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。     

藜麦麸皮不可溶性膳食纤维对面包品质的影响

为提高藜麦麸皮利用度,改善面包品质,添加藜麦麸皮不可溶性膳食纤维（0%、3%、6%、9%）制作面包,通过对面包比容、保水性、老化性、质构特性、感官评价、抗氧化性等特性分析,研究藜麦麸皮不可溶性膳食纤维含量对面包品质的影响。结果显示：随藜麦麸皮不可溶性膳食纤维添加量增加,面包比容、弹性显著减少（P＜0.05）,保水性、硬度、咀嚼性显著增加（P＜0.05）,内聚性无显著变化,抗氧化活性显著提高（P＜0.05）。研究结果表明,添加藜麦麸皮膳食纤维可以提高面包品质。     

高膳食纤维面包的研究

本文将豆渣粉和魔芋粉复合应用于面包中,研究豆渣粉和魔芋粉添加比例、酵母、奶粉、糖等因素对面包品质的影响。通过单因素试验及正交试验L9(34)设计,同时综合其比容、保水性及感官品质等指标,得出高膳食纤维面包的最佳配方为豆渣粉与魔芋粉添加比例为0.4%∶0.5%,糖添加量为12%,奶粉添加量为4%,酵母添加量为1.4%。     

蓝莓渣软欧面包的配方优化

在软欧面包中添加蓝莓渣粉,制作出低糖、低脂、高膳食纤维的烘焙产品。在单因素试验基础上,通过正交试验优化软欧面包的最佳工艺参数,并通过研究软欧面包的感官品质、质构特性分析各因素对面包品质的影响。蓝莓渣软欧面包的最佳配方为高筋面粉添加量94%、蓝莓渣粉添加量6%、细砂糖添加量17%、酵母添加量1.6%、水添加量45%、全蛋液19%、黄油10%、盐0.8%。此配方制得的蓝莓渣软欧面包色泽和口感独特,且质构品质较好。     

橄榄高纤维面包的制作工艺研究

为提高油橄榄果渣加工利用率，考察了加水量和油橄榄果渣添加量对面包品质的影响。测定橄榄果渣的基本成分及50%、52%、54%和56%的加水量对面包品质的影响，并在传统面包配方的基础上，分析橄榄果渣以5%、10%、15%和20%的质量比例加入后制得的面包品质。从口感、风味、色泽等方面进行面包感官品质评价，从质构和比容方面进行物性指标分析。结果表明，在本研究条件下制作面包，加水量以52%为宜，橄榄果渣添加量在10%时最为适宜。随着橄榄果渣量的增加，面包比容下降，面包内聚性与橄榄果渣添加量呈负相关关系，而硬度、咀嚼性与橄榄果渣添加量呈现正相关。综合考虑面包的外观、品质、香味及纤维含量，以10%的橄榄果渣添加量最适宜。     

纳米纤维素制备及其在面包中的应用

以提取的甘蔗渣纤维素为原料,制备得到微晶纤维素及纳米纤维素,分别制作得到膳食纤维面包。从面包品质、感官评分、全质构分析三个方面分别对纳米纤维素、微晶纤维素及空白对照组面包进行对比,得出纤维素添加量为8%时,面包品质及感官评分最佳,成功制得口感品质优良的高膳食纤维面包。添加纳米纤维素的面包品质优于添加微晶纤维素的,添加微晶纤维素的面包又优于空白对照组。添加纳米纤维素的面包心水分含量由38.46%增加到45.91%,烘焙损失由11.85%减小到8.87%。虽然面包的比容从5.48下降到5.31,但是这样的改变没有影响感官评价的结果,感官评分为93分(满分100分)。通过全质构分析进一步确定高膳食纤维面包的口感良好,无粗糙纤维感。     

