小麦粉对馒头品质的影响

馒头品质的主要影响因素之一是小麦面粉品质。对小麦粉中的蛋白质含量、蛋白质质量、蛋白质组分及面团的流变学特性,淀粉含量、淀粉组成及小麦淀粉的黏度特性等各因素对馒头品质的影响进行了较为详细的论述。     

脱皮对紫糯小麦粉特性和面包焙烤品质的影响

研究了不同脱皮时间下制得紫糯小麦粉的理化特性和面团的流变特性,以及对面包焙烤品质和贮藏过程中老化程度的影响。紫糯小麦的脱皮时间分别设定为0、1、3、5、7 min,相当于约0%、1%、3%、5%、9%的皮层被去除。结果表明,随着紫糯小麦脱皮时间的延长,小麦粉的出粉率提高,蛋白质和灰分含量及面团的粉质和拉伸特性也发生改变。脱皮5 min后制得的紫糯小麦粉以15%比例添加到普通面包粉中,面包含水量显著增加,体积和质量呈增大趋势,并且面包结构变好,面包评分显著上升。此外,添加紫糯小麦粉的面包较长时间放置后仍然松软,能有效延迟贮藏期间面包的老化,在一定程度上延长了其货架期。     

发芽糙米粉面团性质及面包品质研究

将未发芽和发芽12、24、36、48 h的糙米磨粉,分别与20%的谷朊粉混合制作面团和面包,研究了发芽糙米-谷朊粉面团流变性质及面包品质。结果表明,随着发芽时间的增加,糙米面团弹性模量和粘性模量均降低。扫描电镜结果显示,发芽12 h和24 h糙米面团形成均匀致密的网络结构,发芽24 h后,网络结构部分破裂。随着发芽时间的延长,糙米面包比容、弹性、回复性降低,硬度先降低后升高。发芽12 h和24 h,糙米面包硬度较低,比容、弹性和回复性较大。发芽12 h的糙米面包感官评分最高。因此,发芽12 h时的糙米面包品质最好。     

变性淀粉对面团流变学特性和面包品质的影响

探讨不同添加量的马铃薯变性淀粉和木薯变性淀粉对面团流变学特性和面包品质的影响。结果表明:两种变性淀粉均可改善面团的流变学特性,增大面团的韧性、减小面团的延伸性,改善面团的筋力;与对照相比,马铃薯变性淀粉能有效改善面包的焙烤品质,明显增加面包的比容,有效改善面包的硬度和弹性,木薯变性淀粉对面包品质的影响不明显;马铃薯变性淀粉的最适添加量为0.8%～1.2%面粉。     

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.     

百合粉添加量对面团特性及面包品质的影响

为拓宽百合的应用渠道,提高面包的营养价值,研究了百合粉添加量(0%,5%,10%,15%,20%)对面团的微观结构、糊化特性、流变学特性以及面包品质的影响。结果表明:随着百合粉添加量增大,混合粉的持油性先降低后增加,持水性显著增加(P<0.05)。添加了百合粉后,面团的糊化温度升高,回生值和峰值黏度下降,面团的弹性模量和黏性模量均呈上升趋势。百合粉的添加,破坏了面筋蛋白原本均匀致密的微观结构;使面包的硬度显著增大(P<0.05),弹性、内聚性、胶黏性、咀嚼性、回复性、比容和感官评分显著降低(P<0.05);改变了小麦面团的特性和面包的品质,在小麦粉中添加5%～10%的百合粉,能保证面包较高的感官品质。     

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。     

面粉特性对荞麦馒头预拌粉品质的影响

测定8种不同面粉的基本性质、面团流变特性、发酵特性,并用其制备成荞麦馒头预拌粉制作荞麦馒头,通过测定荞麦馒头的比容、质构特性、感官品质等指标,探究面粉特性对荞麦馒头预拌粉品质的影响。试验结果表明:湿面筋含量在33%～34%,蛋白质含量在11%～12%的面粉其蛋白质弱化度较小,面团形成时间和稳定时间较长,面团的持气率较好,面团开始漏气时间较晚;对应编号制作的荞麦馒头比容较大,硬度、弹性、咀嚼性适中,感官评价总分较高;灰分0.4g/100g的面粉制作的荞麦馒头表面颜色光亮、色泽均匀。综上可得:湿面筋含量在33%～34%,蛋白质含量在11%～12%,吸水率在58%～60%,灰分0.4g/100g的面粉制作的荞麦馒头品质较好,比较适合制备荞麦馒头预拌粉。     

谷朊粉对面包基础粉品质特性的影响

探讨不同添加量的谷朊粉对面包基础粉蛋白质的品质、流变特性及面包烘焙品质的影响。结果表明:谷朊粉可以明显增加面包基础粉的湿面筋含量、沉淀值和蛋白质含量,强化其流变学特性,有效改善面包烘焙品质,增大面包比容和高径比并改善其弹性和硬度。当谷朊粉添加量为10%时,面包烘焙品质最好。     

