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.     

Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour

Supplementations of soy (full fat and defatted) and barley flours to wheat flours at 5, 10, 15 and 20% levels were carried out to test the effects on organoleptic and nutritional evaluation of the supplemented bread. Additions of 15% barley flour, 10% soy flour (full fat and defatted), 15% barley plus full fat soy flour and 15% barley plus defatted soy flour to wheat flour produced acceptable breads. However, substitution of soy (full fat and defatted) and barley flours to wheat flour separately and in combinations at 20% levels did not produce organoleptically acceptable bread. Various nutritional parameters, such as protein, fat, total lysine, protein digestibility (in vitro), sugars, starch digestibility (in vitro), total and available minerals, antinutrients, dietary fibre and β-glucan were determined in supplemented and control bread. Increasing the level of substitution from 5 to 10% of full fat and defatted soy flour to wheat flour significantly (P<0.05) increased protein (from 12.1 to 13.7 and 12.4 to 13.8%), lysine (from 2.74 to 3.02 and 2.76–3.05 mg/100 g protein) and total calcium (from 70.2 to 81.4 and 71.9–81.8 mg/100 g) contents. However, there was also an increase in phytic acid (238–260 and 233–253 mg/100 g), polyphenol (324–331 and 321–329 mg/100 g) and trypsin inhibitor activity (193–204 and 193–198 TIU/g). When barley flour was substituted separately, and in combinations, with full fat and defatted soy flour up to 15%, this significantly increased the contents of protein, total lysine, dietary fibre and β-glucan. It may be concluded that breads supplemented with barley and defatted soy flour, up to a 15% level, are organoleptically and nutritionally acceptable.     

Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

Preparation and consumption of bread enriched with flours that contain appreciable amounts of protein, lysine, dietary fiber, and minerals will provide a healthy alternative to consumers and also a lowering of bread making cost in countries where wheat is not a major domestic crop. Addition of rice, corn, and soy flour to bread and durum wheat flours at 10, 20, 30, 40, 50% levels was carried out to examine the effects on the baking (specific volume, color, firmness) and sensory characteristics of bread. Dough rheological properties were also studied using Brabender Farinograph and Extensograph. Results of the present study suggest that incorporation of rice, corn, and soy in bread wheat flour up to a level of 10% (flour basis) and in durum wheat flour up to 20% produces bread without any negative effect in quality attributes such as color, hardness, and flavor and reasonable acceptance offering promising nutritious and healthy alternative to consumers. Increasing levels of substitution (30 and 50%) resulted in decreasing dough strength, extensibility, and loaf volume, due to the replacement of gluten by the added protein. Overall acceptability scores of these breads were found to be very low. The durum flour can be substituted with nongluten flours up to 10% more than the bread wheat flour because of its stronger gluten matrix and better dough rheological characteristics.     

Quality characteristics improvement of low‐phenylalanine toast bread

This study was designed to prepare and evaluate low‐phenylalanine toast bread made from gliadin‐free wheat flour and hydrocolloids. Wheat protein fraction (gliadin) rich in phenylalanine was extracted using aqueous alcohol solution for the production of low‐phenylalanine wheat flour. Pectin, gum arabic and carboxymethylcellulose (CMC) were used separately to improve the quality of bread at levels of 1, 2 and 3%. Chemical, rheological, organoleptic, baking, staling and microstructure of bread were studied. Phenylalanine content of gliadin‐free bread samples reduced by 43.2% compared with control. Separation of gliadin negatively affected the rheological properties of dough and baking quality of bread, while rheological properties, baking quality and staling were improved upon hydrocolloids addition. Microscopic examination of crumb structure revealed remarkable differences in control and treated breads. It was found that acceptable bread could be produced using gliadin‐free wheat flour with the addition of pectin or CMC up to 2 and 3%, respectively.     

