- citati u SCIndeksu: 0
- citati u CrossRef-u:0
- citati u Google Scholaru:[
 ]
- posete u poslednjih 30 dana:9
- preuzimanja u poslednjih 30 dana:8
|
|
|
2015, vol. 42, br. 2, str. 101-108
|
|
Efekat askorbinske kiseline, transglutaminaze i količine margarina na kvalitet proizvoda od lisnatog testa proizvedenog od brašna spelta pšenice
Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour
Projekat: Novi proizvodi cerealija i pseudocerealija iz organske proizvodnje (MPNTR - 46005)
Sažetak
Proizvodi od lisnatog testa imaju nežnu i pahuljastu strukturu koja nastaje jedinstvenom kombinacijom masnoće i testa. Ovi pekarski proizvodi su napravljeni od tankih listova testa neizmenično odvojeni listovima margarina i zato se smatraju hranom sa visokim sadržajem masnoće. Osobine proizvoda od lisnatog testa najviše zavise od kvaliteta brašna koje mora biti namensko. U proizvodnji proizvoda od lisnatog testa najčešće se koristi belo pšenično brašno. U poslednje vreme zahtevi potrošača za zdrave pekarske proizvode imaju veliki odziv u pekarskoj industriji. Na tržištu su prisutni novi proizvodi od sirovina koje imaju visoku nutritivnu vrednost. U radu je prezentovana optimizacija formulacije proizvoda od lisnatog testa napravljenog od brašna spelta pšenice variranjem količine sastojaka kao što su: margarin, askorbinska kiselina i enzim transglutaminaza. Optimalan odnos ovih sirovina zasniva se na njihovim glavnim i interakcijskim efektima. Tokom optimizacije kvaliteta lisnatog testa od spelte postavljeni su sledeći ciljevi: maksimalna zapremina, minimalna čvrstoća i maksimalna opšta prihvatljivost. Optimalna rešenja su u opsegu koncentracija askorbinske kiseline od 3,60 mg/kg do 10 mg/kg, transglutaminaze od 29,84 do 30% i margarina od 29,84% do 30% na masu testa. Preporučuje se da formulacija lisnatog testa od spelte uključi: askorbinsku kiselinu u količini od 10 mg/kg, transglutaminazu 0.03 mg/kg i margarin 30% na masu testa da bi se dobio proizvod željenih karakteristika.
Abstract
Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough. These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high fat food. Properties of puff pastry depend mostly on the quality of flour, which must be specifically tailored for this purpose. The most commonly used flour in the production of puff pastry is refined wheat flour. Lately, the requirements of consumers for healthy bakery products have a great response in the baking industry. On the market there are new products made with ingredients which have high nutritional value. This paper presents an optimization of the composition of puff pastry made of spelt flour by varying the amount of ingredients such as: margarine, ascorbic acid and enzyme transglutaminase. The optimal ratio of these ingredients has been based on the consideration of their major and interaction effects. During the optimization of spelt puff pastry quality, the following goals were set: maximum volume, minimum firmness and maximum overall acceptability. The optimal solutions were in the concentration range from 3.60 mg/kg to 10 mg/kg for ascorbic acid, from 0.03 mg/kg to 3 mg/kg for transglutaminase and from 29.84 to 30% for margarine on dough basis. It is recommended that the composition of spelt puff pastry involve: 10 mg/kg ascorbic acid, 0.03 mg/kg transglutaminase and 30 % margarine on dough basis to provide the desired product characteristics.
