Bi 4.

PH GIA CI TO CHT LNG BT M

* Mc ch th nghim: - Bi th nghim ny gip sinh vin tm hiu v vai tr ca cc ph gia ci thin cht lng bt m. - Thc hin cc thao tc bng cch b sung ph gia ci thin cht lng bt m vo thc phm. - Quan st v kim tra nhng sn phm thc phm khi c v khi khng c ph gia. * Ch tiu kho st: - Xc nh hm lng gluten c trong bt m. - Xc nh cht lng gluten ca bt m bao gm: Loi bnh thng v loi b sung ph gia ci thin cu trc vi cc nng khc nhau. + Xc nh n hi. + Xc nh cng t

I. TNG QUAN L THUYT 1. Bt m

1.1. Ngun gc Bt m c sn xut bng cch nghin ht la m. La m c ngun gc t Ty Nam . Vic trng trt la m bt u lan rng ra ngoi khu vc Ty Nam trong thi i mi. Vi t l gia tng dn s trong khu vc s dng la m nh l loi lng thc chnh ang suy gim, trong khi nng sut vn tip tc tng nn din tch gieo trng la m hin ti bt u xu hng gim. 1.2. Phn loi Bt m c 2 loi: Bt m trng v bt m en. + Bt m trng c sn xut t ht la m trng. La m trng c hai loi l cng v mm, loi la m cng c cht lng cao hn. + Bt m en c sn xut t la m en. Nguyn liu nc ta ch yu l nhp ca nc ngoi v nc ta khng chuyn trng cy la m. p ng nhu cu sn xut trong nc ta ch nhp bt la m trng ngi ta s dng bt m trng bi v bt m trng to ra bnh c xp cao hn, axit cao hn, m nh hn so vi bnh c sn xut t la m en (rut bnh c mu nu ti). Ngoi cch phn loi l bt m trng v bt m en. Ty vo loi sn phm sn xut m ngi ta chia bt m ra lm nhiu loi khc nhau nh:

Bt bnh bao

Bt bnh ngt

Bt bnh m

Cake flour 1.3. Thnh phn ha hc ca bt m 1.3.1. Protit

Pastry flour

Hm lng protit trong cc loi bt m khc nhau th khng ging nhau.Hm lng protit tng dn t bt hng cao n bt hng thp, nhng v mt dinh dng th protit trong bt hng cao gi tr hn. Protit trong bt m cng gm c 4 loi: + Anbumin (ha tan trong nc). + Globumin (ha tan trong dung dch mui trung tnh). + Prolamin (ha tan trong dung dch ru ru 60 80%), cn c tn gi l gliadin.

+ Glutelin (ha tan trong dung dch kim yu 0.2%), cn c tn gi l glutenin. Trong 4 loi protit ni trn, hm lng anbumin v globulin chim khong 20%, cn 80% l prolamin v glutelin. T l gliadin v glutenin trong bt m tng ng nhau. Khi em bt m nho vi nc v yn mt thi gian s to thnh gluten. Ra bt nho cho tinh bt tri i, cn li mt khi do l gluten. Mc khc, khi protein b bin tnh th cc cu trc bc cao b ph hy, lin kt gia cc phn t b t, nhng lin kt c s c thay bng lin kt mi, nhng nhm k nc c l ra ngoi, cc phn t nt mng s nht cc phn t nc vo bn trong to thnh mng li khng gian ba chiu c trt t gi l mng gel. Mng li ny va dai do, va n hi, c tc dng gi kh v lm khi bt nho trng n.

S biu din cc gliadin v glutenin ca bt m v mng li protein n hi c mt trong bt nho. 1.3.2. Gluxit Gluxit trong bt m gm c tinh bt, dextrin, xenluloza, hemixenlulza, gluxit keo v cc loi ng. - Tinh bt: + Tinh bt l glucid quan trng nht ca bt, bt m hng cao cha 80% tinh bt.

