TECHNOLOGICA - Početna · Articles in Acta Periodica Technologica are abstracted by: Chemical...

UNIVERSITY OF NOVI SAD FACULTY OF TECHNOLOGY NOVI SAD

ACTA PERIODICA TECHNOLOGICA

APTEFF, 45, 1-283 (2014)

ACTA PERIODICA TECHNOLOGICA (formerly Zbornik radova Tehnolokog fa-kulteta and Proceedings of Faculty of Technology) publishes articles from all branches of technology (food, chemical, biochemical, pharmaceutical), process engineering and related scientific fields. Articles in Acta Periodica Technologica are abstracted by: Chemical Abstracts, Co-lumbus, Ohio, Referativnyi zhurnal -Khimija, VINITI, Moscow, listed in Ulrichs Inter-national Periodical Directory, and indexed in the Elsevier Bibliographic databases SCOPUS. ISSN 1450-7188 (Print) CODEN: APTEFF ISSN 2406-095X (Online) UDC 54:66:664:615 Publisher University of Novi Sad, Faculty of Technology Novi Sad Bulevar cara Lazara 1, 21000 Novi Sad, Serbia For Publisher Prof. Dr. Zoltan Zavargo, Dean Editor-in-Chief Prof. Dr. Sonja ilas Editorial Board From Abroad Prof. Dr. ivko Nikolov Texas A and M University, Biological and Agricultural Engineering Department, College Station, TX, USA Prof. Dr. Erika Bkssy-Molnr University of Horticulture and Food Industry, Budapest, Hungary Prof. Dr. eljko Knez University of Maribor, Faculty of Chemistry and Chemical Technology, Maribor, Slovenia Dr. T.S.R. Prasada Rao Indian Institute of Petroleum, Dehra Dun, India Prof. Dr. er Karlovi Margarine Center of Expertise, Kruszwica, Poland Dr. Szigmond Andrs Research Institute of Hungarian Sugar Industry, Budapest, Hungary Dr. Andreas Reitzmann Institute of Chemical Process Engineering, University Karlshruhe, Germany From Serbia Prof. Dr. Vlada Veljkovi Prof. Dr. Slobodan D. Petrovi Prof. Dr. Spasenija Milanovi Prof. Dr. Jonjaua Ranogajec Prof. Dr. Vladimir Srdi Dr. Anamarija Mandi

ACTA PERIODICA TECHNOLOGICA APTEFF, 45, 1-283 (2014)

CONTENT

FOOD TECHNOLOGY

Vesna D. Dragievi, Sneana D. Mladenovi Drini, Vojka B. Babi, Milomir R. Filipovi, Zoran F. amdija, Dragan R. Kovaevi THE VARIATIONS IN MAIZE GRAIN COMPOSITION INDUCED BY DIFFERENT ENVIRONMENTS ....................................................... 1 Dragutin A. Djuki, Milorad M. Radovi, Leka G. Mandi, Slavica M. Veskovi Moraanin EFFECT OF BREAD DOUGH MIXING METHOD ON RYE BREAD QUALITY ..................................................................................... 11 Jelena S. Filipovi, Lato L. Pezo, Nada K. Filipovi, Vladimir S. Filipovi THE EFFECT OF QUANTITY OF ADDED EGGS ON WHOLE MEAL PASTA QUALITY ................................................................... 23 Nevena M. Hromi, Vera L. Lazi , Sinia L. Markov, uana G. Vatag, Senka Z. Popovi, Danijela Z. uput, Natalija R. Dini IMPROVEMENT OF ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF

CHITOSAN FILM WITH CARAWAY AND OREGANO ESSENTIAL OILS ....... 33 Biljana Lj. Lonar, Lato L. Pezo, Ljubinko B. Levi, Vladimir S. Filipovi, Milica R. Nietin, Violeta M. Kneevi, Tatjana A. Kuljanin OSMOTIC DEHYDRATION OF FISH: PRINCIPAL COMPONENT ANALYSIS ....................................................................................... 45 Nurgin R. Memii, Slavica M. Veskovi Moraanin, Marija M. krinjar, Mirela D. Ilii, Mira . A STORAGE TEMPERATURE: A FACTOR OF SHELF LIFE OF DAIRY PRODUCTS ................................................................................... 55 Tamara . Premovi, Sanja B. Dimi, Olga F. Radoaj, Etelka B. Dimi IMPACT OF THE SEED STORAGE TIME ON THE QUALITY OF COLD-PRESSED SUNFLOWER OIL ................................................................ 67 ore B. Psodorov, ura N. Vuji, Marijana M. Aanski, Kristian A. Pastor, Radojka N. Razmovski, Sneana . Kravi THE CONTENT OF BUCKWHEAT FLOUR IN WHEAT BREAD ........................ 79

Vladimir R. Vuki, Katarina G. Kanuri, Spasenija D. Milanovi, Mirela D. Ilii, Dajana V. Hrnjez, Marjan I. Ranogajec CORRELATION OF THE MICROSTRUCTURE WITH VISCOSITY AND TEXTURAL PROPERTIES DURING MILK FERMENTATION BY KOMBUCHA INOCULUM ................................................ 89 Jelena J. Vuli, Aleksandra S. Velianski, Dragana D. etojevi-Simin, Vesna T. Tumbas aponjac, Sonja M. Djilas, Dragoljub D. Cvetkovi, Sinia L. Markov ANTIOXIDANT, ANTIPROLIFERATIVE AND ANTIMICROBIAL

ACTIVITY OF FREEZE-DRIED RASPBERRY ...................................................... 99

CHEMICAL TECHNOLOGY AND PROCESS ENGINEERING Darjana . Iveti, Radovan P. Omorjan, Mirjana G. Antov ADSORPTION OF CELLULASES ONTO SUGAR BEET SHREDS AND MODELING OF THE EXPERIMENTAL DATA ......................... 119 Lidija R. Jevri, Sanja O. Podunavac-Kuzmanovi, Jaroslava V. varc-Gaji, Strahinja Z. Kovaevi CHEMOMETRIC ANALYSIS OF METAL CONTENTS IN

DIFFERENT TYPES OF CHOCOLATES .............................................................. 129 Sinia L. Markov, Ana M. Vidakovi TESTING METHODS FOR ANTIMICROBIAL ACTIVITY OF TiO2 PHOTOCATALYST .............................................................. 141 Tajudeen A.O. Salau, Sunday A. Oke, Desmond E. Ighravwe SIMULATION OF BENDING STRESS VARIATION IN LONG BURIED

THICK-WALLED PIPES UNDER THE EARTHS MOVEMENT USING COMBINED LINEAR DYNAMICS AND BEAM THEORIES ............................. 153

BIOCHEMICAL AND PHARMACEUTICAL ENGINEERING Evgenija A. Djurendi, Marina P. Savi, Suzana S. Jovanovi-anta, Marija N. Saka, Vesna V. Koji, Mihly Szcsi, Aleksandar M. Okljea, Mihalj M. Poa, Katarina M. Penov-Gai ANTIOXIDANT AND CYTOTOXIC ACTIVITY OF MONO- AND BIS-SALICYLIC ACID DERIVATIVES ...................................................... 173 Branislav D. Jovi, Jovana J. Ajdukovi, Evgenija A. Djurendi, Aleksandar D. Nikoli FTIR INVESTIGATION OF SOLVENT-INDUCED CARBONYL BAND

SHIFTS OF 17-HYDROXY-17-PICOLYL-ANDROST-4-EN-3-ONE. ............ 191

Danijela M. Pecarski, Zorica D. Kneevi-Jugovi, Suzana I. Dimitrijevi-Brankovi, Katarina R. Mihajilovski, Slobodan M. Jankovi COMPARATIVE ANALYSIS OF THE CHEMICAL COMPOSITION AND ANTIMICROBAL ACTIVITIES OF SOME OF LAMIACEAE FAMILY SPECIES AND EUCALIPTUS (Eucaliptus globules M) ......................... 201 Sanja M. Petrovi, Laura Tugulea, Dejan Z. Markovi, Marcela Barbanta-Patrascu CHLOROPHYLL A AND CHLOROPHYLLIDE A INSIDE LIPOSOMES MADE OF SATURATED AND UNSATURATED LIPIDS: A POSSIBLE IMPACT OF THE LIPIDS MICROENVIRONMENT ............................................ 215 Marija M. Radojkovi, Zoran P. Zekovi, Biljana P. Dojinovi, Zorica S. Stojanovi, Aleksandra D. Cvetanovi, Dragan D. Manojlovi CHARACTERIZATION OF Morus SPECIES IN RESPECT TO MICRO, MACRO, AND TOXIC ELEMENTS ................................................. 229 Zorana Z. Ronevi, Bojana . Baji, Jovana A. Grahovac, Sinia N. Dodi, Jelena M. Dodi EFFECT OF THE INITIAL GLYCEROL CONCENTRATION IN THE MEDIUM ON THE XANTHAN BIOSYNTHESIS ................................... 239 Zorana Z. Ronevi, Jovana A. Grahovac, Damjan G. Vuurovi, Sinia N. Dodi, Bojana . Baji, Ivana . Tadijan, Jelena M. Dodi OPTIMIZATION OF MEDIUM COMPOSITION FOR THE PRODUCTION OF COMPOUNDS EFFECTIVE AGAINST Xanthomonas campestris BY Bacillus subtilis ......................................................... 247 Vladislava M. oo, Marija M. krinjar, Nevena . Blagojev, Slavica M. Veskovi Moraanin IDENTIFICATION OF AFLATOXIGENIC FUNGI USING POLYMERASE CHAIN REACTION-BASED ASSAY ......................................... 259 Slavica M. Veskovi Moraanin, Dragutin A. uki, Nurgin R. Memii BACTERIOCINS PRODUCED BY LACTIC ACID BACTERIA A REVIEW ....... 271

