紫薯甜面包的研制

为了丰富面包品种、开发更具营养价值的面包,以紫薯甜面包的感官评分为考察指标,通过正交试验确定了紫薯甜面包的关键技术参数：每1 000 g面粉添加100 g紫薯粉、180 g白砂糖,面团发酵时间为120min,所研制的紫薯甜面包具有良好的色泽和口感。同时给出了紫薯甜面包的产品指标。     

番茄红薯面包的研制

重点探讨番茄红薯面包的生产工艺及配方,添加番茄红薯后经二次发酵,生产出优质的番茄红薯面包,不仅改善面包的色泽及口味,而且使面包集营养、保健功能于一体,可作为一种保健食品。     

红薯营养面包的研制

在传统的面包加工工艺中加不同量的红薯泥,采取二次发酵法设计制作工艺,并对面包成品进行品质评分,结果表明红薯泥的加入量为原料总量15%时,面包的品质最优,不仅具有普通面包的色、香、味,而且更具有营养保健功能.     

红薯馒头加工工艺研究

采用二次发酵法制作红薯馒头。在单因素试验的基础上,选择红薯泥添加量、酵母添加量、加水量、发酵时间为自变量,以红薯馒头感官评分为评价指标,设计L9(34)正交试验,研究各自变量及其交互作用对红薯馒头品质的影响。试验结果表明,红薯馒头的最佳工艺条件为红薯泥添加量115%、酵母添加量0.8%、加水量19%、发酵时间150 min,在此工艺条件下,红薯馒头感官评价为84分。     

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。     

Bioavailability of zinc in fiber-enriched bread fortified with zinc sulphate

The present study aimed to reduce the caloric value of bread by substituting a part of wheat flour with artichoke bracts at levels of 5%, 10% and 15% without sacrificing taste, texture or acceptability. Moreover, considerable trials had been made to reduce zinc deficiency in wheat bread and fiber-enriched bread and also to study the effect of fiber on zinc bioavailability. Therefore, zinc sulphate was added to bread at levels of 40, 60, 80, 100 and 120 mg/100 g edible portion. The results from this study show that: (i) The addition of artichoke bracts to wheat flour increased the water absorption, arrival time, development time, and weakening of the dough as the level of artichoke bracts increased, while dough stability decreased. (ii) Mixing wheat flour with increasing amount of artichoke bracts increased the content of protein, fiber and total essential amino acids, also all essential amino acids increased in wheat bread and fiber-enriched bread after fortification with zinc sulphate at a level of 100 mg/100 g edible portion except methionine, threonine and tyrosine. (iii) The best level of zinc sulphate to give the best bioavailability for zinc is 100 mg/100 g edible portion. (iv) Evaluation of fortified wheat bread and fiber-enriched bread with zinc sulphate showed no significant difference by test panel.     

响应面法优化富硒番薯面包的工艺

为了弥补部分人群硒摄入不足,将富硒番薯粉添加到面包中,为消费者提供一种新型的、具有保健功能的面包。通过单因素试验,响应面试验对面包的生产工艺进行优化,得到富硒番薯面包最佳配方:富硒番薯粉添加量8.51%、酵母粉添加量0.86%、蔗糖添加量5.94%,在此条件下富硒番薯面包的感官评分91.2分。     

红薯、木薯交联淀粉对馒头抗老化性的研究

采用二次发酵工艺制作馒头,分别添加0.45%、0.55%、0.65%自制的红薯、木薯交联淀粉,测定室温储存0、5、12、24、48、72h的柔软度,结果显示两种交联淀粉对馒头有明显的抗老化效果,以0.55%的添加量为宜。     

响应面法优化甘薯泥馒头加工工艺

以20%甘薯泥和小麦粉为原料,研究压面次数、醒发时间、醒发温度对甘薯泥馒头品质的影响规律。在单因素实验基础上,选取感官评价为考察指标,利用响应面分析法对甘薯泥馒头加工工艺进行优化。结果表明,甘薯泥馒头的最佳工艺为:压面次数14次,醒发时间18 min,醒发温度33℃。所制作的甘薯泥馒头品质较好,具有特殊的甘薯香味。     

Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron

The objectives of the present study were (a) to produce gluten-free bread, fortified with iron (GFB-Fe), using selected iron compounds (ferric pyrophosphate, ferric pyrophosphate with emulsifiers, NaFeEDTA, electrolytic iron, ferrous gluconate, ferrous lactate and ferrous sulphate) (b) to test sensory characteristics of the GFB-Fe (feel-mouth texture, crumb colour, aroma and taste) (c) to compare iron dialyzability of various iron compounds in GFB-Fe. The most acceptable products were those fortified with ferric pyrophosphate with emulsifiers and ferric pyrophosphate. Ferrous dialyzable iron (ferrous iron with molecular weight lower than 8000 Da, an index for prediction of iron bioavailability) was measured under simulated gastrointestinal conditions. Ferrous dialyzable iron in GFB-Fe fortified with ferric pyrophosphate with emulsifiers, NaFeEDTA, ferrous bis-glycinate, ferrous gluconate or ferrous sulphate was higher than that in GFB-Fe fortified with electrolytic iron, ferrous lactate or ferric pyrophosphate (P < 0.05). These results are promising for the development of GFB-Fe products in the future.     

Impact of the addition of RS-III prepared from sweet potato starch on the quality of bread

In the present study, control bread (CB-0% resistant starch) and experimental breads (EB1-10% and EB2-15% resistant starch) were formulated and their quality was evaluated. Resistant starch (RS) content was greater in EB2 (12.99%) than EB1 and CB. Loaf weight of experimental breads was positively correlated with the moisture content of bread loaves. Sensory analysis revealed that an addition of 15% RS in the bread caused a darker color and a harder texture as evident from the instrumental data. A decreased L* value was noted in both control and experimental breads during storage. The hardness of all bread crumbs was increased over the storage time while this increment was more prominent in EB2. Results showed that the EB1 was accepted with a highest overall sensory acceptance of 3.33 than EB2 (3.00) and CB (2.83) during storage. Microbial analysis indicated that the bacterial colonies increased in the control bread and EB1 during the storage while the EB2 was free of microbial contamination. The study revealed that EB1 (10% RS) was found most acceptable in terms of sensory and textural characteristics.     

Effect of high hydrostatic pressure to sweet potato flour on dough properties and characteristics of sweet potato‐wheat bread

The effect of high hydrostatic pressure (HHP, 100–400 MPa) for 20 min at 25 °C to sweet potato flour (SPF) on dough properties and characteristics of sweet potato‐wheat bread was investigated. The particle size of SPF after HHP was decreased significantly. The obvious rupture was observed in granules of SPF after HHP at 300 and 400 MPa by scanning electron microscopy (SEM). After HHP, significant differences on endothermic peak temperatures (T_P) of SPF were observed by differential scanning calorimetric (DSC), of which the enthalpy change (ΔH) had a slight increase, expect that at 200 MPa. Gas retention of dough with SPF after HHP increased markedly from 1199 (0.1 MPa) to 1246 ml (100 MPa). Specific loaf volume of bread with SPF at 400 MPa was increased significantly, while the hardness and chewiness were reduced. Thus, SPF treated with HHP at 400 MPa could be potentially used in wheat bread production.     

