脂肪酶替代双乙酰酒石酸单双甘油酯对压面面团流变学和面包烘焙特性的影响

将脂肪酶引入到面团体系中,与乳化剂双乙酰酒石酸单双甘油酯(DATEM)作对比,通过面包的比容和质构等评价指标,研究脂肪酶和乳化剂DATEM对面包烘焙品质的影响并进行比较分析。结果表明,相比于DATEM,添加脂肪酶可降低硬度和咀嚼性,提高抗老化特性,使面包芯组织柔软,并且感官评定得分提高。     

小麦面筋蛋白对板栗面包焙烤品质的影响

针对小麦面筋蛋白对板栗面包体积、比容等烘焙品质的影响进行了研究。实验结果表明:适量添加小麦面筋蛋白可以改善板栗面包的感官品质。根据感官指标的评定,得出小麦面筋蛋白的最佳添加量为10 g,此时板栗面包的比容比对照组增加54.8%,感官评分达到对照组的1.4倍。     

复配改良剂对面包烘焙品质及抗老化的影响

以面包芯的硬度为指标,利用正交实验获得由1 mg/kg真菌α-淀粉酶、6 mg/kg脂肪酶、10 mg/kg葡萄糖氧化酶、5 mg/kg葡萄糖淀粉酶、20 U/kg环糊精葡萄糖基转移酶、0.1 g/kg硬脂酰乳酸钠、0.5 g/kg双乙酰酒石酸单双甘油酯组成的复配改良剂,并探究复配改良剂对面包品质和抗老化能力的影响。结果表明,复配改良剂使面包储藏30天时硬度减小21.9%,储藏7天内的水分含量显著提高,组织孔隙率提高12.76%,比容增大11.53%。此外,复配改良剂面包储藏7天时的淀粉相对结晶度和回生焓值分别较空白面包降低37.19%和61.07%,并优于市售改良剂面包。因此,优化复配改良剂具有明显改善面包烘焙品质和延缓老化的作用。     

国产脂肪酶改良小麦粉品质的应用研究

通过面团流变学试验、蒸馒头试验、面包烘焙试验，探讨了国产脂肪酶对各类小麦粉品质的影响。试验表明，与对照组比较，在添加国产脂肪酶后，面团的流变学特性、面包品质、馒头品质都得到一定改善。烘焙实验结果表明，国产脂肪酶对面包制品的内部组织结构，面包柔软度等指标都有较好的改良作用。蒸馒头实验表明，国产脂肪酶能显著增大馒头的比容，改善馒头的内部组织结构和表皮光滑度。与进口脂肪酶进行了对比研究。筛选出含国产脂肪酶的复合馒头粉改良剂配方。     

复合添加剂对面包烘焙品质的影响

以面包粉为主要原料,添加不同比例的葡萄糖氧化酶、真菌α－淀粉酶、脂肪酶、单硬脂酸甘油酯4种添加剂于面包配方中,用直接发酵法制作面包,研究不同的添加剂配比及含量对面包品质的影响．通过感官评价,同时利用质构仪对面包芯硬度进行测定,结果表明,1 kg面包粉中添加葡萄糖氧化酶30 mg,真菌α－淀粉酶2 mg,脂肪酶40 mg,单硬脂酸甘油酯1．5 g时,面包的烘焙品质得分最高,口感最好．     

红薯渣膳食纤维对面包烘焙特性的影响

目的:本试验对膳食纤维面包中红薯渣膳食纤维的添加对面包的比容、保水性、质构以及面包烘焙品质的影响进行了研究。方法:将提取的红薯渣膳食纤维添加到面包中,制成膳食纤维面包。利用称重法测定面包的比容和保水性;利用质构仪测定面包的质构特性,面包烘焙品质评分标准参照GB/T 14611-2008。结果:红薯渣膳食纤维的添加,对面包的弹性以及内聚性无显著变化。随着红薯渣膳食纤维添加量的逐渐增大,硬度、咀嚼性增大,比容呈逐渐下降的趋势。由于膳食纤维的保水性能,在一定时间内可使面包的失水能力降低,提高其持水性,较好的保持了面包的口感,延长面包的货架期。当红薯渣膳食纤维添加量为6%时,面包的体积外观、芯色泽、芯质地和芯纹理结构等综合品质达到了最佳状态。结论:红薯渣膳食纤维的添加降低了面包的比容,提高了保水性、硬度和咀嚼性,面包烘焙品质总体达到最佳状态。     

