Uticaj sastava i uloge lipida brašna u procesu izrade hleba

Abstract

Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR) Utvrdeni su sastav i količine nepolarnih i polarnih lipida kao i lipida iz skroba u pojedinim fazama izrade hleba na dva uzorka brašna od kvalitetne pšenice. Takode su odredene promene i prelazi lipidnih sastojaka pod uticajem fizičkih, mehaničkih i toplotnih delovanja tokom tehnološkog postupka. Na osnovu sastava masnih kiselina u lipidnim jedinjenjima razdvojenim tankoslojnom hromatografijom i računa verovatnoće utvrđen je njihov najverovatniji sastav. Iz ekstrakta nepolarnih lipida brašna kvantitativno je identifikovano preko 60 %, a iz hleba preko 40 % lipidnih jedinjenja (ASG, MG i TG). U ekstraktima polarnih lipida identifikovano je preko 60 % jedinjenja (DGMG, DGDG, MGMG i MGDG) a u lipidima unutar skroba zastupljeni su samo LPI i NAPE. U ekstraktima lipida i u lipidnim jedinjenjima identifikovano je oko 98 % masnih kiselina a najveći udeo je lilinolne kiseline. Takođe je ispitan uticaj načina dodavanja tri vrste komercijalnih emulgatora u pojedinim fazama izrade testa na kvalitet hleba. Delovanje komercijalnih emulgatora u testu i hlebu zavisi od vrste, sastava i i količine emulgatora kao i od kvaliteta brašna kome se dodaje. Poboljšavajući efekti se mogu postići samo ako se emulgator dozira na početku zamesa ili tokom razvoja testa. Rezultati ovog rada su pomogli da se bliže odredi mesto i uloga lipidnih materija brašna u procesu izrade hleba kao i interakcija lipida brašna sa komercijalnim emulgatorima.

Abstract was processed by technology for Optical character recognition (OCR). Composition and quantities of nonpolar, polar and starch lipids were identified in different stages of bread making process. Changes and translocations of lipid compounds influenced by physical, mechanical and heat treatment during the technological process were determined, too. Based on fatty acid composition in different lipid compounds separated by TLC and on probability calculation, the most probable composition of them was est imated. In nonpolar lipid extracts of flour, over 60 % and in bread over 40 % of lipid compounds were identified (ASG, MG and TG). In polar lipid extracts over 60 % of lipid compounds were identified (DGMG, DGDG, MGMG and MGDG) but in starch lipids only LPI and NAPE were present. In lipid extract and lipid compounds about 98 % of fatty acids were identi- fied with the greatest shane of linoleic acid. The influence of adding three commercial emulsifiers in different stages of dough making on bread quality was also invest igated. Acting of commercial emulsifiers in dough and bread depends on their type, composition and quantity, as well as, on flour quality. Improving effects can be achieved only if emulsifiers ane added at the beginning of mixing stage or during dough development. These results comprise to better understanding of the lipid compounds role, the place of their acting in breadmaking process as well as their interaction with commercial emulsifiers.