强化米糠膳食纤维的米粉面包配方研究

以米粉为原料,对强化米糠膳食纤维的面包配方进行了研究。研究结果表明:米粉面包硬度随HPMC(羟丙基甲基纤维素)和活性干酵母菌添加量的增加而降低,随米糠膳食纤维和白糖添加量的增加而增大。米粉面包比容随活性干酵母添加量的增多而增大,随HPMC和白糖添加量的增多先增大后下降,随米糠膳食纤维添加量的增多而降低。正交实验结果表明,米糠膳食纤维强化面包最佳配方为:HPMC添加量为2.5%、米糠膳食纤维添加量为6%,活性干酵母添加量为2.1%或2.5%。采用该配方所制备的米粉面包能获得最佳的品质。      

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。     

香蕉皮膳食纤维在面包中的应用研究

将香蕉皮膳食纤维加入面粉中,研究并探讨了香蕉皮膳食纤维添加量和可溶性膳食纤维(SDF)占总膳食纤维(DF)的量对面粉糊化性质、面团特性和面包烘培品质的影响,结果表明:香蕉皮膳食纤维对面粉的糊化性质有一定的影响,使面团的吸水率增加,影响了面包内部的色泽,减小了面包的比容,增大了面包的硬度;以感官评定为指标,通过正交试验得出最优化工艺参数:香蕉皮膳食纤维添加量为3%(SDF占总DF的量为15%),面包改良剂和酵母添加量分别为2%、4%,此时面包的品质最为理想。     

高纤维酥性糕点的研制

文中主要研究了花生渣粉的添加对面粉的粉质特性以及对桃酥、曲奇饼干品质的影响。当花生渣粉添加量为10%时,制得的产品口感较好。研究结果表明:添加一定量的花生渣粉不仅使酥性糕点具有花生香味,而且增加了膳食纤维含量,大大提高了产品的营养价值。     

Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model

Apple pomace, after different processing procedures, was added into wheat flour in bread production to improve the dietary fibre content of breads. A fuzzy mathematical model was used in the sensory assessment of bread to improve the reliability of final conclusion. The addition of both apple pomace (AP) and skimmed apple pomace (SAP) reduced the extensibility and improved the resistance of wheat dough compared to the control sample. Wheat dough fortified with apple pomace of differing particle sizes did not have significant effects on either farinograph properties or extensograph properties. Sensory assessment of bread based on fuzzy mathematical model indicated that optimum concentration of apple pomace, both AP and SAP, added into wheat dough was 3%. Such results may be of importance when considering the use of apple pomace in bread production so as to enhance the dietary fibre intake, and also improve the sensory properties of bread.     

单螺杆挤压对苹果渣中水溶性膳食纤维的影响

利用挤压膨化技术对苹果渣进行预处理,研究挤压对苹果渣水溶性膳食纤维含量、物理结构的影响,优选出最佳的苹果渣挤压工艺参数。采用响应面法对物料含水量、螺杆转速、套筒温度3个因素进行优化,通过粒径分析、扫描电子显微镜(scanning electron microscope,SEM)表征挤压膨化处理前后苹果渣物理结构的变化。结果表明:物料含水量26%,螺杆转速160 r/min,套筒温度110℃为最佳挤压工艺,在此条件下测得的挤压苹果渣的水溶性膳食纤维含量为8.64%,比未挤压提高98.17%。粒径分布图直观显示出挤压苹果渣粒径比苹果渣细,均匀度更好;SEM图像对比说明经过挤压处理,苹果渣呈现出多孔隙及疏松的结构。     

微生物发酵法改性苹果渣膳食纤维理化特性分析

对采用绿色木霉发酵改性的苹果渣膳食纤维的理化特性进行研究。结果表明,改性苹果渣膳食纤维显示较佳的理化性质,膨胀力为6.25mL/g,持水力为4.53g/g。改性苹果渣膳食纤维在pH 2.0条件下对NO₂^-吸附率可达98.8%,可以将NO₂^-浓度降低至3.5μmol/L,有效避免该物质对人体产生危害。吸附胆酸钠的测定结果表明,3g改性苹果渣膳食纤维对胆酸钠的吸附率可以达到72.8%,对降低血清胆固醇具有积极的意义。     