Tinh bt gm hai cu t amylose v amylosepectin. + Amylose: cho mu xanh vi iod, d ha tan trong nc nng v to nn dung dch c nht khng cao. Nu bt c nhiu amylose bt c mu trng trong. + Amylose pectin: cho mu tm vi iod, ch ha tan khi un nng v to nn dung dch c nht cao. Nu bt cha nhiu amylose pectin s cho mu trng c. Tinh bt ca cc loi bt khc nhau th khng ging nhau v kch thc hnh dng kh nng trng n v nhit h ho cng khc nhau. ln v nguyn ca ht tinh bt c nh hng tnh rn chc kh nng ht nc v hm lng ng ca bt nho. Ht tinh bt nh, ht tinh bt v s b ng ho nhanh hn trong qu trnh sn xut bnh. Tinh bt ca cc bt khc nhau th khc nhau v hnh dng, kch thc, kh nng trng n v h ha. Tinh bt c xem l tc nhn to kh trong bt nhi. Di tc dng ca enzym, tinh bt b phn ct mt phn to thnh ng mantose, y l c cht nm men s dng trong qu trnh ln men, kh CO2 c hnh thnh. Ngoi ra, tinh bt cn gp phn to thnh cu trc bnh. Phn tinh bt khng b chuyn ha thnh ng s ht nc, trng n, tng nht khi bt, bm dnh vo khung gluten, khi nng qu trnh h ha xy ra, tinh bt ng to gel vi protein. Nh c tinh bt m bnh khng b t: khi nng nhit cao, protein bin tnh, kh nng gi nc km, nc b tch ra, lc ny tinh bt s dng lng nc ny h ha, nh th bnh khng b lng nc tch ra lm t bnh. - Dextrin (C6H12O5)n: + Dextrin (C6H10O5) l sn phm c to ra trong qu trnh thy phn tinh bt. Khi lng phn t v tnh cht ca dextrin ph thuc vo mc thy phn ca tinh bt. + L nhng cht keo kt hp vi nc to dung dch dnh.

+ Khi lng phn t v tnh cht ca dextrin ph thuc vo mc thu phn ca tinh bt. + Dextrin t lin kt vi nc, do khi nho bt c hm lng dextrin cao th rut bnh cht v km n hi. Ngi ta chia dextrin thnh cc loi: + Amylosedextrin: L dng bt mu trng, c cu to gn ging tinh bt, cho mu tm vi tinh bt. + Eritrodextrin: Cho mu nu vi Iod. + Acrodextrin v maltodextrin: L nhng dextrin n gin nht, khng cho mu vi iod. - Xenlulose (C6H12O5)n: C cng thc chung gn ging nh tinh bt nhng khc nhau v cu trc phn t v cc tnh cht l ha hc. Phn t ca xenluloza gm c trn 1500 gc glucoza. Xenluloza khng tan trong nc lnh v nc nng. Thy phn xenluloza bng axit kh hn thy phn tinh bt. C th ngi khng th tiu ha c xenluloza v chnh hm lng xenluloza lm gim gi tr thc phm ca bt. Trong bt hng cao cha khong 0.1 0.15% xenluloza, cn trong bt nghin ln cha 2.3%. - Hemixenlulose: L polysacccarit cu to t cc gc pentozan (C5H8O4)n v hecxosan (C6H10O5)n. Hemixenluloza khng ha tan trong nc, nhng ha tan trong kim. N d thy phn hn xenluloza. Hm lng hemixenluloza ph thuc vo hng bt, thng khong 2 8%. C th khng tiu ha c hemixenluloza. - Gluxit keo:

L cc pentozan ha tan, ch yu c cha trong ni nh ca ht. Trong bt m hm lng gluxit keo vo khong 1.2 %. Gluxit keo c tnh ho nc rt cao v ng vai tr quan trng trong sn xut bnh m, c bit l bnh m en. Khi trng n trong nc cc gluxit keo cho ta nhng dch keo. Dch keo ny c nh hng r rt n cc tnh cht l hc ca bt nho. - Cc cht ng: Trong bt c hm lng ng khng cao. Tng hm lng glucose v fructose t 0.1 0.2%, maltose 0.1 0.5%, saccarose 0.2 0.6%. + Hm lng ng trong bt ph thuc vo hng bt v cht lng ht bt m. + Hm lng ng chung trong bt m trng vo khong 1.8 4.0%, trong bt m en khong 4.0 6.5%. + ng rt cn thit cho qu trnh ln men. V ng l c cht cho nm men s dng. Cht lng bnh ph thuc nhiu vo kh nng sinh ng v to kh ca bt. Trong bt c ng th v bnh vng, rut thm ngon, bnh n to v u, lng ng cn thit khong 5,5-6% so vi ht. Tuy nhin s cn li hnh thnh do qu trnh thu phn tinh bt trong qu trnh ln men. 1.3.3. Cc lipit L nhng cht hu c k nc c cu trc khc nhau, khng ha tan trong nc nhng c kh nng ha tan trong cc dung mi hu c. - Trong bt m c cha cc loi lipid: phosphatid, triglycerin, sterin, chim 2 3% so vi khi lng bt. - Trong bt cc lipid trng thi kt hp vi protid v glucid. Nhng hp cht ny c nh hng n tnh cht ca gluten, chng gp phn lm cho gluten cht hn. - Ngoi ra trong thnh phn ca bt m c khong 0,4-0,7% phosphatid thuc nhm lecithin l cht nh ho c tnh ho nc (lipid l nhng cht hu c k nc)

