麸皮的添加比例对全麦粉流变学特性的影响

研究添加不同比例麸皮对小麦粉流变学特性的影响。以国审强筋品种晋麦92号为原料,进行磨粉制得小麦粉,添加麸皮的比例分别为5%、10%、15%、20%、25%和30%,纯小麦粉和纯麸皮分别作为阴性对照和阳性对照,采用电子粉质仪、电子拉伸仪和全自动吹泡仪等依照GB/T14614—2006、GB/T14615—2006和GB/T14614.4—2005对其进行流变学特性测定。结果表明,随着添加麸皮的比例由30%降低到5%,沉降值、粉质稳定时间和拉伸能量逐渐升高,高吹泡最大压力和Dmax逐渐降低,吹泡曲线长度、吹泡充气指数和吹泡形变能量均呈先降低后升高趋势,拉伸比例和吹泡曲线比值则是先升高后降低。麸皮添加比例为5%～25%的全麦粉均达到中筋乃至中强筋水平,可用于面条或馒头制作。     

黑小麦全粉的流变学特性及复配混粉馒头的品质研究

通过对黑小麦全粉、与对照样特精粉复配混粉的面筋数量与质量测定,对黑小麦全粉占10%、15%、20%、25%、30%、40%、50%复配混粉进行流变学特性指标的测定及制作馒头成品以评价。结果表明:不同复配比例的混粉湿面筋数量表现比例越大含量越高;黑小麦全粉的流变学特性较差;复配混粉也都低于对照样特精粉的流变学指标;黑小麦全粉单独并不适合制作馒头,当复配比例在10%~15%时,馒头评价总分在80以上。     

Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground whole wheat flour

Stone-ground whole wheat flour is characterised by coarse bran particles and high germ content. Five wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground whole wheat bread flour. Grain yield (1.2–3.9 t ha⁻¹), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of whole wheat flour varied much according to the farming sites. Whole wheat flour from AC Brio significantly gave the lowest pan bread volume ( P  < 0.05) and best results were obtained with Celtic (whatever the farming site) and site #5 (whatever the cultivar, probably with the exception of AC Brio). Thorough wheat cultivar selection and organic field management would be critical to get whole wheat bread with the highest specific volume.     

小麦麸皮微波处理对全麦粉面筋品质和流变学特性的影响

目的 探讨小麦麸皮微波处理灭酶对全麦粉面筋品质特性和流变学特性的影响.方法 以中高筋小麦为原料,对麸皮微波处理后再回添到小麦粉中制得全麦粉,设置麸皮水分含量、微波处理时间和麸皮厚度3个变量因素,固定其中2个变量因素,探讨另1个变量因素对全麦粉中面筋特性和流变学特性的影响.结果 麸皮水分含量对湿面筋含量、面筋吸水率、面团...     

回添固态发酵麸皮对重组全麦粉品质特性的影响研究

旨在研究回添固态发酵麸皮对所制得的重组全麦粉的品质特性的影响。将固态发酵麸皮和未发酵麸皮回添入小麦粉中制得重组全麦粉,研究重组全麦粉及全麦馒头的品质特性。结果表明:发酵使麸皮的营养成分得到改善,添加固态发酵麸皮的重组全麦粉在粉质特性,糊化特性,热特性和面团黏弹特性上都接近空白小麦粉。未经发酵的麸皮的存在使馒头比容显著(P0.05)降低,质构变差,气孔紧缩,而添加发酵麸皮可以使重组全麦粉制作的馒头的比容显著(P0.05)增大,全麦馒头的质构特性得到明显改善。这说明麸皮经过固态发酵后再回添入小麦粉中能够有效的改善麸皮加入小麦粉带来的负面作用,回添发酵麸皮制得的重组全麦粉品质较好。     

麦麸膳食纤维对小麦粉糊化及凝胶质构特性的影响

为研究膳食纤维对淀粉糊化及凝胶质构的影响,本实验以2种不同筋力小麦粉为原料,添加麦麸膳食纤维,5个添加量处理,分析其小麦粉糊化特性、凝胶质构及其微观结构。结果表明:随麦麸膳食纤维添加量的增加,峰值粘度、低谷粘度、稀懈值、最终粘度和回生值等糊化特征参数均呈显著下降趋势,糊化时间和糊化温度的变化不明显,且没有规律性;添加膳食纤维显著降低了糊化凝胶的硬度、粘附性和咀嚼度(p<0.05),而弹性、内聚性和胶粘性未见显著变化;膳食纤维对2种不同筋力小麦粉糊化和凝胶质构特性的影响趋势基本一致;膳食纤维改变了面团和糊化凝胶体系的微观结构,可增加面团的紧致性,但会降低凝胶结构的致密性和均匀性。     

