EVALUATION OF BIOCHEMICAL AND CHEMICO-TECHNOLOGICAL INDICATORS OF MAIN GRAINS CULTIVARS PRODUCED DURING IN ALBANIA

Transcription

1 EVALUATION OF BIOCHEMICAL AND CHEMICO-TECHNOLOGICAL INDICATORS OF MAIN GRAINS CULTIVARS PRODUCED DURING IN ALBANIA M.Sana 1, A.Sinani 2, E.Seferi 2 1 Aleksandër Moisiu University, Durres, Albania 2 AgricultureUniversity of Tirana, Faculty of Food Biotechnology ABSTRACT Based on qualitative assessment study for grains varieties cultivated in Albania for the certain radius of flour and baking variety of products, are determined chemical-technological properties of their possibility of adding (redox agents). The main types of grains varieties cultivated in Albania that they are included in this study are Agimi, Europa, Dajti and Luna. To present an overview as clear to me about the varieties mentioned above, the study includes detailed analysis of technological qualities ranging from the preparation of varieties for milling, grinding them where we acquired two types of flours Type-500 and Type-850, physico-chemical and rheological of flour and bread production, and analysis of bread produced. The obtained results of physico-chemical qualities and rheological analysis show that flour varieties, Luna and Dajti, have very similar qualities and much better than other cultivars. Also, the results of the bread produced noticed that the bread produced by Luna and Dajti cultivar have much better quality than bread produced from flour of other cultivars. Keywords: Wheat, technological qualities, α-amylase, redox agents, physico-chemical qualities, bakery. INTRODUCTION By evaluation all grain crops cultivated in Albania, the first place occupied from grain crops, of which about 90% is occupied from soft grain cultivar (Triticum aestivum L.). Flour derived by the milling of these varieties used for bread production, confectionary industry and partly in the production of pasta. Grain varieties cultivated today are imported from neighboring countries, therefore they may be different from the quality of grain and flour quality. Such changes are mediated not only by genetic nature, but also by external factors that have an impact on the Page 75

2 technological qualities of grain, especially in breadmaking characteristics. Breadmaking qualities of grain are contingent on the amount and quality of protein in the grain, so high content of protein is very good effect on the volume and shape of the bread. Significant impact on the quality of flour at these cultivars, along harmonization in breadmaking properties, have redox agents also. MATERIALS AND METHODS All wheat cultivars get in the study was respectively: Luna, Dajti, Europa, dhe Agimi. Planting is done in the city of Fier and Lushnja; milling and laboratory tests are performed at the factory Miell Tirana, where from grinding are obtained two factions flour Tip-500 and 850, and grits residue and bran. By each cultivar were taken from 10 kg for milling and are conditioned for hours to reach moisture 16.5% for grinding. After the production and evaluation of flour obtained from these cultivars were produced bread. Firstly is performed production of bread from flour Tip-500 without and with, where in electronic scales is weighing 1 kg flour, 15 g table salt, 15 g yeast dissolved Diego, water based on absorption capacity with Farinograph with temperature 30 0 C. They are placed in the mixer where they were mixed for 8 minutes, then they are placed in fermentation rooms with temperature 30 0 C and humidity 60%. Then they were given forms with weight of 750 g, located on the second fermentation and finally baking in the oven, C for 25 minutes. From the oven, the bread are placed on the table and stood for 24 hours to do other tests. In the second analysis test was taken the same amount of flour and other parameters, kitchen salt, water, yeast as in the first test, but adding the appropriate amount of : ascorbic acid (30mg / 1kg flour), Xylenase HC2500 (30mg / 1kg flour), Lipase HC120y (5mg / 1kg flour) and Top Bake (3g / 1kg flour). Physico-chemical analyzes are made in accordance with standard methods ICC (dirt ICC stand. 102/1, humidity ICC stand. 110/1, ash ICC stand. 104/1, wet gluten ICC stand. 106/2). Determination of rheological qualities is performed with Farinograph and Estensograph BRABENDER, Alveograph "Chopin" and organoleptic qualities of the bread produced are conducted in accordance with the rules of physico-chemical methods of analysis for grains, milling and bakery products, pasta and frozen dough (ICC-Standard No102 / 1, Revised 1972). RESULTS AND ANALYSIS By each cultivar were taken from 10 kg for milling and are conditioned for hours to reach 16.5% moisture for milling, where have gained two factions flour and Tip-500 Tip-850, as well as grits residue and bran. Table 1 presents the amounts of flour obtained from the milling of wheat cultivars,where it can be observed that more flour is obtained from grinding of Agimi Page 76

