燕麦面团流变学及加工特性研究

以燕麦粉为原料,以中强筋小麦粉为对照,研究燕麦粉与小麦粉不同配比混合粉的面团流变学特性和食品加工特性.结果认为,与小麦粉相比,燕麦蛋白质组分中清蛋白、醇溶蛋白含量较低,球蛋白含量高,谷蛋白含量稍低.燕麦粉峰值、最大、最终黏度均小于对照小麦粉.加入燕麦粉后,面团形成时间延长,稳定时间降低.用淀粉代替燕麦粉,同样添加量下面包及馒头比容、总评分降低,面条吸水率、总评分降低,失落率升高.当面粉取代量大于5%时,对混粉食品制作品质有显著影响.加入10%、25%、10%燕麦粉制作面条、馒头和面包是较为理想的配比.     

添加紫薯粉对强筋小麦粉品质特性及面包加工品质的影响

以优质强筋小麦品种藁优2018和紫薯粉为材料,进行了紫薯粉对小麦粉面团流变学特性及淀粉糊化特性影响的研究,并进行了面包实验室制作和面包质构测定。结果表明:紫薯粉对优质强筋小麦藁优2018小麦粉粉质特性、拉伸特性及淀粉糊化特性影响显著。添加紫薯粉后,随着添加量的増加,强筋小麦粉的吸水率和弱化度增大,稳定时间和粉质质量指数逐渐减小,从粉质特性总体来看,紫薯粉降低了面团的耐搅拌能力。拉伸能量和拉伸度先增大后减小,拉伸阻力和最大拉伸阻力先减小后增大再减小;峰值黏度、低谷黏度、最终黏度和峰值时间先增大后减小,衰减度先增大后减小再增大,淀粉回生值逐渐减小。紫薯粉对强筋小麦面包加工品质影响显著,结合面包质构特性和杂粮添加量最大化的目标,表明利用藁优2018优质强筋粉制作紫薯杂粮面包时,紫薯最佳添加比例为8%。     

黑米粉对面团热机械学特性及面包烘焙品质的影响

将黑米粉添加到小麦粉中,研究了不同比例黑米粉对面团热机械学特性、面包品质和贮藏特性的影响。结果表明,随着黑米粉添加量的增加,面团的C1形成时间、稳定时间呈下降趋势,而蛋白质弱化度呈上升趋势;此外黑米粉的添加降低了淀粉的回生值C5-C4,黑米粉添加量为15%时,C5-C4值降低了34.0%。焙烤制得的面包比容下降,感官品质下降,硬度增大,面包的弹性先增加后降低,在添加量为7.5%时弹性最大,添加量在5%~10%均大于对照样品。综合面包比容、色泽、质构与营养而言,黑米粉添加量7.5%时制作的面包品质良好。黑米粉的添加对面包的老化有一定的抑制作用。     

抗性淀粉对面团流变学特性的影响、应用及改良

主要研究小麦粉中加入不同比例的抗性淀粉(RS)后,对面团流变学特性以及焙烤食品(面包)品质的影响。结果表明,添加RS会影响面团的流变学特性,降低面包品质。为此,通过加入谷朊粉对混合粉(小麦粉+抗性淀粉)进行品质改良,研究表明,谷朊粉对混合粉面团流变学特性有明显改善作用。RS添加量控制在10%,只需添加3%的谷朊粉,面包品质就能明显改善。     

不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响

应用分离自我国传统酸面团的区域特色乳酸菌--旧金山乳杆菌分别发酵小麦粉和小麦麸皮基质制成（小麦/麦麸）酸面团,研究了两种不同发酵基质的酸面团及其添加量对酵母面团体系面包烘焙及老化特性的影响。结果表明：与小麦粉制作的空白组面包相比,小麦酸面团可以明显改善面包的比容和感官品质;添加未发酵麦麸制作的非酸面团麦麸面包品质低于空白组,但引入麦麸酸面团（10%、20%、30%）后面包比容和感官评定得分均高于相对应的非酸面团麦麸面包。小麦酸面团和麦麸酸面团以及小麦麸皮均可以改善面包的老化特性,在相同贮藏期内,酸面团面包和麦麸面包的硬度增加量、水分迁移量和老化焓值都低于空白组,并且添加麦麸酸面团的面包其硬度和老化焓值都低于相对应的非酸面团麦麸面包。     

