flou a lase acti it
Da o M. Lo ča , Vladi i S. Filipo ić , Jele a S. Filipo ić
Supe la - a ufa tu i g, sales a d se i e of a al ti al e uip e t, Belg ade, Se ia U i e sit of No i Sad, Fa ult of Te h olog , No i Sad, Se ia
U i e sit of No i Sad, I stitute of food te h olog , No i Sad, Se ia
A st a t
I this stud the effe t of diffe e t ua tities of added a lase to hite heat flou s ha a te ized ith diffe e t a ti ities of atu all e isti g a lases is tested. Respo se su fa e ethodolog is hose to test the effe ts of ai applied te h ologi al pa a-ete s o ead ualit espo ses. I depe de t a ia les a e hose to e: ua tit of added a lase a d ulk fe e tatio ti e, hile a al sed espo ses a e: spe ifi olu e, g ai st u tu e, ulk fe e tatio . B ead ualit espo ses a e statisti all sig ifi a t, hile p edi ted a d o se ed espo ses o espo d e ell, hi h allo s good p edi tio of ead ualit pa a ete s ased o applied te h ologi al pa a ete s a d flou ha -a te isti s. “ o e -a -al sis sho s th-at opti u u-a tit of -a l-ase -additio eg-a di g ead ualit depe ds o the a ti it of atu all e isti g a lases. Opti al ua tit of added la ase i ead sa ples ade f o oth flou t pes is . %. X la ase i p-o ed p p-ope ties p-of hite heat ead a d the highe effe t is e pe ie ed ith flp-ou that has o e a ti e atu all e isti g a lases. Additio of a lase has statisti all sig ifi -a tl i e-ased a* alues of ust. Additio of la ase has statisti all sig ifi a tl de -eased alues of * i o pa iso to the espe ti e ead sa ple ith o l added a lase.
Ke o ds: flou a lase a ti it , fu gal a lase, la ase, ead ha a te isti s.
“CIENTIFIC PAPER
UDC . . : . . :
He . I d. –
doi: . /HEMIND L
A aila le o li e at the Jou al e site: http:// .a he.o g. s/HI/
The suppl of populatio ith food p odu ts is losel elated to li ate o ditio s. Wheat ead is staple food i a ou t ies. Wheat flou ualit is sig ifi a tl affe ted te pe atu e a d a ou t of ai du i g g ai g o i g seaso [ ]. Baki g pe fo -a e of he-at h-as ee -as i ed to the glute p otei s a d sta h. To a o plish ette dough ha dli g a d u ifo ead ualit , o o ake ’s p a ti e is usi g the additi es that, a o g othe o stitue ts, o tai e z es. “ta h a d o -sta h a oh d ate-h d ol si g e z es a e used i tate-he ead aki g i dust as ead i p o e s. The pu pose of usi g e
z-es su h as a lasz-es, lipasz-es a d la asz-es i aki g is to ha ge the dough heolog , i p o e the ualit of the fi al p odu t a d eta d stali g [ , ].
The aki g i dust ega usi g e z es i s, a d thei use i eased apidl i s a d s as e e z e p odu ts e e de eloped [ ]. The ost o o l used e z e is α-a lase, ut p oteases a d ellulases a e also i p a tise. X la ase has ee i t odu ed i s o i g to thei pote tial effe ti
e-ess i ead aki g [ ]. Mi o ial e z es a e of g eat help to i p o e the o su e s’ a epta e to
Co espo de e: V. Filipo ić, U i e sit of No i “ad, Fa ult of Te h-olog ; Bul. a a Laza a , No i “ad, “e ia.
E- ail: ladaf@u s.a . s Pape e ei ed: August, Pape a epted: Ja ua ,
ead ith desi a le p ope ties a d a e added as p o essi g aids/additi es hi h a e easil i a t-i ated the akt-i g tt-i e-te pe atu e t eat e t.
A lases a e e z es that atal se a lose a d a lope ti i sta h as ell as sta h de i ati es su h as de t i a d oligo a oh d ates. I heat, t o t pes of a lases a e a ti e: α- a d β-a lase. E do-a ldo-ase o α-a lase atal ses h d ol sis i a do
e og ized α-a lase as ae oalle ge i e posed o ke s. T e t ea s ago, Va ha e et al. [ ] o -fi ed that i dust ial e z es i aki g used as addi-ti es i po de ed fo pose a isk of se siaddi-tisaaddi-tio .
