Amylolytic activity inhibition of flours with unoptimal falling number | Inhibicija amilolitične aktivnosti mok z neoptimalnim padajočim številom

Английский. The aim of this research was to discover the influence of supplementing pulses extract containing amylase inhibitors, on amylolytic activity of flour with low falling number. The amylase activity in flour was indirectly scaned with the falling number (FN) method. The optimal time of aqueous extraction was established. The research showed a positive correlation between pulses flour supplement and the rise of FN of wheat flour. Correlations between different concentrations of extract and change of FN are presented. The biggest effect on the FN was established with Top Crop beans. Bread-baking tests with different concentrations of bean flour that had the most pronunced effect of FN were made. The result of adding bean flour was a smaller volume of the bread. When adding 5% or less of bean flour, organoleptic characteristics did not change. The freshness of interior of the bread proved to be longer with breads containing more than 2.5% of the supplement.

словенский. Študija proučuje vpliv dodatka ekstrakta nekaterih stročnic, ki naj bi vsebovale inhibitorje amilaz, na amilolitično aktivnost mok z nizkim padajočim številom (FN). Aktivnost amilaz  je bila spremljana posredno z metodo določanja padajočega števila. Ugotovljen je bil optimalni čas vodne ekstrakcije. Raziskava je pokazala pozitivno povezavo dodatka moke stročnic z dvigom FN pšeničnih mok. Prikazane so povezave med različnimi koncentracijami ekstrakta in spremembo FN. Največji učinek je bil ugotovljen pri sorti fižolaTop Crop. Opravljena je bila peka kruha z dodatki različnih koncentracij moke fižola z največjim vplivom na padajoče število. Učinek dodatka moke fižola se je izrazil v manjšem volumnu pečenega kruha. Spremembe organoleptičnih lastnosti ni bilo zaznati pri 5 % dodatka, pri kruhih z dodatkom nad 2,5 odstotka je bilo zaznati daljšo svežino sredice.