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。     

蕨麻对面包制品品质特性的影响

主要研究面粉中添加1％～9％的蕨麻粉对面团粉质特性以及面包品质的影响。结果表明．随着蕨麻粉添加量的增加,面团的吸水率逐渐增高,面团的形成时间和稳定时间延长,弱化度降低;随着蕨麻粉添加比例的增加,面包硬度增加,面包的感官评分总体上呈现降低趋势,但是当蕨麻添加量大于5％时,面包体积急剧减少,面包纹理结构变差,质地和口感都明显下降,因此,蕨麻粉在面包粉中的合理添加比例为5％。     

苜蓿叶蛋白在食品中的应用研究

从紫苜蓿叶中提取出的食用苜蓿叶蛋白（ＥＡＬＰ）含有５７．９％蛋白质和１２．７％膳食纤维，是一种良好的食用蛋白新资源。ＥＡＬＰ的氨基酸配比较合理，营养价值较好，但工艺特性较差。对面粉的添加量超过３％～４％时，会对面团流变学特性、面包焙烤品质与面条烹煮品质造成明显不良影响，因此通常的添加范围不超过３％～４％。当添加量增大时，需同时配合些活性面筋粉之类品质改良剂。     

菊糖对面团流变学特性及面包品质的影响

添加不同比例的菊糖于面包粉中,对面包面团特性及面包品质变化进行研究。结果表明,添加菊糖能够明显影响面包粉的粉质和拉伸等流变特性。随着菊糖添加量的增加,面团吸水率显著下降,面团形成时间和面团稳定时间延长,弱化度减小;添加菊糖可增加面团的延伸度、拉伸面积和拉伸阻力;面粉的峰值黏度、最终黏度、衰减值和回生值也显著降低,其淀粉老化速度得到延缓;弹性模量和黏性模量显著增加,面团的网络结构得到改善;但面团发酵体积显著减小,使得面包的比容减少,面包初始硬度显著性增加,在面包贮藏过程中,添加2.5%、5%、7.5%的菊糖面包硬度明显低于未添加菊糖的面包硬度,说明适宜添加量的菊糖能够改善面包内部结构,降低其贮藏过程中的硬度和老化速率,延长面包货架期。     

高粱粉对面团特性及面包品质的影响

将高粱粉加入到面团与面包中,利用布拉班德粉质仪测定面团的粉质特性,并测定含高粱粉面包的保水性与老化度。结果表明,高粱粉添加量为10%时,面包面团的粉质特性下降不明显,获得的面包感官品质较好,保水性性高,老化度低。     

异麦芽低聚糖面包的研制

通过探讨添加异麦芽低聚糖对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响,以期制作高质量的异麦芽低聚糖面包。试验结果表明,异麦芽低聚糖可改善面团的流变特性,面粉吸水率下降,面团的形成时间、稳定时间延长,面团弹性增加,但面团的延伸性在添加量0%~20%时逐渐增大,超过20%时有所减弱,添加异麦芽低聚糖可有效降低失水率,改善面包的硬度,延长其货架期。在本试验条件下,异麦芽低聚糖的添加量以不超过20%为宜。     

粉葛全粉对小麦面粉流变特性和质构特性的影响

将粉葛全粉按一定比例添加至小麦面粉中制成粉葛系列面团,采用粉质仪、拉伸仪和质构仪分析面团的性质,考察粉葛全粉对小麦面团流变特性及质构特性的影响.粉质仪分析结果表明:随着粉葛全粉添加量增大,面团形成时间变长,面团的弱化度增大,粉葛全粉添加量15％时的吸水率最大,但低于对照组;随着粉葛全粉添加量增大,面团稳定时间缩短,添加...     

麦麸膳食纤维对面团流变学特性及馒头品质的影响

研究了麦麸膳食纤维的加工技术并制备了微细化活性麦麸膳食纤维;分别添加5％、8％、10％、12％和15％的麦麸膳食纤维素到面粉并调制成面团,记录并测定其粉质特性参数与拉伸特性参数。结果表明：麦麸膳食纤维的添加使面团的吸水率增大、形成时间与稳定时间显著延长、弱化度下降,面团的粉质特性得到明显改善,但其面团的弹性逐渐下降;麦麸膳食纤维的添加使面团的抗拉伸阻力和拉力比数增大．而使面团拉伸能量和延伸性变小。按传统工艺技术制备了不同麦麸膳食纤维添加量的馒头样品,并进行了感官评价．麦麸膳食纤维的添加使馒头的体积及馒头感官指标评价得分均呈下降的趋势,当其添加量为8％时,馒头的总体品质评价得分高于80％。是可以为消费者所接受。     

复配胶对面团流变性的影响及其在面包中的应用

将魔芋葡甘聚糖和卡拉胶、大豆分离蛋白复配,研究其对面团粉质、拉伸特性和面包理化、感官指标的影响。结果表明:增加魔芋葡甘聚糖,减少卡拉胶添加量,能引起面团的吸水率、形成时间、拉伸比数增加;拉伸能量、延伸性减小,面团的评价值先增加后降低。大豆分离蛋白在一定添加量时,会增加吸水率,延长形成时间。魔芋葡甘聚糖和卡拉胶、大豆分离蛋白添加到面粉的最佳比例为2∶1∶25,当面粉中复配胶添加量达3%时,面团调制时网络结构增强,面包含水量、比容和弹性增加,面包储存过程中,持水、保水和抗老化效果明显改善。     