Bioavailability of zinc in fiber‐enriched bread fortified with zinc sulphate

The present study aimed to reduce the caloric value of bread by substituting a part of wheat flour with artichoke bracts at levels of 5%, 10% and 15% without sacrificing taste, texture or acceptability. Moreover, considerable trials had been made to reduce zinc deficiency in wheat bread and fiber‐enriched bread and also to study the effect of fiber on zinc bioavailability. Therefore, zinc sulphate was added to bread at levels of 40, 60, 80, 100 and 120 mg/100 g edible portion. The results from this study show that: (i) The addition of artichoke bracts to wheat flour increased the water absorption, arrival time, development time, and weakening of the dough as the level of artichoke bracts increased, while dough stability decreased. (ii) Mixing wheat flour with increasing amount of artichoke bracts increased the content of protein, fiber and total essential amino acids, also all essential amino acids increased in wheat bread and fiber‐enriched bread after fortification with zinc sulphate at a level of 100 mg/100 g edible portion except methionine, threonine and tyrosine. (iii) The best level of zinc sulphate to give the best bioavailability for zinc is 100 mg/100 g edible portion. (iv) Evaluation of fortified wheat bread and fiber‐enriched bread with zinc sulphate showed no significant difference by test panel.     

红薯中DHEA提取工艺的研究进展

介绍了DHEA的相关结构、生理活性和提取检测方法研究进展,并对其前体物质-薯蓣皂甙元的提取检测进行了介绍。DHEA是在人体肾上腺网状区皮层中大量合成的类固醇激素,有改善睡眠、缓解压力、预防癌症等作用。＂薯蓣皂甙元＂是DHEA的前体,在人体内天然合成DHEA发挥核心作用。     

紫甘薯色素的提取工艺研究

为了给紫甘薯色素的生产和使用提供理论依据,以国产紫甘薯为原料,研究了醇和有机酸溶液等溶剂提取色素的条件,考察提取液浓度、料液比、提取次数和浸取时间等因素的影响.通过单因素试验和正交试验,确定超声波提取最佳工艺是:紫甘薯样品预先浸泡4 h,采用柠檬酸浓度为10%,料液比为1:30,超声功率为300 W,提取时间为25 m...     

冷冻面团制作的面包在储存期间风味的变化

在冷冻甜面团的研究开发中,通过感官评价小组采用描述性分析对面包样品的风味剖析,同时采用固相微萃取(SPME)技术分别提取样品中的挥发性风味物质,并经气相色谱-质谱(GC-MS)联用法进行鉴定,重点研究了冷冻甜面团在不同冷冻储存阶段所制作的面包的风味变化问题。结果发现,用冷冻甜面团制作的面包与相同配方制得的新鲜面包相比,在冷冻期间21～28d内,烘焙风味的劣化即呈现出来并急速降级,如酸含量明显升高,醇类明显降低,醛类相对较高,酯类、呋喃类有所升高但芳香族化合物却较低,并在长达70d的冷冻储存期间趋于不可逆转的稳定状态。     

甘薯方便粉的加工工艺

以甘薯淀粉为主要原料,经过净化脱色、挤压糊化和干燥成型等工序后,附加不同口味调味料包,制成方便薯粉。     

Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)

Chinese steamed bread (CSB) is a staple food among Asian populations. Linseed (Linum usitatissimum) is an emerging ‘healthy’ food ingredient rich in a range of bioactive components. Ground linseeds were incorporated in northern style CSB formulation up to 20%. Various physico-chemical, nutritional and sensory properties of the resulting CSB were studied. Linseed addition decreased the specific volume and spread ratio of CSB, while increasing the hardness and chewiness in a dose-dependent manner. Linseed addition up to 15% little affected the overall sensory acceptability of CSB. Nutritionally, linseed addition increased the in vitro antioxidant activities of CSB, while decreasing in vitro starch digestibility and expected glycaemic index. It may be concluded that linseed has the potential to enhance the nutritional quality of CSB without negatively affecting the eating quality.     

甘薯水溶性糖蛋白一级结构鉴定

利用现代提取纯化工艺从甘薯中得到了甘薯水溶性糖蛋白纯品。并通过红外吸收光谱和核磁共振光谱对其一级结构进行了分析鉴定。分析结果表明,甘薯糖蛋白分子中存在O-糖肽键,甘薯糖蛋白是以α-1,6键连接的糖链,其糖苷类型主要为吡喃型。甘薯糖蛋白分子中含有半乳糖、鼠李糖和葡萄糖。