熟化处理对面粉流变学特性的影响

为探索加速面粉熟化的高效、安全的方法,研究了添加20 mg/kg木聚糖酶(Xylanase),20 mg/kg脂肪氧化酶(LOX)、20 mg/kg葡萄糖氧化酶(GOD)、在37℃热处理(HEAT)1 h四种处理方式的作用效果,与自然熟化0 d和40 d的面粉之间的各指标进行比较分析。结果表明:添加脂肪氧化酶对面粉色泽的改善效果最佳;热处理对面粉中巯基、二硫键含量的影响程度最大;添加葡萄糖氧化酶对面团、面片的弹性的影响作用最为显著,并能在一定程度上延缓面片色泽的下降,同时使发酵面团的最大膨胀高度上升的幅度最大,所制得面条的抗拉断力最大。综合得出,添加葡萄糖氧化酶加速面粉熟化的效果最好。     

葡萄糖氧化酶与脂肪酶改善面粉质量的作用(一)

应用葡萄糖氧化酶与脂肪酶对不同质量面粉进行添加实验。结果表明:葡萄糖氧化酶和脂肪酶对面粉的质量有十分明显的改进作用, 具体表现为粉质的稳定时间增加,软化度减少, 评价值增加;拉伸的抗拉强度和能量增加。其中葡萄糖氧化酶的作用效果更加明显。不同质量的面粉所要求的葡萄糖氧化酶与脂肪酶的添加量不同,质量好的面粉要求的添加量小,质量差的面粉要求的添加量大:具体为强筋面粉葡萄糖氧化酶的最佳添加量为20 ～30ppm ,弱筋面粉50～70ppm ;脂肪酶强筋面粉为20 ～50ppm ;弱筋面粉为60～80ppm 。同时,实验还表明葡萄糖氧化酶与脂肪酶协同添加对面粉质量的改进作用比单独添加要更加显著。最佳协同添加量:强筋面粉为葡萄糖氧化酶20ppm 脂肪酶50ppm ;弱筋面粉为葡萄糖氧化酶70ppm 脂肪酶80ppm 。     

对魔芋粉面条蒸煮品质特性的研究

通过向面粉中添加不同比例的魔芋粉、食碱和复合型磷酸盐,分析其添加量对面条蒸煮品质特性的影响,以研制出蒸煮品质优良的魔芋粉面条。研究结果表明：面粉中添加0．6％的魔芋粉、0．4％的食用碱和0．3％的复合型磷酸盐。魔芋粉面条具有良好的蒸煮品质。     

葡萄糖氧化酶复合改良剂对面粉烘焙品质改良效果的验证实验

用添加葡萄糖氧化酶复合改良剂的小麦粉进行馒头、面条及面包的烘焙实验。通过评价面制品的蒸煮或烘焙品质, 研究复合改良剂对食用品质和加工性能的影响。实验的结论验证了文献[8]中葡萄糖氧化酶复合改良剂对面团流变学特性的影响,进而验证了品质较低的面粉经葡萄糖氧化酶复合改良剂改良后,可显著改善其烘焙品质,适宜制作馒头、面条及面包。本文旨在为安全、天然、健康的葡萄糖氧化酶复合改良剂的推广使用提供必要的理论指导。     

葡萄糖氧化酶改良面粉品质的研究

通过对葡萄糖氧化酶进行一系列烘焙实验,及其改良面粉的粉质实验,结果表明：葡萄糖氧化酶对面粉质量有很好的改良作用,具体表现为粉质的稳定时间增加,软化度减少等。葡萄糖氧化酶的最佳添加量为20～0ppm。     

葡萄糖氧化酶改良面粉品质的研究

通过对葡萄糖氧化酶进行一系列烘焙实验,及其改良面粉的粉质实验,结果表明:葡萄糖氧化酶对面粉质量有很好的改良作用,具体表现为粉质的稳定时间增加,软化度减少等。葡萄糖氧化酶的最佳添加量为20～0ppm。     

谷朊粉对面筋和面团流变学及面条质构特性的影响

以市售神象特一粉为原料,提取制备谷朊粉后以不同比例添加到面粉中,研究谷朊粉添加对面粉湿面筋、面团、面片的流变学及面条质构特性的影响。研究表明:随着谷朊粉添加量的增加,面粉的干、湿面筋含量增加,面筋指数没有明显的改善;1.5%的谷朊粉可以改善面粉的粉质、拉伸特性,但过量的添加量会适得其反;添加谷朊粉会降低面片的亮度,增大面片的损耗因子。面条的质构特性分析结果表明,谷朊粉的添加使面条的硬度、回复性,胶黏性和咀嚼性增加,而对面条的黏附性、内聚性和弹性没有明显影响。总体来说,1.5%~3%谷朊粉的添加可以提高面粉的面筋特性,改善面粉的粉质和拉伸特性,对湿面筋及面带的色泽和黏弹性无较差影响,并能够改善面条硬度和口感。     