不同细度黄精粉对面团流变学特性的影响

制备2种细度（100目／180目、180H／-）的黄精粉，按照设置的梯度分别添加到1#和2#面粉中．测定面团的流变学特定指标。结果表明。随着黄精粉添加量的增加．1栉粉的稳定时间逐渐缩短．R5抗张、12min弱化度增大，吸水率下降，拉伸度逐渐缩短。但低于3．0％的添加量，上述影响并不明显；2#粉在180目／一黄精粉条件下，随着黄精粉添加量的增加面团的稳定时间延长，12min弱化度无降低，     

Influence of Tomato Seed Addition on the Quality of Wheat Flour Breads

Tomato seed, an abundant tomato processing waste product, contains high amounts of crude fat and protein. The protein is especially high in lysine, the limiting amino acid of cereal products. Dried, ground tomato seeds were added at 5, 10, 15, and 20% wheat flour replacement levels. The influence of tomato seed addition on amino acid content, loaf volume, and staling rate were studied. A sensory evaluation based on odor only was conducted to identify consumer attitudes towards “tomato seed bread.” The addition of tomato seed at a replacement level of 20% to a bread formula with shortening resulted in no significant change (P < 0.05) in staling rate, but showed an increase in specific loaf volume of 20.4%. No significant differences in specific loaf volume were found between bread with 3% shortening and the 10% tomato seed supplemental bread without shortening. Addition of fat extracted tomato seeds at the 20% level decreased specific loaf volume by 72%. The supplementation of wheat flour bread at the 10% and 20% replacement levels increased lysine by 40.2% and 69.0% respectively.     

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.     

IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE

The effects of addition of wheat (10, 20 and 30%) and corn bran (10 and 20%) on rheological and bread making properties of flour were examined. To improve dough and bread properties, glucose oxidase (GO) and hexose oxidase (HO) (15–30 and 45 mg/kg) were used separately in each bran-wheat flour formula with L-ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2%. Water absorption and development time increased as the amount of wheat and corn bran increased, while dough stability, maximum resistance to extension, extensibility, energy and loaf volume decreased. Corn bran was found to be more detrimental to dough rheology and bread characteristics than wheat bran. Corn bran and wheat bran could be used at bread making up to levels of 10 and 20%, respectively. Addition of 30 mg/kg of HO in combination with constant additives was most effective in improving dough and bread characteristics and GO with its 15 mg/kg usage level followed it. Further increasing of enzyme levels led to over oxidizing of doughs and breads.

PRACTICAL APPLICATIONS

Corn bran up to 10% and wheat bran up to 20% levels can be used in bread making. To improve dough and bread quality, besides L-ascorbic acid (75 mg/kg) and vital gluten (as a percentage of added bran weight), GO (15 mg/kg) or HO (30 mg/kg) could be incorporated into wheat flour-bran mixtures. However, the amount of enzyme should be carefully chosen because when they are used above the mentioned levels, they cause overoxidation of doughs and small loaf volumes are obtained. As a conclusion; by using the corn bran, which is a by-product of the starch industry, not only could it be possible to offer healthy alternative breads which contain high amounts of dietary fiber to consumers, but it could also be possible to obtain economical value by evaluating such a by-product in the bread industry.     

板栗淀粉、蛋白质及全粉的特性及在面包中应用研究

基于淀粉和蛋白质对面包品质至关重要,分析板栗粉、板栗淀粉及板栗蛋白的特性,并探索对面包品质的影响。板栗粉中淀粉（52.87%）、蛋白质（6.58%）均低于高筋小麦粉。与小麦淀粉相比,板栗淀粉更易溶胀、糊化,但热稳定性较差。与小麦蛋白相比,板栗蛋白的α-螺旋含量(10.6%)较低,无规卷曲（34.4%）较高。这些特性正好反映了,随着板栗粉的添加量提高,板栗粉-小麦粉混合粉粉质品质和面包比容均呈下降趋势。当板栗粉添加量为10%时,面包体积最大、气孔细密、评分最佳。     

Functional effects of xanthan gum on composite cassava-wheat dough and bread

The use of composite flour for bread making is gradually gaining prominence worldwide due to some economic and nutritional reasons. However, studies on the application of functional ingredients purposely to improve composite bread quality are very few. This paper examines the functional role of xanthan gum (XG) on the properties of dough and bread from composite cassava-wheat flour. The viscoelastic properties of dough and gas retention characteristics of batter as well as the fresh and storage properties of bread from the composite flour (90% wheat plus 10% cassava) were studied. The crumb cell structure was also studied using digital image analysis technique. Inclusion of XG had significant effects on the dough tenacity and extensibility and sensory acceptability of fresh composite bread. The oven spring, specific volumes of bread loaf and crumb softness were higher at 1% XG content. Also, addition of XG made the composite bread samples had more open crumb structure and better sensory acceptability. However, moisture loss and crumb firming during bread storage were best reduced when 1% XG was added to bread formulation.     