I aki g, la ase t a sfo s ate -i solu le he i ellulose i to solu le fo , hi h i ds ate i the dough, the efo e de easi g dough fi ess, i
p-o i g dp-ough ha dli g p p-ope ties a d e ha i g ead ualit [ , ]. The i p o ed ha dli g p ope ties a d sta ilit of the dough a e o tai ed la ase a tio o oth solu le a d i solu le he i ellulose ole ules i flou , he e i p o i g the elasti it of glute et o k, u st u tu e a d ead olu e. These a e used fo all t pes of ead as a alte ati e to, o i o i atio ith, e ulsifie s. It is o th st essi g that these e z es a also o t i ute to eli i ati g the use of he i al additi es su h as o ates hi h ha e ee a ed ost of ou t ies [ , ]. It is also epo ted that, depe di g o the o igi , la ases a t diffe e tl [ ]. Thus la ase f o : The otoga a i-ti eAspe gillus ige a a a o i has ee fou d to i p o e the spe ifi olu e a d u st u tu e;
Aspe gillus foetidus has e a ka le i flue e i ate a so ptio , i.e. less ate as eeded fo la ase sup-ple e ted dough that had si ila o siste ithout sti ki ess; a d The o es laugi osus CAU as e og ized to i ease oistu e o te t of f esh ead [ ]. “i ila i flue e i ead aki g as e pe ie ed ith e o i a t la ase XYNYG. )ha et al. [ ] also poi ted at the p ope o e t atio of la ase. Mo e autho s, su h as Butt et al. [ ], Dia o es u et al. [ ] a d Kaltsa et al. [ ] e pe ie ed that s e gisti effe ts of la ase ith othe e z e p o ide ette esults as
o pa ed to its sole use.
As the e is ot u h e ide e a out opti u a lase ua tit i elatio to flou e z e a ti it , the ai pu pose of this stud is to: esti ate the effe t of diffe e t ua tities of added a lase to hite heat fou s ha a te ized ith diffe e t a ti ities of atu all e isti g a lases o ulk fe e tatio a d sele ted pa a ete s of ead ualit spe ifi olu e, g ai st u tu e, u fi ess a d ust olou ; to p opose athe ati al odels of depe de e of sel-e tsel-ed sel-ead ualit pa a sel-etsel-e s a d tsel-e h ologi al pa a-ete s; a d to test s e gisti effe ts of diffe e t ua tities of la ase ith a lase at opti u o -i at-io of used te h olog-i al pa a ete s fo ua t-it of added a lase a d ulk fe e tatio ti e.
MATERIAL AND METHODS Mate ials
The follo i g i g edie ts e e used i ead p e-pa atio :
T o sa ples of o e ial hite flou ith dif-fe e t a lase a ti it a d glute ualit e e sup-plied lo al ille s ep ese ti g t pi al diffe e es i flou ualit that op seaso . Flou f o Da u ius No i “ad, “e ia is ha a te ized ith: ash . % d. ., fa i og aph a so ptio . %, ekste sog aph a ea , a log aph peak is osit AU, total a d p e-e isti g e-edu i g suga s . a d . % d. ., e-espe-e ti el . Flou f o Ftidelti ka “u otti a, “e tia tis ha -a te ized ith: -ash . % d. ., f-a i og -aph -a so ptio
. %, ekste sog aph a ea , a log aph peak is osit AU, total a d p ee isti g edu i g suga s . a d . % d. ., espe ti el . Bake ’s east o -p essed o e ial p odu t, Fe i “e ta, “e ia. “alt, o e ial p odu t. VERON M – fu gal α-a l-ase f o Aspe gillus o zae, supplied f o ABF i g e-die ts, AB E z es, Ge a , de la ed e z e a ti it
A)/g. VERON – la ase f o Aspe gillus ige , supplied f o ABF i g edie ts, AB E z es, Ge
-a , de l-a ed e z e -a ti it i X lH/g. Methods
Ash a d dough heolog fa i og a , ekste so-g a a d a log a e e dete i ed i a o d-a e ith d-atio d-al Reguld-atio s o the ph si d-al d-a d
he i al ethods of a al sis fo ualit o t ol of g ai , illi g a d ake p odu ts, pasta a d deep f o-ze dough [ ].
