Učinki tapioke na lepljivost pšeničnega krušnega testa: nevzhajano, vzhajano in zmrznjeno vzhajano testo

Shadrack Mubanga CHISENGA, Tilahun Seyoum WORKNEH, Geremew BULTOSA, Buliyaminu Adegbemiro ALIMI

Povzetek


Uporaba tapioke, škroba pridobljenega iz manioke (kasave) (Manihot esculenta Crantz) narašča v obliki priprave mešanega kruha s pšenico na afriški celini, a je kljub temu zelo malo podatkov o lepljivosti navadnega in zmrznjenega testa. V povezavi s tem je bila glede na vsebnost glutena in absorpcijo vode v testu določena leplivost nevzhajanega, vzhajanega in zmrznjenega vzhajanega testa, narejenega iz mešane moke, v keteri so pšenično moko nadomestili z od 0 do 30 % tapioke (CFSL)v primerjavi s testom iz čiste pšenične moke. Vsebnost glutena je v mešanicah moke značilno upadala z naraščanjem dodatka tapioke (6,88–13,00 %; p < 0,05). Sposobnost absorbcije vode (WAC) je bila v območju od 59,57 do 61,70 % in je pokazala pozitivno korelacijo z vsebnostjo glutena (r = 0,595, p < 0,05). Sorta manioke (CV) in delež tapioke v mešani moki (CFSL) sta imela značilen učinek (p < 0,05) na lepljivost nevzhajanega (34,14–122,17 g), vzhajanega (13,53–83,94 g) in vzhajanega zmrznjenega testa (126,88–146,82 g). Ne glede na CV in CFSL je imelo vzhajano zmrznjeno testo največjo lepljivost. Vsebnost glutena in WAC sta imeli značilni negativni učinek (p < 0,01) na lepljivost nevzhajanega (r = -0,445 in -0,437) in vzhajanega testa (r = -0,457 in -0,434). Na spremenljivost lepljivosti testa sta vplivali vsebnost glutena in CFSL. Nezmrznjena in zmrznjena testa so pokazala večjo lepljivost pri manjših in večjih vsebnostih glutena v mešanicah moke.

Ključne besede


manioka; sestavljene moke; gluten; lepljivost; pšenica

Celotno besedilo:

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DOI: http://dx.doi.org/10.14720/aas.2019.114.1.4

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