Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology
2014
Аутори
Simurina, Olivera D.Popov, Stevan D.
Filipcev, Bojana V.
Dodić, Jelena M.
Bodroza-Solarov, Marija I.
Demin, Mirjana
Njezić, Zvonko B.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and trans-glutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from sub-standard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels ...of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.
Кључне речи:
substandard quality flour / transglutaminase / L-ascorbic acid / optimizationИзвор:
Chemical Industry and Chemical Engineering Quarterly / CICEQ, 2014, 20, 4, 471-480Издавач:
- Savez hemijskih inženjera, Beograd
Финансирање / пројекти:
- Нови производи цереалија и псеудоцереалија из органске производње (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46005)
DOI: 10.2298/CICEQ121127029S
ISSN: 1451-9372
WoS: 000346826300003
Scopus: 2-s2.0-84919457692
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Simurina, Olivera D. AU - Popov, Stevan D. AU - Filipcev, Bojana V. AU - Dodić, Jelena M. AU - Bodroza-Solarov, Marija I. AU - Demin, Mirjana AU - Njezić, Zvonko B. PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3436 AB - Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and trans-glutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from sub-standard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour. PB - Savez hemijskih inženjera, Beograd T2 - Chemical Industry and Chemical Engineering Quarterly / CICEQ T1 - Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology EP - 480 IS - 4 SP - 471 VL - 20 DO - 10.2298/CICEQ121127029S ER -
@article{ author = "Simurina, Olivera D. and Popov, Stevan D. and Filipcev, Bojana V. and Dodić, Jelena M. and Bodroza-Solarov, Marija I. and Demin, Mirjana and Njezić, Zvonko B.", year = "2014", abstract = "Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and trans-glutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from sub-standard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.", publisher = "Savez hemijskih inženjera, Beograd", journal = "Chemical Industry and Chemical Engineering Quarterly / CICEQ", title = "Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology", pages = "480-471", number = "4", volume = "20", doi = "10.2298/CICEQ121127029S" }
Simurina, O. D., Popov, S. D., Filipcev, B. V., Dodić, J. M., Bodroza-Solarov, M. I., Demin, M.,& Njezić, Z. B.. (2014). Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology. in Chemical Industry and Chemical Engineering Quarterly / CICEQ Savez hemijskih inženjera, Beograd., 20(4), 471-480. https://doi.org/10.2298/CICEQ121127029S
Simurina OD, Popov SD, Filipcev BV, Dodić JM, Bodroza-Solarov MI, Demin M, Njezić ZB. Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology. in Chemical Industry and Chemical Engineering Quarterly / CICEQ. 2014;20(4):471-480. doi:10.2298/CICEQ121127029S .
Simurina, Olivera D., Popov, Stevan D., Filipcev, Bojana V., Dodić, Jelena M., Bodroza-Solarov, Marija I., Demin, Mirjana, Njezić, Zvonko B., "Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology" in Chemical Industry and Chemical Engineering Quarterly / CICEQ, 20, no. 4 (2014):471-480, https://doi.org/10.2298/CICEQ121127029S . .