Redu i g suga s e p essed as altose o te t total a d p e-e isti g e e dete i ed a o di g to Be li e a d “ h idt ethod ited i atio al Regul-atio s [ ]: flou is i e t a ted ith ate
flou : ate atio = : i otati g the ostat at °Ϲ, a lases a e i a ti ated ith o e t ated sulfu i a id, the filte ed. To l of filt ate l of sodiu h d o ide solutio . ol/l is added, tha oiled e a tl i a d apidl ooled. Colo is dete i ed spe t ophoto ete Mi olta Ch o a Mete Ch o a ete CR- , Ko i a, Mi olta, Tok o, Japa . The i t-e sit of olo is i di ati g tht-e ua tit of t-edu i g suga s, i.e., altose ge e ated a ti e a lases. F o ali atio u e ade ith diffe e t ua tities of altose, o te t of edu i g suga s, e p essed as altose, a e dete i ed. I ase of p e-e isti g edu i g suga s dete i atio , at the o e t of addi g ate to the flou sa ple, a ti it of atu all e isti g a lases is i a ti ated ith e tai a ou t of sulfu i a id. The diffe e e et ee total a d p ee isti g eedu i g suga s poi t at thee a ti it of atu -all e iti g a lases i flou .
a o di g to fa i og aph a so ptio . The e z es e e added to the fo ulatio at follo i g le els: a lase o t ol , a d g/ kg flou , i.e., , . a d . % a d la ase , , a d g/ kg flou ,
i.e., , . , . a d . %. B ead as aked app o i atel i i Chopi la o ato o e at °Ϲ, u til the ass of aked ead a ged et ee a d g.
B ead ualit e aluatio
The ualit of ead as ha a te ized spe ifi olu e, g ai st u tu e, u fi ess ualit a d
ust olou.
Spe ifi olu e. The spe ifi olu e of ead as dete i ed h afte aki g usi g the illet seed dis-pla e e t ethod i t ipli ate. The spe ifi olu e
as al ulated di idi g the ead olu e l its ass g a o di g to AACC ethod - [ ].
G ai st u tu e. This pa a ete as se so e al-uated a pa el of t ai ed pa elists. Pa elists s o ed ead u elasti it ith s o es f o . ot a epta le to . the est a d g ai st u tu e f o . ot a epta le to . the est . P ese ted u -e i al alu-e is th-e su of -e tio -ed s o -es: th-e lo -est
alue is . a d the highest . .
C u fi ess. B ead u fi ess easu e-e ts e-e e-e ade-e ith a te-e tu e-e a al se-e TA-XT , “ta le Mi o “ ste s, E gla d . The pa a ete s used i the i st u e tal te tu e a al sis e e: sli es
thi k ess e e o p essed to usi g a dia ete alu i iu plu ge ith a kg load ell. The ate of o p essio as . s–. The o -p essio u es dista e s. fo e e e plotted a d the fo e eadi gs i Ne to at % o p essio e e take as a easu e of fi ess i a o da e ith AACC ethod - [ ]. T o sli es e e a a-l sed f o ea h a-loaf.
Colou easu e e t. The ust olou of ead as easu ed the Mi olta Ch o a Mete CR- . The esults e e e o ded a*, * a d L* at th ee diffe -e t poi ts o -ead ust.
Statistical a al sis
Respo se su fa e ethodolog R“M as sele ted to esti ate the ai effe t of ua tit of added a l-ase a d ulk fe e tatio ti e o ead ualit pa a-ete s. The a epted e pe i e tal desig as a o d-i g to Bo a d Beh ke ’s [ ] full fa to d-ial desd-ig . The i depe de t a ia les e e the ua tit of added a lase X %; . a d . % a d ulk fe e t-atio ti e X , a d i . The depe de t a ia les o se ed e e the espo ses: spe ifi olu e l/ g/g , Y, g ai st u tu e, Y, a d u fi ess g , Y . A odel as fitted to the espo se su fa e ge e ated the e pe i e t. The odel used as fu tio of the a ia les:
Yk= fk Qua tit of added a lase, Bulk fe e tatio ti e
The follo i g se o d o de pol o ial “OP odel as fitted to the data. T o odels of the follo i g fo e e de eloped to elate th ee espo ses Y to t o p o ess a ia les X:
k k ki i kii i k
i i
Y β β X β X β X X
= =
= +
+
+ , k = –he e: βk a e o sta t eg essio oeffi ie ts; Y, spe ifi olu e, g ai st u tu e o C u fi ess; X, ua tit of added a lase a d X, ulk fe e tatio ti e.
A al sis of a ia e ANOVA a d R“M e e pe -fo ed usi g “tat“oft “tatisti a p og a -fo Wi do s,
e . [ ]. The odel as o tai ed fo ea h depe -de t a ia le o espo se he e fa to s e e eje ted
he thei sig ifi a e le el as less tha %. Sco e a al sis
“ o e a al sis uses i - a o alisatio of ead ualit espo ses a d t a sfe the f o thei u it s ste i e di e sio less s ste hi h allo s fu the athe ati al al ulatio of diffe e t t pes of espo ses [ ]. Ma i u alue of o alised s o e p ese t opti u alues of espo ses spe ifi olu e, g ai st u tu e a d u fi ess , a d poi ts to
opti-u o i atio of opti-used te h ologi al pa a ete s of ua tit of added a lase a d ulk fe e tatio ti e.