hot tnh b mt cao. Do lm tng tnh ng nht ca khi bt nho, d dng cho vic nho bt v to hnh. ng thi lm tng cht lung ca bnh. 1.3.4. Cc enzym Cc enzym l nhng hp cht protid c cht xc tc thu phn cc cht phc tp thnh cc cht n gin phc v cho qu trnh ln men. Ngi ta thng quan tm ti 2 loi enzyme l amylase v protease. + Enzym thu phn protid chia lm hai loi: proteinaza v polipeptidaza tc dng ca chng l thu phn protid c cu trc phc tp thnh nhng hp cht n gin, chng ct t mi lin kt gia protid vi nc, giai on ny rt cn thit cho s gim chn ca bt nho. Trong cng on nho bt mt s protid khng tan trong nc s lin kt vi nc lm cho khi bt tr nn do v n hi. + Enzyme thu phn tinh bt gm amylaza v amylaza trong iu kin ti thch chng c th thu phn 95% tinh bt trong bt. + amylaza thu phn tinh bt ct t mi lin kt 1,4 glucoside cho ra dextrin trong thi gian nc s lm gim kh nng gi nc ca rut bnh. Nu trong bt nho lng amylaza cao s nh hng xu n trng thi ca rut bnh trong thi gian nng. gim hot ng ca amylaza trong trng hp cn thit c th tng acid ca bt nho. + amylaza cng tham gia vo qu trnh ng ho tinh bt, xc tc ct t lin kt glucoside ca - 1,4 glucan hnh thnh maltose lm tng cht lng ca sn phm. + Enzyme protease: L enzyme phn gii protein cu trc bc ba, do gluten b vn nt lm gim cht lng bt nho Hot ca protease tng khi s dng cht kh v b c ch di tc dng ca cht oxy ha v mui n. 1.4. Cc ch tiu nh gi cht lng ca bt m

1.4.1. Trng thi cm quan Bt m tt mu trng hoc trng ng mn ti, mi v thm du d chu khng c mi v l, ng chua kht, khng c mi mc, khng su mt khng ln tp cht, rc, t ct. 1.4.2. Ch tiu ho l + m khng qu 14%. + chua khng qu 40 (Bng s ml NaOH 1N ho tan 100g bt). + Hm lng gluten kh khng t hn 7 8%. + Trng thi gluten t: mu trng ng nht, co gin, n hi nh cao su. + Gluten kh vn gi c mu trng sng ca gluten t. + Khng c c vi nm c v c t vi nm.

2. Gii thiu ph gia s dng

2.1. Ph gia ci thin cht lng bt m Ph gia ci thin cht lng bt m l loi ph gia khi cho vo bt m s lm tng dai, kh nng gi kh, cn t, n hi... ca loi bt m . Vic b sung ph gia trong sn xut nhm mc ch to iu kin thun li cho qu trnh ch bin, sn phm to ra s tng gi tr v cu trc v gi tr cm quan. Cht ph gia khi c b sung vo bt, thnh phn cc cht trong ph gia c kh nng phn ng to cu ni vi khung mng protein ca bt to nn mt khung mng vng chc, t cu trc ca bt m c ci thin. tng cht lng gluten, ngi ta thng cho thm tc nhn oxi ha nh vitaminC, Kali bromac, Canxi peroxyt, Canxium bromate, Cc cht nh ha lm mm rut bnh v lm mnh bt nho nh Sodium Stearoyl 2 lactylate, ethocylated mono... cc enzyme nh protease, amylase...ngc li nhng cht kh s lm gim cht lng gluten.

V thi gian v trang thit b trong phng th nghim nn ph gia s dng trong bi th nghim l Axit ascobic (vitamin C). 2.2. Axit ascobic (vitamin C)

2.2.1. Ngun gc Vo th k th XV XVI, nhng cuc pht trin a l ca Anh, Php, trong cc chuyn tham quan , nhng nh thm him lun thy thy th ca h phi cht v cn bnh rt k l vi triu chng l mt mi, au khp, chy mu nu l bnh Scurvy (hay Scorbut). n nm 1774, James Lind, bc s hng hi qu tc Anh, pht hin n tri cy s phng trnh c bnh scurvy. ng cho rng nhng ngi thy th i bin ch tip xc nhng mn n kh, mn, t n tri cy dn n cn bnh trn. Kinh nghim ca Lind cu sng rt nhiu thy th trong nhng chuyn hnh trnh bng ng bin sau ny. Ngi d nghin cu k v vitamin C l Albert Szent-Gyrgyi (1893-1986) gc Hungary v ng c trao gii Nobel y hc 1937 v cng lao trn. Cng vo nm , gii Nobel ha hc c trao cho Walter Norman Haworth, ngi Anh, tng hp thnh cng vitamin C. Tuy nhin, quy trnh tng hp vitamin C li c tn l Tadeus Reichstein,

