黑豆面包的研制

采用一次发酵工艺生产黑豆面包,主要原料为低筋面粉,添加黑豆、白砂糖、酵母、盐、面包改良剂等辅料,通过响应面方法确定黑豆面包的最佳工艺配方。结果显示:黑豆面包的最佳工艺为:白砂糖量为63 g、黑豆为10.7 g、酵母量为7.5 g(以面粉300 g计)。此工艺生产出的黑豆面包风味纯正、组织状态良好。     

全麦黑啤酒面包的研制

以高筋面粉为主要原料,添加全麦粉、黑啤酒、白砂糖、酵母和食盐制作硬式面包。在单因素试验的基础上,通过正交试验优化产品配方,探讨全麦粉、黑啤酒、酵母和食盐的添加量对产品品质的影响。结果表明,在全麦粉添加量30%、黑啤酒添加量62%、酵母添加量1.4%、食盐添加量1.0%时,产品色泽金黄,外脆内软,组织细密,呈现天然麦香,产品比容4.27 m L/g,感官评分92分,各项理化及卫生指标均符合国家标准。由此制成的面包风味独特、营养健康,同时也为全谷物食品的开发及黑啤酒资源的综合开发利用提供参考。     

小麦胚芽粉保健面包工艺研究

以面包专用粉为主要原料,添加小麦胚芽粉、酵母、面包改良剂、白砂糖等辅料,采用一次发酵工艺生产面包,并通过单因素试验和正交试验,确定小麦胚芽粉保健面包的最佳配方:面包专用粉100.0g,小麦胚芽粉8.0g,白砂糖7.0g,酵母2.2g,面包改良剂0.4g.     

大豆粉营养强化面包工艺研究

以面包专用粉为主要原料,添加大豆粉、酵母、面包改良剂、白砂糖等辅料,采用一次发酵工艺生产面包。以感官评价为指标,通过单因素试验和正交试验,确定最佳的工艺参数为:面包专用粉100g,大豆粉添加量为4g,面包改良剂量0.2g,酵母添加量1.8g。该工艺参数下制作的面包内部组织柔软细腻,纹理结构好,香味浓郁,蛋白质含量由11%提高到14%,强化了面包中蛋白质营养,其品质优于普通面包。     

小麦草粉在面包中的应用

以面包专用粉为主要原料,添加小麦草粉、酵母、面包改良荆、白砂糖等辅料,采用一次发酵工艺生产面包,并通过单因素试验研究小麦草粉、加水量、面包改量剂对面包品质的影响,并通过正交试验,确定小麦草粉保健面包的最佳配方:面包专用粉100 g(吸水率55%),小麦草粉8 g,加水量61 g,面包改良剂0.6g.生产出营养价值高、感官指标好、风味口感佳的面包.     

响应面法优化葡萄干天然酵母面包的配方

目的:为了优化葡萄干天然酵母面包的配方。方法:在单因素实验的基础上,选择葡萄干天然酵母液添加量、白砂糖添加量、黄油添加量为影响因素,感官评分为响应值,采用Box-Behnken试验设计方法,对面包配方进行优化,并对其理化和微生物指标进行测定。结果:葡萄干天然酵母面包的最佳工艺配方为:葡萄干天然酵母液添加量12%、白砂糖添加量18%、黄油添加量9%,改良剂添加量0.3%,此条件下面包产品感官评分为86,与理论预测值相比,其相对误差约为2.38%。在此条件下制得的面包的理化和微生物指标如下:水分含量30%,酸度5.1 °T,比容5.8 mL/g,菌落总数201 CFU/g,大肠菌群0,霉菌计数2 CFU/g,致病菌未检出。结论:优化的面包配方条件合理,葡萄干天然酵母面包具有较好的品质。     