3 cultivar (3.2 kg Tip-500, 1.22 Tip-850) kg Tip-850), while less from Dajti cultivar (2.73 kg Tip-500 and Table 1 - Amount of flour produced by grinding of grains cultivars. Cultivar White flour Tip 500 (kg) Black flour Tip 850 (kg) Grits residue (kg) Bran (kg) Agimi Europa Dajti Luna By the data in table 1 shows that Agimi cultivar gives greater amount of white flour (3.2 kg), compared to other cultivars, but less grise that Dajti and Europe cultivar, which shows that both contain higher level of protein. Below are presented results obtained for the chemico-physical qualities of flour rheological received by each cultivar after milling. Table 2 provides the protein content, wet gluten and gluten index for four cultivars of wheat. Table 2 - The content of ash, moisture, protein, K-SDS, gluten index, wet gluten and starch in four cultivars. Parameters Moisture Ash Proteins Wet gluten Index of gluten Starch K-SDS (ml) Agimi SD Min. Max Europa SD Min Max Dajti SD Page 77

4 Min Max Luna SD Min Max The average moisture content in wheat grain ranging from 12.2% (Agimi) in 12.31% (Dajti). From table 2 is observed that the average annual humidity undergoes a first decrease since the second year of study, ie from 13.24% (2012/13) to 11.81% (2013/14). During the two years of study ash average content ranging from 1.53% (Luna) to 1.65% (Agimi). Also, an increase of ash content values from the first year in the third year of study, with the exception of Dajti cultivar where ash content marks a slight decrease. The ash content is a varietal characteristic and wheat grain it oscillates from 1.4% - 2%. The amount of ash affects the amount of minerals present in the flour. As can be seen from table 2, the average protein content during two years of study in four cultivars of grains produced in Fier and Lushnja city varies from 12:54% (Dajti) at 12.62% (Agimi). Dajti cultivar noted that content average level of protein content, while other varieties have high level of that. Annual average protein content does not change significantly during the two years of study, standing at 12.62% (2012/13) and 12.45% (2013/14) (figure 1). Fig. 1 - Graphical presentation of total protein content in cultivars studied. Page 78

5 Based on the data obtained, we believe that the genetic material of soft wheat to get the study, has high content of protein for selection for quality purposes. An important characteristic for technological evaluation of soft wheat is the content of the wet gluten, in which there is 70-80% protein. By the data in table 1 is observed that the average content of wet gluten (during two years of study) ranges from 26.31% (Luna) to 29% (Europe), then from minimum value in the higher of this indicator. Given the indication of the content of gluten in four cultivars studied, it will be assessed only one cultivar (Luna), referring to the standard 24-26%, which is the content of the minimum gluten, one cultivar (Dajti) containing average gluten (26-28% gluten) and two other cultivars will be evaluated as cultivars with high gluten content over 28% (Europe and Agimi). Fig. 2 - Graphical presentation of wet gluten and gluten index in the studied cultivars. Referring to the average gluten content for each year, we see a downward trend in the wet gluten from the first year to the second year of study, ie from 30.38% (2012/13) to 29.0% (2013/14) (figure 2). The average index values range from 71% gluten (Agimi) to 73% (Luna). Based on the criteria for listing of gluten in wheat, four cultivars studied are characterized as high-value wheat (index above 60%). Based on the average values of this indicator in each year, there is an increase of this parameter from the first year to the second year of study, ie from 70% (2012/13) to 74% (2013/14). Another parameter that evaluates the quantity and quality of protein is the sedimentation coefficient. This indicator expresses the protein's ability to flocular in lactic acid solution in the presence of sodium dodecyl sulfate (SDS). Page 79

6 Fig. 3 - The sedimentation coefficient values during two years of study. The average value of sedimentation coefficient in the two years of study for 4 cultivars studied ranges from 30.4 ml (Europe) to 45.8 ml (Agimi), which corresponds to the range of average to high (figure 3). Sedimentation coefficient values from 0-25 ml are considered low, ml average, ml good and 60 ml high value. As above, four cultivars in the study will be classified: three cultivars with average values (Dajti, Europe and Luna) and one cultivar with good value (Agimi). Based on the average values of K-SDS is noticed storage of values for this indicator during the two years of study from 33.8 ml (2012/13) to 36.0 ml (2013/14). The content of starch during the two years of study ranges from 61% (2012/13) to 60% (PKA 13). As can be seen from the average value of starch, this parameter does not change significantly during the two years of the study. Using mixsolab for qualitative assessment of the flour used for bread making, by four cultivars of wheat under study. Determination of rheological properties of dough is essential to the success of the production of different products because they provide information about the behavior of dough during processing that affect the quality of the final product. Rheological properties of dough as well as data on the starch gelatinization give us useful information about the quality of the bread. Mixolab is a new instrument, created from Chopin Technilogies Company, which is used to determine the rheological properties of dough during mixing at certain temperature. Mixolab curve provides information on water absorbed (quantity of water required to dough to create a torque of 1.1 Nm) stability during mixing (min) (time during which torque is 1.1 Nm) Page 80