添加甘薯淀粉改善面条食用品质的研究

在小麦面粉中添加甘薯淀粉制做面条可显著改善面条口感 ,也是甘薯的一种重要食用途径。在添加甘薯淀粉的同时 ,还应添加藻酸钠、复合碱等面粉改良剂 ,来改善面团的加工和烹煮特性 ,研究表明 :甘薯淀粉、藻酸钠、复合碱在面粉中的较适添加量分别为 :10 %、0.25 %和0.15%。     

挤压红稗营养面条的加工工艺研究

针对红稗面条的食用品质进行相关影响因素的研究。选取红稗粉添加量、食盐添加量、海藻酸钠添加量和鸡蛋的添加量为影响因素,采用4因素3水平L9(34)正交试验进行分析。红稗面条的优化工艺配方为面粉用量80%、红稗添加量20%、食盐添加量2%、海藻酸钠添加量为0.2%和鸡蛋添加量4%。结果表明,在面粉中添加一定量的膨化红稗粉,面条的色泽、表面状况、韧性、光滑性、适口性等感官特性都有改善。     

添加甘薯淀粉改革改善面条食用品质的研究

在小麦面粉中添加甘薯淀粉制做面条可显著改善面条口感,也是甘薯的一种重要食用途径。在添加甘薯淀粉的同时,还应添加藻酸钠,复合碱等面粉改良剂,来改善面团的加工和烹煮 特必傅明：甘薯淀粉、藻酸钠、复合三在面粉中的较适添加量分别为：１０％、０．２５％和０．１５％。     

面粉品质对保鲜湿面酸感影响研究

面粉质量不仅影响保鲜湿面口感,也会影响保鲜湿面酸感.该研究首先建立保鲜湿面酸感评价方法,以对不同面粉制作保鲜湿面进行酸感评分、对比;结果发现,面粉面筋含量与面体酸感分值呈显著负相关,吸水率与面体酸感分值呈负相关;且当面粉脂肪酸值≤30时,保鲜湿面酸感较低,面粉脂肪酸值≥70时,保鲜湿面酸感明显增强.     

大豆蛋白在面条中的应用研究

研究了添加大豆蛋白粉、改性大豆蛋白粉(面条专用)、大豆浓缩蛋白、大豆分离蛋白对面条品质的影响。结果表明,普通的大豆蛋白对面条品质有不良影响,但添加改性后的大豆蛋白粉,在6％的用量以内,对面团品质没有不良影响。     

罐罐面品质特性的改良初探

以蔗糖酯、单甘酯、谷朊粉、瓜尔豆胶、葡萄糖氧化酶为添加荆,采用单因素及多因素研究方法对罐罐面进行有针对性的品质改良,并配制成复合型面粉品质改良荆,可以显著地改善面粉的加工特性及罐罐面品质.罐罐面品质改良复合添加剂的最佳配方为:蔗糖酯0.4%、单甘酯0.1%、谷朊粉7.5%、瓜尔豆胶0.4%、葡萄糖氧化酶40mg/kg,此时面条感官评价最高得分为93.2分.     

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

The objective of this work was to assess the effect of emulsifiers, hydrocolloids and enzymes on gluten-free dough rheology and thermal properties and bread quality, while relating dough properties parameters to bread technological quality. Breads were based on rice flour, cassava starch and full-fat active soy flour, with 65% or 75% (flour-starch basis) of water incorporation. Additives used were emulsifiers (diacetyl tartaric acid ester of monoglycerides – DATEM and sodium stearoyl lactylate – SSL), enzymes (glucose oxidase and α-amylase) and hydrocolloids (xanthan gum, carboxymethylcellulose, alginate and carrageenan). Results showed that additive incorporation modified dough behavior, evidenced by different calorimetric and rheological properties. Besides, the electrophoretic pattern of dough extracted proteins changed with glucose oxidase addition. These modifications resulted in breads with different characteristics, such as specific volume, firmness and firming rate, and crumb structure. Nonetheless, they did not necessarily show better quality parameters than the control bread. The control dough displayed good performance for obtaining gluten-free breads of acceptable volume, crumb structure and, principally, with lower hardening rate during storage. Contrary to widespread opinion, this work shows that the presence of additives is not essential for gluten-free bread production. This fact provides new perspectives to the gluten free market at the moment of selecting raw materials and technological parameters, reducing production costs and facilitating gluten free products development.     