|
|
|
|
Reference
|
|
4 
|
AACC (1995) Approved methods of the American association of cereal chemists. St Paul, MN: AACC Inc, 9th Ed., AACC methods 18-01, 38-10, 44-9, 46-12, and 54-21
|
|
|
Abdel-Aal, E.S.M., Hucl, P., Sosulski, F.W. (1998) Food uses for ancient wheats. Cereal Foods World, 43 (6); 763-767
|
|
|
Bakal, A.I. (1991) Fat reduction in baked goods. u: Haberstroh Chuck , Morris Charles E. [ur.] Fat and Cholesterol Reduced Foods: Technologies and Strategies, Houston: Portfolio Publishing Company, pp. 185-190
|
|
|
Bessler, T.R., Ortheoefer, F.T. (1983) Providing lubricity in food fat systems. Journal of the American Oil Chemists’ Society, 60(10): 1765-1768
|
|
|
Bojnanská, T., Francáková, H. (2002) The use of spelt wheat (Triticum spelta L.) for baking applications. Rostl. Výr., 48 (2); 41-147
|
|
|
Box, G.E.P., Benhken, D.W. (1960) Some New Three Level Designs for the Study of Quantitative Variables. Technometrics, 2(4): 455-475
|
|
4
|
Derringer, G.C., Suich, R. (1980) Simultaneous optimization of several response variables. Journal of Quality Technology, 214-219; 12
|
|
3 
|
Filipčev, B., Šimurina, O., Bodroža-Solarov, M., Obreht, D. (2013) Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers. Hemijska industrija, vol. 67, br. 3, str. 443-453
|
|
|
Filipčev, B.V. (2014) Texture and stress relaxation of spelt-amaranth composite breads. Food and Feed Research, vol. 41, br. 1, str. 1-9
|
|
|
Filipčev, B.V., Bodroža-Solarov, M.I., Brkljača, J.S. (2012) Characterization of organically grown spelt cultivars for cracker-making applications. Food and Feed Research, vol. 39, br. 2, str. 61-68
|
|
|
Gerrard, J.A., Newberry, M.P., Rossa, M., Wilson, A.J., Fayle, S.E., Kavale, S. (2000) Pastry Lift and Croissant Volume as Affected by Microbial Transglutaminase. Journal of Food Science, 65(2): 312-314
|
|
|
Hay, R.L. (1993) Effect of flour quality characteristics on puff pastry baking performance. Cereal Chemistry, 70 (3); 392-396
|
|
|
Lefébure, E., Ronkart, S., Brostaux, Y., Béra, F., Blecker, C., Danthine, S. (2013) Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology. LWT - Food Science and Technology, 51(1): 225-232
|
|
2
|
Marconi, E., Carcea, M., Schiavone, M., Cubadda, R. (2002) Spelt (Triticum spelt L.) Pasta Quality: Combined Effect of Flour Properties and Drying Conditions. Cereal Chemistry, 79(5): 634-639
|
|
1
|
Mcgill, E.A. (1981) A closer look at bakery fats. u: Mcgill E.A. [ur.] Puff Pastry Faults Peerless, Liverpool: Food Products, 14
|
|
|
Pimdit, K., Therdthai, N., Jangchud, K. (2008) Effects of fat replacers on the physical, chemical and sensory characteristics of puff pastry. Kasetsart Journal (Natural Science), 42 (6); 739-746
|
|
|
Schober, T.J., Clarke, C.I., Kuhn, M. (2002) Characterization of Functional Properties of Gluten Proteins in Spelt Cultivars Using Rheological and Quality Factor Measurements 1. Cereal Chemistry, 79(3): 408-417
|
|
|
Soronja-Simović, D., Pajin, B., Seres, Z., Filipović, N. (2009) Effect of low- trans margarine on physicochemical and sensory properties of puff pastry. International Journal of Food Science & Technology, 44(6): 1235-1244
|
|
|
Taylor, S.L. (1985) The addition of gluten to pastry flours. FMBRA Bulletin, Chipping Campden, UK: Campden, BR, 2, 51-57
|
|
|
Wassell, P., Young, N.W.G. (2007) Food applications of trans fatty acid substitutes. International Journal of Food Science & Technology, 42(5): 503-517
|
|
|
Wickramarachchi, K.S., Sissons, M.J., Cauvain, P.S. (2015) Puff pastry and trends in fat reduction: an update. International Journal of Food Science & Technology, 50(5): 1065-1075
|
|
|
|
|