Metrika članka

  • citati u SCindeksu: 0
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[=>]
  • posete u poslednjih 30 dana:25
  • preuzimanja u poslednjih 30 dana:23
članak: 8 od 18  
Back povratak na rezultate
Ratarstvo i povrtarstvo
2012, vol. 49, br. 3, str. 282-287
jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljeno: 08/01/2013
doi: 10.5937/ratpov49-2345
Povezanost različitih pokazatelja sadržaja oštećenog skroba, broja padanja i nivoa mehaničkog oštećenja
aInstitut za prehrambene tehnologije, Novi Sad
bUniverzitet u Prištini sa privremenim sedištem u Kosovskoj Mitrovici, Poljoprivredni fakultet, Lešak
cUniverzitet u Kragujevcu, Prirodno-matematički fakultet

e-adresa: dragan.zivancev@fins.uns.ac.rs

Projekat

Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (MPNTR - 46001)

Sažetak

U ovom radu predstavljeno je ispitivanje sadržaja oštećenog skroba izraženog vrednostima različitih pokazatelja koji su dobijeni u uzorcima brašna jodometrijskom metodom na aparatu SD matic francuskog proizvođača Chopin. Dva uzorka pšenice su bila slična po nivou proteina (14,6 i 14,2% na s.m), a razlikovala su se po broju padanja (409 i 121 s). Uzorci brašna su dobijeni jednostepenim i dvostepenim mlevenjem pšenice na laboratorijskom mlinu MLU 202. Vrednosti pokazatelja osam nezavisnih merenja svakog uzorka pšeničnog brašna su statistički obrađene metodom varijanse. Utvrđeno je da nivo sadržaja oštećenog skroba određen jodometrijskom metodom i izražen preko različitih pokazatelja zavisi od vrednosti broja padanja koji je indirektan pokazatelj amilolitičke aktivnosti, kao i pritiska i sila smicanja koji nastaju na valjcima laboratorijskog mlina.

Ključne reči

Reference

*** (1991) Approved standard method. Vienna, Austria: International Association for Cereal Science and Technology, No. 107/1; 2nd edition
*** (1988) Regulations on methods on physical and chemical analysis for quality control of wheat, milling and bakery products, pasta and fast frozen dough. Službeni list SFRJ, 74, 1854-1887
Barrera, G.N., Pérez, G.T., Ribotta, P.D., León, A.L. (2007) Influence of damaged starch on cookie and bread-making quality. European Food Research and Technology, 225(1): 1-7
Bauer, B.A., Knorr, D. (2005) The impact of pressure, temperature and treatment time on starches: Pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. Journal of Food Engineering, 68(3): 329-334
Baum, B.R., Bailey, G.L. (1987) A survey of endosperm starch granules in the genus Hodeum: A study using image analytic and numerical taxonomic techniques. Canadian Journal of Botany, 65(8): 1563-1569
Bechtel, D.B., Wilson, J.D. (2003) Amyloplast Formation and Starch Granule Development in Hard Red Winter Wheat. Cereal Chemistry, 80(2): 175-183
Becker, A., Hill, S.E., Mitchell, J.R. (2001) Milling-A Further Parameter Affecting the Rapid Visco Analyser (RVA) Profile. Cereal Chemistry, 78(2): 166-172
Boyac, İ.H., Williams, P.C., Kökse, H. (2004) A rapid method for the estimation of damaged starch in wheat flours. Journal of Cereal Science, 39(1): 139-145
Brites, C.M., dos Santos, C.A.L., Bagulho, A.S., Beiro-Da-Costa, M.L. (2008) Effect of wheat puroindoline alleles on functional properties of starch. European Food Research and Technology, 226(5): 1205-1212
Colonna, P., Buléon, A. (1992) New insights on starch structure and properties. u: Cereal Chemistry and Technology: a Long Past and a Bright Future. Proceedings of the Ninth International Cereal and Bread Congress, str. 25-42
Dronzek, B.L., Hwang, P., Bushuk, W. (1972) Scanning electron microscopy of starch from sprouted wheat. Cereal Chem, (49): 232-239
Evers, A.D., Greenwood, C.T.D., Muir, C.C., Venables, D. (1973) Studies on the biosynthesis of starch granules. Starch-Stärke, 26, 42-46
Frias, J., Fornal, J., Ring, S.G., Vidal-Valverde, C. (1998) Effect of germination on physicochemical properties of lentil starch and its components. Lebensm Wiss Technol, 30, 178-183
Gaines, C. (1990) Influence of chemical and physical modification of soft wheat protein on sugar-snap, cookie dough consistency, cookie size, and hardness. Cereal Chem, (67): 73-77
Hoseney, R.C. (1994) Dry milling of cereals. u: Principles of cereal science and technology GR St.Paul, MN, USA, American association of cereal chemists, pp. 125-145
Huang, Z., Lu, J., Li, X., Tong, Z. (2007) Effect of mechanical activation on physico-chemical properties and structure of cassava starch. Carbohydrate Polymers, 68(1): 128-135
León, A.E., Barrera, G.N., Pérez, G.T., Ribotta, P.D., Rosell, C.M. (2006) Effect of damaged starch levels on flour-thermal behaviour and bread staling. European Food Research and Technology, 224(2): 187-192
Lineback, D.R., Rasper, V.F. (1988) Wheat carbohydrates. u: Pomeranz Y. [ur.] Wheat, chemistry and technology, St. Paul, third ed, str. 277-372
Lorenz, K., Collins, F., Kulp, K. (1981) Sprouting of Cereal Grains: Effects on Starch Characteristics. Starch, 33(6): 183-187
Maningat, C.C., Seib, P.A. (1997) Update on wheat starch and its uses. u: International wheat quality conference, Manhattan KS, USA, Grain Industry Alliance, 261-284
Moon, M.H.E.E., Giddings, C.J. (1993) Rapid Separation and Measurement of Particle Size Distribution of Starch Granules by Sedimentation/Steric Field-Flow Fractionation. Journal of Food Science, 58(5): 1166-1171
Nachtergaele, W., van Nuffel, J. (1989) Starch as Stilt Material in Carbonless Copy Paper - New Developments. Starch, 41(10): 386-392
Prabhasankar, P., Manohar, R., Gowda, L. (2002) Physicochemical and biochemical characterisation of selected wheat cultivars and their correlation to chapati making quality. European Food Research and Technology, 214(2): 131-137
Ranhotra, G.S., Gelroth, J.A., Eisenbraun, G.J. (1993) Correlation between Chopin and AACC methods of determining damaged starch. Cereal Chemistry, 70 (2): 236-237
Tester, R.F., Morrison, W.R. (1994) Properties of Damaged Starch Granules. V. Composition and Swelling of Fractions of Wheat Starch in Water at Various Temperatures. Journal of Cereal Science, 20(2): 175-181
Tipples, K.H. (1969) Relation of starch damage to the baking performance of flour. Bakers Digest, 43(6); 28-32
Williams, P., Fegol, K. (1969) Colorimetric determination of damaged starch in flour. Cereal Chem, (46): 56-62