响应面法优化燕麦黄豆粉杂粮面包工艺配方

以高筋面包粉为主要原料,研究燕麦黄豆粉杂粮面包的最佳工艺配方。以产品的质地、口感等感官特性和硬度为评价指标,在燕麦黄豆粉、盐、水、白砂糖、酵母添加量以及醒面时间的单因素试验基础上,选择对产品品质影响较大的燕麦黄豆粉,酵母和水添加量为优化因素,采用Box-Behken设计试验,对响应面三维图和等高线图进行分析获得面包配方。结果表明,以100 g面包粉为基础,燕麦黄豆粉杂粮面包的最佳配比参数为:燕麦黄豆粉(燕麦∶黄豆粉质量比=1∶1)添加量23.19 g,水添加量47.56 g,酵母添加量2.00 g时,得到的燕麦黄豆粉复合杂粮面包综合评分为81.686,硬度为527.42 g。按此配方生产的杂粮面包外表呈金黄色,组织细腻均匀有弹性,具有燕麦独特的清香味。     

南瓜甘薯全营养粉保健面包的研制

以面包专用粉为主要原料,添加南瓜甘薯全营养粉、酵母、面包改良剂、白砂糖等辅料,采用一次发酵工艺生产面包,并通过单因素实验和正交实验,确定了南瓜甘薯全营养粉保健面包的最佳配方:面包专用粉100,南瓜甘薯全营养粉8,酵母2,面包改良剂0.3,白砂糖5。     

金荞麦山药保健面包的研制

以金荞麦和山药为主要原料,研究金荞麦山药保健面包的配方.通过单因素和响应面试验,研究酵母用量、白砂糖用量以及牛奶用量对面包感官评分的影响.结果表明:金荞麦山药保健面包的最佳配方为高筋面粉160 g、金荞麦粉5 g、山药粉15 g、黄油16 g、改良剂1 g、盐1 g、鸡蛋50 g、酵母3.3 g、白砂糖34 g、牛奶76 m L.用此配方制成的面包外形均整、烤色均一、内部气孔均匀、弹性适中、口感及气味良好,感官评分为93.333.     

紫薯桂花富硒面包的研制

以紫薯粉、桂花粉、富硒酵母等为主要原料，通过研究原料配比以及工艺参数制作紫薯桂花富硒面包。以紫薯粉添加量、桂花粉添加量、富硒酵母添加量为单因素，考察各因素对紫薯桂花富硒面包的影响，在单因素实验的基础上，结合响应面分析实验，得出紫薯桂花富硒面包制作的最佳优化条件。紫薯桂花富硒面包的最佳配方为：以小麦粉100 g计，紫薯粉添加量为10.33 g,桂花粉添加量为6.21 g,富硒酵母添加量为1.63 g。其他辅料固定用量为：黄油18 g,盐1 g,水40 g,鸡蛋15 g,糖20 g。在此配方下制作出来的面包具有紫薯风味和桂花香气，香甜可口，同时各项理化与卫生指标检测结果表明制作出的紫薯桂花富硒面包符合国家标准。     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

低温带皮菜籽粕微粉的不同粒级部分的功能特性

为研究低温带皮菜籽粕微粉的不同粒级部分的功能特性,以经低温脱脂的带皮菜籽粕为原料,经微粉碎后筛分成212~425μm、150~212μm和106~150μm的3个不同粒级的微粉样品,检测这些样品的吸水性、吸油性、乳化性和乳化稳定性、蛋白质体外消化率。结果表明:1 3个不同粒级的微粉样品之间的粗纤维含量存在显著差异,表明三者的结构组成成分有一定差异。23个微粉样品的乳化活性和乳化稳定性随粒度级别的减小而显著增加(P0.01)。33个微粉样品的蛋白质体外消化率随粒度级别的减小而显著增加(P0.01)。4不同粒级带皮菜籽粕微粉样品的吸水性与吸油性受其结构组成物质不同和粒度的双重影响,与粒度的相关性不明显。     

Microbiology of food taints

Fresh and processed foods are often spoilt by the presence of undesirable flavours and odours caused by microbial action. The aim of this paper is to review the current knowledge of microbiologically induced taints that occur in a wide range of foodstuffs, including meats, poultry, fish, crustaceans, milk, dairy products, fruits, vegetables, cereals and cereal products. Examples have been chosen where the compounds responsible for the taint have been identified and sufficient data obtained to demonstrate the involvement of microorganisms. However, in some cases the full identity of the causative organism may not have been elucidated. The types of microorganisms covered by this review include bacteria, fungi, yeasts, actinomycetes and cyanobacteria. Although cyanobacteria do not in general infect foods, their presence in aqueous systems and water supplies can lead to off-flavours in aquatic organisms and processed foodstuffs. Several examples of each of these processes are discussed. Wherever possible, the likely biosynthetic pathway used by the microorganism to produce the offending compound in a foodstuff is indicated.     