Sensory Analysis of Whole Wheat/Soy Flour Breads

ABSTRACT: Breads containing 0% to 40% defatted soy flour, 35% to 100% whole wheat flour, and 0% to 35% white bread flour were prepared. Beany or bitter flavor ratings for the yeast-leavened breads containing up to 30% soy flour were not significantly different from the control whole wheat bread. A high-quality yeast was the most important factor in reducing the beany taste of the bread. Addition of ascorbic acid significantly increased yeasty flavor, and there was a strong inverse correlation between beany and sweet flavors. These studies suggest that an appealing, nutritious bread containing up to 30% to 40% soy flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.     

大豆蛋白在面包中应用的研究

本课题对大豆蛋白在面包中的应用进行了研究,确定了将脱脂豆粉添加于面粉制作大豆蛋白强化面包的配方和工艺条件。所做强化面包体积增大,面包心无粘感,无豆腥味,其蛋白质含量比未强化前提高50％以上,并且面包重量增加、抗老化性提高,各项质量指标均符合我国面包质量标准。     

八种木聚糖单酶对裸麦粉品质影响的评价研究

本文采用质构分析法、感官评价法、流变学法、糊化特性测定等方法,探讨了不同添加量的8种木聚糖单酶(xyl-A1、xyl-A2、xyl-A3、xyl-A4、xyl-A6、xyl-A7、xyl-HI、xyl-HII)对裸麦粉面包品质、裸麦粉面团流变特性、裸麦粉糊化特性的影响。结果表明：裸麦粉面包中8种木聚糖单酶xyl-A1、xyl-A2、xyl-A3、xyl-A4、xyl-A6、xyl-A7、xyl-HI、xyl-HII的适宜添加量分别为0.5mg/kg、5mg/kg、0.1mg/kg、0.5mg/kg、0.5mg/kg、2mg/kg、0.2mg/kg、0.1mg/kg。其中,添加木聚糖酶xyl-A2对裸麦粉面包的品质改善最好,其次是木聚糖酶xyl-A7。添加木聚糖酶xyl-A2能显著改善裸麦粉的稠度特性和拉伸特性;木聚糖酶xyl-A3可以改善裸麦粉面团的稠度特性,但对拉伸特性无明显影响;添加木聚糖酶xyl-A7、xyl-HI、xyl-HII也可改善裸麦粉面团的稠度特性,但对裸麦粉面团的拉伸特性有一定的负面影响。添加木聚糖酶在一定程度上可改善裸麦粉的糊化特性,增强裸麦粉的热稳定性,改善裸麦粉面团的老化速度。     

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

Two ways of improving durum wheat bread-making quality were evaluated.
First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B-flour.
Second, durum wheat flour alone was used to prepare chickpea sourdough-leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough-leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast.

PRACTICAL APPLICATIONS

One of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough-leavened durum wheat bread with distinguished flavor and taste.
This work may serve as a guide for determining the quality of flours suitable for production of "home made" or "village" bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good-quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work.     

麦麸膳食纤维添加对面包和馒头品质影响

将麦麸膳食纤维添加于面粉中制作面包和馒头,通过感官评价来研究麦麸膳食纤维添加量对面包和馒头品质的影响.实验结果表明,在面包或馒头中添加5%麦麸膳食纤维较适宜,不会明显降低面包和馒头的感官性状和内部品质,而且口感细腻.无麸皮干涩味,感官评分最高.     

脱脂大豆粉对小麦粉及馒头品质影响研究

将脱脂大豆粉添加到小麦粉中,研究其对小麦粉理化特性和馒头制作品质的影响。研究结果表明,在小麦粉中添加低于2%的脱脂大豆粉时,可以明显地改善小麦粉的品质,具体体现在可以增加面粉的白度,增加面团的吸水量、稳定时间以及拉伸曲线面积和拉伸比数,还可以改善馒头的品质;当在小麦粉中添加高于2%的脱脂大豆粉时,其对面粉的品质具有不好的影响,具体体现在降低小麦粉的白度以及面团的筋力,对馒头的品质也具有不良的影响,表现为馒头体积变小,颜色发暗。     

Studies on the quality of Turkish flat breads based on blends of triticale and wheat flour

The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K?nac? 97 and Daǧda? 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth‐feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova ) and principal component analysis (PCA) showed that Daǧda? 94 and Triticale blends are more suitable than K?nac? 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale‐wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale‐wheat flour blends were highly cultivar specific and dependent on blend proportion.     

Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

High levels of soy flour added to wheat bread produce negative effects on gluten network formation, dough properties, and on bread final quality. The objective of this study was to assess the influence of three enzymes, transglutaminase (TG), glucose oxidase (GOX), and endoxylanase (XYL), on dough properties and final quality of high-protein breads. The addition of TG and GOX increased the mixing stability and maximum resistance of dough, decreased its extensibility, and produced stronger and more consistent dough samples. XYL incorporation produced opposite results. XYL addition and the lowest GOX dose increased bread volume significantly and decreased initial crumb firmness, while high doses of TG (0.3%) produced detrimental effects on bread volume and crumb firmness. In conclusion, XYL and GOX 0.001% addition improved the final quality of soy-fortified breads, but XYL was the best additive to improve dough properties, bread volume, and quality.     

不同全麦粉替代率对冷冻馒头品质的影响研究

目的 探讨不同全麦粉替代率对冷冻馒头品质影响的变化规律.方法 采用不同比例全麦粉(0、10％、20％、30％、40％、50％、60％、70％、80％、90％、100％)替代小麦粉,测定了混合粉的湿面筋含量和流变学特性,对比新鲜馒头,评价全麦粉替代率对冷冻馒头外观、质构和感官品质的影响.结果 随全麦粉替代率增加,面团湿面...     

百合粉添加量对面团特性及面包品质的影响

为拓宽百合的应用渠道,提高面包的营养价值,研究了百合粉添加量(0%,5%,10%,15%,20%)对面团的微观结构、糊化特性、流变学特性以及面包品质的影响。结果表明:随着百合粉添加量增大,混合粉的持油性先降低后增加,持水性显著增加(P<0.05)。添加了百合粉后,面团的糊化温度升高,回生值和峰值黏度下降,面团的弹性模量和黏性模量均呈上升趋势。百合粉的添加,破坏了面筋蛋白原本均匀致密的微观结构;使面包的硬度显著增大(P<0.05),弹性、内聚性、胶黏性、咀嚼性、回复性、比容和感官评分显著降低(P<0.05);改变了小麦面团的特性和面包的品质,在小麦粉中添加5%~10%的百合粉,能保证面包较高的感官品质。     

糯小麦粉添加量对配粉流变学特性及馒头品质的影响

将糯小麦粉与普通小麦粉进行梯度配粉,研究不同糯小麦粉添加量对配粉糊化黏度、粉质特性和面团流变学特性的影响;采用质构和感官评价相结合的方法评价其对馒头品质的影响,确定合适的糯小麦配粉比。结果表明：随着糯小麦粉添加量的增加,配粉的糊化温度、峰值黏度、衰减度和回生值等快速黏度分析参数均呈现下降趋势,尤其是回生值降低显著。配粉的吸水量随糯小麦粉添加量的增加逐渐增大,面团的形成时间和稳定时间缩短,粉质指数降低;但当添加量增加至25.0%时,粉质特性各指标均产生显著性改变。不同配粉面团随着醒发时间的延长,面团拉伸曲线面积、拉伸阻力和拉伸比等指标均呈现一定的增大趋势,但延伸度却随醒发时间延长而降低。糯小麦粉配粉比例对馒头的质构和感官特性具有较大影响,适宜的糯小麦粉配粉比为20.0%～30.0%,25.0%配粉比使馒头具有较好的质构,感官总评分达到最大值。     