IN MEMORIAM

Academician Paula Putanov .......................................................................................... 287

INSTRUCTION FOR MANUSCRIPT PREPARATION

ACTA PERIODICA TECHNOLOGICA APTEFF, 45, 1-283 (2014)

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Vladimir R. Vuki, Katarina G. Kanuri, Spasenija D. Milanovi, Mirela D. Ilii, Dajana V. Hrnjez, Marjan I. Ranogajec , ...................................................................................... 89 . , . , . -, . , . , . , . A, A

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. , . -, . -, . , . LAMIACEAE (Eucaliptus globules M) ............................................................................................ 201 . , , . , - : J ? ....................................... 215 . , . , . , . , . , . Morus , ................................................................... 229 . , . , . , . , . ................................................... 239 . , . , . , . , . , . , . Xanthomonas campestris Bacillus subtilis ................................................................................ 247 . , . , . , . .............. 259 . , . , . ....................................................................................... 271

IN MEMORIAM

........................................................................................... 287

FOOD TECHNOLOGY

APTEFF, 45, 1-283 (2014) UDC: 633.15+575.222.7]:581.192 DOI: 10.2298/APT1445001D BIBLID: 1450-7188 (2014) 45, 1-10

Original scientific paper

1

THE VARIATIONS IN MAIZE GRAIN COMPOSITION INDUCED BY DIFFERENT ENVIRONMENTS

Vesna D. Dragievi*, Sneana D. Mladenovi Drini, Vojka B. Babi, Milomir R.

Filipovi, Zoran F. amdija, Dragan R. Kovaevi

Maize Research Institute Zemun Polje, Slobodana Bajia 1, 11185 Belgrade-Zemun, Serbia Nine maize hybrids were grown with the aim to determine variations in chemical composition of the grain. Analyzed hybrids were grown in split-plot experimental design with tree replications in Sremska Mitrovica and Zemun Polje, during the summer of 2010 and 2011. Grain yield, protein, starch, oil, as well as, antioxidants like phytate, soluble phenolics and free sulfhydryl groups (PSH) were analyzed. Unfavorable meteorological conditions affected not only grain yield, but its chemical composition too, by decreasing starch, phenolics and PSH and increasing protein, oil and phytate concentrations. Hyb-rids from the FAO 600 maturity group achieved higher grain yield during unfavourable conditions, with higher starch and phytate contents and decreased levels of PSH and phe-nolics. Hybrids from the FAO 500 maturity group were much more stable in respect of protein and oil contents, irrespective to year and location. The grain yield did not have the same source of variations as the factors which determine nutritional quality, an ex-ception being oil content, which decreased with the increase in the grain yield. KEY WORDS: maize, hybrids, grain composition

INTRODUCTION Maize grain has a whole range of applications: for feed and food, and as a resource for many industrial and commercial products. Grain composition can be changed in both directions: structure and chemical diversity of starch, protein, oil, secondary metabolites, thus opening new routes for designing novel variations in grain composition (1). On the other hand, chemical composition of grain of hybrids grown on the same location can vary dramatically (2). Mittelmann et al. (3) ascertained that there is no association bet-ween the nutritional quality and the yield; therefore, the development of cultivars that are superior for high yield and nutritional quality is expected to be feasible. A typical grain of maize hybrid contains 73% of starch, 9% of protein, 4% of oil and 14% of other constituents (mainly fibers). Two major grain structures, endosperm and germ constitute approximately 80% and 10% of the mature grain dry weight, respective-ly. The endosperm is mostly starch (approaching 90%), while germ contains high levels

* Corresponding author: Dr Vesna D. Dragievi, Maize Research Institute Zemun Polje, Slobodana Bajia

1, 11185 Belgrade-Zemun, Serbia, e-mail: [email protected]



2

of oil (30%) and protein (18%) (1). Most of oil in grain is located in embryo (4), so that the increase of oil content in maize is generally connected with the increase in the size of the embryo size. Protein is one of the three most important storage chemical components in maize grain. It is negatively correlated with starch but positively correlated with oil concentration (5, 6). In industrial processing, kernel is degermed and the amylaceous en-dosperm, which is of the greatest interest to the food industry, is separated from other fractions. Fraction consisting of germ and pericarp is generally used for oil extraction and animal feed due to its high density of nutrients, particularly lipids, proteins, and fibers (4). Phytic acid is a good chelator of iron ions and thus it can have both antinutritive and antioxidant function (6). More than 80% of grain phytate in maize is located in the germ, with the residue in the aleurone layer, which may contribute to its antioxidative function (7, 8). Various compounds, such as polyphenols and flavonoids have a strong antioxidant function too (9, 10). Antioxidant ability of seeds is highly positively correlated with phenolics content (11, 12). Thioredoxins have a fundamental role in plant tolerance to oxidative stress. They are involved in oxidative damage avoidance by supplying reducing power to reductases detoxifying lipid hydroperoxides or repairing oxidized proteins, as well as in signalling pathways in the plant antioxidant network (13). Ali et al. (14) and Ngaboyisonga et al. (15) puted out that chemical composition of maize grain could be changed under the negative impact of stress (drought, poor N avila-bility, etc.). Starting from this, an experiment was set up to determine variations in che-mical composition (crude protein, starch, oil, as well as, antioxidants like phytate, soluble phenolics and free sulfhydryl groups - PSH) in grain of nine commercial maize hybrids under the influence of different environments.

EXPERIMENTAL The trial was set up according to split-plot experimental design with three replications at two locations, in Sremska Mitrovica (44 58' N, 19 36' E) and Zemun Polje (44 52' N 20 20' E), on a slightly calcareous chernozem soil type, during the summer of 2010 and 2011. Nine commercial hybrids as representatives of different maturity groups (FAO 300-600) were used: ZP 341, ZP 427, ZP 434, ZP 555, ZP 560, ZP 600, ZP 606, ZP 666, and ZP 684. Grain yield, protein, starch, oil, as well as antioxidants like phytate, soluble phenolics and PSH were analyzed in maize grain. Proteins, starch and oil content were determined on a NIR Infratec 1241 Grain analyzer (Foss tecator, Sweden) and presented as percent of dry matter. For the determination of phytate, soluble phenolics and PSH, maize flour was used (particle size < 500 m, milled on a Perten 120, Sweden). Four samples of 0.25 g each were treated with 10 ml of bidistilled water for 1 h at room temperature in a rotary sha-ker. The extract was centrifuged at 14,000 rpm for 15 min (Dynamica Model Velocity 18R Versatile Centrifuge, Rotor TA15-24-2) and the supernatant was decanted and dilu-ted. Phytate was determined colorimetrically by the method of Dragievi et al. (16) on a Shimadzu UV-1601 spectrophotometer. The method is based on the pink color of the Wade reagent, which is formed upon the reaction of ferric ion and sulfosalicilic acid, and



3

has an absorbance maximum at =500 nm. The most abundant phenolic compounds in cereals belong to the chemical class of hydroxycinnamic acids, so we choose to determi-ne water soluble phenolics from the same extract as the other antioxidants. They were de-termined by the method of Simi et al. (17), based on a slightly modified Prussian blue method, where 0.05M FeCl3 in 0.1M HCl and 0.008 M K3Fe(CN)6 were added to the sample solution and the absorbance was measured at 722 nm after 25 min. Phenolic con-tent was expressed in g of ferulic acid equivalent (FAE). The PSH were determined by method of de Kok et al. (18) by adding 0.2 M potassium phosphate buffer (pH = 8.0) and 10 mM DTNB (5.5'-dithio(2-nitrobenzoic acid)) to the extract and measuring the absor-bance at 415 nm. Statistical analysis of the experimental data included standard deviation (SD), correla-tion and Principal Component Analysis (PCA) in Minitab 14 (Minitab, 2004). The meteorological conditions in 2010 and 2011 were quite different (Table 1). The year 2011 was characterised with higher average temperature by about 0.75oC for both locations, as well as by a lower precipitation sum of about 210 mm for both locations. Slightly higher average temperatures were recorded in Zemun Polje. The month with the highest average temperature was August, while the highest average precipitation was re-corded in June.