ngi cng tng hp thnh cng vitamin C cng lc vi Haworth (2 ngi tm ra cch tng hp han tan c lp). iu ny s lm cho gi thnh vitamin C r hn rt nhiu, v trc y vitamin ny c chit ra t tri cy bng phng php kh phc tp. Hin nay, vitamin C khng cn l vi mi ngi. T tri cy cho n nc ung, t vin thuc cho n ko ngm, u c s hin din ca axit ascorbic 2.2.2. c im v cng thc, tn gi v cu trc ha hc - Theo IUPAC: axit ascobic c tn l 2-oxo-L-threo-hexono-1,4- lactone-2,3enediol . - Tn thng thng: axit ascorbic, vitamin C. - Khi lng phn t: 176,13 g/mol. - C dng: bt mu trng n vng nht (khan). - S CAS: [50-81-7].
- Nhit nng chy: 1930C (phn hy). -

pKa: pKa1 = 4,17, pKa2 = 11,56.

- Kh nng ha tan trong nc cao.

- Cng thc phn t: C6H8O6. - Cng thc cu to:

Vitamin C tn ti hai dng: l dng kh (gi l acid ascorbic), dng oxy ha (acid dehydroascorbic)

Dng oxy ha 2.2.3. Tnh cht ca viatmin C

Dng kh

- Vitamin C tn ti trong c th chng ta di hai dng D v L, tham gia vo cc hot ng khc nhau ca c th. Dng D khng c hot tnh sinh hc. Dng L khi b xy ha ln u chuyn thnh acid dehydro ascorbic (hi ng mu) vn cn hot tnh sinh hc ca vitamin C. Nu tip tc xy ha na s thnh diketo golunat (mu vng sm) mt hot tnh sinh hc ca vitamin C. - Vitamin C rt d b xy ha trong khng kh; khi nhit tng cao; di tc dng ca nh sng; s c mt ca enzym, c s hin din ca st, ng. - Vitamin C kt tinh khng mu hoc hi vng, rt d tan trong nc (300g/lt). Dung dch nc 5% c pH = 3. C khi dng dng mui natri d tan trong nc hn (900g/lt). 2.2.4. C ch tc dng ca vitamin C Vitamin C ng vai tr nh mt tc nhn oxy ha, khi cho vitamin C vo bt nho, di tc dng ca oxy, Vitamin C s b oxy ha v chuyn i thnh deascorbic axid. Trong thnh phn ca protid c cha nhiu axit amin cistein (c nhm SH) th khi c cht oxi ha vo s chuyn lin kt -SH thnh lin kt -S-S- (disunfit), c tc dng

gim cng thy phn protein v lm cu trc ca protein cht li. Khi to thnh cc nhm disunfil th s lin kt ngang ca phn t protein tng ln, gluten tr nn n hi hn, tng cng lin kt protein to mng li bn cht, cht ny c tc dng lm gluten cht li, tnh cht vt l ca bt nho tt hn.

R-SH + R-SH O ____________

RS + H2O RS

Bn cnh cht oxi ha cn c tc dng lm hn ch s hot ng ca h enzyme amylase thy phn tinh bt thnh dextrin nh hng n cht lng bt nho. 2.2.4. Vai tr ca vitamin C

+ Km hm s lo ha ca t bo, nh phn ng chng oxy ha vitamin ngn chn nh hng xu ca cc gc t do. + Kch thch s bo v cc m: chc nng c trng ring ca viamin C l vai tr quan trng trong qu trnh hnh thnh collagen, mt protein quan trng i vi s to thnh v bo v cc m nh da, sn, mch mu, xng v rng.

+ Ngn nga ung th: kt hp vi vitamin E to thnh nhn t quan trng lm chmqu trnh pht bnh ca mt s bnh ung th (vm ming, d dy.v.v) + Tng cng kh nng chng nhim khun: Kch thch tng hp nn interferon cht ngn chn s xm nhp ca vi khun v virut trong t bo. + Dn sch c th: Vitamin C lm gim cc cht thi c hi i vi c th nh thuc tr su, kim loi nng, CO, SO2, v c nhng cht c do c th to ra. + Chng li tnh thiu mu: Vitamin C kch thch s hp th st bi rut non. St chnh l nhn t to mu cho mu v lm tng nhanh s to thnh hng cu, cho php lm gim nguy c thiu mu. + Nu thiu C, c th ngi mt dn sc khng, c nguy c mc bnh Scurvy cao. + Nu c th c cung cp nhiu C hn so vi bnh thng th c xu hng gim lng hp thu v o thi sinh t C mt cch hoang ph trong nc tiu, lu ngy c th dn n ri lan tiu ha, tha st trong mu, gim bn hng cu, c bit l si thn (canxi oxalat) do to axit oxalic l sn phm ca s d tha axit ascorbic + Axit ascorbic l cht chng oxi ha, tham gia vo cc qu trnh tng hp enzim, tng sc khng, phc hi sc khe, c bit ngn nga bnh scurvy ngi. + Axit ascorbic cn c dng lm cht bo qun thc phm, hng v cho mt s nc ung lm tng gi tr dinh dng. + Vitamin C c nhiu trong cc loi rau qu ti nh nc cam, chanh, qut, v c hm lng cao trong rau xanh, c bit l bng ci xanh, tiu, khoai ty, ci brussel,rau ci, c chua, cam, qut, chanh, bi 2.2.5. Tc hi ca vitamin C - Liu lng s dng 0.2 0.5 gam/ ngy (khng nn vt qu 1 gam/ngy). - Tr em dng liu liu ny, nn chia thnh nhiu ln trong ngy.