(
)
(
)
i
a i
“pe ifi olu e “pe ifi olu e “pe ifi olu e i “pe ifi olu e
i
S = −
−
(
)
(
)
i
a i
G ai st u tu e G ai st u tu e G ai st u tu e G ai st u tu e
i i
S = −
−
(
)
(
)
i
a i
C u fi ess C u fi ess
C u fi ess i C u fi ess
i
S = − −
−
(
i i i)
i S S S
S + +
=
[ ]
a Si →opti u
RESULTS AND DISCUSSION
I Ta le ea alues a d sta da d de iatio s of the pa a ete s of ead ualit spe ifi olu e, g ai st u tu e a d u fi ess ade f o flou a d flou as espo ses of the a iatio of ua tit of a lases additio a d ulk fe e tatio ti e a e sho . Qua tit of a lases a ged f o to . %, hile ulk fe e tatio ti e a ged f o to
The highest alues of spe ifi olu e . ± . l/g a d g ai st u tu e . ± . e e a hie ed i ead sa ples ade f o flou ith the highest ua tit of added a lase . % a d the sho test ti e of ulk fe e tatio i . That ead sa ple also had lo est alue of u fi ess . ± . g , Ta le . These data a e highlighti g the statisti all sig ifi a tl positi e o t i utio of added a lase i ase heat flou is ha a te ized ith lo e o
opti-u a lase a ti it peak is osit i opti opti-u a ge a d the s all diffe e e et ee total a d p e-e isti g suga s, – AU a d . , espe ti el [ ] . Ho -e -e , i sa pl-es of -ead ad-e f o flou Ta l-e ,
hi h is ha a te ized ith highe a lase a ti it , the highest alues of spe ifi olu e . ± . l/g a d g ai st u tu e . ± . e e a hie ed i ead sa ples ith the ua tit of added a lase of . % a d lo gest ti e of ulk fe e tatio i . These data lea l i di ate that if a lase a ti it of flou is high, ua tit of added a lase eed to e tested. The lo est alue of u fi ess . ± . g as a hie ed i ead sa ple of the sa e added ua tit of a lase a d the sho test ti e of ulk fe e tatio
i .
Ta le sho s the esults of ANOVA of the R“M odels hi h e e de eloped o the asis of the e pe-i e tal esults p o pe-ided pe-i Ta le . I the ethod,
“OP i fo of E . , fo the p edi tio of the fu tio as used.
I ead sa ples ade f o flou s a d alues of spe ifi olu e e e statisti all sig ifi a tl i flu-e flu-ed oth a iflu-ed pa a flu-etflu-e s, hflu-e flu-e thflu-e ua tit of added a lase as the o e i flue tial tha ulk fe e tatio ti e, thus poi ti g at the i po ta e of lo g te suppl of fe e ta le suga s to the easts du i g ead aki g p o ess [ ].
Both “OP li ea te s, fo ua tit of added a l-ase a d ulk fe e tatio ti e statisti all sig ifi a tl
o t i uted to the fo i g of the odel i oth ead sa ples. Both uad ati te s a d oss p odu t e e ot statisti all sig ifi a t i ead sa ples ade f o flou . Ho e e , i ead sa ples ade f o flou uad ati te ua tit of added a lase, statisti all sig ifi a tl o t i uted also to the fo i g of the odel. Othe uad ati te fo ulk fe e tatio ti e a d oss p odu t e e ot statisti all sig ifi a t. Residual a ia e as ot statisti all sig ifi a t i oth sa ples, i di ati g that applied athe ati al odel of depe de e of spe ifi olu e f o ua tit of added a lase a d ulk fe e tatio ti e as ade uate, he e also high le el of dete i atio oef-fi ie ts R of . a d . i di ated o good fit of “OP odel ith easu ed e pe i e tal alues.
ANOVA test sho ed that alues of g ai st u tu e fo sa ples ade f o flou s a d e e statisti all Ta le . The effe t of a lase additio o ead ualit ade f o Flou a d Flou ; diffe e t lette s i the supe s ipt i the sa e olu of the ta le i di ate o statisti al sig ifi a t diffe e e et ee alues at the le el of sig ifi a e of p < . ased o post-ho Fishe LSD test
“a ple Bulk fe e tatio ti e, i “pe ifi olu e, l/g G ai st u tu e C u fi ess, g
Flou Co t ol, % of a lase
additio . ± .
a . ± . a . ± . a
. ± . . ± . . ± .
