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FUNKCIONALNE OSOBINE HLEBA OBOGAĆENOG MODIFIKOVANIM VLAKNIMA

ISSN 2232-755X
UDC:664.66.016/.019

Jelena Filipović, Vladimir Filipović, Milenko Košutić,

U razvijenijim zemljama hleb sa visokim sadržajem prehrambenih vlakana se nalazi na tržištu i sve je veće interesovanje proizvođača za plasiranjem ovakvih proizvoda. Svakim danom povećava se i broj potrošača zainteresovanih za konzumiranje hleba obogaćenog vlaknima. Za izradu hleba sa povećanim i visokim sadržajem vlakana, korišćena su hemijski modifikovana prehrambena vlakna iz ekstrahovanih rezanaca šećerne repe, usitnjena i frakcionisana. Uticaj vlakana na tehnološke parametre proizvodnje hleba praćen je promenom reoloških i pecivnih osobina testa. Različit udeo vlakana (0%, 5%, 10% i 15%) dodavan je u osnovne sirovine za izradu testa kao zamena za deo brašna i zapaženo je da vlakna u testu negativno utiču na formiranje glutenskog matriksa, tako da je bilo neophodno dodavati vitalni gluten za ojačavanje glutenske strukture. Pri istoj količini vode dodate za zames testa, kao i u testu bez dodataka, modifikovana vlakna utiču na povećanje parametara: konzistencije testa u 5. minutu, maksimalne konzistencije i vremena potrebnog za postizanje maksimalne konzistencije. Pravilnom korekcijom sirovinskog sastava i tehnoloških parametara proizvodnje, može se dobiti hleb sa 10 i 15% modifikovanih vlakana iz šećerne repe koja ne sadrže fitinsku kiselinu, po senzornim osobinama sličan je belom hlebu na koga su potrošači navikli. Hleb sa vlaknima, ima promenjen nutritivni sastav i smanjenu energetsku vrednost, odnosno ima sve osobine funkcionalnog proizvoda.

Ključne riječi: modifikovana vlakna, reologija testa, kvalitet hleba, nutritivna vrednost, energetska vrednost

FUNCTIONAL CHARACTERISTICS OF BREAD ENRICHED WITH MODIFIED FIBERS

Jelena Filipović, Vladimir Filipović, Milenko Košutić,

In highly developed societies inappropriate nutrition is very frequent. Dietary fibers have high importance in preventing mass non-infectious diseases by achieving, maintaining and improving the health of people. Bread is suitable for enhancement of eating plan because it is quick and easy to prepare, it is easily digestible food as well as a good source of carbohydrates, and it is one of the most widely consumed foods in the world. More and more consumers are interested in fiber enriched bakery products, particularly bread. However, market is lacking commercial fibers that are meeting needs of bakery industry and consumer taste. For the preparation of fiber enriched or high fiber bread sugar beet fibers were chemically treated. Modified fibers were grinded and fractionated. Contrary to cereal brean, sugar beet fibers are free of phytic acid. The influence of modifed fiber on technological bread processing parameters is followed by dough rheology and bread characteristics. In the lean dough formula, modifeid fibers supplemented different quantities of flour (5%, 10% and 15%). At all levels of supplementation the structure of gluten matrix was interrupted. It was inevitable to reinforce gluten structure. Modified fibers, due to the application of the same quantity of water in dough mixing, increase dough consistency after 5 min mixing, increase peak consistency and peak time. By adequate formula and processing parameters correction it is possible to make bread with 10 and 15% of modified fibers with sensory characteristics similar to the white bread which suits consumer taste. Bread with modified fiber is attributed with altered nutritive value and reduced energy. As such it refers to the concept of functional food. The term functional food refers to the concept of the science of nutrition and includes all foods that, except for basic functions, have a positive physiological effect and contribute to a reduced risk of disease and show no negative side effects when consuming.

Key words: modified fiber, dough rheology, bread quality, nutritive value, energy value