硬脂酰乳酸钠对面粉品质特性及馒头品质的影响

借助于面团粉质仪、拉伸仪、糊化粘度仪等现代分析仪器，测定了添加乳化剂硬脂酰乳酸钠(sodium stearoy1-2-lactylate，SSL)的黑龙江省讷河产富硒面粉的品质特性。通过面团特性分析，其各特性改善程度基本与添加剂的使用量呈线性增长。添加SSL的面粉所蒸馒头的各项感官指标都有很大程度改善。研究结果表明，SSL适宜作面粉改良剂，可以提高面团的加工性能和食用品质。本文旨在为SSL的推广使用提供必要的理论指导。     

小麦戊聚糖对面团特性及面包烘焙品质的影响

从小麦粉中分别制备水溶戊聚糖及碱溶戊聚糖,然后将它们分别以不同的比例添加到面粉中进行粉质实验和面包烘焙实验,研究其对面团特性和面包烘焙品质的影响。     

海藻糖及硬脂酰乳酸钠对面包品质的影响

研究了不同量海藻糖及硬脂酰乳酸钠(SSL)在0~30 d对面包品质的影响并进行对照。通过对面包的感官、质构(硬度)、体积、高径比、水分含量、菌落总数等指标的分析发现:海藻糖和硬脂酰乳酸钠(SSL)对面包的品质都有明显的改善;海藻糖添加量2.25 g/150 g(面粉)时效果最好,硬脂酰乳酸钠(SSL)添加量0.02 g/150 g(面粉)时效果最好;以各自最佳添加量时对面包品质的影响进行对比,总体上,海藻糖的效果更佳。     

酶制剂对国产面粉烘培品质的影响

主要研究4种酶制剂对国产面粉烘焙品质的影响.研究结果:国产面粉通过添加酶,使其烘焙品质有了明显改善,制作的面包比容、弹性、黏聚性增加;硬度和咀嚼度降低,经改良的国产面粉能制作出高品质面包.     

应用不同添加剂对面粉品质的影响

探讨了应用不同添加剂对不同质量的面粉粉质曲线和烘焙品质的影响。结果表明:添加葡萄糖氧化酶、谷朊粉和VC对面粉的粉质曲线有显著的影响,脂肪氧化酶和戊聚糖酶对面粉的粉质曲线也有改进作用;应用河南省新乡市2001年产高筋优质小麦制成小麦粉,添加适量的复合改良剂进行烘焙实验,面包的体积和比容可得到显著的改善,面包面积达到864～932mL/100g面粉,比容5.50～5.76mL/g。     

小麦麸皮及面粉戊聚糖对面团特性及面包烘焙品质影响的比较研究

从小麦麸皮和面粉中分别制备水溶和水不溶戊聚糖，将其以0．5％的比例添加到面粉中，以研究其对面团特性及面包烘焙品质的影响。研究发现，小麦麸皮水溶戊聚糖对面团特性及面包烘焙品质的影响与面粉中的水溶戊聚糖相似，可明显改善面团特性及面包烘焙品质，主要体现在：可增加面团的粉质吸水量，增加面团的稳定时间，增加面包的体积，改善面包的内部质构；小麦麸皮水不溶戊聚糖对面团特性及面包烘焙品质有明显的弱化作用；而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。     

乳化剂影响新鲜及冷冻面团面包品质的研究

研究了硬酯酰乳酸钠(SSL)、卵磷脂、单甘酯、蔗糖酯、双乙酰酒石酸甘油酯(DATEM)等几种面包加工常用乳化剂对新鲜面团及冷冻面团的力学特性及面包的质构和感官品质的影响。结果表明,乳化剂的添加会显著提高新鲜面团的力学特性和新鲜面团面包的感官品质,卵磷脂为最适乳化剂,适宜添加量为0.45%(面粉为基数);乳化剂对冷冻面团的力学特性的影响不显著,但可以显著改善冷冻面团面包感官品质,SSL为最适乳化剂,适宜添加量为0.30%(面粉为基数)。     

