Pošlji prispevek (e-pošta) Učinki nekaterih dodatkov na reološke lastnosti testa in kakovost kruha
Povzetek
Tehnologije proizvodnje pekovskih izdelkov si ne moremo predstavljati brez uporabe aditivov za živila. V članku so predstavljeni rezultati raziskave, kakšna je uporabnost dodatkov pšenični moki tip 500 za proizvodnjo kruha. V tej študiji smo uporabili naslednje recepture in dodatke: M0 brez dodatkov, M1 emulgator (E 472e), M2 kalcijev fosfat (E341 ii), M3 L-askorbinsko kislino (E300) in M4 dodatek Damil. Rezultati so pokazali, da uporaba dodatkov pozitivno vpliva na nekatere reološke lastnosti, kot so sposobnost vpijanja vode, stabilnost in energija testa. Kruh M4 je imel večji specifični volumen od vseh kruhov s 5,14 cm3 g-1, kruha M1 in M3 pa sta bila podobna. Od skupnih točk za senzorične lastnosti je imel kruh M4 s skupno 88,8 zbranimi točkami najboljše lastnosti za volumen, zunanji videz, zelo dobro skorjo in prijeten okus. Zato je pri proizvodnji kruha priporočljiva uporaba kompleksa aditivov Damil.
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DOI: http://dx.doi.org/10.14720/aas.2022.118.2.2601
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Avtorske pravice (c) 2022 Xhabir ABDULLAHI, Gafur XHABIRI, Erhan SULEJMANI, Faton SELIMI
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