropycnometer
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Determination of Bread Staling. Journal of Food Sciences & Technology. 1: 1-
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45(11): 77-84. (In Persian).
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1394 ،2 ‫ ﺷﻤﺎره‬،(7) ‫ﺷﺮﯾﻪ ﻓﺮآوري و ﻧﮕﻬﺪاري ﻣﻮاد ﻏﺬاﯾﯽ ﺟﻠﺪ‬

EJFPP, Vol. 7 (2): 119-130

http://ejfpp.gau.ac.ir

Study of physicochemical characteristics of wheat produced in

Khozestan province
*
B. Nasehi1
1
Associate Prof., Dept. of Food Science and Technology, Ramin Agriculture and
Natural University, Khozestan. Iran.

Received: 2013/05/12 ; Accepted: 2015/12/4

Abstract
Background and objectives: Currently nearly 70% of the area under cultivation of
a milliard hectares of the world, devoted to cereals as well as about half of the total
dietary needs of people, especially in Asia directly from cereals sources. Factors
affecting wheat quality includes the chemical, physical, Qualitative and farming.
Since each grain products requires the use of flour with special characteristics,
therefore each variety should be use for the production of a specific product. Thus
identification the characterization of wheat is essential for select them for
technological applications. In this study, chemical, physical and qualitative
properties of varieties of wheat that they cultivation in the highest at the province
Khuzestan, were studied.

Material and methods: Wheat varieties cultivated in the province including Star,
Falat, bayat, Attila, Karkhe, Yavarous, Chamran, Chenab, Karun, Sameere were
taken Agricultural Jihad Organization of the province. Features include ash,
moisture, total protein, dry and wet gluten and Zeleny number of according to the
method adopted by the AACC, were determined. Hectoliter also using the
hectoliter meter, 1000 grain with automatic seed counter and density using a
pycnometer were determined. The statistical analysis was conducted based on
completely randomized design with Minitab 16. Fisher's LSD test for comparing
means at 5% was used.

Result: The results of chemical properties, physical and Qualitative indicate

significant differences (P≤0.05) of wheat. In other words, the features varying

*Corresponding author; [email protected]

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 ‫ﺑﻬﺰاد ﻧﺎﺻﺤﯽ‬

based on the wheat varieties. So that the moisture content in the range of 7.8 to
9.69%, ash content in the range of 1.43 to 1.93%, protein content ranged from13.17
to 14.87%, the density in the range of 725 to 751 kg. m, hectoliter weight in the
range of 73.14 to 80.87 kg, the weight of 1000 seed treatments in the range of 24.4
to 42.13 gr, zeleny value in the range of 9.26 to 15 ml, wet gluten content in the
range 32.91 to 42.07% and dry gluten content of treatments in the range 12.04 to
18.86%, respectively.

Conclusion: These results indicate that the majority of wheat varieties of the
province Khuzestan are common wheat. The Quality of bread making of this kind
of wheat isn’t good. The flour quality of those is not good, and the breads of them
are staling very soon. Hence it is necessary to enrich the flours. Some varieties of
Khuzestan wheat, alike Sameere and Yavarous have a better quality for bakery
products.

Keywords: Zeleny, Hectoliter, Gluten,

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