. ± . . ± . . ± .
With . % of a lase
additio . ± .
d . ± . . ± . a
. ± . ae . ± . d . ± . a
. ± . e . ± . a . ± . a
With . % of a lase
additio . ± .
f . ± . e . ± .
. ± . d . ± . f . ± .
. ± . ad . ± . . ± . a
Flou Co t ol, % of a lase
additio . ± .
a . ± . a . ± .
. ± . dg . ± . f . ± .
. ± . fg . ± . g . ± . a
With . % of a lase
additio . ± .
h . ± . g . ± . a
. ± . h . ± . gh . ± . a
. ± . i . ± . h . ± . a
With . % of a lase
additio . ± .
h . ± . f . ± . a
. ± . h . ± . g . ± . a
sig ifi a tl i flue ed oth te h ologi al pa a-ete s, ith the sa e le els of sig ifi a e as i the ase of spe ifi olu e. As i the ase of the espo se of spe ifi olu e oth “OP li ea te s, fo ua tit of added a lase a d ulk fe e tatio ti e statis-ti all sig ifi a tl o t i uted to the fo i g of the
odel. All othe te s of the “OP e e ot statisti all sig ifi a t fo sa ples f o flou . At sa ples ade f o flou uad ati te fo ua tit of added a l-ase, li ea te fo ulk fe e tatio ti e, as ell as, the oss p odu t statisti all sig ifi a tl o t i uted to the fo i g of the odel. I sig ifi a t esidual a i-a e, ith high i-alue of R of . a d . i di-ated o good fit of the p oposed athe ati al odel fo G ai st u tu e ith e pe i e tal data.
Testi g the espo se of u fi ess sho ed that oth te h ologi al pa a ete s statisti all i
sig-ifi a tl affe ted alues of u fi ess. The sa e as i t o p e ious ases i sa ples ade f o flou , oth “OP li ea te s, statisti all sig ifi a tl o -t i u-ted -to -the fo i g of -the odel, hile o-the -te s
e e ot statisti all sig ifi a t. Qua tit of added a lase statisti all i sig ifi a tl affe ted alues of
u fi ess, hile ulk fe e tatio ti e statis-ti all i sig ifi a tl affe ted alues of u fi ess i o t ol sa ple ith o added ua tit of a lase . “OP li ea te fo ua tit of added a lase statis-ti all sig ifi a tl o t i uted to the fo i g of the
odel, hile othe te s e e ot statisti all sig ifi -a t. As ith the p e ious espo ses, i oth e-ad sa ples esidual a ia e as ot sig ifi a t a d togethe ith high e ough R of . a d . poi t at good fit of p oposed odel fo u fi ess
ith e pe i e tal data.
Reg essio oeffi ie ts of “OP odels fo the th ee espo ses of the ead ualit ade f o flou s a d , ith i di ated statisti al sig ifi a e of ea h oeffi i-e t a i-e sho i ta li-e .
Figu es a– a d a– sho g aphi al p ese tatio of “OP E . , fo the esults p ese ted i Ta le . F o these g aphi s, t e ds of the i flue e of a ied pa a ete s of ua tit of added a lase a d ulk fe e tatio ti e o spe ifi olu e, g ai st u tu e a d u fi ess a e o se ed. I the ase of the ead sa ples ade f o flou the i ease of ua -tit of added a lase i eased alues of spe ifi Ta le . A al sis of a ia e of the espo ses of the ead ualit ade f o flou s a d ; *statisti all sig ifi a t at le el of sig ifi a e of p < . ; s ot statisti all sig ifi a t; df – deg ees of f eedo
Te Te h ologi al pa a ete s df “u of s ua es fo Flou “u of s ua es fo Flou
“pe ifi
olu e, l/g st u tu e G ai fiC u ess, g olu e, l/g “pe ifi st u tu e G ai fiC u ess, g
Quad ati Qua tit of added
a lase .
s . s . s . * . * . s
Bulk fe e tatio ti e . s . s . s . s . s . s
Li ea Qua tit of added
a lase . * . * . * . * .
s . *
Bulk fe e tatio ti e . * . * . * . * . * . s
C oss p odu t Qua tit of added
a lase, ulk fe e tatio ti e
. s . s . s . s . * . s
E o Residual a ia e . s . s . s . s . s . s
Total su of s ua es . . . . . .
R . . . .