Table 1. Average monthly air temperatures and monthly precipitation sums from April to September 2010 and 2011 in Zemun Polje and Sremska Mitrovica

Month Temperature (oC) Precipitation (mm)

Srem. Mitrovica Zemun Polje Srem. Mitrovica Zemun Polje 2010 2011 2010 2011 2010 2011 2010 2011

April 12.4 13.3 13.2 13.4 51.3 20.6 44 14.9 May 17.1 16.5 17.5 16.8 142.8 56.4 64.1 89.6 June 20.3 20.6 21 21.5 94.2 68.3 167.3 26.2 July 22.9 22.2 23.2 23.3 87.1 93.2 35.6 44 August 22.1 22.8 23.1 23.9 59.4 6.1 68.2 66 September 16.5 20.6 17.6 21.6 74.7 18.8 68 32.6 Average/Sum 18.6 19.3 19.3 20.1 509.5 263.4 447.2 273.3

RESULTS AND DISCUSSION Grain yield varied between 9.39 t ha-1 (ZP 427, 2010, Sremska Mitrovica) and 13.23 t ha-1 (ZP 684, 2010, Zemun Polje), depending on hybrid (Figure 1). Generally, lower yields were achieved in 2011, with exception of ZP 427, ZP 560 and ZP 600 with the yields which were by about 0.32-1.69 t ha-1 higher in 2011 for both locations. Additio-nally, higher variations among the hybrids were recorded in 2011, which could be attri-buted to lower precipitation and higher temperature in that year. This is supported by a clearly negative response of the global yields to increased temperatures (19). The highest average yields achieved ZP 555 and ZP 560. The observed significant and positive corre-lation between the grain yield, starch oil, phytate and PSH content, as well as a signifi-



4

cant and negative correlation between the grain yield and protein content (Table 2), in-dicate the importance of the germ and its components in grain yielding (20, 21).

Figure 1. Grain yield of 9 maize hybrids at Sremska Mitrovica and Zemun Polje

in 2010 and 2011

It is well known that starch content is important for grain yield and its quality, since the starchy endosperm accounts for 75% of total grain weight (1, 22). Starch content ran-ged from 69.2% (ZP 606, 2010, Sremska Mitrovica; Figure 2) to 72.1% (ZP 606, 2011, Zemun Polje). The higher variations among the hybrids was recorded in 2011 as less fa-vorable year, and in Zemun Polje, as the location with higher temperatures. It was inte-resting that the hybrids from FAO 600 maturity group had higher starch content in grain in 2011 at both locations, indicating smaller germ and/or aleurone share in grain. A signi-ficant negative correlation between the starch and protein and phenolics (Table 2) was confirmed (5, 6, 23), as well as a significant negative correlation between the starch and PSH.

Figure 2. Starch content in grain of 9 maize hybrids at Sremska Mitrovica and Zemun

Polje in 2010 and 2011

Protein is a very important storage component in maize grains, too. In general, protein content is negatively correlated with starch and positively with oil content (5, 6, 22, 23).

0.002.004.006.008.00

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The protein content ranged from 8.6% (ZP 427, in 2010, Sremska Mitrovica; Figure 3) to 11.8% (ZP 434, 2011, Zemun Polje). A higher protein content in grain was general-ly achieved in 2011, with the exception of the FAO 600 hybrids, where higher protein content was recorded in Zemun Polje in 2010. This could support the statement that pro-tein content in maize grain is under the high influence of environmental variations (3, 14). Higher variations of the protein content between the genotypes were also recorded in 2011, pointing ZP 555 and ZP 560 as hybrids with the highest protein content in grain and the lowest variability induced by different environments.

Figure 3. Content of crude protein in grain of 9 maize hybrids at Sremska Mitrovica and

Zemun Polje in 2010 and 2011

The oil in maize grain is mainly situated in the germ (4). Its content ranged from 3.3% (ZP 555, 2010, Sremska Mitrovica; Figure 4) up to 4.6% (ZP 600, 2011, Zemun Polje). Similarly to proteins, the oil content had higher values and variation between hybrids in 2011 (except for ZP 606), as well as in Sremska Mitrovica for the hybrids from the FAO groups 400-500, indicating a negative impact of dry season (14). There was no differen-ce in the oil content between the locations for the hybrids from the later maturity groups. The ZP 560 also had the highest average oil content, among all examined hybrids.

Figure 4. Oil content in grain of 9 maize hybrids at Sremska Mitrovica and Zemun Polje

2010 and 2011

6.007.008.009.00

10.0011.0012.0013.00

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Phytate is one of the most stable components in grain (2, 8). Recently, great importan-ce is given to biological functions of phytic acid and identification of genetic resources and strategies for engineering high-yielding, stress-tolerant, low-phytate germplasm (8, 24). Phytate content in grain varied from 2.47 mg g-1 (ZP 427, 2011, Zemun Polje; Figure 5) to 3.25 mg g-1 (ZP 555, 2011, Sremska Mitrovica). A slightly higher phytate content for all hybrids was obtained for 2011 (similar to the oil and protein contents) in Sremska Mitrovica, except for ZP 666 and ZP 684, which had higher phytate content on the Ze-mun Polje location. A significant and positive correlation between grain yield and phytate content (Table 2) indicates that the hybrids from the latter maturity groups and with hig-her yielding potential could have a higher phytate content. Additionally, the negative cor-relation between the phytate and phenolics could indicate presence of different antioxida-tive pathways in maize seeds (2, 12). This could be desirable from the aspect of increased nutritive quality by lowering of phytate as anti-nutritive and increasing of phenolics as antioxidants.

Figure 5. Content of phytate in grain of 9 maize hybrids at Sremska Mitrovica and

Zemun Polje 2010 and 2011 Various soluble phenolics have a strong antioxidant function too. The most abundant phenolic compounds in maize belong to hydroxycinnamic acids (9, 10). Rohlig et al. (25) ascertained that growing season is the most prominent impact factor driving variation in phenolics content. Phenolics content in grain of examined hybrids varied from 62.9 g FAE g-1 (ZP 600, 2011, Zemun Polje) to 488.8 g FAE g-1 (ZP 600, 2010, Zemun Polje). It is evident that higher variations between the hybrids were recorded in 2011 and at Ze-mun Polje location, indicating greater extent of stress, which could be confirmed by the meteorological conditions (Table 1). Opposite to the results of Stevanovi et al. (23), who done experiments at different ecological conditions, we noticed a high negative correla-tion between the content of phenolics and starch and phytate in the examined genotypes (Table 2).

2.002.202.402.602.803.003.203.403.60

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Figure 6. Content of soluble phenolics in grain of 9 maize hybrids at Sremska Mitrovica

and Zemun Polje in 2010 and 2011 The thiol redox status is critical in the determination of protein structure, regulation of enzyme activity, control of transcription factor activity (13), as well as in the plant anti-oxidant network (12). In our research, PSH content ranged from 1587.6 nmol g-1 (ZP 341, 2011, Zemun Polje) to 2853.2 nmol g-1 (ZP 666, 2010, Sremska Mitrovica). Higher PSH values were recorded in 2010 in Sremska Mitrovica, while the variability between the ge-notypes was present in 2011, indicating high influence of growing season and genotype on variations in PSH content. A high positive correlation between PSH, grain yield and starch content (Table 2) could be tied to its positive role in the yielding potential.

Figure 7. PSH content in grain of 9 maize hybrids at Sremska Mitrovica and Zemun Polje in 2010 and 2011

The projection of variables in PCA indicated that starch and soluble phenolics contri-buted mostly to PC1 (0.520 and 0.508, respectively; Table 3), while the grain yield and oil contributed mainly to PC2 (-0.560 and 0.527, respectively). This means that the varia-tions of grain yield had no the same source as factors which significantly correlated with

0100200300400500600

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it (Table 2), supporting findings of Mittelmann et al. (3) who did not find correlation bet-ween the yield and nutritional quality. Moreover, the grain yield was inversely correlated to the oil content, i.e. the increase in the grain yield meant a decrease in the oil content. Total variability explained by the first component was 40.10% and by the second 27.40%, which means that those two dimensions together accounted for around 67.50% of total variability of the observed set of variables. Table 3. Results of PCA for mineral composition of examined maize hybrids (synthetic

variables: PC1 - principal component axis 1 and PC2 - principal component axis 2)

Parameter PC1 PC2 Grain yield 0.260 -0.560 Starch 0.520 0.273 Proteins -0.237 -0.404 Oil 0.240 0.527 Phytate 0.330 -0.317 Soluble phenolics -0.508 0.263 PSH 0.425 0.044 Explained variance 2.810 1.910 Proportion of total variance (%) 40.10 27.40

CONCLUSION Based on the obtained results it can be concluded that higher temperatures and lower precipitation affected grain yield of examined hybrids, together with the grain chemical composition, by lowering contents of starch, phenolics and PSH and increasing protein, oil and phytate contents. The hybrids from the FAO 600 maturity group achieved higher grain yield during unfavorable conditions, with higher starch and phytate content and de-creased PSH and phenolics levels. On the other hand, the hybrids from the FAO 500 ma-turity group were much more stable for protein and oil content, irrespective to year and location. The grain yield did not have the same source of variations as factors which de-termine nutritional quality, an exception being the oil content, which decreased with the increase in the grain yield.

Acknowledgement This research was supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia, through Project TR-31068.

REFERENCES 1. Balconi C., Hartings H., Lauria M., Pirona R., Rossi V. and Motto M.: Gene discovery to

improve maize grain quality traits. Maydica 52 (2007) 357-373.



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2. Reynolds T.L., Nemeth M.A, Glenn K.C., Ridley W.P. and Astwood J.D.: Natural varia-bility of metabolites in maize grain: differences due to genetic background. J. Agric. Food Chem. 53 (2005) 10061-10067.

3. Mittelmann A., Filho M., de Nass J.B., Lima L.L., de Monteiro G.J.M., Hara-Klein C. and da Silva R.M.: Quantitative variation for grain quality in Brazilian maize populations. Scientia Agricola 68 (2011) 50-56.

4. Naves M.M.V., de Castro M.V.L., de Mendona A.L., Santos G.G. and Silva M.S.: Corn germ with pericarp in relation to whole corn: nutrient contents, food and protein efficien-cy, and protein digestibility-corrected amino acid score. Cinc. Tecnol. Aliment. Campi-nas 31 (2011) 264-269.

