Acta Univ. Agric. Silvic. Mendelianae Brun. 2010, 58(4), 41-48 | DOI: 10.11118/actaun201058040041

REOLOGICKÉ CHARAKTERISTIKY MÚK VYMLETÝCH Z ODLIŠNÝCH ODRÔD POTRAVINÁRSKEJ PŠENICE (Triticum aestivum L.)

Ladislav Haris, Boris Žitný, Zdenka Muchová
Katedra skladovania a spracovania rastlinných produktov, Fakulta biotechnológie a potravinárstva, SPU v Nitre, Trieda A. Hlinku 2, 949 76 Nitra, Slovenská republika

Štatistická analýza vzájomných vzťahov znakov zrna, múky, cesta a pečiva boli prevedené v súbore 24 vzoriek pšenice a 24 vzoriek z nich vymletých múk. Súbory zrna boli zhromaždené v rokoch 2007-2009 od rôznych pestovateľov, spracované na múku boli v mlyne Vitaflóra Kolárovo, technológiou Bühler. K hodnoteniu kvality potravinárskej pšenice/múky bol využitý komplexný rozbor kvality potravinárskej pšenice, postupne boli stanovené vlastnosti a analytické parametre zrna (OH, obsah mokrého lepku a bielkovín, Zelenyho test, číslo poklesu). Následne bolo uskutočnené prevádzkové mletie a hodnotenie vlastností múky (obsah popola, mokrého lepku, číslo poklesu); alveografický test - pomer maximálneho pretlaku a ťažnosti cesta, energia potrebná k nafúknutiu cesta; farinografický test - väznosť vody, vývin, stabilita a pokles konzistencie cesta (stupeň zmäknutia); extenzografický test - energia potrebná k roztrhnutiu cesta v zmysle metodiky, pomer jeho rezistencie k extenzibilite). Boxploty a rozptylové grafy boli spracované v prostredí R, R software enviroment for statistical computing and graphics, dostupné na internete (www.r-project.org), na základe získaných výsledkov pomocou exploračnej analýzy a klasického neparametrického testovania hypotéz a popisu distribúcie údajov (test Wilcoxonov, Kruskal-Wallisov, Friedmanov, miery centrálnej tendencie a rozptylu). Porovnanie výsledkov sledovaných kvalitatívnych znakov potvrdilo rôznorodosť reologických vlastností skúmaného materiálu aj napriek neodlišnej kvalite vo fyzikálno-chemických parametroch. Tento záver potvrdzujú aj práce autorov Guant et al. (2009) a Farooq et al. (2001). Skúmané odrôdy mali spracovateľmi požadovanú objemovú hmotnosť, lepok, vyhovujúcu sedimentačnú schopnosť (ZT), aktivitu α-amyláz (ČP). Zistené rozdiely pri týchto znakoch neboli významné. V súbore múk štatistická analýza potvrdila vysokú variabilitu reologických parametrov medzi jednotlivými odrôdami (Tab.II) v prospech odrôdy Arida (hodnotené z pohľadu vhodnosti pre kysnuté výrobky). Alveografické hodnotenie: u Aridy dosiahli hodnoty energie W 232 (vhodnosť pre kysnuté výrobky) Meritto vhodnosť pre výrobu sušienok (W 141) a Verita (W 80) na výrobu oblátok (požiadavka spracovateľov W 80-110). Aj alveografické pomerové číslo P/L potvrdilo vhodnosť pre uvedené (odlišné) smery spracovania Arida 0,78, Meritto 0,44 a Verita 0,39. Hodnoty získané z farinografickej krivky: múka získaná z odrôdy Arida je silnejšieho typu, vhodná pre pekárske technológie, WA múky 58.5%, stabilita cesta nad 7 minút. Odrôdy Meritto a Verita majú významne nižšiu WA (57,1% a 55,8%) a rovnako aj stabilita cesta je nižšia (4,7 a 3,2 min) pri dlhej dobe vývinu cesta (3,0 min), a vysokom zmäknutí cesta (v 12 minúte 93 a 122 BU), čo vyhovuje požiadavkám výrobcov trvanlivého pečiva (pečivárenských výrobkov). Extenzografická skúška: cesto pripravené zo vzorky múky Arida má pomerne vysokú hodnotu odporu s vyhovujúcou ťažnosťou. Vysoká hodnota extenzografického odporu voči mechanickému namáhaniu korešponduje s požiadavkami spracovateľov na kysnuté výrobky.

pšeničná múka, reologické vlastnosti - alveografické, farinografické, extenzografické parametre, číslo poklesu, lepok, smer technologického využitia

Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.)

Technological quality was studied of wheat flours from three varieties of Triticum aestivum L. (Arida, Meritto, Verita) delivered to the mill for three years (2007-2009). Physico-chemical parameters observed during the purchase of grain (STN 461100-2) were not significantly different. Also milled flours from tested varieties have by processors required ash content, gluten, acceptable Zeleny index, α-amylase activity (falling number), but as the rheological properties of dough from these flours show, these parameters are unsuited enough (un)suitability of material for efficient processing of flour. Rheological evaluation showed that each variety is suitable for different processing direction. Therefore, if we deliberately separate lots of purchased grain, not only by basic physico-chemical properties listed in the current standards (CSN and STN), but also by their rheological properties, which are important and reliable indicator of the direction of the end-use processing of wheat flours, the flours will be more likely to succeed in specific cereal technology. For the production of bread was satisfactory rheological properties of dough from variety Arida. Verita variety is suitable for processing into wafers, and a variety Meritto for producing biscuits and crackers. Verita and Meritto varieties so do not achieved the expected values of the rheological optimum for "classic" bread processing (bakery products) despite satisfactory gluten content and falling number to use this processing direction. Reported results show us the possibilities of more efficient selection of varieties or lots purchased grain of wheat for use in baking and buscuit industry by using rheological evaluation methods. Results were evaluated by analysis of data exploration (Boxplot, scattering graphs), classical nonparametric testing of hypotheses and the distribution of the data (Wilcoxon test, Kruskal-Wallis, Friedman, rates central tendency and dispersion).

Keywords: wheat flour, rheological - alveographic, farinographic, extenzographic parameters, falling number, gluten, different ways of utilization

Received: March 5, 2010; Published: September 15, 2014  Show citation

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Haris, L., Žitný, B., & Muchová, Z. (2010). Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.). Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 58(4), 41-48. doi: 10.11118/actaun201058040041
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