水浴和超声法制备苹果渣可溶性膳食纤维及其性能的研究

以苹果渣为原料,研究水浴法和超声法制备苹果渣可溶性膳食纤维及其性能。结果表明水浴法制备苹果渣可溶膳食纤维的适合工艺条件为:水浴温度80℃,水浴pH5,水浴料液比1∶20g/mL和水浴时间90min,在此条件下苹果渣SDF得率为12.76%;超声法制备苹果渣可溶膳食纤维的适合工艺条件为:超声温度60℃,超声pH5,超声料液比1∶20g/mL,超声时间45min和超声功率225W,在此条件下苹果渣SDF得率为14.14%。与水浴法相比超声法能加快苹果渣组织水解,扫描电镜分析表明超声对苹果渣纤维表面的微结构有破坏作用。在相同浓度下,苹果渣SDF抗氧化活性比苹果渣抗氧化活性高很多,但都远低于商业合成抗氧化BHA。      

苹果渣膳食纤维改性工艺的初步探讨

采用挤压技术 ,通过单螺杆挤压机对苹果渣膳食纤维进行改性工艺研究。结果表明 ,不同加水量对挤压后SDF含量有很大影响 ,加水量的多少与挤压后SDF的含量成反比 ,适宜的加水量为 2 0 %。碱性条件对膳食纤维挤压改性有促进作用 ,酸性条件对挤压改性几乎无效果 ,膳食纤维挤压改性应在碱性条件下进行 ,适宜的工艺条件是加液量 2 0 %,碱液浓度 7 5 %。     

Direct Use of Apple Pomace in Bakery Products

DRUM-DRIED APPLE POMACE (DDAP), an edible by-product from single pass metallic membrane ultrafiltration of apple puree, was examined for composition and utilization as a source of sugar and dietary fiber in bakery products. Total dietary fiber (TDF) of freezc-dricd apple pomace (FDAP) and DDAP was 35.29% and 33.24%, respectively. Total sugar of the apple pomace concentrate (APC), FDAP, and DDAP was 54.34, 46.26, and 36.71%, respectively. Sensory evaluation demonstrated that the experimental muffins with 50% (w/w) of the plain wheat bran substituted by powdered apple pomace were significantly (p < 0.01) more desirable than the control bran muffins. In addition, experimental moon cookies with flaked apple pomace substituted for 40% (w/w) of the all-purpose flour in the crust and 40% (w/w) of the quick-cooking oats in the filling were significantly (p < 0.01) more desirable than the control moon cookies.     

USE OF APPLE POMACE AS A SOURCE OF DIETARY FIBER IN WHEAT BREAD

Chemical analysis of apple pomace revealed that it contains 29.4% neutral detergent fiber and 13.0% pectin. Pomace-flour blends were prepared by incorporating 2, 5, 8 and 11% pomace in wheat flour. Blends were evaluated for their bread making quality. Water absorption increased with the increase of pomace in the blends. Neutralizing the acidity of pomace blended dough did not change the water absorption significantly. As the percentage of pomace in blends increased from 0 to 11, a reduction of 42.8% in loaf volume was observed but neutralization of pomace acidity in dough resulted in only 26.6% reduction in volume under similar conditions. On the other hand loaf weight of the breads, prepared from blends with 11% pomace under unneutralized and neutralized conditions, increased by 7.0 and 3.1%, respectively. With increase of pomace percentage in blends up to 11, the bread firmness increased from 3N in control to 12 and 10N respectively, in unneutralized and neutralized pomace blended dough. Blending of pomace (0–11%) increased baking time from 20 min for control to 33 min for unneutralized and 27 min for neutralized blends. Sensory evaluation of the product revealed that breads containing up to 5% pomace were acceptable.     