5. Clark D., Dudley J.W., Rocheford T.R. and LeDeaux J.R.: Genetic analysis of corn kernel chemical composition in the random mated 10 generation of the cross of generations 70 of IHO X ILO. Crop Sci. 46 (2006) 807-819.

6. Zhang J., Lu X.Q., Song X.F., Yan J.B., Song T.M., Dai J.R., Rocheford T. and Li J.S.: Mapping quantitative trait loci for oil, starch, and protein contents in grain with high-oil maize by SSR markers. Euphytica 162 (2008) 335-344.

7. Doria E., Galleschi L., Calucci L., Pinzino C., Pilu R., Cassani E. and Nielsen E.: Phytic acid prevents oxidative stress in seeds: evidence from a maize (Zea mays L.) low phytic acid mutant. J. Exp. Bot. 60 (2009) 967-978.

8. Raboy V.: Approaches and challenges to engineering seed phytate and total phosphorus. Plant Sci. 177 (2009) 281-296.

9. Lopez-Martinez L.X., Oliart-Ros R.M., Valerio-Alfaro G., Lee C.-H., Parkin K.L. and Garcia H.S.: Antioxidant activity, phenolic compounds and anthocyanins content of eigh-teen strains of Mexican maize. Food Sci. Technol. 42 (2009) 1187-1192.

10. Dykes L. and Rooney L.W.: Phenolic compounds in cereal grains and their health bene-fits. Cereal Foods World 52 (2007) 105-111.

11. Kravic N., Andelkovic V., Hadi-Takovic ukalovic V. and Vuletic M.: Antioxidant acti-vity in seeds of maize genotypes with different percentage of exotic germplasm. Genetika 41 (2009) 21-28.

12. Dos Santos C.V. and Rey P.: Plant thioredoxins are key actors in the oxidative stress res-ponse. Trends Plant. Sci. 11 (2006) 329-334.

13. Deneke S.M.: Thiol-based antioxidants. Curr. Top. Cell. Regul. 36 (2000) 151-180. 14. Ali Q., Ashraf M. and Anwar F.: Seed composition and seed oil antioxidant activity of

maize under water stress. J. Am. Oil Chem. Soc. 87 (2010) 1179-1187. 15. Ngaboyisonga C., Njoroge K., Kirubi D. and Githiri S.M.: Quality protein maize under

low N and drought environments: endosperm modification, protein and tryptophan con-centrations in grain. Agric. J. 7 (2012) 327-338.

16. Dragievi V., Sredojevi S., Peri V., Niavi A. and Srebri M.: Validation study of a rapid colorimetric method for the determination of phytic acid and inorganic phosphorus from seeds. Acta Periodica Technologica 42 (2011) 11-21.

17. Simi A., Sredojevi S., Todorovi M., ukanovi L. and Radenovi .: Studies on the relationship between content of total phenolics in exudates and germination ability of mai-ze seed during accelerated aging. Seed Sci. Technol. 32 (2004) 213-218.

18. de Kok L.J., de Kan P.J.L., Tanczos G. and Kupier J.C.: Sulphate induced accumulation of glutathione and frost-tolerance of spinach leaf tissue. Physiol. Plant. 53 (1981) 435-438.



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19. Lobell D.B. and Field C.B.: Global scale climate-crop yield relationships and the impacts of recent warming. Environ. Res. Lett. 2 (2007) 014002 1-7.

20. Lambert R.J., Alexander D.E. and Han Z.J.: A high oil pollinator enhancement of kernel oil and effects on grain yields of maize hybrids. Agron. J. 90 (1998) 211-215.

21. Taboada-Gaytan O., Pollak L.M., Johnson L.A. and Fox S.R.: Wet-milling characteristics of 10 lines from germplasm enhancement of maize project compared with five Corn Belt lines. Cereal Chem. 86 (2009) 204-209.

22. Idikut L., Atalay A.I., Kara S.N. and Kamalak A.: Effect of hybrid on starch, protein and yields of maize grain. J. Animal Vet. Adv. 8 (2009) 1945-1947.

23. Stevanovi M., Mladenovi-Drini S., Dragievi V., amdija Z., Filipovi M., Veliko-vi N. and Stankovi G.: An assessment of nutritional quality of hybryd maize grain based on chemical composition. Genetika 44 (2012) 571-582.

24. Mladenovic Drinic S., Ristic D., Sredojevic S., Dragicevic V., Ignjatovic Micic D. and Delic N.: Genetic variation of phytate and inorganic phosphorus in maize population. Ge-netika 41 (2009) 107-115.

25. Rhlig R.M., Eder J. and Engel K.-H.: Metabolite profiling of maize grain: differentiation due to genetics and environment. Metabolomics 5 (2009) 459-477.

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- . - - , 2010. 2011. . , , , a, , (). - , , , . 600 , , e -. 500, . , , - . : , ,

Received: 12 December 2013. Accepted: 19 February 2014.

APTEFF, 45, 1-283 (2014) UDC: 664.64/.66:644.14 DOI: 10.2298/APT1445011D BIBLID: 1450-7188 (2014) 45, 11-22


11

EFFECT OF BREAD DOUGH MIXING METHOD ON RYE BREAD QUALITY

Dragutin A. Djuki1*, Milorad M. Radovi2, Leka G. Mandi1,

Slavica M. Veskovi Moraanin3

1 University of Kragujevac, Faculty of Agronomy aak, Cara Duana 34, 32000 aak, Serbia 2 Branko Perii City Bakery, Jasiki put, 37000 Kruevac, Serbia

3 Institute of Meat Hygiene and Technology, Kaanskog 13, 11000 Belgrade, Serbia

The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I indirect bread dough mixing using flour scalding; II indirect bread dough mixing without flour scalding; III straight dough mixing. The study involved the monitoring of the following: microbial character-ristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity ac-cording to Dallman, crumb elasticity, pore structure fineness, bread crumb score, exter-nal appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and re-duced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility. KEY WORDS: fermentation, bread, sourdough, quality, bread dough mixing

INTRODUCTION

The high proportional contribution of bread to the human diet in the Republic of Ser-bia (satisfying over 50% of energy requirements) necessitates that particular attention should be given to bread quality. Moreover, bread as an extremely important commodity, is subject to daily assessment by consumers as the largest and most competent jury. The-refore, the technology used in making this bakery product is receiving increasing atten-tion. The main characteristics of the bread making technology in the bakery industry are

* Corresponding author: Dr Dragutin A. uki, Full Professor, University of Kragujevac, Faculty of Agrono-

my, Cara Duana 34, 32000 aak, Serbia, e-mail: [email protected]



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short fermentation steps that significantly increase bread volume. Unfortunately, the new-ly developed, faster bread making procedures have resulted in quite the opposite produ-cing bread that has an increased staling rate, a markedly crumbly texture and an almost neutral flavour and aroma. The consumer expects a distinct flavour and aroma from bread, giving less importan-ce to bread volume. Therefore, further development of bread making methods using sour-dough to confer specific flavour and other improved organoleptic properties to bread is gaining importance. Research is largely based on sourdough preparation using starter cul-tures of yeasts and lactic acid bacteria (LAB) (1-4). In this way, fermentation and sour-dough preparation processes become faster and goal-directed. Enhanced bread flavour and aroma are essentially the result of the components obta-ined during the dough fermentation and bread baking (5, 6). In addition, LAB and yeasts in the sourdough produce a number of metabolites that have a positive effect on its textu-re and freshness, prevent the growth of pathogenic microorganisms and inactivate toxic compounds in the dough. In this respect, particular importance is given to organic acids, exopolysaccharides and enzymes which, among other things, can be used as alternatives to bread additives (7-10). However, the use of sourdough in making bread from wheat flour and, in particular, rye flour does not always lead to expected improvements in bread quality; hence, special focus should be placed on further development of the technolo-gical procedure employed in the preparation, storage and use of sourdough (6, 11). The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour 60:40) and determine its advantages over the straight dough method.

EXPERIMENTAL

Rye/wheat bread was made with Type 500 wheat flour (moisture-13.4%, ash-0.486%, acidity level-1.8, water absorption capacity-55.7%, quality number-59.1) and whole grain rye flour (moisture-11.07%, acidity level-3.88, ash content on a dry matter basis-1.79% at a ratio of 60:40, w/w). Three bread dough mixing methods (including the use of sourdough) were employed: I-indirect rye/wheat bread dough mixing using flour scalding; II-indirect rye/wheat bread dough mixing without flour scalding; III-straight rye/wheat bread dough mixing (direct mixing of all ingredients at one time). The bread dough mixing procedure is outlined in Table 1. The following dough and bread characteristics were evaluated: a) microbial properties of flour and bread dough, yield and chemical properties of bread dough, and b) microbial properties of bread and major sensory attributes of the bread. Microbial properties of flour and bread dough were determined at the Laboratory of Microbiology, Faculty of Agronomy, aak. The analysis involved the determination of the counts of yeasts and LAB using selective culture media. Samples of flour and dough (25 g) were each transferred to a sterile stomacher bag. Then, 225 mL of saline peptone water (8 g/L of NaCl, 1 g/L of bacteriological peptone, Torlak, Belgrade) was added and mixed for 3 minutes in the stomacher. Further decimal dilutions with the same diluents



13

were made and the following analyses were carried out on duplicate agar plates: (i) counts of yeasts on Sabouraud-dextrose agar (Torlak, Belgrade) incubated under aerobic conditions for 72 h at 25oC, and (ii), LAB count on MRS agar (Torlak, Belgrade), incu-bated in a double layer for 48 h at 30oC.