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.     

INSTRUMENTAL TEXTURE and BAKING QUALITY of HIGH-FIBER TOAST BREAD AS AFFECTED BY ADDED WHEAT MILL FRACTIONS

The effect of bran type, level of addition, particle size, addition of wheat germ, as well as other additives like improvers and dough conditioners, on the instrumental texture and baking quality of high-fiber toast bread (white pan bread) has been investigated. the specific loaf volume decreased significantly (3.45 cc/g) when the bran level was raised to 30%, but at 20% bran addition, the specific loaf volume was superior to that of the control bread. the specific loaf volume of test breads remained higher than the control bread up to a level of 7.5% wheat germ addition. Additives like ascorbic acid (50 ppm) and sodium stearoyl-2-lactylate (0.5%) further improved the baking quality of test bread samples. the objective texture values (measured as compression force, kg) indicated that the test bread with bran addition up to 20% and germ up to 7.5% possessed a softer texture (0.80 kg) than the control bread (1.02 kg). In comparison with control bread, the panelists gave higher sensory scores for all attributes of test bread samples containing up to 20% red coarse bran or up to 30% red fine bran. A similar trend in sensory quality of test samples containing up to 7.5% wheat germ was also observed. High-fiber toast bread made from white flour, equal proportions of coarse and fine bran at 20%, wheat germ at 7.5%, plus sodium stearoyl-2-lactylate at 0.5% levels, was found to possess softer texture and improved sensory quality than the whole wheat flour bread.     

Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour

Free amino acids, peptides, and vital wheat gluten were investigated to determine their effect on the mixing and frozen dough baking properties of wheat flour. Addition of 1% cysteine and aspartic acid decreased and glutamic acid, histidine, arginine, and lysine increased the mixing tolerance of flour. Cystine, methionine, tryptophan, and phenylalanine increased but isoleucine, histidine, glycine, arginine, glutamic acid, aspartic acid, and lysine decreased loaf volume of nonfrozen dough breads. However cystine, methionine, tryptophan, and phenylalanine did not increase loaf volume of bread prepared from frozen dough. Vital wheat gluten increased mixing tolerance and bread loaf volume only for the nonfrozen dough. However, wheat gluten hydrolysate, corn, and bonito peptides decreased mixing tolerance after optimum mixing time and were effective in increasing loaf volume for both frozen and nonfrozen dough. As the amount of corn and bonito peptide increased, specific loaf volumes also increased. Addition of 2.5% corn peptide was most effective in increasing loaf volume of frozen dough bread. Crust browning and crumb stickiness increased, whereas crumb softness decreased with addition of peptides. Addition of less than 1% peptide did not adversely affect the aftertaste and off‐flavor of bread. These results suggest that addition of peptides are effective for improving the baking quality of frozen dough, whereas amino acids and gluten have no effect.     

Use of durum residue flour,a lower value product of durum milling,by incorporation into wheat flour dough without deterioration in baking quality

BACKGROUND: During the milling of durum wheat to semolina, about 10–15% of total products produced is residue flour, a lower value product than the semolina. This study investigated the potential for using the durum residue flour as an additive in bread‐making to improve its potential commercial value. RESULTS: Incorporation of residue durum flour from 102 breeding lines into a low protein flour and standard bakers' flour at 20% incorporation improved the bake loaf volume with minimal change in Mixograph dough mixing time and peak resistance in many of the lines tested. Loaf yellow b was always increased even with only a 10% incorporation. Baking flours can tolerate 20% incorporation with no deleterious affects on loaf volume and bake score. CONCLUSION: The results show a potential for using the lower value durum residue flour for baking bread of acceptable quality with a slightly higher yellow colour. This would improve the profitability for the miller and provide alternative ingredients to the baker for preparing specialty breads. Copyright © 2008 Crown in the Right of the State of New South Wales and Society of Chemical Industry     

高粱超微全粉对面团流变学特性及馒头品质的影响

为研究高粱超微全粉对面团流变学特性及馒头品质的影响,将高粱超微粉碎后按一定比例添加到小麦面粉中,测定混合粉的流变学特性,并对混合粉馒头品质进行评价。结果表明:高粱超微全粉添加量较低时(5~10%),混合粉的各项粘度值和峰值时间增加;添加量增加到15~20%时,各项粘度值和峰值时间降低,糊化温度差异不显著。高粱全粉的添加使混合粉的吸水率有所增加。添加量达到10%及以上时,形成时间、稳定时间、粉质指数、拉伸曲线面积、拉伸阻力和延伸度均显著降低。混合粉馒头除色泽外的各项感官指标得分显著降低。馒头硬度和咀嚼性显著增加,粘附性和内聚性先增加后降低,弹性降低,回复性无明显变化规律。气孔延长度差异不大,其他图像分析指标差异显著。高粱超微全粉的添加改变了混合粉的主要成分特别是淀粉和蛋白质的构成与含量,对面团流变学特性及馒头品质均有较大影响。