黑米素面包的开发研究

在分析了添加黑米素对面粉流变学特性的影响基础上，通过进行4因素（黑米素的粒度，加水量，谷朊粉，SSL）3水平的正交实验及面包的储藏实验，对黑米素应用于烘焙食品中进行了初步研究，结果表明：黑米素用于面包中的最佳添加量为5％，黑米素面包的最佳配方为：82目粒度黑米素5％，SSL0．5％，加水量65％，谷朊粉3％。黑米素有明显的推迟面包老化和延长货架期的作用。     

葡萄糖氧化酶复合改良剂对面粉烘焙品质改良效果的验证实验

用添加葡萄糖氧化酶复合改良剂的小麦粉进行馒头、面条及面包的烘焙实验。通过评价面制品的蒸煮或烘焙品质, 研究复合改良剂对食用品质和加工性能的影响。实验的结论验证了文献[8]中葡萄糖氧化酶复合改良剂对面团流变学特性的影响,进而验证了品质较低的面粉经葡萄糖氧化酶复合改良剂改良后,可显著改善其烘焙品质,适宜制作馒头、面条及面包。本文旨在为安全、天然、健康的葡萄糖氧化酶复合改良剂的推广使用提供必要的理论指导。     

面粉白度与其烘焙品质的关系

通过对同一种原料配制不同出粉率不同白度的面粉和进行烘焙试验,摸索了面粉白度与其烘焙品质之间的相互关系,发现面粉白度与面粉的出粉率有极好的相关性,面粉白度与面包的体积,评分和面包心色泽也有一定的关系。这为我们根据面粉白度来判断其烘焙品质提供了一定的参考依据。     

EFFECTS OF BAKING PARAMETERS ON THE WHITE LAYER CAKE QUALITY BY COMBINED USE OF CONVENTIONAL AND MICROWAVE OVENS

The effects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheat flour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. The conventional baking times (8 or 11 min), microwave power (400 or 600 W) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven times and low microwave power for selected microwave times were smaller than the bake losses of the control cakes for both flours. Long oven times and low microwave power increased the specific volume of cakes. Cakes baked from flours A and B exhibited similar internal properties. Oven time significantly affected the crust color of cakes made with flour A. The crust color of cakes made with flour B was similar to the crust color of control cakes. Using a combination of conventional and microwave baking produces cakes with qualities equivalent to the qualities of cakes produced with conventional baking.     

Development, Utilization and Protein Quality of Potato:Soy:Egg Flakes

Various ratios of potato:full-fat soy:whole egg (P:S:E) were combined and drum dried to yield flakes which were rehydrated and formed into baked or fried patties. Methods were developed to utilize either fresh or dehydrated potatoes for flake production. Sensory evaluations showed 60:34:6 P:S:E fried patties to be more generally accepted than baked patties. Freezing of the uncooked dough prior to frying or baking was shown to be a good storage method. P:S:E flakes (60:34:6) were also substituted for 12% of patent wheat flour in bread. P:S:E supplementation improved the protein efficiency ratio (PER) of patent flour wheat bread. PER's for 60:34:6 P:S:E flakes and baked patties were equivalent to casein.     

Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking

A dynamic height profile method using digital imaging of cakes at 2 min intervals during baking was used to analyze changes in volume during baking for cakes made with three different flour types (plain flour, heat-treated cake flour, and strong white flour) and baked at three different temperatures (175°C, 190°C, and 205°C). The cakes made from the different flours showed, with some exceptions, a similar trend in the shape and development of the top contour during baking. In the first 4–6 min of baking, there was relatively little expansion followed by a period of rapid expansion to the maximum volume and a period of contraction up to the end of baking. For the three flour types, volume peaked at 16–17 min for the medium and high baking temperatures and at 20 min for the low baking temperature. Cakes made from heat-treated cake flour and strong white flour baked at low and high temperatures produced cakes where the center of the cake was lower than the surrounding pins resulting in a final undesirable dimpled cake contour. A higher baking temperature caused the cake to rise more rapidly. Baking at high temperature produced cakes which shrank the most (P < 0.001) during cooling. Among all combinations of flour type and different temperature treatments, cake made from heat-treated cake flour baked at the middle temperature produced the best final cake in terms of a final dome-shape contour, an appreciable volume during baking, less volume shrinkage during baking, and maximum cross-sectional area of the half cake after 1 h cooling.     