几种改良剂对板栗面包焙烤品质及老化指标的影响

采用单因素实验,研究了黄原胶、α-淀粉酶、单甘酯三种面包改良剂对板栗面包焙烤品质及老化指标的影响。实验结果表明：黄原胶的添加对板栗面包的感官品质及老化指标均产生了显著影响,当添加量为板栗粉及面包粉总重的1%时,板栗面包具有良好的焙烤品质,贮存7天后,其硬度比对照组下降了9%;不同添加量的单甘酯对板栗面包的老化均有延缓作用,但对面包的焙烤品质均产生负面影响;当α-淀粉酶添加量为0.01%或0.005%时,板栗面包的抗老化效果及焙烤性能均好于对照组,但当添加量较高时,面包焙烤品质骤然下降。     

南瓜粉对小麦粉粉质特性及面团品质的影响

以南瓜粉和小麦粉为原料,考察南瓜粉添加量对小麦粉粉质特性、糊化特性及面团的晶型与结晶度、水分分布、流变学特性的影响。结果表明：随着南瓜粉添加量的增大,面团的稳定时间、公差指数、带宽及糊化特性均显著性下降（P＜0.01）;储能模量和损耗模量先下降后上升,面团弹性先升高后降低;弱结合水含量逐渐增大;当南瓜粉添加量为15%时,面团中淀粉结晶度出现最大值,为23.9%。综上,适量添加南瓜粉可降低面筋蛋白浓度,抑制淀粉的糊化特性,提高面团弹性,从而改善面粉粉质及品质特性。     

发芽小麦粉复配谷朊粉工艺优化及其粉质特性

通过将发芽小麦粉碎回添的方式制备混合小麦粉。探讨了不同添加量的不同阶段发芽小麦粉对面粉质量及面包烘焙品质的影响,同时为了改善混合小麦粉的面团特性及烘焙品质,在混合小麦粉中添加了谷朊粉,研究了谷朊粉添加量对面团流变学特性及面包感官品质的影响,并采用正交实验优化了发芽小麦复配谷朊粉面包制作工艺参数。实验结果表明,当露白阶段(发芽18 h)、芽长1/4(发芽41 h)及1/2阶段(发芽65 h)的发芽小麦粉的添加量分别不大于30%、20%及15%时,其混合小麦粉的烘焙品质与正常小麦粉处于同一水平;面包的最佳生产工艺:发芽小麦(露白阶段)含量为15%,谷朊粉含量为3%,酵母添加量为1.2%,加水量为30%,其感官评价分值为91.4;发芽小麦可以粉碎回添的方式用于全麦面包的制备,扩展了收割与贮藏过程中发芽导致不适于制粉的小麦的实际使用价值。     

复配型面包品质改良剂在板栗面包中的应用

首次利用面包品质改良剂对板栗面包的焙烤品质及延缓老化的作用效果进行了研究。依据各种改良剂对面包防老化效果的不同,确定出试验用改良剂为黄原胶、α-淀粉酶、单甘酯。分别以三种面包品质改良剂做单因素实验,实验结果表明:当黄原胶以板栗粉与面包粉总重量的0.5%、1%、1.5%、2%的比例添加到板栗面包中时,对板栗面包的感官品质及老化指标均产生了显著影响,当添加量为1%时,不但板栗面包具有良好的焙烤品质而且延缓了面包的老化;当α-淀粉酶按不同的比例添加时,在添加量为0.01%或0.005%时,板栗面包的抗老化效果及焙烤性能均较对照组好,但当添加量为0.03%、0.06%时,致使板栗面包芯发粘,面包醒发性能受阻;在单甘酯的单因素实验中,不同添加量的单甘酯对板栗面包的老化均有延缓作用,但对面包的焙烤品质均产生负面影响。选择几种改良剂的较优添加量做正交实验,实验结果表明:在板栗面包制作过程中按板栗粉及面包粉总重用量添加1.5%黄原胶、0%α-淀粉酶、0.3%单甘酯时,板栗面包具有良好的焙烤品质,且在贮存7d后,面包芯硬度比对照组下降44%,延缓了面包老化,延长了其货架期。     

