Vpliv izbranih funkcionalnih dodatkov na lastnosti testa in kruha ter mikrobiološko obstojnost

Griz, Ana (author), Smole Možina, Sonja (mentor), Šoronja-Simović, Dragana (comentor)

Dodatek vlaken sladkorne pese (5 in 10 %) izboljša prehransko vrednost belega pšeničnega kruha, a ima negativen učinek na reološke lastnosti testa in senzorične lastnosti kruha. Povečana vsebnost vode negativno vpliva tudi na mikrobiološko obstojnost kruha. Zato smo za izboljšanje tehnoloških lastnosti testa, ki smo jih določali s farinografsko, ekstenzografsko in maturografsko metodo, ter senzoričnih lastnosti in obstojnosti kruha, uporabili še rožičevo moko (7,5 in 15 %) in melaso (3 in 6 %). Ugotovili smo, da melasa (6 %) povečuje elastičnost in raztegljivost testa in deluje protimikrobno. Rožičeva moka je bogata z bioaktivnimi snovmi, poveča vsebnost skupnih fenolnih spojin in antioksidativno kapaciteto v vodi topnih antioksidantov kruha. Na reološke lastnosti testa nima negativnega vpliva. Z dodatkom melase in rožičeve moke pridobimo velik končni volumen in najboljše senzorične lastnosti kruha. Dodatek rožičeve moke zmanjšuje skupno število aerobnih bakterij kruha in preprečuje pojavnost bakterij Bacillus cereus. Melasa, rožičeva moka in njuna kombinacija izboljšujeta mikrobiološko obstojnost rezin kruha celo učinkoviteje od konvencionalnega konzervansa. Protimikrobno delovanje z zaviranjem rasti plesni smo potrdili tako s testom obstojnosti, kot z obremenitvenimi testi s plesnimi Aspergillus flavus, Penicillium verrucosum in Cladosporium sp..

• Language: Slovenian
• Keywords: živila, kruh, obstojnost živil, protimikrobne snovi, plesni, inhibicija plesni, funkcionalna živila, reološke lastnosti testa, rožič, Ceratonia siliqua, rožičeva moka, melasa, vlakna sladkorne pese
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [A. Griz]
• Year: 2018
• PID: 20.500.12556/RUL-100941
• UDC: 664.64.016.641.1:579.67:582.28
• COBISS.SI-ID: 4899448
• Publication date in RUL: 25.04.2018

Secondary language

• Language: English
• Title: The effect of functional supplements on dough rheology, bread quality and microbial stability

Abstract

Fortification of white wheat bread with sugar beet fibers (5 and 10 %) improves a nutritional value of bread, but has a negative effect on dough rheoloy, sensory properties and shelf-life of bread due to higher water content. For this reason, we have included carob flour (7,5, 15 %) and sugar beet molasses (3, 6 %) as partial replacement of wheat flour. We have enhanced technological properties of dough, determined by farinograph, extensograph and maturograph measurements. Molasses (6 %) improved dough elasticity and extent. Carob flour is rich in bioactive components and increased total phenol content and antioxidative capacity of bread. It had no adverse effect on dough rheology. Combined addition of molasses and carob flour increased volume and improved sensory properties of bread. Carob flour decreased total aerobic mesophilic count and sporogenic bacteria, as well as prevented Bacillus cereus presence in bread. Molasses, carob flour and their combination prolonged shelf-life of bread, even more effectivelly than a conventional preservative. Antifungal activity has been confirmed by bread shef-life test and challenge tests with Aspergillus flavus, Penicillium verrucosum in Cladosporium sp..

• Keywords: food, bread, shelf-life, antimicrobial components, fungi, functional food, dough rheology, carob pod, Ceratonia siliqua, carob pod flour, sugar beet molasses, sugar beet fiber