Analysis for organic residues from aids to polymerization used to make plastics intended for food contact

Polymers intended for food contact use have been analysed for organic residues which could be attributed to a range of substances employed as polymerization aids (e.g. initiators and catalysts). A wide range of polymers was extracted with solvents and the extracts analysed by gas chromatography-mass spectrometry (GC-MS). The overwhelming majority of substances identified were not derived from aids to polymerization but were oligomers, additives and adventitious contaminants. However, a small number of substances were identified as initiator residues. These included tetramethylsuccinonitrile (TMSN) which was observed in two polymers and it derived from recombination of two azobisisobutyronitrile (AIBN) initiator radicals. Methyl benzoate, benzoic acid, biphenyl and phenyl benzoate were detected in one poly(methyl methacrylate) sample and in two polyvinylchlorides and they are thought to be derived from benzoyl peroxide initiator. TMSN was subsequently targeted for analysis of poly-(methyl methacrylate) plastics using proton nuclear magnetic resonance spectrometry (¹     

Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants

Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. I: Interlaboratory studies of methods of analysis

This paper describes the first part of a project undertaken to develop mussel reference materials for Paralytic Shellfish Poisoning (PSP) toxins. Two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin (STX) and decarbamoyl-saxitoxin (dc-STX) in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the second part of the project: the certification exercise. In the first study, 18 laboratories were asked to measure STX and dc-STX in rehydrated lyophilized mussel material and to identify as many other PSP toxins as possible with a method of their choice. In the second interlaboratory study, 15 laboratories were additionally asked to determine quantitatively STX and dc-STX in rehydrated lyophilized mussel and in a saxitoxin-enriched mussel material. The first study revealed that three out of four postcolumn derivatization methods and one pre-column derivatization method sufficed in principle to determine STX and dc-STX. Most participants (13 of 18) obtained acceptable calibration curves and recoveries. Saxitoxin was hardly detected in the rehydrated lyophilized mussels and results obtained for dc-STX yielded a CV of 58% at a mass fraction of 1.86 mg/kg. Most participants (14 out of 18) identified gonyautoxin-5 (GTX-5) in a hydrolysed extract provided. The first study led to provisional criteria for linearity, recovery and separation. The second study revealed that 6 out of 15 laboratories were able to meet these criteria. Results obtained for dc-STX yielded a CV of 19% at a mass fraction of 3.49mg/kg. Results obtained for STX in the saxitoxin-enriched material yielded a CV of 19% at a mass fraction of 0.34mg/kg. Saxitoxin could not be detected in the PSP-positive material. Hydrolysis was useful to confirm the identity of GTX5 and provided indicative information about C1 and C2 toxins in the PSP-positive material. The methods used in the second interlaboratory study showed sufficiently consistent analysis results to undertake a certification exercise to assign certified values for STX and dc-STX in lyophilized mussel.     

Focus on China's Paper Industry

In the English section of this issue, 〈China Paper Newsletters〉 will introduce ＂National Development and Reform Commission Issued Announcement for Selection of Major Preliminary Research Projects for the ＇13th Five-Year Plan＇＂, ＂2013 Annual Report of China＇s Paper Industry＂, and news of projects and other policies.     

Listen to downstream & search for innovation

正Nowadays,textile enterprises are all taking efforts in transformation and upgrading,like improving producing capacity and optimizing production structure to face market downturn.It claimed a higher request to the standard of textile equipments.In the upcoming of ITMA ASIA+CITME 2014exhibition,this magazine have interviewed several branch associations and a series of relative enterprises,to summarize industrial developing status