Flour lipids and their effects in baking

Wheat flour lipid was separated into five fractions by selective elution from silica gel. The two earlier eluted fractions, which contained mainly non-polar components, depressed loaf volume when added to defatted flour. The three other fractions contained polar components and these maintained or increased loaf volume. The effects of the fractions as foam stabilizers paralleled their effects on loaf volume, supporting the theory that flour lipids exert their action in baking through their role as surfactants in stabilizing or destabilizing the gas bubble structure during expansion of the loaf. Evidence points to a classification of flour lipids into three groups according to their effects in baking. The polar galactolipids and phospholipids increase loaf volume, compounds of intermediate polarity depress loaf volume while the more non-polar compounds such as triglycerides have little effect in the absence of other lipids but have beneficial effects when other lipids are present. Thin-layer chromatography showed clear differences in composition between lipid extracts from wheat, rye and maize flours and these could be correlated with effects on the baking behaviour of defatted wheat flour.     

苦荞-小麦混合粉流变学特性及烘焙特性研究

该文对苦荞小麦混合粉粉质特性、拉伸特性进行系统研究。随着苦荞粉比例增加,形成时间、稳定时间缩短,弱化度上升,评价值下降,拉伸参数均呈下降趋势;且苦荞粉比例越大,下降幅度越大。另外,面包烘焙实验表明,苦荞添加量为10％和20％时,苦荞面包尚有较好烘焙特性,添加量增至30％时,烘焙特性显著下降,添加量达40％或50％时,烘焙特性极差。     

低温脱脂豆粉及其与维生素C协同改良馒头品质的研究

实验证明,添加适量的低温脱脂豆粉可制作品质优良的 馒头;低温脱脂豆粉可作为改良剂提高馒头和面粉的品 质;低温脱脂豆粉与维生素C对改善馒头品质具有显著 的协同改良作用,可作为良好的馒头品质复合改良剂。     

USE OF THE FARINOGRAPH IN PREDICTING BAKING QUALITY OF UNCHLORINATED AND CHLORINATED FLOURS

The viscoelastic properties of six Coker 916 flours with different protein contents were analyzed along with their baking properties. The wheat grain was grown under different amounts of nitrogen, which resulted in the variation of protein content. A portion of each flour sample was chlorinated, and comparisons were made between viscoelastic properties and baking quality. The farinograph was used to link the data derived from the flour analysis with baking quality. The stability, mixing tolerance index (MTI) and peak time (PT) correlated significantly with baking performance and were also good predictors when testing quality of chlorinated flour. Chlorination increased the absorbency of the flour, which contributed to a firmer crumb and a stable baked product.     

无糖玉米荞麦蛋糕的加工工艺研究

以荞麦粉、玉米粉为主要原料,进行无糖杂粮蛋糕的研制。在单因素试验基础上,以感官评定结果为指标,采用响应面法优化加工工艺。结果表明,无糖杂粮蛋糕的最佳配方:以蛋糕粉100 g为基准,木糖醇70%、荞麦粉40%、玉米粉30%、食用油20%。在此配方下,蛋糕的最佳烘焙条件为烘烤温度底火200℃、面火190℃、烘烤时间20 min。     

中性木聚糖酶在面包制作中的应用

通过探讨不同浓度的中性木聚糖酶对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响 ,研究中性木聚糖酶作为焙烤添加剂的可行性。结果表明 ,中性木聚糖酶能显著地改善面粉的粉质 ,当添加量为 0 3mL/kg(面粉 )时 ,面团的形成时间可减少 5 0 %左右 ;能有效地改善面包焙烤品质 ,明显地增加面包的体积和比容 ,同时可以改善面包心的弹性和硬度 ,减小面包皮的硬度 ;酶添加范围为 0 0 5～ 0 48mL/kg(面粉 ) ,能增加面包的抗老化作用 ,贮藏 7d后 ,面包的硬度和弹性没有明显变化 ,延长了货架期