胡麻胶在面包中的应用

本文研究了胡麻胶在面包中的应用及其与改良剂、保鲜剂、单甘酯的组合情况。通过测定面包的比容、抗老化性及对面包的品质进行综合评定,确定胡麻胶对面包质量的影响和最佳组合配比。经研究表明,适量的胡麻胶对增大面包比容、延长老化有明显的效果。当胡麻胶用量1％、改良剂0.8％、保鲜剂0.5％、单甘酯0.2％时制成的面包效果最好。     

亚麻籽面包的制作

本文研究了添加亚麻籽粉、亚麻籽壳、亚麻籽仁的营养面包的研制,通过实施确定了亚麻籽粉、亚麻籽壳、亚麻籽仁的添加方式和最佳添加比例。     

Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

This study was to investigate the effects of microencapsulated glucose oxidase (MGO), in comparison with free glucose oxidase (GO), on wheat flour dough properties and Chinese steamed bread (CSB) quality. Effects on wet gluten (WG) content, farinograms and extensograms properties, dynamic rheological properties, microscopic structure, texture profile and sensory evaluation scores were studied. The results demonstrated that MGO catalysed the oxidation of dough at a much slower speed and exerted relatively great advantages in many aspects such as WG content, extensibility, G′ (Elastic modulus), G″ (viscous modulus), tan δ (equal to G′/G″), microstructure and texture properties and sensory evaluation scores of CSB, compared with free GO. The results suggested that slow oxidation of MGO was superior to free GO based on the improvements of wheat flour dough properties and subsequent CSB quality.     

小麦粉破损淀粉含量对面团发酵性能的影响

以中、高筋小麦粉为研究对象,分析破损淀粉含量对面团流变发酵特性和馒头品质的影响。结果表明,随着破损淀粉含量增加,面团流变发酵性能、馒头比容、亮度及感官评分均先上升后降低;中、高筋小麦粉破损淀粉含量分别为25.11,25.60时,面团发酵高度、总产气量和持气率最大;制作的馒头比容、亮度大,感官评分最高,外形挺立、表面光滑、内部结构均匀细密、口感好。因此,中、高筋小麦粉破损淀粉含量分别为21.65~25.11,23.56~25.60时,馒头品质较好。     

大豆分离蛋白粉对面团流变学特性和馒头品质的影响研究

将大豆分离蛋白粉作为一种食品添加剂添加到小麦粉中,研究其对面团流变学特性和馒头品质的影响。实验结果得出,在小麦粉中添加大豆分离蛋白粉,可以明显地改善面团的稳定时间以及拉伸曲线面积和拉伸阻力。另外还可以提高馒头的品质,当在小麦粉中添加3%的大豆分离蛋白粉时,其对馒头品质有较好的改善作用。     

马铃薯泥对面团及面包品质的影响

为提高马铃薯的利用率,丰富主食面包的种类,选取5个不同品种的马铃薯样品,蒸熟后制成马铃薯泥,按30%的比例添加到面包粉中制作面包。通过分析混合面团的粉质、拉伸特性及发酵性能,研究添加马铃薯泥对混合面团流变学特性的影响;通过对马铃薯泥面包进行感官评价和仪器分析,探索添加马铃薯泥对面包品质的影响。结果表明,添加马铃薯泥后,混合面团筋力减弱,加工性能略有下降,但具有良好的持气能力和产气能力,发酵性能良好;添加马铃薯泥后所制面包体积变大,且不易老化,其中加入5号马铃薯样品的面包感官评价总分最高,面包切片亮度高于对照样品,且粗气孔体积得到改善。综合考虑面包的感官和物理特性,添加5号马铃薯样品做出的面包品质最好。     

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.     

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。     

米粉对面团流变特性及酥性饼干品质的影响

目的 探究了米粉的添加对面团流变学特性以及酥性饼干品质的影响。方法 选取了3种米粉(粳糯米粉、籼糯米粉、普通粳米粉)分别以0%、10%、20%、30%的比例替代中筋小麦粉，研究分析了米粉-中筋小麦粉混合粉的糊化特性，面团的粉质拉伸特性，动态流变以及酥性饼干的理化性质，质构特性及感官品质。结果 随着两种糯米粉添加量增加，混合粉的糊化特征值均呈下降趋势，而添加普通粳米粉后则趋势相反；添加米粉后混合面团的吸水率和弱化度随着三种米粉的添加量的增加显著升高，分别可达65.7%和160.50，而面团形成时间和稳定时间则显著降低(P<0.05)；混合面团的弹性模量（G''），黏性模量（G"）和损耗角正切值（tanδ）随着米粉添加量的增加而逐渐减小，表明米粉的添加减弱了面筋网络的形成；与低筋粉酥性饼干相比，混合粉酥性饼干的延展比较低，且三种米粉的添加可显著提升酥性饼干的脆性，经感官评价及综合比较后得出添加20% 籼糯米粉的混合粉饼干整体品质较佳。结论 通过在中筋面粉中加入米粉后可以有效改变面团的特性，以替代低筋面粉应用于酥性饼干的加工 ，本研究也为米粉在酥性饼干专用粉的制备奠定了理论基础。