Table 1. Bread dough mixing procedure and stages

Method Stages/steps and bread dough preparation method

I

Sourdough preparation Steps: Rye flour scalding: Two kg of wholegrain rye flour was immersed in 2.3 L of water at a scalding temperature of 70C and mixed until incorporated. The temperature of the scal-ded flour after mixing was 48C. The dough was allowed to rest for 90 minutes, with the temperature decreasing to 30-32C thereafter; Yeast dough mixing and fermentation: the scalded flour was mixed with 100 g malt flour (Progress Company, Novi Sad, Republic of Serbia) and 50 g compressed bakers yeast using a spiral mixer (MAT-ING-200, Ni, Republic of Serbia), for 3 minutes at 105 rpm, followed by mixing for 5 minutes at 250 rpm. Yeast dough temperature was constantly checked and kept at 30oC. Dough fermentation time was about 4 hours. Bread dough preparation Steps: Bread dough mixing: the yeast dough was mixed with 3 kg Type 500 wheat flour, 100 g salt, 20 g Pob Digo additive (PIP Novi Sad, Republic of Serbia) and 800 mL water. The ingredients were mixed for 3 minutes at 105 rpm and for 5 minutes at 250 rpm. Then, the dough was allowed to rest for 30 minutes; re-kneading: 1 minute; dividing into 590 g pieces; rounding; final moulding; proving in a proving chamber (at a tempe-rature of 30C and relative humidity of 70-80%) for 90 minutes; baking (for 45 minutes at 250C) and cooling.

II

Sourdough preparation Steps: Yeast dough mixing and fermentation: Two kg of rye flour was mixed with 100 g malt flour and 50 g fresh compressed yeast. The ingredients were mixed in a spiral mixer for 5 minutes at 105 rpm with the addition of 2.2 L of water (44C), and then for about 8 minutes at 250 rpm. Yeast dough fermentation time was about 4 hours. Bread dough preparation: as in bread dough mixing method I.

III

Bread dough preparation Steps: Straight bread dough method of mixing all ingredients at one time without the sour-dough pre-step: Type 500 wheat flour (3 kg), wholegrain rye flour (2 kg), fresh bakers yeast (125 g), malt flour (100 g), table salt (100 g), additive (20 g) and water (2.9 L) we-re mixed in a spiral mixer for 5 minutes at 105 rpm and, then, for about 8 minutes at 250 rpm. The other steps were the same as in the preceding two bread dough mixing methods.

Microbial counts were expressed in terms of colony forming units per gram (CFU/g) of the test sample. The significance of differences in microbial counts was assessed by the LSD test (12).



14

Bread dough acidity (pH) was determined with a pH metre upon fermentation (just before baking), and pH of the bread was measured by a potentiometer. The acidity level (AL) of the dough and bread (13) was calculated according to the formula: AL = AC100/M, where A is the number of millilitres of 0.1 mol/L of NaOH solution con-sumed, C the volume concentration of the NaOH solution (mL/L), and M is the mass of the sample in 25 mL of the extract (1/2 of the measured bulk sample). Microbial properties of the bread were determined at the Institute of Public Health, Kruevac. The standardised methods SRPS ISO 21528-2:2009 (36) and SRPS ISO 21527-2:2011 (37) were used to quantify Enterobacteriaceae and yeasts and moulds, respectively. Detection and enumeration of Enterobacteriacea. A portion of the bread (25 g) was added to Buffered Peptone Water, BPW, (Oxoid, UK) at a ratio of 1:9 and mixed for 30 s in the stomacher. For direct enumeration, the pour plate method (SRPS ISO 21528-2: 2009) was used, with one millilitre sample volume (in duplicate) in Violet Red Bile Glu-cose agar, VRBG, (Oxoid, UK), incubated in a double layer at 37oC for 24 h. Confirma-tion of Enterobacteriaceae was done using negative oxidase reaction and glucose fer-mentation. Detection and enumeration of yeasts and moulds. A 25 g sample was transferred to a sterile stomacher bag and 225 mL of saline-peptone water was added and mixed for 30 seconds in the stomacher. Dichloran 18% Glycerol agar, DG18, (Oxoid, UK) was used as a medium for the enumeration of osmophilic yeasts and xerophilic moulds in food and animal products. Decimal dilutions of the sample (with saline-peptone water) were made and one millilitre sample volume (in duplicate) was transferred to the agar plates. The de-tection and enumeration of yeasts and moulds were performed by the colony count tech-nique at 25oC 1oC for 72 h (SRPS ISO 21527-2:2011). The sensory (organoleptic) attributes of the bread were evaluated after its cooling (8 hours after removal from the oven), with 10 loaves evaluated per trait and presented as a mean value. The evaluation method was defined by the Regulation on the Quality of Gra-ins, Mill Product, Bakery Products, Pasta and Quick Frozen Doughs (14). The following properties were evaluated: bread volume, porosity according to Dollman on an 8-point scale, bread crumb score (BCS) on a 7-point scale, crumb elasticity, pore structure fine-ness, external appearance, crumb appearance, and aroma and flavour of both crust and crumb on a 5-point scale. The organoleptic evaluation in this study was performed by 5 evaluators well qualifi-ed in bread making technology and characteristics and qualitative attributes of different types of bread. The bread volume was determined by a tape measure; it is the product of the value of the loaf circumference along the long axis and that along the short axis. Porosity accor-ding to the Dallmann scale (score) was obtained by comparing the bread crumb with Dallmanns classification photographs. The crumb elasticity was estimated by monitoring the ability of the crumb to return to its initial position after light pressure to the crumb was applied by both thumbs. Pore structure fineness was assessed by monitoring pore wall thickness and through the impression gained by moving finger tips along the surface of the cross-section. The bread crumb score (BCS) is the sum of the crumb elasticity and the pore structure fineness scores. The external appearance of the bread was evaluated by



15

observing the shape and colour of the bread, the shiny appearance of the crust, and bub-ble and crack formation. The crumb appearance was evaluated after carefully cutting the bread. The crumb colour and uniformity, and the link between the crust and the crumb were observed under a source of light. The crumb sogginess and presence of salt or flour lumps were determined by moving the fingers along the surface of the cross-section. The crust aroma and crumb aroma were measured separately, with the scores depending on the aroma intensity. The crust and crumb flavour was determined by chewing. The crust flavour, crumb flavour and the crust and crumb flavour combined were evaluated sepa-rately.

RESULTS AND DISCUSSION The yeast and LAB counts in the rye flour were within the expected limits reported in the literature (Table 2). The mixing and fermentation significantly increased these counts, particularly in the indirect dough mixing method using flour scalding (bread dough mix-ing method I). The differences in yeast counts between the dough mixed indirectly with-out flour scalding (method II) and the straight mixed dough (method III) were not stati-stically significant. In contrast, the LAB counts were significantly lower in the straight dough process compared to the other two dough mixing methods.

Table 2. Yeast and lactic acid bacteria counts in the samples of bread dough and rye flour

Bread dough mixing method/flour Yeasts, CFU/g a) LAB, CFU/g

I 4 108 a 17 103 a II 14 107 b 3 103 b III 9 107 b 6 102 c

Rye flour 9 103 c 2 102 d ANOVA ** **

a) Colony Forming Unit per gram; Values followed by different small letters within columns are significantly different (P0.05) accor-

ding to the LSD test; **F test significant at P0.01. The acidity level and pH of dough are indicators of the fermentation activity of LAB and yeasts, and they play a significant role in determining the sensory properties of bread. The results of the present study show that the indirect bread dough mixing with flour scalding gave the lowest pH and the highest acidity level of the dough, which can be as-sociated with the increased LAB counts in this test. The values of these parameters in the bread are consistent with those in the bread dough (Table 3).



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Table 3. Effect of rye/wheat bread production method on the pH and acidity level of the bread dough and bread

Bread dough mixing method

I II III DoughpH 4.89 5.08 5.50 Acidity level 4.56 3.92 3.10 BreadpH 6.19 6.28 6.55 Acidity level 3.50 3.10 2.40

The values for the indicators of the microbial safety of the breads produced (counts of Enterobacteriaceae, yeasts and moulds) were within the allowable range (Table 4).

Table 4. Counts of microorganisms as indicators of the microbial safety of the bread

prepared by different bread dough mixing methods

Bread dough mixing method Microorganisms

Count (CFU/g)

Reference count (CFU/g)

I Enterobacteriaceae < 10 10 - 102 Yeasts and moulds < 10 10 - 102

II Enterobacteriaceae < 10 10 - 102

Yeasts and moulds < 10 10 - 102

III Enterobacteriaceae < 10 10 - 102

Yeasts and moulds < 10 10 - 102 The use of sourdough in rye bread making is aimed at improving the sensory attri-butes and freshness of the bread. The sensory evaluation of the breads made by different dough mixing methods is given in Table 5. The results show that the breads made by the indirect dough mixing method had a dark rose, shiny and visually appealing crust. The loaves of the breads from all dough mixing methods had an irregular shape. The crust of straight mixed breads cracked on both sides of the loaf, whereas the indirect dough mix-ing methods resulted in no visible cracks in the bread. The bread volume was the highest in the straight dough mixing method (Table 6) and the lowest in the indirect dough mix-ing method with flour scalding. As regards crust thickness as an important bread quality characteristic, the straight dough process gave the thickest crust, in contrast to the desi-rably thin elastic crust obtained in the bread made by the indirect dough mixing method using flour scalding. The wall and pore structure fineness differed across bread produc-tion methods. The bread produced by the straight dough method had an extremely rough structure, whereas the bread made in the indirect dough process involving flour scalding had the most favourable pore and wall structure in the cross section. The analysis of bread scores reveals that the bread produced by the straight dough method was superior only in terms of volume, whereas higher quality in terms of the ot-



17

her properties was exhibited by the bread from the indirect dough process involving flour scalding.