外源脂肪酶对国产小麦面包粉品质的影响

通过流变学试验、面包烘焙试验和面包芯质构测试,探讨了脂肪酶对国产麦面包粉品质的影响。试验表明,与对照组相比较,在添加脂肪酶后,面团的流变学性质、面包品质都得到明显改善。由烘焙试验及质构测试结果可知,脂肪酶对面包制品的内部组织结构,面包芯柔软度等指标都有较好的改良作用。本试验条件下,添加脂肪酶30×10-6为最适添加量。     

转谷氨酰胺酶在面包中的应用研究

转谷氨酰胺酶可催化蛋白发生交联反应,从而改善产品的特性。以面包水分含量、比容、面筋指数和感官评分为指标,研究转谷氨酰胺酶对面包品质的影响。结果表明,当转谷氨酰胺酶添加量为5g/kg面粉时,27℃发酵100min,可有效的提高面团的面筋指数,增大面包水分含量和比容,提高面包感官评分,并有利于提高贮藏期面包的品质。     

响应面分析法优化酵子冷冻面团馒头复合食品添加剂

利用响应面分析法对酵子冷冻面团馒头复合食品添加剂的配方进行了优化。在单因素的基础上,选取双乙酰酒石酸单双甘油酯(DATEM)、黄原胶、α-淀粉酶、抗坏血酸(VC)为自变量,感官总分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,研究各自变量及其交互作用对感官总分的影响,建立了二次多项式回归方程的预测模型,确定了四种食品添加剂的最佳添加量为:DATEM0.2%、黄原胶0.2%、α-淀粉酶5.59 mg/kg、VC31.46 mg/kg。在此条件下预期的感官总分是84.394分,实际得分为85±0.24分。复合食品添加剂能够改善相同扫描频率下面团的流变学特性,增大其弹性模量(G')和粘性模量(G″)。复合食品添加剂能够抑制冰晶的重结晶,减弱冰晶对酵子及面筋蛋白质网络结构的破坏,从而提高了面团的加工品质和成品的质量。     

脂肪酶对面包粉品质的影响研究

通过流变学试验、面包烘焙试验，探讨了国产脂肪酶对面包粉品质的影响。试验表明，与对照组相比较，在添加脂肪酶后，面团的流变学性质、面包品质都得到一定改善。由烘焙试验结果可知，脂肪酶对面包制品的内部组织结构，面包芯柔软度等指标都有较好的改良作用。本试验条件下，添加脂肪酶20ppm为最适添加量。     

Bread improvers: Comparison of a range of lipases with a traditional emulsifier

This study compares three generations of lipase enzymes with the emulsifier, diacetyl tartaric esters of mono-glycerides (DATEM), on white wheat flour bread. Baking recipes with addition of DATEM (4500 ppm), Lipopan F-BG (15 ppm), Gryndamyl Exel-16 (115 ppm), Lipopan Xtra-BG (25 ppm) and Lipopan 50-BG (27.5 ppm) were test-baked after 60 and 150 min fermentations, to study their effects on the baking characteristics of volume, oven rise, crust colour, crumb texture and colour, shelf-life, flavour and aroma. The enzymes and emulsifier preparation caused significant increase in bread oven rise and specific volume with the exception of Lipopan 50-BG, which failed to improve loaf volume in the short fermentation method. There was no significant difference between other lipase enzymes and DATEM as a bread volume improver. Increase in fermentation time resulted in increase in volume in all samples, except for Lipopan-Xtra.     

复合乳化剂酶制剂对馒头品质的影响研究

研究了DATEM、SSL-CSL和脂肪酶单体及其复配添加对馒头品质的影响.通过质构仪测试、色差仪测试及感官评分对馒头品质进行了评价.结果表明,单一乳化剂、酶制剂对馒头品质有改善作用,而复合使用改善效果更为明显.最佳复配比例为3g/kgDATEM、1g/kgCSL-SSL、8mg/kg脂肪酶,馒头色度和质构改善显著.     