苹果渣膳食纤维脱色工艺的研究

利用H2O2对苹果渣进行脱色,得到最佳脱色工艺条件是:pH12,H2O2质量分数8%,温度100℃,处理时间2h。     

Sugar beet pulp and apple pomace dietary fibers improve lipid metabolism in rats fed cholesterol

The effect of diets supplemented with sugar beet pulp fiber (SBP, 10%) and apple pomace fiber (AP, 10%) on lipids and lipids peroxides was investigated in 60 male Wistar rats. The rats were divided into six groups of 10 and adapted to cholesterol-free or 0.3% cholesterol diets. The basal diet (BD) contained wheat meal, barley meal, wheat hulls, meat-bone meal, barley sprouts, skimmed milk, fodder yeast, mineral and vitamin mixtures. The Control group (Control) consumed BD only. To the BD were added 3 g/kg cholesterol (Chol), 100 g/kg dry sugar beet pulp fiber (SBP), both 100 g/kg sugar beet pulp fiber and 3 g/kg cholesterol (SBP+Chol), 100 g/kg apple pomace fiber (AP), both 100 g/kg apple pomace fiber and 3 g/kg cholesterol (AP+Chol). The experiment lasted 40 days. Plasma total cholesterol (TC), LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), triglycerides (TG), total phospholipids (TPH), HDL phospholipids (HDL-PH), lipid peroxides (LP) and liver TC concentration were measured. Groups did not differ before the experiment. In the Chol+SBP and the Chol+AP vs. Chol group the sugar beet pulp and apple pomace dietary fiber supplemented diet significantly (P<0.05) hindered the rise of plasma lipids: (a) TC−2.97 vs. 3.69 mmol/l, −20% and 3.01 vs 3.69 mmol/l, −18.4%, respectively; (b) LDL-C −1.36 vs. 2.02 mmol/l, −32.6% and 1.39 vs. 2.02 mmol/l, −31.2%, respectively; (c) TG −0.73 vs. 0.88 mmol/l, and 0.75 vs. 0.88 mmol/l; −17 and −14.8%, respectively, and TC in liver (17.1 vs. 24.3 μmol/g, −29.6% and 17.9 v. 24.3 μmol/g, −26.3%, respectively. Sugar beet and apple pomace fiber-supplemented diets significantly hindered the decrease in HDL-PH (0.79 vs. 0.63 mmol/l, −25.3%, P<0.025 and 0.75 vs. 0.63 mmol/l, −19%, P<0.05, respectively) and decreased the level of TPH (1.34 vs. 1.74 mmol/l, −23%, P<0.005 and 1.37 vs. 1.74 mmol/l, −21.3%, P<0.01, respectively). Both sugar beet pulp fiber and apple pomace fiber, in rats fed the basal diet without cholesterol, did not significantly affect the variables measured. Neither sugar beet pulp fiber or apple pomace fiber-supplemented diets influenced the level of lipid peroxides. These results demonstrate that sugar beet pulp fiber and to a lesser degree apple pomace fiber possess hypolipidemic properties. This is more evident when sugar beet pulp fiber or apple pomace fiber are added to the diet of rats fed cholesterol. The hypolipidemic effects of both sugar beet pulp fiber and apple pomace fiber can be attributed to their water-soluble parts. The sugar beet pulp and apple pomace fibers have no antioxidant properties.     

响应面法优化纤维素酶提取苹果渣中水溶性膳食纤维

以苹果渣为原料,研究纤维素酶作用提取苹果渣中水溶性膳食纤维,通过单因素试验和响应面优化试验确定适宜的提取条件。结果表明：在纤维素酶用量0.67%、缓冲液pH5.55、酶解时间1.90h、酶解温度45℃条件下,水溶性膳食纤维提取率最高,为17.50%。