Ta le . Reg essio oeffi ie ts of SOP odels fo th ee espo ses of the ead ualit ade f o flou s a d ; *statisti all sig ifi a t at le el of sig ifi a e of p < . ; s ot statisti all sig ifi a t
Coef-fi ie t
Flou Flou
Y
“pe ifi olu e G ai st u tu e Y C u fiY ess “pe ifi olu eY G ai st u tu e Y C u fiY ess
β . * * s * * *
β . s – s s – * – * s
β , s s s s – s s
β . s s – s * * – *
β – . s – s s s s – s
olu e a d g ai st u tu e hile de easi g alues of u fi ess. The highest alues of spe ifi olu e a d g ai st u tu e a d the lo est alues of u fi ess e e o tai ed at the sho test du atio s of ulk fe e tatio Figu e . Fo ead sa ples ade f o flou the highest alues of spe ifi olu e a d g ai st u tu e a d the lo est alues of u fi
ess e e o tai ed at the lo gest du atio s of ulk fe -e tatio a d additio of lo -e o -e t atio of a lase . % , Figu e a– .
“ o e a al sis is also applied fo opti isatio of the a ied applied pa a ete s of ua tit of added a l-ase a d ulk fe e tatio ti e. O Figu e s o e
alues of ead ualit espo ses i depe de e of a ied ua tit of added a lase a d ulk fe e t-atio ti e a e sho . Ma i u o tai ed s o e alue fo ead sa ples ade f o flou , a e e pe ie ed ith a i u additio of a lase du i g the sho test pe iod of ulk fe e tatio . I ase of ead sa ples ade f o flou , a i u s o e alues, o opti u ead ualit as o tai ed ith lo e additio of
a lase du i g the lo gest pe iod of ulk fe e t-atio . These data a e e pe i e tal data a e o siste t
ith Kaltsa et al. [ ] ho stated that app op iate le els of fu gal α-a lase i p o e the u st u tu e a d te tu e.
I the Ta le ea alues a d sta da d de iatio s of ead ualit pa a ete s, ade f o flou s a d , espe ti el , usi g opti u set of te h ologi al pa
a-ete s de i ed f o Figu e a . % a lase addi-tio a d . % a lase additio , as espo ses of the a iatio of ua tit of la ase additio , a e sho . Qua tit of la ases a ged f o . to
. %.
X la ase additio statisti all sig ifi a tl i eased spe ifi olu e, he e ead sa ple ith the highest o tai ed alue of . ± . a d . ± . l/g e e the o e ith . % of la ase additio . Data a e o siste t ith esults of o e autho s: Butt et al. [ ], Jaekel et al. [ ], Cio a -A d o i a d Co sta ti es u [ ].
a)
b)
c)
a)
b)
c)
Figure 2. Response surface plot of guantity of added amylase and bulk fermentation time on: a) specific volume, b) grain structure and c) crumb firmness, of the bread samples made from flour 2.
a) b)
Ta le . The effe t of added la ase a d opti u ua tit of a lase o ead ualit ade f o flou s a d
“a ple Bulk fe e tatio ti e
i “pe ifi olu el/g st u tu e G ai C u fig ess
Flou
Co t ol, % of a lase additio . ± . a . ± . a . ± . a
With . % of a lase additio . ± . . ± . . ± .
. % of a lase additio
With . % of la ase additio . ± . . ± . . ± .
With . % of la ase additio . ± . . ± . d . ± .
With . % of la ase additio . ± . . ± . d . ± .
Flou
Co t ol, % of a lase additio . ± . . ± . e . ± . a
With . % of a lase additio . ± . d . ± . f . ± . a
. % of a lase additio
With . % of la ase additio . ± . . ± . . ± .
With . % of la ase additio . ± . . ± . . ± .
With . % of la ase additio . ± . . ± . ef . ± . a
The sa e a ou t la ase . %, i.e., ediu a ou t added i oth ead sa ple also statisti all sig ifi a tl i eased alues of g ai st u tu e, he e agai the highest alue . ± . a d . ± . e e a hie ed. Rega di g la ase i flue e o ead ha -a te isti s si il-a d-at-a e e epo ted Cio -a -A d i a d Co sta ti es u [ ], ho tested p e aked p o-du ts ith highe a ou ts of added la ase a d Jaekel et al. [ ] ho tested i flue e of la ase o
hite a d hole g ai ead.