Table 5. Sensory scores for the rye/wheat bread made by different bread dough mixing

methods

Organoleptic characteristics Bread dough mixing method I II III Porosity according to Dollman 7 6 5 External appearance 4.4 3.5 2.2 Crumb appearance 4.2 4.1 2.6 Aroma of crust and crumb 5.0 5.0 3.0 Flavour of crust and crumb 5.0 5.0 3.0

The quality of the bread with respect to retaining freshness was assessed by bread crumb scoring (BCS). The points given for this property 8 hours after baking (Table 6) suggest that the indirect dough mixing methods received considerably higher scores. Another evaluation of bread freshness was performed 48 hours after baking. The results confirmed the scores of the initial assessment, showing advantages of using sourdough in rye/wheat bread making (Table 6). The breads made by the indirect dough mixing pro-cess 48 hours after baking retained freshness, thus achieving high crumb scores. The bread made by the straight dough method also showed visual signs of staling, notable crumbly texture, loss of freshness, noticeable crust dryness and cracks in the crumb.

Table 6. Effect of different rye/wheat bread making methods on the volume and

organoleptic attributes of the crumb 8 and 48 hours after baking

Method Bread volume (cm3)

Organoleptic assessment of bread crumba) 8 h after baking 48 h after baking

Elasticity Pore fineness BCSb) Elasticity Pore fineness BCS

I 2 093.38 4.1 3.7 5.3 1.2 0.6 4.3 II 2 185.33 3.8 3.2 4.7 0.9 0.5 3.7 III 2 352.98 2.4 1.9 2.9 0.5 0.3 2.1

Bread appearance after 48 h (organoleptic characteristics)

I Low volume, underdeveloped crumb, non-crumbly texture, pore size evenness, small-sized pores, well-defined aroma.

II Slightly reduced volume, well-developed crumb, non-crumbly texture with uniform small pores, well-defined aroma.

III High volume, satisfactory elasticity of the crumb, crumbly texture, distinct flavour of the crumb and crust. a) BCS on a 7-point scale, the other properties assessed on a 5-point scale; b) Bread Crumb Score.



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Bread dough production relies on the fermentation processes induced by LAB and yeasts originating from flour or starter cultures incorporated into the dough (1, 3). The counts of LAB and yeasts in flour are dependent on the flour type, agroenvironmental conditions during the grain production stage, and grain storage. Stolz (15) and Kline and Sugihara (16) reported the counts of about 2103 CFU/g for yeasts and about 2 102 CFU/g for LAB, which was also confirmed by the present study. Given the fact that natu-ral populations include yeasts that have poor fermentation ability, yeasts should be added to the flour during the dough preparation stage (17, 18). The abrupt increase in the counts of yeasts after fermentation in the dough produced by the indirect mixing method with or without flour scalding indicates their high metabolic activity and ability to degrade su-gars, primarily glucose and fructose, which is in agreement with the results of Gobbetti et al. (19). The significantly higher counts of LAB in the indirect dough method involving flour scalding, compared to the other two dough mixing methods, can be attributed to the more favourable ecophysiological conditions during the preparation of dough using the scalded flour. Flour scalding as a pre-fermentation method leads to a significant increase in the hydrolytic activity of amylases and other enzymes. This ensures an increase in the activity of LAB, as reported previously by Stolz et al. (20) and Hammes et al. (21). Consequently, there is an improvement in lactic acid production and an increase in total acidity or a decrease in the pH of the dough. The somewhat lower total acidity of the dough than reported in the present study is due to the activation of natural strains of LAB, whose metabolism is lower than that of commonly used selected strains (22). The strains of selected yeasts used in this study may compete with natural strains of LAB for the same substrate, thus causing a reduction in both the fermentation capacity of these bacte-ria and lactic acid production, which is in agreement with the results of Ottogalli et al. (23) and Gobbetti and Corsetti (24). Brandt (25) reported that a decrease in the dough pH leads to a decrease in the -amylase activity, with undegraded starch binding all the moisture from the dough, thus preventing the crumb from becoming soggy, particularly in rye breads. The increase in the acidity induces the peptisation and swelling of rye flour proteins, thus increasing the consistency and, hence, the air-holding capacity of the dough (26). Rehman et al. (6) also stressed the importance of increasing acidity in the inactivati-on of undesirable microorganisms in the dough and bread, which prevents bread spoilage. The rye/wheat bread produced by the indirect method of mixing with sourdough showed improvement in sensory properties and freshness. The results comply with the findings of Clarce et al. (2) who reported an important contribution of sourdough to bread-making, particularly in terms of volume, aroma and flavour. Bread flavour is asso-ciated with the ratio of lactic acid to acetic acid produced during fermentation. Good aromatic properties come from volatile compounds, primarily aldehydes, alcohols, ethers, ketones, etc. (27-29). Martinez-Anaia (30) and Gobbetti et al. (31) lay stress upon the important role of proteolytic enzymes synthetised by LAB in creating free amino acids as precursors of good flavour and rheological attributes of bread (32). The improvement in the volume, texture and shelf life of the sourdough type bread is, among other things, associated with the increased production of exopolysaccharides by LAB (33, 34). Sour-dough pre-fermentation control (degree of acidification) is the starting point in obtaining a high bread volume, as found by Barber et al. (35), and as confirmed by the results of the present study.



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CONCLUSION

The sourdough-type rye/wheat bread had a range of advantages over the bread made by the straight dough process. The most favourable fermentation-related characteristics of the bread dough expressed through the counts of LAB and yeasts, acidity level and pH were found in the dough produced by the indirect method involving rye flour scalding. The sensory analysis of the bread samples showed that the sourdough-type rye/wheat bread is characterri-sed by mild sourish flavour, intense aroma and prolonged freshness. Pore structure fineness and crumb elasticity were better in sourdough-type breads than in the bread made by the stra-ight dough process. The bread resulting from the straight dough process was superior only in terms of volume. This study suggests that the technological process of rye/wheat bread making using sour-dough is an important requirement in improving the quality and assortment, and can be used in any bakery facility.

Acknowledgement

This investigation is part of the Project TR 31057 and No III 46009 financially supported by the Ministry of Education, Science and Technological Development of the Republic of Serbia.

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8. Ravyts, F. and De Vuyst, L.: Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough, Food Microbiol. 28, 6 (2011) 1129-1139.



20

9. Petrulakova, Z., Hybenova, E., Mikuova, L., Gerekova, P., Kockova, M. and Sturdik, E.: The effect of lactobacilli starter culture on quality of bread, Acta Chimica Slovaca 2, 2 (2009) 120-128.

10. Cagno, R.D., Angelis, M.D., Lavermicocca, P. and Vincenzi, M.D.: Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance, Appl. Environ. Microbiol. 68 (2002) 623-633.

11. Lund, B., Hansen, A. and Lewis, M.J.: The influence of dough yield on acidification and production of volatiles in sourdoughs, Lebensmittel-Wissenschaft & Technologie 22, 4 (1989) 150-153.

12. Statsoft. Inc., Statistica for Windows (computer program manual) (1995). Tulsa, OK: StatSoft. Inc.

13. Kaluerski, G. i Filipovi, N.: Metode ispitivanja kvaliteta ita, brana i gotovih proizvoda, Univerzitet u Novom Sadu, Tehnoloki fakultet, Zavod za tehnologiju ita i brana, Novi Sad (1998) p. 236.

14. Slubeni list SFRJ br. 74/88: Pravilnik o metodama fizikih i hemijskih analiza za kontrolu kvaliteta ita, mlinskih i pekarskih proizvoda, testenina i brzo smrznutih testa (1988).

15. Stolz, P.: Mikrobiologie des Sauerteiges. In G. Spicher, & H. Stephan (Eds.), Handbuch Sauerteig: Biologie, Biochemie, Technologie 5th Eds. Hamburg: Behrs Verlag (1999) pp. 3560.

16. Kline, L. and Sugihara, T.F.: Microorganisms of the San Francisco sour dough bread process II. Isolation and characterization of undescribed bacterial species responsible for the souring activity, Appl. Microbiol. 21 (1971) 459-465.

17. Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., and Gobbetti, M.: Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy, Int. J. Food Microbiol. 64 (2001) 95-104.

18. Galli, A., Franzetti, L. and Fortina, M.G.: Isolation and identification of yeasts and lactic bacteria in wheat flour, Microbiologie-Aliments-Nutrition, 5 (1987) 3-9.

19. Gobbetti, M., Corsetti, A. and Rossi, J.: Maltosefructose co-fermentation by Lacto-bacillus brevis subsp. lindneri CB1 fructose-negative strain, Appl. Microbiol. Bio-technol. 42 (1995) 939-944.