7 sustainability protein (C1) and the difference between the points C1 and C2 (12), starch gelatinization (difference between points C3 and C3 and C2, C32), the activity of amylase (C4) and starch retrogradation (C5). Table 3 - Soft wheat cultivars. Samples Sustaina bility (min) Dajti Europa Agimi Luna Dajti Europa Agimi Luna C1 (Nm) C2 (Nm) C2-C1 (Nm) C3 (Nm) C4 (Nm) C5 (Nm) Water absorbed By the data in table 3 can be seen that the mixing durability varies widely during the first year of study (2012/2013) from each cultivar to other, from 4.83 min value (Luna) to 9.32 min (Dajti), in the second year (2013/2014) sustainability ranges from 5.68 min (Luna) in 7.07 min (Europa). What can be seen from table 3 is that consistency to Dajti and Agimi cultivars undergoing a significant decrease from the first to the second year of study. For Dajti cultivar this reduction was from 9.32 min (2012/2013) to 6.03 min (2013/2014) and Agimi cultivar sustainability values ranging from 7.35 min (2012/2013) to 5.78 min (2013/2014). Knowing that analyzed all grains of wheat (along with aleuronic layer and embryo) all types studied are characterized by high water capacity, which varies according to the study in the first year (2012/2013) from 59.2 % (Dajti) to 62.0% (Europe) and for the second year (2013/2014) these values ranging from 59.0% (Luna) to 61.4% (Dajti). During the temperature increase the consistency of the dough will decrease (C2), due to protein denaturation. Cultivars in the study are characterized from high values of parameters C1 ( Nm for 2012/2013 and for 2013/2014 nm) and C2 ( Nm for 2012/2013 and Nm for 2013/2014 nm) which show a high quality protein. Also, the difference (C2 - C1) indicates the quality of gluten, the greater is this value as the weakest are the qualities of gluten. For all types during two years of study are maintained low value of the difference C21, which confirms the good qualities of gluten. This difference does not change significantly during the two years of study for each cultivars studied. Also, these cultivars are characterized from high values of C3 (strong gelatinization) for the year 2012/2013 Page 81

8 these values ranging from 1.12 Nm (Dajti) to 1.99 Nm (Luna) and during 2013/2014 from 1.52 Nm (LVS) to 1.90 Nm (Dajti). This value is undergoing a marked increase in the second year of study for Dajti cultivar, from 1.12 Nm (2012/2013) to 1.90 Nm (2013/2014). During the mechanical pressing and temperature changes, the starch granules will break affecting viscosity reduction (C4). From table 3 show that during 2013/2014 have decreased the value of C4, this decrease is more pronounced for Agimi cultivar, from 1.72 Nm (2012/2013) to 1.36 Nm (2013/2014). Parameter (C4) is low when α-amylase activity is high. After the production and evaluation of flour obtained, they are produced bread. First production of bread is performed from flour Tip-500 and Tip-850, with and no food. Table 4 and 5 are given the qualities of the bread produced from flour Tip-500 and Tip-850, with and no food. Table 4 - Quality of the bread produced from flour Tip-500, with and no food. Qualitative Bread from flour Tip-500 indicators of Agimi Luna Europa Dajti bread Without With Without With Without With Without With Weight of bread (g) Radius bread Yield of volume (cm 3 ) Bread acidity Color of the bread crust The The The reddish The The The The The reddish full-blown full-blown full-blown full-blown full-blown full-blown Porosity by Dalmatian Smell Medium Medium Medium Medium Medium Medium Medium Medium Taste Medium Medium Medium Medium Medium Medium Medium Medium From table 4 shows that the bread produced from flour Tip-500 of Agimi cultivar have the beam and higher volume, compared with Luna and Europa cultivar. Page 82

9 Table 5 - Quality of the bread produced from flour Tip-850, with and no food. Qualitative Bread from flour Tip-850 indicators of Agimi Luna Europa Dajti bread Without With Without With Without With Without With Weight of bread (g) Radius bread Yield of volume (cm 3 ) Bread acidity Color of the bread The The The The The The The The crust closed closed closed closed closed closed closed closed Porosity by Dalmatian Smell Medium Medium Medium Medium Medium Medium Medium Medium Taste Medium Medium Medium Medium Medium Medium Medium Medium Figure 4 - Photos illustrating the bread untreated and treated with. Reference + 20 ppm α-amylase. All the bread produced from flour Tip-500, with food, in general have a higher range than those no, which can be seen in graph 1. The same phenomenon is observed for flour Tip-850, using 20 ppm α-amylase, ie bread with have a higher range than those without supplements (figure 4). Page 83