- Nu dng tha vitamin C s gy ri lon tiu ha, tiu chy nng rt d dy, gy hin tng tha st, gim bn ca hng cu, gim kh nng dit khun ca bch cu

II. TIN HNH TH NGHIM 1. Quy trnh tin hnh thc hin

Bt m Cn

25g Thm 15mL nc Thm 15mL axit ascorbic 0.1%

25g Thm 15mL axit ascorbic 0.2%

Trn u V trn, cho vo chn y kn 25g 20 pht Ra nc mui (NaCl 1%, KI 10%) Ra nc Dung dch Iot Kim tra tinh bt ro Xc nh hm lng v cht lng gluten Tinh bt
bt

Kt qu

2. Gii thch quy trnh

2.1. Nguyn liu - Bt m ry loi b tp cht, to ng u v cht lng v kch thc bt. - Cn 3 ln chnh xc khi lng 25g bt m.

- Pha dung dch acid ascorbic (Vitamin C) 2.2. Phi trn nc Sau khi cn 25g bt cho vo 3 beacher ri ln lt b sung 15mL nc, dung dch axit ascorbic 0.1%, axit ascorbic 0.2%, ta c mu 1, mu 2, mu 3, sau trn u, v trn.

Mc ch l cho tinh bt v gluten ht nc trng n. Khi nho trn vi nc thnh phn protein khng ha tan l glutelin v gliadin ht nc trng n to thnh cu trc khung mng gluten. Gluten l thnh phn quan trng to cu trc cho sn phm. 2.3. Sau khi trn u v v thnh cc cho bt vo cc y kn trong 20 pht.

- Mc ch: Qu trnh l thi gian cho gluten ht nc trng n, n nh cht lng bt nho. Ngoi ra qu trnh nhm trnh s mt hot tnh ca vitamin C di tc dng ca oxy khng kh lmaf nh hng n kt qu th nghim. 2.4. Ra

Ra di tia nc nh trn ry. Bt sau khi 20 pht, cc bt c mang i ra, u tin c ra vi dung dch nc mui (NaCl 1%, KI%), sau ra bng nc.

Mc ch ca qu trnh ra bng nc mui l loi b protein tan trong nc mui (globulin), ra bng nc loi i loi protein tan trong nc, lc ny thnh phn trong protein l gliadin v glutein (l hai thnh phn cu to nn gluten). Qu trnh ra c th tin hnh bng hai cch: Ra di vi nc c ry hoc Ra trong thau cha nc. Ra cho n khi no ht tinh bt. 2.5. Kim tra tinh bt Mun th xem trong mu cn tinh bt hay khng s dng dung dch iod. Cho vo nc vt t gluten mt git dung dch Iod, dung dch khng cn mu xanh l ra ht tinh bt. 2.6. Xc nh hm lng v cht lng gluten xc nh cht lng ca gluten, ta quan st mu sc, xc nh hm lng Gluten, cng t v n hi ca khi gluten.
- Quan st mu sc:

Mu sc c trng l trng ng, xm, xm - Hm lng Gluten: Cn gluten p kh vi chnh xc 0.01g. Hm lng gluten t c tnh theo cng thc sau:

X1 =
Trong : G: Khi lng mu cn (g).

G1 100%. G

G1: Khi lng gluten t cn c (g).

- Xc nh cng t:

Dng hai tay ko di khi gluten trn thc chia milimet cho ti khi t, tnh chiu di t lc t. Thi gian ko di l 10 giy. Khi ko khng c xon si gluten.

+ cng t biu th nh sau: . cng ngn: 10cm. . cng trung bnh: 10 20cm. . cng di: >20cm.
- Xc nh n hi:

+ Phng php tin hnh

nh gi n hi, dng khi gluten cn li khi xc nh cng t. Dng hai tay ko di ming gluten trn thc khong 7cm trong vng 10 giy, ri bung tay ra hoc dng ngn tr hoc ngn tay ci bp ming gluten. Theo mc v vn tc phc hi chiu di v hnh dng ban u ca ming gluten. + Nhn nh n hi ca n qua 3 mc :

. Gluten n hi tt: Gluten c kh nng phc hi hon ton chiu di v hnh dng ban u sau khi ko hay nn. . Gluten n hi km: Hon ton khng tr li trng thi ban u v b t sau khi ko. . Gluten n hi trung bnh: Mang tnh cht gia hai loi tt v xu.

