Optimization of indirect bread production procedure using contemporary biotechnological processes

Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR). Težeći ka ostvarenju ušteda u kvascu, stabilnosti procesa, povoljnim reološkim svojstvima, kvalitetu hleba primerenom jugoslovenskom tržištu i poboljšanju svojstava hlebnog testa, sprovedena su istraživanja usmerena ka optimizaciji postupka proizvodnje predfaza indirektnog postupka proizvodnje hleba. Optimizacija je obuhvatila sastav podloge, procesne parametre proizvodnje i tehniku fermentacije. Razvijena su dva postupka automatizovane proizvodnje predfaza indirektnog postupka proizvodnje hleba pod kontrolisanim uslovima: jednostepeni i dvostepeni postupak. Oba postupka su ocenjana u pogledu tokova fermentacionih procesa za vreme proizvodnje, uticaja na svojstva hlebnog testa i uticaja na kvalitet hleba kao gotovog proizvoda na bazi kojih je data uporedna ocena razvijenih postupaka. Jednostepeni postupak je ocenjen kao pristupačniji u pogledu cene postrojenja i trajanja proizvodnog procesa, dok je dvostepenom postupku data prednost u pogledu etekata na sastav dobijenih kvasova, uticaja na svojstva hlebnog testa, uticaja na kvalitet i održivost svežine hleba i stabilnost procesa. Utvrđena je mogućnost primene razvijenog dvostepenog postupka za revitalizaciju pivskog kvasca. Ispitivanjem reoloških svojstava dobijenih poluproizvoda - kvasova, utvrđeno je da se oni ponašaju kao pseudoplastični fluidi. Razradena su idejna rešenja postrojenja za primenu jednostepenog i dvostepenog postupka i izvršena je ocena ekonomske efikasnosti investiranja u primenu razvijenih postupaka u pekarama.Abstract was processed by technology for Optical character recognition (OCR). Converging to the yeast savings, process stability, bread quality desired on Yugoslav market and improvement of bread dough properties, investigations, aimed to optimization of prephases production in indirect bread production procedure, were conducted. Optimization of substrate composition, process parameters and fermentation technigue was performed. Two processes of automated production of indirect bread production prephases under controlled conditions were developed: one step and two step process. Both processes were estimated concerning fermentation processes development during production, influence on bread dough properties and influence on bread, as final product, quality. Parallel evaluations of developed processes were performed on basis of obtained data. One step process was evaluated as more advantageous concerning plant price and production duration. Advantage was given to the two step process concerning the ettects on composition ot obtained sour dough, influence on bread dough properties, influence on bread quality and shelt life and process stability. The possibility ot application ot developed two step process for revitalization ot brewing yeast was established. Investigations of rheological properties ot obtained semiproduct - sour dough, proved their behavior according to the power low model. Draft projects of plants tor application ot one step and two step processes and estimation ot economical efficiencies ot their application in bakeries were worked out

Optimization of indirect bread production procedure using contemporary biotechnological processes

Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR). Težeći ka ostvarenju ušteda u kvascu, stabilnosti procesa, povoljnim reološkim svojstvima, kvalitetu hleba primerenom jugoslovenskom tržištu i poboljšanju svojstava hlebnog testa, sprovedena su istraživanja usmerena ka optimizaciji postupka proizvodnje predfaza indirektnog postupka proizvodnje hleba. Optimizacija je obuhvatila sastav podloge, procesne parametre proizvodnje i tehniku fermentacije. Razvijena su dva postupka automatizovane proizvodnje predfaza indirektnog postupka proizvodnje hleba pod kontrolisanim uslovima: jednostepeni i dvostepeni postupak. Oba postupka su ocenjana u pogledu tokova fermentacionih procesa za vreme proizvodnje, uticaja na svojstva hlebnog testa i uticaja na kvalitet hleba kao gotovog proizvoda na bazi kojih je data uporedna ocena razvijenih postupaka. Jednostepeni postupak je ocenjen kao pristupačniji u pogledu cene postrojenja i trajanja proizvodnog procesa, dok je dvostepenom postupku data prednost u pogledu etekata na sastav dobijenih kvasova, uticaja na svojstva hlebnog testa, uticaja na kvalitet i održivost svežine hleba i stabilnost procesa. Utvrđena je mogućnost primene razvijenog dvostepenog postupka za revitalizaciju pivskog kvasca. Ispitivanjem reoloških svojstava dobijenih poluproizvoda - kvasova, utvrđeno je da se oni ponašaju kao pseudoplastični fluidi. Razradena su idejna rešenja postrojenja za primenu jednostepenog i dvostepenog postupka i izvršena je ocena ekonomske efikasnosti investiranja u primenu razvijenih postupaka u pekarama.Abstract was processed by technology for Optical character recognition (OCR). Converging to the yeast savings, process stability, bread quality desired on Yugoslav market and improvement of bread dough properties, investigations, aimed to optimization of prephases production in indirect bread production procedure, were conducted. Optimization of substrate composition, process parameters and fermentation technigue was performed. Two processes of automated production of indirect bread production prephases under controlled conditions were developed: one step and two step process. Both processes were estimated concerning fermentation processes development during production, influence on bread dough properties and influence on bread, as final product, quality. Parallel evaluations of developed processes were performed on basis of obtained data. One step process was evaluated as more advantageous concerning plant price and production duration. Advantage was given to the two step process concerning the ettects on composition ot obtained sour dough, influence on bread dough properties, influence on bread quality and shelt life and process stability. The possibility ot application ot developed two step process for revitalization ot brewing yeast was established. Investigations of rheological properties ot obtained semiproduct - sour dough, proved their behavior according to the power low model. Draft projects of plants tor application ot one step and two step processes and estimation ot economical efficiencies ot their application in bakeries were worked out

Uticaj genetskih i klimatskih faktora na pokazatelje tehnološkog kvaliteta skrobne komponente pšeničnog zrna i brašna

This study investigates how genetic and climatic factors affect parameters of breadmaking quality of wheat kernel and flour starch component. Nine wheat cultivars with different combinations of HMW-GS were grown in three production years. Various rheological devices such as Falling Number (FN), Farinograph, Amylograph, Mixolab and SDmatic were used for characterization of milled wheat samples. The most results showed that climatic factors affected parameters of breadmaking quality of wheat kernel and flour starch component more than HMW-GS composition. However, some results of the bread making quality parameters that are considered to be very reliable indicators of changes in starch component of wheat in wet years, such as FN and maximum peak of viscosity by Amylograph, were dependent of HMW-GS composition.Cilj ovog rada je bio da se ispita kakve promene na pokazateljima tehnološkog kvaliteta skrobne komponente pšeničnog zrna i brašna imaju genetski i klimatski faktori. Devet sorti pšenice različitih kombinacija HMW-GS proizvedenih u tri različite godine uzeti su kao materijal za istraţivanje. Na različitim reološkim uređajima poput Pertenovog broja padanja, Farinografa, Amilografa, Mixolab-a i SDmatic urađena je karakterizacija samlevenih pšeničnih uzoraka. Većina rezultata pokazala je da klimatski faktori izazivaju veće promene na tehnološkom kvalitetu skrobne komponente pšeničnog zrna i brašna nego HMW-GS sastav. Sa druge strane, neki pokazatelji tehnološkog kvaliteta koji se smatraju veoma pouzdanim indikatorima promena na skrobnoj komponenti pšenice u godinama sa velikom količinom padavina, poput broja padanja i maksimalnog viskoziteta na amilografu, ipak su zavisili od HMW-GS sastava

Technological quality of wheat cultivars from new breeding program (Zvezdana and NS3-5299/2) and comparison to the technological quality of wheat cultivars commonly used in agricultural practice (NS Rana 5, Ljiljana, pobeda and Evropa 90)

Common wheat (Triticum aestivum) is one of the most important food crops. For this reason at cereals industry has been a long history of using descriptive empirical measurements of rheological properties to predict bread-making quality. In this paper technological quality and rheological properties of two wheat cultivars from new breeding program and (Zvezdana and NS3-5299/2) were examined by using traditional and new equipment in Serbian practice and compared with wheat cultivars which have been used in agricultural practice for more than a decade (NS Rana 5, Ljiljana, Pobeda and Evropa 90). Extensograph extensibility of new cultivars, Zvezdana and NS3-5299/2 were in the level of the best results of commercial cultivars. However, extensigraph resistance of these cultivars was low which influenced that complex property such as extensigraph ratio was also poor, but still in the range which allows good breadmaking quality Moreover, according to alveograph properties, only the new cultivar NS3-5299/2 out of all investigated cultivars under the applied production conditions fulfilled the international standards required for export and trading goods