薏米全粉的添加对小麦粉加工品质的影响

研究不同添加量（5%、10%、15%、20%和25%）的薏米全粉对小麦粉的粉质特性,拉伸特性、糊化特性以及对馒头的质构和感官评价的影响。结果表明：薏米全粉的添加增加了小麦粉中蛋白质、油脂和灰分的含量。与小麦粉面团相比,薏米全粉不影响小麦粉的形成时间和稳定时间,但在添加量高于15%时弱化度增加显著;添加薏米全粉的面团拉伸能量,延伸性总体上降低,最大拉伸阻力在45?min和135?min差异不显著,拉伸比增加显著。薏米粉的添加显著提高了馒头的硬度、弹性和咀嚼性,显著降低了回复性和内聚性,感官评定与质构硬度和咀嚼性结果一致。随着薏米全粉的添加,口感各个指标总体上降低,但是5%～10%的薏米全粉添加量对馒头感官评价影响不大,并且少量薏米所产生的气味更受人喜爱。结合上述因素,考虑到对面团流变特性、糊化特性和馒头品质的影响,小麦粉中添加10%的薏米全粉较为合适。     

麦胚对面包质量影响的研究

研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。结果表明,面团的筋力随麦胚量的增加而降低;脱脂麦胚比全脂麦胚的面包质量较好;脱脂麦胚的适宜加量为8％;麦胚能改善面包的皮色、风味和营养价值。     

不同大豆蛋白对小麦面条加工品质和血糖生成指数的影响

为改善小麦面条品质,在小麦粉中添加大豆蛋白(全脂豆粉、脱脂豆粉、大豆分离蛋白、大豆浓缩蛋白、大豆组织蛋白),以拉伸特性、蒸煮特性、微观结构以及血糖生成指数为评价指标,研究大豆蛋白添加量(0%、5%、10%、15%、20%)对面条加工品质及血糖生成指数的影响。结果表明:随蛋白添加量的增加,脱脂豆粉、全脂豆粉的增加使面条的拉断力呈明显上升趋势,拉伸距离呈先上升后下降趋势,大豆分离蛋白、大豆浓缩蛋白添加量的增加使拉断力呈先上升后下降趋势,拉伸距离呈下降趋势,而大豆组织蛋白的增加使面条拉伸性能均逐渐降低;当大豆蛋白添加量为10%时,混合粉面条拉伸特性较优;五种大豆蛋白的添加均使面条的烹煮损失率及断条率上升,全脂豆粉的增加使面条的吸水率、膨胀率逐渐下降,其余四种均使其上升;微观结构表明,脱脂豆粉和全脂豆粉的添加使混合粉面条的面筋网络结构更加连续均匀,而其余三种大豆蛋白添加量的增加造成混合粉面条微观结构的劣变;利用体外复合酶方法测定GI值,血糖生成指数依次为:小麦粉 > 脱脂豆粉 > 全脂豆粉 > 大豆组织蛋白 > 大豆浓缩蛋白 > 大豆分离蛋白。     

Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

The formula and preparation of steamed bread are different from those of western bread. The extensional rheological behaviour plays a key role in the development of steamed bread dough. However, there are inadequate studies on the rheological properties of mixed dough with yeast. In this study, the relationship between properties of dough in the presence or absence of yeast was elucidated. Besides, the flour characteristics and quality of steamed bread prepared from different wheat varieties were evaluated. The uniaxial/biaxial extensional rheological properties of wheat dough were compared with traditional rheological test results. Large deformations in the extensional properties were measured by Extensograph and the Kieffer extensibility rig, while the biaxial extension was quantified using uniaxial compression. These characteristics of dough and flour correlated with each other in different ways. Correlation analysis illustrated that the uniaxial extensional rheological properties of dough with yeast better indicated the quality of the steamed bread. Moreover, the total work for breakage of the dough with yeast was the best predictor for specific volume of steamed bread. The texture-based properties of steamed bread showed correlation with biaxial extension viscosity. The rheological tests provide useful information for evaluating wheat flour and steamed bread quality.