III. KT QU V BIN LUN 1. Kt qu th nghim

Sau khi ra sch tinh bt ta c khi gluten, ro v tin hnh xc nh hm lng v cht lng gluten ta c kt qu nh sau:

Mu M0 (15mL nc) Thng s Mu sc Hm lng Gluten (g) n hi (cm) cng t (cm) 3 19 3 19.5 3 20 3 19.5 Tt Trung bnh 7.36 7.21 Ln 1 Ln 2 Ln 3 Trng ng 7.35 7.31 12% Trung bnh Nhn xt

- Hm lng gluten trong mu M0: X0 =

G 3 100 = 100 = 12%. G0 25

Mu M1 (15mL Acid ascorbic 0.1%) Thng s Mu sc Hm lng Gluten (g) n hi (cm) cng t (cm) 2.5 15 2.6 14 2.8 14.5 2.63 14.5 Tt Trung bnh 7.05 7.19 Ln 1 Ln 2 Ln 3 Trng ng 7.22 7.15 10.52% Trung bnh Nhn xt

- Hm lng gluten trong mu M1: X1 =

G 2.63 100 = 100 = 10.52%. G0 25

Mu M2 (15mL Acid ascorbic 0.2%) Thng s Mu sc Hm lng Gluten (g) n hi (cm) cng t (cm) 2.5 14 2.7 15 2.8 16 2.67 15 Tt Trung bnh 6.87 6.87 Ln 1 Ln 2 Ln 3 Trng ng 6.92 6.89 10.68% Trung bnh Nhn xt

- Hm lng gluten trong mu M2: X2 =

G 2.67 100 = 100 = 10.68%. G0 25

- Mi quan h gia hm lng gluten t v hm lng Vitamin C Analysis of Variance Table

Response: Ham.luong.Gluten Df Sum Sq Mean Sq F value Pr(>F) group 2 0.271022 0.135511 25.250 0.001198 **

Residuals 6 0.032200 0.005367 --Signif. codes: 0 *** 0.001 ** 0.01 * 0.05 . 0.1 1

Tukey multiple comparisons of means 95% family-wise confidence level

Fit: aov(formula = Ham.luong.Gluten ~ group)

$group diff lwr upr p adj

2-1 -0.1533333 -0.3368607 0.03019405 0.0941552 3-1 -0.4200000 -0.6035274 -0.23647261 0.0010160 3-2 -0.2666667 -0.4501941 -0.08313928 0.0101922

Da vo cc thng s trn, ta nhn thy khng c s khc bit v hm lng gluten gia mu b sung 0.1% vitamin C v mu trng, nhng c s khc bit gia mu c b sung 0.2% vitamin C v mu trng. iu ny c th c gii thch nh sau: Vitamin C ch l cht h tr tng cng cu trc khung mng gluten, tc l n ch c tc dng ci thin cht lng. Nhng vi hm lng 0.1% th cha c tc dng ng k. mc 0.2% th vitamin C c tc dng nhng cn mc thp. - Mi quan h gia n hi v hm lng Vitamin C Analysis of Variance Table Response: Do.dan.hoi

Df Sum Sq Mean Sq F value Pr(>F) group 2 0.246667 0.123333 7.9286 0.02069 *

Residuals 6 0.093333 0.015556 --Signif. codes: 0 *** 0.001 ** 0.01 * 0.05 . 0.1 1

Tukey multiple comparisons of means 95% family-wise confidence level

Fit: aov(formula = Do.dan.hoi ~ group)

$group diff lwr upr p adj

2-1 -0.36666667 -0.6791244 -0.05420889 0.0263939 3-1 -0.33333333 -0.6457911 -0.02087556 0.0389374 3-2 0.03333333 -0.2791244 0.34579111 0.9431973

Quan st cc gi tr bi en trn v biu , c th kt lun c rng: Hm lng vitamin mc 0.1% v 0.2% khng c nh hng g n n hi ca bt m. - Mi quan h gia cng t v hm lng Vitamin C Analysis of Variance Table

Response: Do.cang.dut Df Sum Sq Mean Sq F value Pr(>F) group 2 0.246667 0.123333 7.9286 0.02069 *

Residuals 6 0.093333 0.015556 ---

Signif. codes: 0 *** 0.001 ** 0.01 * 0.05 . 0.1 1 Tukey multiple comparisons of means 95% family-wise confidence level

Fit: aov(formula = Do.cang.dut ~ group)

$group diff lwr upr p adj

2-1 -0.36666667 -0.6791244 -0.05420889 0.0263939 3-1 -0.33333333 -0.6457911 -0.02087556 0.0389374 3-2 0.03333333 -0.2791244 0.34579111 0.9431973

Quan st cc gi tr bi en bn trn (Pvalue = 0.02069 < 0.05) v biu , c th kt lun c rng: Hm lng vitamin mc 0.1% v 0.2% khng c nh hng g n cng t ca bt m.