不同面筋蛋白组分对面包品质的影响

为探究麦谷蛋白、麦醇溶蛋白以及两者的不同配比对面包品质的影响,将谷朊粉、提取的麦谷蛋白、麦醇溶蛋白分别添加到面包中,以面包比容为评价指标,研究其对面包品质的影响。结果表明,三者均能提高面包比容,且在质量分数1.5%（占面粉基）的添加量下,麦谷蛋白与谷朊粉的改善效果相当。再将麦谷蛋白与麦醇溶蛋白重新配比添加到面包中,当麦谷蛋白/麦醇溶蛋白质量比为3∶1时,在质量分数1.1%（占面粉基）的添加量下,与空白组相比,面包比容提高了11.4%,面包硬度降低。贮藏5 d后,面包硬度增量低于空白组13.1%,延缓了面包的老化,且效果优于质量分数1.5%（占面粉基）谷朊粉添加量的效果。     

Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes

BACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour. CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry     

Effect of flour blending on functional, baking and organoleptic characteristics of bread

Soybean (full‐fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption capacity of the flour blends and the mixing time of the dough decreased with increase in the level of soybean and barley flour separately and in combinations. Protein and glutelin contents increased significantly on blending of soyflour (full‐fat and defatted) to bread wheat flour. The breads prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The bread volume decreased with increasing amount of non‐wheat flour substitution. The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of soybean (full‐fat and defatted) and barley flours increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavour of the product. The addition of 10% of soyflour (full‐fat and defatted) or 15% of barley flour, full‐fat soy + barley or defatted soy + barley flour to bread flour produced acceptable bread.     

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Green plantain flour (GPF) was used as a functional ingredient to produce gluten‐free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (RS) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 2³ factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.     

INSTRUMENTAL TEXTURE and BAKING QUALITY of HIGH-FIBER TOAST BREAD AS AFFECTED BY ADDED WHEAT MILL FRACTIONS

The effect of bran type, level of addition, particle size, addition of wheat germ, as well as other additives like improvers and dough conditioners, on the instrumental texture and baking quality of high-fiber toast bread (white pan bread) has been investigated. the specific loaf volume decreased significantly (3.45 cc/g) when the bran level was raised to 30%, but at 20% bran addition, the specific loaf volume was superior to that of the control bread. the specific loaf volume of test breads remained higher than the control bread up to a level of 7.5% wheat germ addition. Additives like ascorbic acid (50 ppm) and sodium stearoyl-2-lactylate (0.5%) further improved the baking quality of test bread samples. the objective texture values (measured as compression force, kg) indicated that the test bread with bran addition up to 20% and germ up to 7.5% possessed a softer texture (0.80 kg) than the control bread (1.02 kg). In comparison with control bread, the panelists gave higher sensory scores for all attributes of test bread samples containing up to 20% red coarse bran or up to 30% red fine bran. A similar trend in sensory quality of test samples containing up to 7.5% wheat germ was also observed. High-fiber toast bread made from white flour, equal proportions of coarse and fine bran at 20%, wheat germ at 7.5%, plus sodium stearoyl-2-lactylate at 0.5% levels, was found to possess softer texture and improved sensory quality than the whole wheat flour bread.     

Low carbohydrates bread: Formulation,processing and sensory quality

A low carbohydrate bread formula was prepared using hard red spring wheat flour, soy protein and vital gluten. Soy protein was treated with ethanol and jet-cooked to remove the beany taste. Vital gluten and soy protein blends were prepared and added to the control flour in order to reduce the final starch content by 52%. The ratio of soy protein:vital gluten was adjusted, based on the Farinograph profile of the blend relative to the control flour. AACC Method 10-09, Straight dough, was used for the baking. The amounts of shortening and yeast were increased, to improve the dough consistency and to reduce beany taste, respectively. A blend of 70% gluten and 30% soy protein was added to replace 50% of the control flour. This blend gave a loaf value similar to the control. Overall, the loaf was softer, darker in colour and the grain was more open than the control. Another blend, with 50% soy nuggets and 50% vital gluten, was added to replace 50% of the control flour. This produced a loaf with 35% less volume, darker colour, and a grain similar to the control. The protein content of the final product was 56%, which is much higher than that reported in the literature. Bread with high protein content is more suitable for use in low carbohydrate diets than bread formulations currently used.     

Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use

Canary seed is a true cereal with unique composition. The current study employed light and fluorescence microscopy to visualise starch, protein, phenolics and phytate in hairless canary seed (CDC Maria), a cultivar developed potentially for food use. Macronutrients, minerals and vitamins were evaluated in the developed cultivar and compared with a commercial hairy canary seed, cv. Keet. A control common wheat, cv. Katepwa, was grown adjacent to the canary seed varieties. The compositions of the two canary seed varieties were found to be similar with an average of 55.8 g/100 g of starch, 23.7% g/100 g of protein, 7.9% of crude fat, 7.3 g/100 g of total dietary fibre, 1.8 g/100 g of soluble sugar and 2.3 g/100 g of total ash in the whole grain. Regardless of the milling fraction (whole grain flour, white flour or bran), canary seed had more protein and crude fat and less starch, total dietary fibre and soluble sugar than had wheat. It also had higher concentrations of several minerals and vitamins than did wheat. The structure of the canary seed grain exhibited compound starch granules and protein bodies embedded in a protein matrix similar to that of the oat kernel. Baking tests showed that bread made with 100% hairless canary seed flour was significantly lower in loaf volume and crust and crumb colour than was wheat bread. However, bread with loaf volume, specific volume and crust colour comparable to those of the bread control was achieved by using up to 25% of hairless canary seed or 15% of roasted canary seed flour, thus demonstrating its potential for food applications.     

栗粉的理化与功能特性研究注

本文研究了以毛板红品种为原料加工成的生栗粉和熟栗粉的理化性质与功能特性,并同市售小麦面粉进行了功能特性与营养成分的比较.结果表明,在化学成分方面,熟粉有较多的淀粉发生水解,且直链淀粉含量较生粉高;功能特性方面,熟粉的吸水能力较生粉好,但吸油能力、起泡能力和泡沫稳定性较生粉差;糊化特性方面,熟粉已有部分淀粉发生糊化,各项糊化特征值都较生粉低;生粉在色泽上要比熟粉白.栗粉的脂肪和可溶性糖含量高于小麦面粉,淀粉、直链淀粉和蛋白质含量接近于面粉;栗粉的吸水能力要高于面粉,吸油能力与面粉相似,但起泡能力不及面粉.     

Industrial Roller Milling Process Characterisation for Targeted Bread Quality Optimization

Out of all satisfying and palatable foods, wheat and other cereals play an essential role in human nutrition. In recent years, customers demand for functionalized flours with engineered properties contributing to well-being. This fuels the need for deeper understanding of the milling process and establishment of relationships between flour properties and product characteristics. To address this shortcoming, structural and functional aspects of starch and protein were investigated in all 33 flour passages obtained during the standard roller milling process of the most widely produced bread flour. Starch and protein alterations were examined on flour, dough and bread levels. Repeated milling cycles and higher impact towards tail-end passages result in compositional differences and increase in damaged starch. This creates weakened gluten networks exhibiting reduced elasticity and extensibility. Decreased viscoelasticity and hence gas-holding capacity result in low loaf volume. With multiple multivariate linear regression, a model could be established allowing for a 95% precise prediction of the loaf volume of the passages and composite flour produced with the same mill settings. This quality prediction of bread quality based on easily measurable parameters on flour levels offers a straightforward approach for a targeted optimization of the milling process.     

The effects of extruded black rice flour on rheological and structural properties of wheat-based dough and bread quality

Addition of raw black rice flour leads to deficient processability on bread making quality. One of the effective methods to modify the functional properties of black rice flour (BRF) composite dough is to extrude black rice flour (EBRF) before incorporation. This study investigated and compared the effect of BRF and EBRF addition level of 10%–50% on the rheology, microstructure of dough and bread quality. The rheological properties of composite dough were recorded by Mixolab, stress relaxation and tensile test. The substitution of EBRF presented higher water absorption but lower development time, protein weakening, starch gelatinization, starch gel stability and starch retrogradation than wheat flour dough. Both the BRF and EBRF dough presented solid-like behaviour, while the EBRF dough showed more viscous, higher resistance and extensibility than BRF dough. The dough microstructure of dough was observed by SEM, and a more compact structure of EBRF dough could be seen than BRF dough. The incorporation of EBRF in bread quality presented higher specific volume, lower bake loss and firmness than BRF bread. These findings indicated the potential utilisation value of extruded black rice flour in bread making.