20. Stolz, P., Bocker, G., Hammes, W.P. and Vogel, R.F.: Utilization of electron accep-tors by lactobacilli isolated from sourdough. I. Lactobacillus sanfransiscensis, Zeitschrift fur Lebensmittel Untersuchung und Forschung, 201 (1995) 91-96.

21. Hammes, W.P., Stolz, P., and Ganzle, M.: Metabolism of lactobacilli in traditional sourdoughs, Adv. Food Sci. 18 (1996) 176-184.

22. Ehrmann, M.A., Muller, M.R.A. and Vogel, R.F.: Molecular analysis of sourdough reveals Lactobacillus mindensis sp. Nov, Int. J. Syst. Evol. Microbiol. 53 (2003) 7-13.

23. Ottogalli, G., Galli, A. and Foschino, R.: Italian bakery products obtained with sour dough: characterization of the typical microflora, Adv. Food Sci. 18 (1996) 131-144.

24. Gobbetti, M., and Corsetti, A.: Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review, Food Microbiol. 14 (1997) 175-187.



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25. Brandt, M.J.: Sourdough products for convenient use in baking, Food microbil. 24 (2007) 161-164.

26. Korakli, M., Rossmann, A., Gonzle G. and Vogel, R.F.: Sucrose metabolism and xo-polysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfrancis-censis, J. Agric. Food Chem. 49 (2001) 5194-5200.

27. Thiele, C., Ganzle, G. and Vogel, R.F.: Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor, Cereal Chem. 79 (2002) 45-51.

28. Katina, K., Sauri, M., Alakomi, H.L. and Mattila-Sandholm, T.: Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread, Lebensmittel Wissen-schaft und Technologie 35, 1 (2002) 38-45.

29. Loponen, J., Mikola, M., Katina, K., Sontag-Strohm, T. and Salovaara, H.: Degrada-tion of HMW glutenins during wheat sourdough fermentations, Cereal Chem. 81, 1 (2004) 87-90.

30. Martnez-Anaya M.A.: Enzymes and bread flavor, J. Agric. Food Chem. 44 (1996) 2469-2480.

31. Gobbetti, M., Simonetti, M.S., Corsetti, A., Santinelli, F., Rossi, J. and Damiani, P.: Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking, Food Microbiol. 12 (1995) 497-507.

32. Thiele, C., Grassi, S. and Ganzle, M.: Gluten hydrolysis and depolymerization during sourdough fermentation, J. Agric. Food Chem. 52, 5 (2004) 1307-1314.

33. Korakli, M., Pavlovic, M., Ganzle, M.G. and Vogel, R.F.: Exopolysaccharide and ke-tose production by Lactobacillus sanfranciscensis LTH 2590, Appl. Environ. Micro-biol. 69 (2003) 2073-2079.

34. Tieking, M. and Ganzle, M.G.: Exopolysaccharides from cereal associated lacto-bacilli, Trends Food Sci. Technol. 16 (2005) 79-84.

35. Barber, B., Ortola, C., Barber, S. and Fernandez, F.: Storage of packaged white bread. III. Effects of sourdough and addition of acids on bread characteristics, Zeitchcrift fur Lebensmittel Unterschung und Forschung 194 (1992) 442-449.

36. SRPS ISO 21528-2:2009 - Microbiology of food and animal feeding stuffs Horizon-tal methods for the detection and enumeration of Enterobacteriaceae - Part 2: Colony-count method.

37. SRPS ISO 21527-2:2011 - Microbiology of food and animal feeding stuffs Horizon-tal method for the enumeration of yeasts and moulds - Part 2: Colony count technique in products with water activity less than or equal to 0.95.



22

a A. 1, Moa M. ao2, ea . Ma1,

. 3

1 , , 34, 32000 , 2 , ea, Ja , 37000 ea, a

3 , 13, 11000 ,

( ) ( 500 - 60:40) - . aaa oea aa aea: I - e a ooe eao aao ea a aaae aa; II - e a ooe eao aao ea e aaaa aa; III - ea a ooe eao aao ea. aaa aee: o-ooe aaee aa ea (oj aaa aeja -), ao ea (o Enterobacteriaceae, aaa e); eje oo-e ea ea (pH e ee); oaoee aaee ea (aea, ooo o Dallmanu, eao ee, oa e oa oa, oja jaj oe, eo oj ee ea, oa e, e ee, oe ee). ea aaa aj a je aje oj aeja aaa e o eo aea a oaae aao aa. aao ea eo, oee a e eo, a a ea a aeo aoo, oeo eo ao o. e oe-e eo eoo o je o ao oe aee ea. a oo eo oe e oaoa a je eoo oa ooe aao e-a eoa a e eo a eo a ooae aea aoaa ea oe e e ao eao oo.

: eeaja, e, eo eo, ae, ae

Received: 29 May 2014. Accepted: 22 july 2014.

APTEFF, 45, 1-283 (2014) UDC: 664.69:633.11]:641.8:637.4 DOI: 10.2298/APT1445023F BIBLID: 1450-7188 (2014) 45, 23-31


23

THE EFFECT OF QUANTITY OF ADDED EGGS ON WHOLE MEAL PASTA QUALITY

Jelena S. Filipovi1*, Lato L. Pezo2, Nada K. Filipovi3, Vladimir S. Filipovi3

1 University of Novi Sad, Institute for Food Technology in Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

2 University of Belgrade, Institute of General and Physical Chemistry, Studentski Trg 12 - 16, 11000 Beograd, Serbia, 3 University of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

This paper investigates the convenience of different chemical and rheological me-thods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukeys HSD test at 95% con-fidence limit has been calculated to show significant differences between different samp-les. Score analysis is being useful tool for accessing the effect of eggs to spelt pasta qua-lity, and this analysis proved that though lower scores (0.270) for rheological characte-ristics experienced with cultivar Eco, the addition of eggs is positively contributing to the spelt pasta quality yielding the best score for pasta (0.75), contrary to the cultivar Aus-tria attributed with superior rheology scores. Whole meal spelt is characterised by lower Ca, but higher Fe and Mn content in comparison to bread wheat. In comparison with common pasta, spelt is a suitable raw material for a new product with improved functio-nal properties at the market. KEY WORDS: spelt, wholemeal flour, rheology, pasta, quality

INTRODUCTION

In the recent period, trade of organic foods has risen significantly. Spelt wheat shows a very good adaptability, growing without use of pesticides, so it is suitable as an organic material. Some of spelt cultivars have very high protein content and even 30 to 60% higher concentration of mineral elements Fe, Zn, Cu, Mg and P compared to Triticum Aestivum. Spelt have shown potential in various food applications, including bread, pasta, breakfast cereal and other products of altered nutritional characteristics compared to conventional wheat products. With so much interest in organic foods, organically-grown spelt finds its way to the food market (1-7). Methods for spelt quality determination are of particular interest, particularly rheological methods. Standard procedures are recog-nized as suitable ones either for vulgare or durum wheat, (8-10). This paper deals with the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and for accessing the * Corresponing author: Jelena Filipovi, University of Novi Sad, Institute for Food Technology in Novi Sad,

Bulevar cara Lazara 1, 21000 Novi Sad, Serbia, e-mail: [email protected]



24

influence of egg quantity on whole meal pasta quality. In order to enable more com-prehensive comparison between investigated samples, particularly the contribution of egg quantity standard score (SS), assigning equal weight to all assays applied, has been intro-duced. Correlation analysis, analysis of variance (ANOVA), accompanied with F-test ha-ve been applied to show relations between applied assays. Principal component analysis (PCA) has been applied to classify and discriminate analysed samples.

EXPERIMENTAL

Materials and methods

Two spelt cultivars: Austria and Eco growing in Serbia were used. Basic chemical analyses (protein, starch, fat, fibre, ash and moisture) and acidity of whole meal spelt flour were determined according to the Regulations (11). Element content (Ca, Zn, Cu, Mn and Fe) was determined according to methods practiced in accredited FINS Labo-ratory (12). Wet gluten and reducing sugars content were determined according to Ka-ludjerski & Filipovi (10). Gluten index and gluten index were determined after 1h at 30oC according to ICC Standard No 155 (9). Activity of amylolytic enzymes of whole-meal spelt flour was defined by Falling number according to ICC Standard No 107/1 (8). Dough rheology investigations were performed by Farinograph, Extenograph and Amilo-graph (Brabender, Duisburg, Germany) following the AACC Methods (13). Semolina fa-rinogram was determined using 50 g Farinograph mixing bowl according to Kaluerski and Filipovi (10). Pasta was made using the device "La Parmigiana D45" MAC 60 according the pro-cedure described by Filipovi et al (7). Quality of pasta cooking characteristics was de-termined according to Kaluerski et al., (10). Pasta color was determined according to the procedure described by Filipovi et al.,(7). Descriptive statistical analyses for all the obtained results were expressed as the mean standard deviation (SD), all measurements were done in three repetitions. One-way ANOVA and PCA analyses was described by Filipovi et al., (7). Min-max normalizati-on is one of the most widely used technique to compare various characteristics of com-plex food samples determined using multiple measurements. Standard score for integra-ted chemical and rheology quality and color evaluation methods for pasta formulations of 0, 3 and 6 eggs were calculated and bar graph was drawn.