Bread quality and dough rheology of enzyme-supplemented wheat flour

The enzymatic treatment of wheat flours is an interesting alternative for improving their functional properties. Since enzymes with different biochemical activities could induce synergistic effects on dough behaviour or product quality, the individual and combined use of a wide range of enzymes (transglutaminase, glucose oxidase, laccase, α-amylase, pentosanase and protease) applied nowadays in bread-making processes were investigated. The blend of enzymes resulted in an improvement in the rheological behaviour of doughs and the quality of the final product. The simultaneous presence of transglutaminase (TG) and glucose oxidase (GO), as well as TG and protease (PROT) led to a synergistic effect on alveograph parameters. Polysaccharide-degrading enzymes exercised a significant effect on rheology only when used in combination with other enzymes, mainly affecting consistograph parameters. Analysis of bread-making data revealed significant interactions between TG and all the other enzymes except laccase (LAC). Significant synergistic effect on bread quality was observed by the combined use of GO and LAC, GO and pentosanase (PP), amylase (AMYL) and LAC, AMYL and PROT, and PP and PROT. Bread quality parameters showed greater correlations with alveograph parameters than with consistograph properties of dough. Tenacity (P) and extensibility (L) proved to be acceptable predictors of the height/width ratio of loaves. The duration of the alveograph test enhanced the prediction of bread quality parameters. Conversely, none of the rheological properties studied showed a high correlation with the specific volume of loaves.     

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread

The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flour was blended with wheat flour at 3%, 7% and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat–soy bread blends increased compared with control. The results revealed that organoleptic characteristics score such as bendability, appearance, flavour and taste, crust texture and overall acceptability properties of bread containing 3% defatted soy flour was highest even though it is not significantly different. Therefore, we conclude that adding 3% or 7% defatted soy flour actually gives as good a loaf of bread as the 100% wheat bread with higher nutritional quality and acceptable consumer attitude with rheological and sensory characteristics.     

小麦及其面粉品质对馒头品质的影响

综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。     

细度对挤压麦麸理化特性及其全麦粉加工品质特性的影响

以挤压麦麸(粗麸、细麸、胚芽、次粉混合料)为原料,研究筛分细度(粒径44.15~198.48μm)对挤压麦麸的理化特性及其全麦粉加工品质特性的影响。结果表明:随着筛分目数的增加,挤压麦麸的粒径范围分布变窄;筛分细度对其戊聚糖、阿魏酸含量的影响较大;对其持水性、溶胀性的影响较小,对全麦粉的糊化特性、粉质特性的影响较小;挤压处理麦麸混合料可获得较均一的麦麸产品。     

Effect of isomaltodextrin on dough rheology and bread quality

Isomaltodextrin (IMD) is a novel highly branched α-glucan ingredient that has potential applications in foods as a promising source of dietary fibre. In this study, we assessed the incorporation of IMD in baked products and its effect on dough rheology and physico-textural characteristics of wheat breads. IMD was added to wheat flour to reach the US FDA level of ‘good’ source of fibre (10% IMD). Use of the straight-dough method with IMD and regular dough mixing time (8 min) resulted in less elastic doughs and resulting breads displayed lower cohesiveness, springiness and chewiness compared to the control bread. A modified straight-dough method, with longer mixing time (36 min) and adjusted water level (70%), and a sponge-and-dough method were used to allow gluten structure to more fully hydrate and develop. With IMD addition, the modified straight-dough (36 min dough mixing time) and sponge-and-dough methods yielded enhanced dough elasticity compared to the original straight-dough method. Breadmaking methods were identified (improved straight-dough and sponge-and-dough) whereby IMD could be added at a 'good source' of fibre level with loaf appearance and texture similar to breads without IMD.     