Effects of bread making methods,lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flour

Lupin is an economical source of protein, fibre and bioactive compounds, and to obtain these health and nutritional benefits lupin flour has been used in bread production. However, addition of more than 10% lupin flour markedly reduces bread quality mainly due to gluten dilution. The main aim of this research was to retain lupin bread quality enriched with higher percentages of lupin flour (20%) by addition of vital gluten powder (0%, 2%, 3.5% and 5%), investigating the effects of lupin variety (Lupinus albus and L. angustifolius) and two baking systems (rapid and sponge & dough). Impact on bread staling qualities was also determined through texture analysis of samples over a 72-h storage period. Compared to lupin bread with nil gluten addition, significant improvements in loaf volume and crumb texture were observed with addition of gluten powder especially at 5% which increased loaf volume by an average of 20% across lupin sources and baking methods, and crumb softness by 30–50%. Differences were observed between the lupin flour sources. L. angustifolius had a reduced weakening effect when blended with the base flour compared with L. albus. The Sponge & Dough process was found to be more suitable to the inclusion of lupin flour than the rapid process.     

嗜热真菌耐热木聚糖酶对面包品质的改善

研究了纯化的耐热木聚糖酶对面包品质及老化的影响，探讨了耐热木聚糖酶影响面包发酵及烘烤过程的作用机理。适量添加木聚糖酶的面包体积显著增加且面包芯的组织结构优良，同时老化变缓：本试验条件下，添加纯酶1．5mg／kg为最适酶添加量，体积增加43％，硬度减小44％，老化速度放缓近一半。     

Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten‐free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten‐free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated. No zein protein network could be observed in the bread crumb. The zein protein, cold mixed at low concentration, did not enhance the dough elasticity. Due to the lack of a protein network noncovalent interactions may stabilize the bubble structure stabilization within the crumb, rather than covalent links of the protein chain. With an optimized amount of zein protein and HPMC hydrocolloid, the gluten‐free bread showed similar texture and staling behavior to that of model wheat bread. The optimized recipe, compiled into a spreadsheet, is available in the supporting information. The microstructural observations suggest that zein could be replaced with another protein for this recipe resulting in a similar bread texture.     

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of β-glucan were analysed both from the flours and the bread. Light microscopy was used to locate β-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. β-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of β-glucan was decreased as compared with the original β-glucan content of oat/wheat flour. A great part of β-glucan in bread was located in the large bran pieces.     

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

BackgroundDespite the associated health benefits of whole grains, consumption of whole grain products remains far below recommended levels. Whole wheat bread is often associated with many distinctive attributes such as low loaf volume, firm and gritty texture, dark and rough crust and crumb appearance, bitter flavor, and reduced shelf-life. There is a need to improve its quality and sensory characteristics so as to increase consumer appeal and, ultimately, increase the intake of whole wheat bread. The inclusion of various ingredients improves dough and bread properties.Scope and approachThis review examines the effects of enzymes, emulsifiers, hydrocolloids, and oxidants on the properties of whole wheat bread and dough, with particular attention to effects on loaf volume and hardness. Wheat gluten and other plant materials are also discussed. Gaps in the research into whole wheat bread are identified, and future research needs are recommended.Key findings and conclusionsXylanase reduces the water absorption of whole wheat flour and increases loaf volume and crumb softness by hydrolyzing ararbinoxylans. α-amylase can be beneficial under certain conditions. Phytase may activate endogenous α-amylase. G4-amylase is promising but needs validation by further research on its effect on loaf volume, crumb hardness, and staling. Vital wheat gluten overcomes many of the challenges of whole wheat bread production and is found in the majority of commercial whole wheat breads. Emulsifiers DATEM and SSL can improve the volume, texture and staling profile of whole wheat bread. Several types of improvers are generally needed in combination to provide the greatest improvement to whole wheat dough and bread.     

Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality

The effect of two additives, high methoxyl pectin (P) and the emulsifier diacetyl tartaric acid esters of monoglycerides commonly named DATEM (D) and their mixture (P+D) on dough properties and baking performance of two varietal Argentinean wheat flours (‘Buck Pronto’ [BP]; ‘Klein Escudo’ [KE] was analyzed. Rheological characterization of dough (alveogram, farinograms, texture profile analysis-TPA, and rheometric assays), with and without additives, was performed. SEM was used to evaluate the microstructure of dough. Baking performance was analysed by bread volume measurements, shape ratio of loaves (width/height), and the hardness of crumb and crust. Assays on dough showed differences in alveographic force (W) and in most of the texture profile analysis parameters. Assays on bread showed that BP specific volume was improved with the addition of P and P+D, but shape ratio was only improved with the mixture of P+D. Breads from KE flour with additives presented, in all cases, showed higher volumes and a better shape ratio than those obtained with the control sample. Hardness of KE crumb was diminished by all additives but BP crumb was softened only with the addition of P and P+D. All sensory parameters were improved for both types of bread, particularly with D and P+D.