RESULTS AND DISCUSSION

Technological quality of whole meal spelt flour. ANOVA and the following post-hoc Tukeys HSD test were evaluated for comparison of chemical parameters. Chemical characteristics of wholemeal spelt of two different cultivars are presented in Table 1. Statistically significant differences were found in moisture content, as well as in crude protein content (better results were observed in cultivar Austria).



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Table 1. Chemical characteristics of whole meal spelt flour

Cultivar Polarity Austria Eco

Che

mic

al c

onte

nt

Reducing sugars (% ) 9)d.m.) 4.620.03a 4.620.03a - Moisture (% ) 13.50.05b 12.820.12a - Ash (% d.m.) 2.410.02a 2.370.02a + Crude protein (% d.m.) 17.070.11b 16.020.14a + Acidity 2.610.02a 3.520.03b - Fibre (% d.m.) 2.610.01b 2.160.01a + Starch (% d.m.) 55.570.28a 57.30.20b - Fat (% d.m.) 2.570.01b 2.230.01a - Falling number (s) 2481.06 b 2251.17a - Wet gluten (%) 36.50.33a 40.80.16b + Gluten index 971.11b 680.54a - Gluten index (after 1h at 30C) 780.83b 500.82a -

Min

eral

co

nten

t

Ca (mgkg-1) 210.892.73a 299.950.31b + Zn (mgkg-1) 43.280.49b 33.380.29a + Cu (mgkg-1) 4.920.03b 3.980.03a + Mn (mgkg-1) 37.010.34a 46.450.12b + Fe (mgkg-1) 65.320.60b 37.90.31a +

Standard score 0.50 0.50 Polarity: + = the higher the better criteria, = the lower the better criteria.a,b Values with the same letter are not statistically different at the p



26

The differences in minerals (Ca, Zn, Cu, Mn, Fe) were found to be statistically signi-ficant between cultivar Austria and cultivar Eco. Data concerning content of individual elements vary depending on the cultivars with the greatest differenc in Fe content. Who-lemeal spelt is characterized by lower Ca content (32.01 2.86 mg/kg) (15). Zn and Cu content are in the same range (1.8 -6.2 mg/kg), Fe and Mn are higher in comparison to bread wheat. As it is recognized that spelt is characterised by a low phytic acid content, the high mineral content experienced in these cultivars is more favourable in comparison to bread or durum whole meal (16). ANOVA and Tukeys HSD test point at statistically significant differences in all mea-surements (farinograph, extenograph and amylograph) among whole meal spelt flour ma-de of cultivar Austria and Eco (Table 2). Water absorption, dough development and sta-bility of cultivar Austria are quite uniform and can be considered good for making pasta (cultivar Austria has shown better characteristics than cutivar Eco). Cultivar Eco has an extremely high 15 min drop and thus classified as a quality class C1. Extensogram data is consistent with the gluten index data (Table 1). All extensogram measurements are statis-tically different among whole meal spelt flour made of observed cultivars. Area, resistan-ce and extensibility of cultivar Austria is far better than cultivar Eco, and the ratio of R/E was found statistically different between the two cultivars. Data of cultivar Eco also indi-cates poor technological properties of flour and a high proteolytic enzyme activity. Culti-var Austria gained the best standard score result, mainly for its farinogram and extenso-gram results. Negative impacts on final score are observed in water absorption, dough de-velopment, 15 min drop and extensibility. On the whole, standard farinogram and exten-sogram data are not qualifying those spelt cultivars as a favourable for pasta making.

Table 2. Rheology data of whole meal spelt flour

Cultivar Polarity Austria Eco

Fari

nogr

apm

Water absorption (%) 62.90.57a 64.10.10b -

Dough development (min) 4.50.02b 30.02a - Dough stability (min) 20.01b 0.50.01a + 15 min drop (FU) 500.19a 1500.69b - Number of quality/ Quality class 73.10.34b/ A1 41.20.29a/C1 +

Ekst

esog

ram

Area (cm) 530.37b 40.01a + Resistance R (EU) 2702.84b 100.10a + Extensibility E (mm) 1390.86b 590.31a - Ratio RE-1 1.940.01b 0.170.00a +

Amilograph peakviscosity (AU) 3903.88b 1200.92a + Standard score 0.73 0.27

Polarity: + = the higher the better criteria, = the lower the better criteria. a,b Values with the same letter are not statistically different at the p



27

Technological quality of whole meal spelt and pasta. Both ANOVA and Tukeys HSD test were conducted on data concerning the farinogram procedure designed mainly for defining the quality of semolina (10). Statistically significant differences were found in mixing time and gluten strength between cultivar Austria and cultivar Eco made pasta with eggs. The trend of reduction of the mixing time with addition of eggs is evident. With the increase of the egg quantity, mixing time shortens due to egg protein reinforce-ment in the product structure. Maximum consistency is lower in cultivar Austria than cul-tivar Eco, and the addition of eggs affects the reduction of maximum consistency in both cultivars. The best maximum consistency was observed in cultivar Eco pasta with 0 eggs added. The best result was obtained with cultivar Eco made with 6 eggs. Cultivar Austria with 0, 3 and 6 eggs needs a longer time to achieve maximum consistency contrary to cultivar Eco with 0, 3 and 6 eggs. Mixing tolerance and dough elasticity were significant-ly different between samples. On the whole the best result of mixing tolerance was obtai-ned with cultivar Austria with 3 eggs. Addition of eggs reduce dough elasticity and the best results of dough elasticity was experienced in sample with 0 eggs added, thus poin-ting that cultivar Austria is convenient for wholemeal pasta with 0 eggs.

Table 3. Quality of whole meal spelt pasta with eggs

Polarity: + = the higher the better criteria, = the lower the better criteria. a,b,c Values with the same letter are not statistically different at the p



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Eco, and the addition of eggs affects the reduction of maximum consistency in both culti-vars. The best maximum consistency was observed in cultivar Eco with 0 eggs added. The best result was obtained with cultivar Eco made with 6 eggs. Cultivar Austria with 0, 3 and 6 eggs needs a longer time to achieve maximum consistency contrary to cultivar Eco with 0, 3 and 6 eggs. Mixing tolerance and dough elasticity were significantly diffe-rent between samples. On the whole the best result of mixing tolerance was obtained with cultivar Austria with 3 eggs. Addition of eggs reduce dough elasticity and the best results of dough elasticity was experienced in sample with 0 eggs added, thus pointing that culti-var Austria is convenient for wholemeal pasta with 0 eggs. Accurate pasta color measure-ment is becoming quite important. There are statistically significant differences between samples with 6 added eggs and two other samples in brightness coordinate, share of red and share of yellow color, differences in tone and dominant wavelength. The best results obtained were with 6 eggs added. Differences in coloration were statistically insignificant between samples. As it was previously reported (7) in Table 3, statistically significant differences were experienced in the values of water uptake, volume increase, cooking loss and stickiness. Standard scores (SS) analysis of spelt pasta quality. In this article, standard scores are calculated for chemical methods and for rheological characteristics and obtained data were presented in Table 1 and Table 2, respectively. Score above 0.5 stands for the high standard in rheological and chemical characteristics. Spelt wheat pasta properties with Score above 0.5 shown more competitive qualities compared to pasta situated elsewhere. Spelt wheat pasta with score value below 0.5 is attributed with negative rheological or chemical characteristic. The addition of eggs or additional mechanical treatment could be adopted to reduce the negative impact of their properties on the final score. The best sco-res are calculated for pasta with cultivar Austria, while for pasta with cultivar Eco gained lower scores for rheological characteristics.

Figure 1. (a) Standard scores analysis of wholemeal Spelt pasta cultivars with 0, 3 and 6

eggs, (b) Biplot for characteristics of whole meal spelt pasta with eggs SS for pasta formulations with 0, 3 and 6 eggs are calculated and a bar graph is drawn, Figure 1(a). As seen, the addition of eggs to spelt wheat pasta formulations

-8 -6 -4 -2 0 2 4 6 8Factor 1: 71.99%

-4

-3

-2

-1

0

1

2

3

4

Aus 3

Aus 6

Eco 0

Eco 6

Eggs

Mixing time

Gluten strength

Max. consistency

Mixing tolerance

Doughelasticity L*

b*

C*

h

DominantwavelengthWater

uptakeVolumeincrease

Cooking loss

Stickness

Fact

or 2

: 19.

17%

a*

0

0.2

0.4

0.6

0.8

Aus 0 Aus 3 Aus 6 Eco 0 Eco 3 Eco 6

Scor

e

Aus 0 Eco 3

(a) (b)



29

strongly influences the final score result. Cultivar Austria score increased with 3 eggs addition, but this effect is more evident for 6 eggs formulation. Cultivar Eco pasta scores are turned to higher values when adding either 3 or 6 eggs to the pasta formulation, while the score of cultivar Austria pasta reached its maximum with 6 eggs. Almost linear increasing of standard scores is noticed when adding 3 or 6 eggs to cultivar Eco pasta for-mulation, thus pointing at positive influence of eggs on raw material with active protolitic enzymes. For visualizing the data trends and the discriminating efficiency of the used descriptors a scatter plot of samples using the first two principal components (PCs) issued from PCA of the data matrix is obtained (Figure 1b). As can be seen, there is a neat sepa-ration of the six varieties of spelt wheat pasta formulations, according to measuring methods for all integrated chemical and rheological, technological quality and color eva-luation methods. Quality results show that the first two principal components, accounting for 91.16% of the total variability can be considered sufficient for data representation and the first two principal components for integrated chemical, technological quality, and c

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