Co t a to a lase additio , u fi ess as i flue ed additio of la ase, ut ot statisti all sig ifi a tl , he e the est esult as o tai ed, agai at the ediu le el of la ase additio . C u fi
-ess de eased up to % ead sa ple f o flou a d up to % ead sa ple f o flou . “o u fi ess sig ifi a tl de eased i the ead sa ple ade f o flou . These data poi t that la ases p o e to e o e e efi ial i ase heat flou is att i uted ith highe a lase a ti it a d i fe io glute ualit i.e., s e gisti effe t of t o e z e akes dough o e tole a t to diffe e t flou ualit pa a ete s, as stated Ha is a d Ra ali ga [ ]. I the stud o the i flue e of diffe e t la ase o
-e t atio s o hit-e a d hol-e -eal -ead, Ja-ek-el et al. [ ] oted that fi ess of ead ith g la ase pe kg flou de eased up to a d %, espe t-i el . A o dt-i g to Dt-ia o es u et al. [ ] la ase p o-lo g the ha de i g of u .
Ho e e , the highe e z e o e t atio of . %, tested i this stud , esulted i statisti all sig ifi a tl lo e spe ifi olu e a d g ai st u tu e a d the highest u fi ess.
O e ite io o su e s used he sele ti g ead is its olou i te s of da k ess o light ess, lo o high L* alues, espe ti el .
I the Ta le ea alues a d sta da d de iatio s of olou pa a ete s of ead ust sa ples ade of flou a d , ith diffe e t ua tities of a lase a d la ase a d diffe e t ulk fe e tatio ti e a e sho . It a e see that ulk fe e tatio ti e had statisti all sig ifi a t effe t o a* - sha e of ed olo o l of o t ol sa ple ithout additio of a lase, hile i othe sa ples the effe t as statisti all i sig-ifi a t. These data poi t at the lo a ti it of heat a lase, i.e., lo le el of fe e ta le suga s du i g ead aki g p o ess [ ]. I the ase the ead sa ples ith flou as opposite, i.e., ulk fe e t-atio ti e had statisti all i flue ed o a* o o t ol sa ple a d sa ples ade ith a i u a lase additio , poi ti g that suga s ge e ated du i g ead aki g p o ess e e ot fe e ted easts [ ]. Additio of diffe e t le els of a lase has statisti all sig ifi a tl i eased alues of a*, due to i eased ua tit of fe e tatio suga s. Additio of la ase i the highest o e t atio has statisti all sig ifi a tl i eased alue of a* i o pa iso to the espe ti e
ead sa ple ith o l added a lase.
Al-Wid-a et al. [ ] epo ted that la ase itself o t i ute to ello e ust olo , ega dless its o igi .
Bulk fe e tatio ti e statisti all sig ifi a tl ead ith flou a d i sig ifi a tl ead ith flou i flue ed olo pa a ete of L*– ight ess, Ta le . Highe le els of added a lase ha e statisti all sig-ifi a tl lo e ed alues of L*. I ead sa ples f o flou additio of la ase i a o e t atio s has statisti all i sig ifi a tl i eased hile i ead sa ples f o flou has statisti all sig ifi a tl i
-eased alues of L* i o pa iso to the espe ti e ead sa ple ith o l added a lase. These data a e o siste t ith epo ts Al-W dia et al. [ ]. O the hole a lase- la ase i tu e affe ted ost of olo pa a ete s, hi h is also e pe ie ed Kaltsa et al.
[ ].
CONCLUSIONS
Based o data e pe ie ed ith the effe t of dif-fe e t ua tities of added a lase a d la ase to
hite heat flou s ha a te ized ith diffe e t a ti-ities of atu all e isti g a lases it a e stated:
• R“M is a good tool fo esti atio of the ai effe ts of ua tit of added a lase a d ulk fe e t-atio ti e o ead ualit pa a ete s i ase flou s diffe i atu all e isti g a lase a ti it .
• “OP odels fo ead ualit espo ses e e statisti all sig ifi a t, hile p edi ted a d o se ed espo ses o espo d e ell, hi h allo s good p edi tio of ead ualit pa a ete s ased o applied te h ologi al pa a ete s of ua tit of added a lase a d ulk fe e tatio ti e.
• “ o e a al sis ha e sho that opti u ua tit of a lase additio ega di g ead ualit Ta le . The effe t of a lase a d la ase additio o ead ust olou ade f o Flou a d Flou ; diffe e t lette s i the supe s ipt i the sa e olu of the ta le fo ea h flou t pe i di ate statisti al sig ifi a t diffe e e et ee alues at the le el of sig ifi a e of p < . ased o post-ho Fishe LSD test
“a ple Bulk fe e tatio ti e i “ha e of ed olo a* “ha e of ello olo * B ight ess L*
Flou
Co t ol, % of a lase additio . ± . a . ± . a . ± . a
. ± . . ± . a . ± . a
. ± . . ± . . ± . a
With . % of a lase additio . ± . . ± . a . ± .
. ± . . ± . a . ± . a
. ± . d . ± . . ± . a
With . % of a lase additio . ± . e . ± . a . ± .