10 Graph 1 - Beam of bread produced from flour Tip-500 and Tip-850 with and no food. Yield of volume bread produced from flour Tip-850 is higher than that bread produced from flour Tip-500, either with or without food. A small piece of bread has evaluation for excellent volume (bread made with flour Type 850 and Type 500 from Agimi cultivar with additions in 2380 cm 3, 2280 cm 3 ), while most of other bread, regardless of the type of flour or cultivar, have volume evaluation very good or good; just bread obtained from flour Tip-500 of Europa cultivar, with and no food, has sufficient grade and bread from flour cultivar Tip-500 of Luna cultivar have a poor grade. Acidity of bread is normal, but the bread produced from flour Tip-500 have reduced the acidity. Also all the bread produced with additions of the same type of flour have higher acidity than bread produced without. The color of the bread crust obtained with flour Tip-500 is reddish in blown, except a bread produced with. All the bread produced with flour Tip- 850 are colored from red to dark. All bread produced with flour Tip-500 and Tip-850, either with or without food, have porosity values 7 and 8, while the bread made from flour Tip-500 has porosity 6. All bread produced, with flour Tip- 500 or Tip-850, with and no food, have taste and smell characteristic of bread. CONCLUSIONS 1. From the result obtained for the physico-chemical qualities and rheological taken into study concluded that by cultivars selected from of flour Tip-500 has better quality Agimi cultivar, since has amount of saturate gluten 30%, sediment 45.8 ml, very high amount of flour strength according Alveograph 229and energy by Estensogram by 68 cm 2. Page 84

11 2. Related quality has flour Tip-500 of Dajti cultivar with wet gluten quantities 29.69%, sediment 34.9 ml, alveograph value 170 and power by 55 cm 2. Also flour Tip-850 from Agimi and Luna cultivars have better physico-chemical quality and rheological. 3. From bread produced with flour Tip-500, bread from Agimi cultivar with food has radius and higher volume (144.6% and 2280 cm 3 ), as well as porosity, color, smell and taste very good. Also, the bread from flour Tip-500 of Europa and Dajti cultivars, without food, have similar quality but slightly weaker. 4. From bread produced with flour Tip-850, has better quality bread produced with additions from cultivar Agimi since it has weight, radius and very good volume, as well as color, smell and taste very good. 5. Finally, Agimi and Luna cultivars have better physico-chemical quality and rheological, and bradmaking; all other cultivars in our research are usable, but with mixture 20-30% (with Agimi and Luna cultivars) or the use of (20 ppm). REFERENCES Bassett L.M., Allan R.E., Rubenthaler G.L (1989). Genotype x Environment interactions on soft white winter wheat quality. Agronomy J. 81: ATKINS, J. H. C. (1971) Mixing requirements of baked products. Food Manuf. HOSENEYR,. C. (1986) Principles of cereal science and technology. Amer. Assoc. Cereal Chem., St Paul, Minn., U.S.A. ANON. (1957) Breadmaking processes now available. North- West Miller, 257 (13):13. Zawistowskua., Langstajf.F, and Bushukw,. (1988) Improving effect of a natural a-amylase inhibitor on the baking quality of wheat flour containing malted barley flour. 3. Cereal Sci., 8: 207. International Association for Cereal Chemistry. ICC-Standard No102/1 Working Method for the Determination of Besatz of Wheat, Approved 1964, Revised International Association for Cereal Chemistry. ICC-Standard No106/2 Working Method for the Determination of the Moisture Content of Cereals and Cereals Products, Approved 1960, Revised International Association for Cereal Chemistry. ICC-Standard No106/2 Working Method for the Determination of Wet Gluten in Wheat Flour, Approved 1960, Revised Page 85

12 SINANI, A. (2009) Shkenca dhe Teknologjia e Produkteve të Pjekjes, Tiranë. International Association for Cereal Chemistry. ICC-Standard No 104/1 Determination of Ash in Cereals and Cereal Products, Approved 1960, Revised ATKINS, J. H. C. (1971) Mixing requirements of baked products. Food Manuf. Kljusurič S , Uvod u tehnologiju mljevenja pšenice, Prehrambeno tehnološki fakultet, Sveučilište Josip Juraj Strosmajer u Osijeku. Lasztity, R. (2003): Prediction of Wheat Quality-Succes and Doubts. Periodica politechnica Ser. Chem. Eng. 46: GROSCH,.W. (1986) Redox systems in dough. In: Chemistry and physics of bakin,. London. Official Methods of Analysis of the cereals, Gazeta zyrtare e RSFJ-së 74, December (1988), Page 86