Lab-on-a-Chip method uncertainties in determination of high-molecular- weight glutenin subunits

Polymeric wheat endosperm proteins, especially the high-molecular-weight glutenin subunits (HMW-GS), are probably the most interesting protein fraction giving the essential information about the bread-making quality of wheat flour. A relatively new method that shows great potential for a fast, reliable and automatable analysis of protein purity, sizing and quantification is microfluidic or Lab-on-a-Chip (LoaC) capillary electrophoresis. This aim of this work was to explore the possibilities of implementation of LoaC method to analysis of protein samples isolated from a Serbian common wheat variety, emphasizing the steps that might bring uncertainties and affect reproducibility of obtained glutenin subunits quantitation results. A good resolution of protein bands in a molecular weight range of 14.0 to 220.0 kDa was achieved. The reproducibility of HMW-GS sizing and quantitation were good, with the average coefficient of variation values of 1.2 and 12.2%. The ratio of HMW-GS to low-molecular-weight glutenin subunits (LMW-GS) was about 20%. The investigation ruled out influences of the extract solution addition and the buffer addition steps of the applied method, as well as the individual chip influence on GS quantitation results. However, there was statistically significant difference between HMW-GS quantitation results of multi-step and one-step extraction procedures applied prior to glutenin subunits extraction step

The effect of climate change on cereal grain quality

One of the toughest tasks of the 21st century is to solve the difficulties caused by global climate change. Alternating dry and rainy years, long periods with extremely high temperatures, and increased mean temperatures worldwide have substantial negative effects on agricultural production. The most important cereal food in the world is cereal grain. The functional cereal grain quality defines their purpose in the food industry for particular end-use products. Aside from genetic heritage and post-harvest storing, cereal grain quality also depends on the environment conditions. Wheat, along with corn and rice, is the world's most widely used cereal. Therefore, this lecture presents research results from several different surveys about the influence of climatic changes on the wheat quality

Comparative study of white cabbage, traditional variety and hybrid intended for biological fermentation

Traditional Serbian variety of white cabbage, cultivar “Futoski” (33 samples) and hybrid “Bravo” (10 samples) were investigated in this study for their applicability to biological fermentation. Different chemical, physical, texture and sensory characteristics of raw cabbage heads were investigated. Obtained experimental results were analyzed using descriptive statistics, while correlation analysis showed the relations between different assays. Also, Principal Component Analysis (PCA) has been applied to classify and discriminate between different cultivars cabbage heads. Furthermore, standard score has been introduced to enable more comprehensive comparison between the investigated samples, in order to find the optimum sample, regarding observed chemical, physical, texture and sensory properties. PCA analysis showed that the best sample for cabbage cultivar “Futoski” was sample 9, while sample 34 was the best for hybrid “Bravo”, regarding their chemical, morphological and sensory characteristics.

Quality of Root Vegetables during Prolonged Storage

The objective of this study was to develop postharvest techniques and technologies of the most important root vegetables: carrots, celeriac and parsnip. Investigations included the effect of harvest maturity (harvest at November or January) and postharvest washing treatments (hot water, H2O2 and NaOCl and non-washed-control) of carrots (Daucus carota ’Bolero F1’), parsnip (Pastinaca sativa ‘Banatski dugi’) and celeriac (Apium graveolens var. rapaceum ‘Mentor’) roots and effects on their quantitative and qualitative changes during different storage conditions (S-1; 0°C and 98% RH or S-2; 0-2°C and 85-92% RH). Water loss and quality changes in these vegetables roots were monitored after 120 and 180 days of storage period (SP). At the end of SP the percentage of water loss ranged from 3.20% (from first harvest inside the S-1 with H2O2 treatment) in carrot to 39.29% (from first harvest inside the S-2 in control) in celeriac root. The dry matter content (DM) increased during storage period. Total sugar content (TSC) in the roots depends on year and harvest time. During SP, total sugar content increased more in S-2 cooling room. The parsnip root was characterized by more hardness texture relative to the carrot and celeriac roots. During SP carrot root loses the flexibility. The most effective method of maintaining quality of root vegetables is optimal harvest time followed by prestorage washing treatments (H2O2 or NaOCl) and storage at optimum temperature (0 ºC) with a high relative humidity 98%