. ± . f . ± . a . ± . d
. ± . e . ± . a . ± . d
. % of a lase additio
With . % of la ase additio . ± . f . ± . . ± . d
With . % of la ase additio . ± . g . ± . . ± . e
With . % of la ase additio . ± . h . ± . . ± . de
Flou
Co t ol, % of a lase additio . ± . a . ± . a . ± . a
. ± . . ± . a . ± .
. ± . . ± . a . ± .
With . % of a lase additio . ± . d . ± . a . ± . a
. ± . d . ± . a . ± . a
. ± . d . ± . . ± . a
With . % of a lase additio . ± . e . ± . . ± . d
. ± . f . ± . d . ± . ad
. ± . g . ± . ad . ± . a
. % of a lase additio
With . % of la ase additio . ± . e . ± . e . ± . e
With . % of la ase additio . ± . h . ± . e . ± . e
as . a d . % fo ead ade f o flou ith opti u a d high atu al a lases, espe ti el . Also opti u ulk fe e tatio ti e as a d i fo ead ade f o flou ith opti u a d high atu al a lases, espe ti el .
• Opti u le el of la ase additio i dough fo ula as . %, ega dless flou ha a te isti s. X la ase i p o ed p ope ties of hite heat ead a d s e gis et ee la ase a d a lase p o ide ette ead ha a te isti s as o pa ed to a lase sole use, pa ti ula l i ase flou is att i uted ith highe a lase a ti it .
Additio of diffe e t le els of a lase has statis-ti all sig ifi a tl i eased a* a d * alues of ust,
ega dless flou sa ple. Additio of la ase i a o e t atio s has statisti all sig ifi a tl de eased alues of * i o pa iso to the espe ti e ead sa ple ith o l added a lase. Effe t of e z es o
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IZVOD
OPTIMIZACIJA DODATAKA AMILAZE I KSILANAZE U ZAVISNOSTI OD AMILAZNE AKTIVNOSTI BELOG BRAŠNA Da o M. Lo ča , Vladi i S. Filipo ić , Jele a S. Filipo ić
Supe la D.O.O., Beog ad, S ija
U i e zitet u No o Sadu, Teh ološki faklutet, No i Sad, S ija
U i e zitet u No o Sadu, Nauč i i stitut za p eh e e e teh ologije, No i Sad, S ija
Nauč i ad
U o o ist aži a ju ispita je uti aj dodatka azličitih količi a a ilaze u elo pše ič o aš o koje je posedo alo azličite i oe akti osti p i od o p isut e a ilaze. Iza a a je etoda odzi e po ši e za ispiti a je gla ih uti aja p i-e ji-e ih ti-eh oloških pa a i-eti-e a a pa a i-et i-e k aliti-eta hli-e a. )a i-eza is o p o e lji e eliči e oda a e su: količi a dodate a ilaze ; , i , % i
e e fe e ta ije u asi , i i . )a za is o p o e lji e eliči e oda a e su: spe ifič a zap e i a hle a, st uktu a po a i č stoća s edi e. Modeli sa poli o i a d ugog stepe a fito a i su p e a ekspe i e tal o do i-je i odzi i po ši a a. Odzi i odela koji se od ose a k alitet hle a su statistički z ačaj i, p i če u su p etposta lje i i do ije i odzi i ili u do oj ko e-la iji, što o oguća a do o p etposta lja je pa a eta a k aliteta hle a u za is-osti od p i e je ih teh oloških pa a eta a i ka akte istika aš a. “ o e a aliza pokazuje da opti al a količi a dodate a ilaze u od osu a k alitet hle a za isi od akti osti p i od o p isut e a ilaze u aš u. )a hle o e koji se p a e od
aš a sa ižo ili opti al o a ilaz o akti ošću, opti ala dodatak a
il-aze je , %, a e e fe e ta ije u asi i , dok za hle o e koji se p a e
od aš a sa isoko a ilaz o akti ošću, opti ala dodatak a ilaze je
, %, a e e fe e ta ije u asi i . Opti al a količi a dodate ksila aze
u uzo ke hle a ap a lje ih od o e ste aš a je , %. Dodatak ksila aze je po oljšao ka akte istike hle a. Dodatak azličitih količi a a ilaze statistički z a-čaj o je po ećao a* ed osti za ko u. Dodatak ksila aze u ilo kojoj količi i je statistički z ačaj o s a jio * ed osti u po eđe ju sa uzo i a hle a sa doda-to sa o a ilazo .
Ključ e eči: Akti ost a ilaze aš a • A ilaza • Ksila aza • Ka akte istike