2. Bn lun kt qu
- Nhn xt Kt qu thc hnh ny khng ng nh l thuyt hon ton. Nu nh theo l thuyt khi khi chng ta b sung vitamin C th cu trc gluten cht hn, cng t tt hn (theo nh gii thch phn c ch). - Nguyn nhn dn n sai s + Qu trnh pha ha cht, cn ha cht khng ng.

+ Qu trnh nho qu lu ph v cu trc ca khung mng gluten. + Qu trnh khng m bo, oxy khng kh lt vo lm cho vitamin C b mt hot tnh v gy nh hng n kt qu th nghim. + Qu trnh ra khng u tay, c th l bp qu mnh. iu ny lm cho khung gluten b gy vn v lm sai kt qu th nghim. + Cn 2 s nn xc nh hm hng vitamin phi trn vo khng chnh xc. + Thao tc phi trn khng u lm vitamin C phn phi khng u trong ton b khi bt, dn n hin tng khng ng nht gia cc phn. + Cng nho trn cha ph hp v di tc ng ca qu trnh nho trn th cc mch phn t protein mi dui mch ra, sp xp li cc lin kt, l cc gc tng tc ra ngoi th s to iu kin thun li cho s tc dng ca vitamin C. + Ha cht b hng hoc hm lng tp cht cao. + Trong qu trnh ra gluten tht thot mt lng gluten ng k do thao tc ra khng ph hp.

IV. TR LI CU HI
Cu 1. Trnh by c ch hot ng ca ph gia s dng trong th nghim Vitamin C ng vai tr nh mt tc nhn oxy ha, khi cho vitamin C vo bt nho, di tc dng ca oxy, Vitamin C s b oxy ha v chuyn i thnh deascorbic axid. Trong thnh phn ca protid c cha nhiu axit amin cistein (c nhm SH) th khi c cht oxi ha vo s chuyn lin kt -SH thnh lin kt -S-S- (disunfit), c tc dng gim cng thy phn protein v lm cu trc ca protein cht li. Khi to thnh cc nhm disunfil th s lin kt ngang ca phn t protein tng ln, gluten tr nn n hi hn, tng cng lin kt protein to mng li bn cht, cht ny c tc dng lm gluten cht li, tnh cht vt l ca bt nho tt hn.

R-SH + R-SH O ____________

RS + RS H2O

Bn cnh cht oxi ha cn c tc dng lm hn ch s hot ng ca h enzyme -amylase thy phn tinh bt thnh dextrin nh hng n cht lng bt nho. Cu 2. Nu mi quan h ca gluten vi protein trong bt m? Khi em nho bt m vi nc v mt thi gian , gliadin v glutenine s ht nc to thnh mng phn b u trong bt nho. Ra bt nho cho tri i tinh bt th c mt khi do, l gluten. Gluten thu c khi ra bt nho gi l gluten t, gluten t cha 65 70% nc. Gluten va dai va n hi, c tc dng gi kh lm cho khi bt nho n ra. Trong mng gluten ny cc mch protein c nh hng, sp xp v dui ra mt phn, t lm tng cc phn ng k nc v to thnh nhiu cu disulfide. Protein bt m c chia lm bn loi: - Albumin: Ha tan trong nc. - Globulin: Ha tan trong dung dch mui trung tnh. - Promalin: Ha tan trong dung dch ru 60 80%, cn gi l glutenin. - Glutenin: Ha tan trong dung dch kim yu 0.2%, cn gi l glutenin. Cu 3. Nu cc tiu chun bt m sn xut bnh m, bnh cookies v m si? - Bnh m: Bt m lm bnh m (Bread), gluten cao hn v khe hn, lm cho bnh n khe, gi c hnh dng ca bnh sau khi nng.

