Application of mathematical modelling as a tool in the use of rye malt to balance the quality of rye flour
2023
Murniece, Ruta | Stalidzans, Egils | Dabina-Bicka, Ilona | Galoburda, Ruta | Cinkmanis, Ingmars | Klava, Dace
Rye grain and flour quality are highly variable within one variety, depending on ripening and harvesting conditions. Starch quality and endogenous enzyme activity are essential indicators of rye flour baking properties. Optimum quality indicators for rye flour are Falling number (FN) 160–200 s, maximum viscosity 400–600 BU. To ensure the quality raw materials for bread production, rye unfermented malt is used as an enzymatic additive. Malt activity is characterised by Diastatic Power (DP), which may vary around DP 120–450. The aim of the work was to predict the amount of rye malt required to balance the quality of rye flour by modelling baking properties. Rye flour with different enzymatic activities (FN 210, 262, 346 s) was used to develop the mathematical model. Five rye malt samples with DP 170, 179, 261, 362, and 408 were used, and malt was added in the amounts of 0.5, 1.0, and 1.5%. In total 45 samples were analysed for the rheological and textural properties, the Falling Number, and α-, β-amylase activity. The enzymatic activity of α-amylase for different malt samples ranged from 45 to 174 U gE−1, whereas the β-amylase activity was 8.62–17.1 U gE−1. Adding less active malt (DP 120) at 1.5% concentration can achieve similar effect to the case when adding more active malt (DP 362, DP 408) in a lower concentration – 0.5%. The developed model will allow accurate determination of the malt amount addition required, thus reducing raw material consumption and costs.
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