麦麸木聚糖酶处理条件对全麦挂面品质的影响

为改善全麦挂面品质,采用木聚糖酶酶解处理技术对全麦粉麸皮组分进行加工预处理,研究麸皮酶解工艺(麸皮最终含水量、温度、时间和酶添加量)对全麦挂面蒸煮、质构和营养品质的影响。结果表明,相比于无酶处理麸皮的全麦挂面,木聚糖酶处理麸皮的全麦挂面的煮熟增重率略微降低,干物质损失率略微升高,质构特性变化不大,营养品质显著提高。各酶解工艺条件对面条品质均有一定影响,影响大小为:温度时间麸皮最终含水量酶添加量。     

Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes

BACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour. CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry     

电子束辐照对小麦粉加工特性及馒头食用品质影响的研究

研究了不同剂量电子束辐照对小麦粉理化性质及加工品质的影响,并将其制成馒头,运用物性测试仪和感官评定方法分析了馒头的食用品质。结果显示:随着辐照剂量增加,小麦粉的降落数值及黏度特性显著下降,当辐照剂量达到5 kGy时,降落数值下降了56.2%,峰值黏度下降至42.7%,回生值下降至35.2%,而吸水量略有提高;面团的最大拉伸阻力逐渐降低,降幅随着辐照剂量的增大而增大,延伸度却逐渐增加,拉伸曲线面积则先增后减;物性测试仪测定结果表明,剂量在1.75 kGy以下时,辐照对馒头的黏附性影响较小,但达到2.75 kGy以上时,馒头的黏附性迅速增大,达到对照样品3倍以上;感官评定结果表明,当小麦所受辐照剂量达到5 kGy时,由其所制作的馒头感官评分低于60分,表明已不宜食用。     

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。     

杂粮粉与小麦粉粘度特性比较研究

对几种杂粮粉与小麦粉的粘度特性进行了比较研究,结果显示:杂粮粉糊化温度和开始糊化的时间、热粘度及其稳定性、冷粘度及其稳定性等粘度特性都存在着明显的不同。为进一步了解小麦与杂粮淀粉的特性及应用开发提供了一定的理论依据。     

Effect of waxy flour blends on dough rheology and bread quality

Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of two different waxy flours, a durum and a bread wheat, and their blends with commercial bakers' flour on dough rheology during heating with a concurrent investigation into baking performance. Both waxy flour blends produced similar effects on dough rheological behaviour despite differences in protein content, acting to delay gelatinisation and reduce storage modulus. The main effects in bread were to increase loaf expansion during baking and reduce loaf firmness. It is postulated these effects are largely water mediated, with the higher swelling ability of the waxy starch granules reducing overall water availability and driving complete gelatinisation to higher temperatures.     

Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

The effects of wheat bran dietary fibre (WBDF) on the rheological properties of dough during fermentation and quality of Chinese steamed bun (CSB) were investigated. The study revealed that with the increase of the content of WBDF, the dough extensibility and time at which gas starts to escape from the dough significantly decreased but the dough firmness significantly increased (P < 0.05). The elastic modulus and viscous modulus showed an upward trend, probably due to the increased molecular weight of the viscoelastic body resulting from the presence of WBDF. Additionally, by changing the quality of the gluten network, the specific volume and L^* value significantly decreased from 2.52 to 1.31 mL g⁻¹, and from 87 to 51, respectively, these adverse effects on CSBs could be moderated by the fermentation process.     

The effects of chickpea on the functional properties of white and whole wheat bread

The effects of the addition of chickpea (Cicer arietinum), emulsifier and altered amount of water on the functional properties (bread volume, colour of crust, crumb texture and crumb porosity) of white and whole wheat bread were investigated applying a screening three factorial design. Addition of chickpea increased crumb firmness and slightly decreased bread volume in both bread types. Addition of emulsifier increased bread volume and decreased bread firmness. Altering the amount of water addition had no significant effects on white bread, but decreased crumb firmness and increased bread volume in whole wheat bread. None of the investigated parameter had an effect of whole wheat bread colour, while in white bread chickpea addition increased darkness and yellowness of the bread. Optimum addition for breads of highest quality would be 56.9–58% water, 1.0% emulsifier and 10.0–16.0% chickpea in white bread and 58% water, 1.0% emulsifier and 11.8% chickpea in whole wheat bread.