Bt vi hm lng protein 12% (nguyn thy, khng tnh cc protein nhn to m cc nh sn xut bt cho vo) l thch hp nht cho lm bnh m, nu thp hn th gi l bt yu khng cc protein to mng li, bnh s b xp khng gi c kh sinh ra bi con men. Bt c hm lng protein ln hn 12% gi l bt mnh. Trong trng hp ny bnh cng khng n ln v mng li qu nhiu protein qu cht khng c khong khng to gin. Cc nh l Vit nam ang s dng bt c hm lng protein thp v khng n nh sn xut bnh m nn cht lng ca bnh li ph thuc vo cc sn phm ph gia v trong ph gia phn ln cha cht hot tnh c th b sung v to cc ni vi cc protein ca bt to c cc khung protein gi kh vng chc trong qu trnh ln men. Bt m lm bnh cookies c gluten thp hn bnh m. V c im bt nho ca bnh cookies l s to khung gluten b hn ch ti a. - M si: Loi bt m thng dng l loi bt m hng cao (bt thng c sn xut t la m c trng trong l 95%, thng l loi la m cng thng cao hn l 1.5 4% so vi loi la m mm, ng thi c cht lng gluten tt hn). % Gluten t: 30 32% ng vi % Protein: 11 14%. % Gluten t: 28 30% ng vi % Protein: 9 10%. - Bnh cookies: % Gluten t: < 28 % ng vi % Protein: 8 %. Bnh m l sn phm i hi cu trc khung mng gluten pht trin, n hi cao, xp n cao nn bt s dng trong sn xut bnh m thng l bt s 10 11. S dng bt m c hm lng protein cao to cu trc tt cho sn phm. Bt m l thnh phn chnh trong sn xut bnh m v gluten l thnh phn quyt nh cu trc bnh. bnh c xp n to, n hi th khung mng gluten phi pht trin, phi c kh nng

gi kh tt nht c CO2 hnh thnh trong qu trnh ln men v chu c p lc gin n ca kh trong qu trnh nng trnh hin tng sp khung bnh. i vi bnh bao c cu trc mm, xp, khng cn n hi, dai do nh bnh m nn thng dng bt m s 8 (bt m a dng). Loi bt m c hm lng protein chim khong 8%, cu trc khung mng gluten pht trin trung bnh. i vi bnh cookies l loi bnh c cha hm lng cht bo v ng cao nn khung mng gluten rt km pht trin thm ch khng hnh thnh. Chnh v vy, i vi loi bnh ny bt m s 8 l thch hp v nu s dng cc loi bt m s cao th gluten ht nc trng n km v s cnh tranh ca ng v s bao vy ca cht bo lm khung mng gluten khng pht trin. Cu 4. Trnh by nhng tc hi c th xy ra khi s dng sai nhng ph gia trong bi th nghim? Cht ph gia cng nh thc phm khi vo c th s b phn gii thnh nhng phn t n gin v nh nht, sau vo mu, vo mng t bo ri c ti hp hnh thnh cc cht khc. Vic s dng ph gia thc phm trong qu trnh ch bin v bo qun thc phm l mt vic rt cn thit. Nu s dng ph gia sai mc ch c th khng mang li tc dng g hoc mang li nhng tc dng khng mong mun hoc c th lm h hng bt m v nh hng n sc khe ngi tiu dng. Nu s dng qu mc quy nh cng c th c nguy c gy ng c v bnh tt cng nh ung th. Cu 5. K tn mt vi loi ph gia ci thin tnh cht bt m khc? tng cht lng gluten ngoi tc nhn oxi ha l vitamin C ngi ta cn s dng kali bromat, canxi peroxyt, calcium bromated, K v canxi iodate Cc cht nh ha lm mm rut bnh v lm mnh bt nho nh sodium stearoyl 2 lactylate, ethoxylated mono, succinylated mono, Cc enzyme nh protease, amylase.

Cu 6. K tn cc ph gia trong ti ph gia bnh m v nu vai tr ca tng loi? Cc ph gia trong ti ph gia gm: Mui n, cht nh ha, E427, ng, enzym, E10, E1101, mui khong, E510, E39, E223, E516, cht oxy ha, E300. Vai tr ca tng loi ph gia: - Mui n: Nu s dng vi nng thp th c tc dng lm cho gluten cht li v tng kh nng hydrate ha lm tng kh nng ht nc ln, cng thy phn protit gim i r rt. - Cc cht oxy ha: Cc cht oxy ha nh Axit ascorbic, kali bromat, peroxyt v mt s cht oxi ha khc c tc dng tng cng khung mng gluten, tng s bn cht ca khung mng do s tc ng ln lin kt SH trong phn t cystein to thnh cc cu ni isunfua trong phn t cystin kt ni cc phn t protein li vi nhau. - ng: + To mu cho v bnh. + To v cho sn phm. + To cu trc. + Gia tng tc hnh thnh bt kh (qu trnh ln men trong bt nho). + ng dng tinh th dng trang tr trn b mt bnh qui sau khi nng. + ng lm tng im nhit gletatin ha ca tinh bt, do cho php ko di thi gian nng bnh. + Nu hm lng saccharose nhiu th bnh qu cng, khung mng khng pht trin do kh nng ht nc km hn v s cnh tranh nc ca cc phn t ng, lm gim kh nng hydrate ha ca gluten.