葡萄糖氧化酶和谷氨酰胺转氨酶对发酵麦麸面团加工品质的影响

本研究旨在探讨葡萄糖氧化酶和谷氨酰胺转氨酶对发酵麦麸面团加工品质的改良效果及改良机制,为改善全麦发酵食品食用品质提供应用参考。在全麦粉中分别添加1.0、3.0和6.0 U/g的葡萄糖氧化酶或谷氨酰胺转氨酶,分析测定了全麦粉粉质特性、发酵面团质构特性以及面筋的持水率、蛋白质组成和游离巯基含量的变化情况。研究结果表明:两种酶制剂的添加对全麦粉粉质特性有显著改善作用(p<0.05),面团稳定时间延长,弱化度减小;随酶制剂添加量的增加,发酵面团的弹性和凝聚性均显著增加,面筋蛋白中谷蛋白大聚合体(GMP)含量显著升高,游离巯基的含量显著减少(p<0.05),但高添加量的谷氨酰胺转氨酶(6.0 U/g)引起面筋蛋白持水率下降。谷氨酰胺转氨酶对麦麸面团品质的改良效果显著优于葡萄糖氧化酶(p<0.05),其适宜添加量为3.0 U/g,可使麦麸面团的稳定时间由5.3 min延长至9.3 min。     

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.     

谷朊粉对高含量荞麦面团的影响及其作用机理

本文全面研究了不同添加量谷朊粉(5%、10%和15%)对高含量(50%小麦粉替代率)荞麦面团流变学特性及馒头品质的影响,并以添加10%谷朊粉的混合面团和参照组(纯小麦粉)面团为基础,通过扫描电镜,红外光谱及分析面团中的化学作用力等分析手段,进一步探讨了谷朊粉对改善混合面团流变学性质及馒头品质方面的作用机理。结果表明,添加10%的谷朊粉能够增加荞麦-小麦混合面团中二硫键的含量,改变面团中的化学作用力(离子键、氢键含量和疏水作用力),进而改变面团中面筋蛋白的构象,改善面团的微观结构,从而改善混合粉的糊化特性及面团的粉质和拉伸特性,提高馒头的比容和弹性,改善馒头芯的孔隙结构,但仍达不到参照组馒头的品质,表明添加高含量荞麦全粉不仅仅是稀释面筋蛋白。     

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high‐fiber breads, and other products that require strong flours. To improve characteristics such as flour strength, dough mixing tolerance, and bread volume, vital wheat gluten is added to flour at levels that can vary from 2% to 10% (flour basis), with 5% being a commonly used dosage. However, the vital wheat gluten commercialized in the market has few quality specifications, especially related to the characteristics of the proteins that constitute it and are responsible for the formation of the viscoelastic gluten network. Information on protein quality is important, because variations are observed in the technological quality of vital wheat gluten obtained from different sources, which could be associated to damage caused to proteins during the obtainment process. Several tests, either physical–chemical analyses, or rheological tests, are carried out to establish gluten quality; however, they are sometimes time‐consuming and costly. Although these tests give good answers to specify gluten quality, flour mills, and the baking industries require fast and simple tests to evaluate the uses and/or dosage of vital gluten addition to wheat flour. This review covers the concepts, uses, obtainment processes, and quality analysis of vital wheat gluten, as well as simple tests to help identify details about protein quality of commercial vital wheat gluten.     

The effects of different materials as dough improvers for organic whole wheat bread

In this research, the effects of different materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%) and malt flour (2%), and their combinations on the quality of organic whole wheat flour were investigated. The highest maximum resistance value was obtained in the treatment containing 0.5% cephalaria and 2.5% rosehip. The addition of malt flour and vital gluten significantly increased the extensibility value. Although rosehip, cephalaria and vital gluten generally increased the dough energy, malt flour decreased the dough energy when compared to the control. The combination of 0.5% cephalaria and 2.5% rosehip significantly decreased the adhesion and stringiness of dough. Data showed that dough rheological characteristics of organic whole wheat flour could be improved with the addition of different materials such as malt flour, cephalaria, rosehip and vital gluten.     

品质改良剂对复合杂粮面包粉流变学特性的影响

以营养优化后的复配杂粮面包粉为原料,选择谷朊粉、硬脂酰乳酸钠（sodium stearoyl lactylate,SSL）、黄原胶及瓜尔豆胶为品质改良剂,通过单因素试验研究4 种品质改良剂对杂粮面包粉流变学特性的影响,在此基础上通过响应面分析试验,以面团综合得分为响应值,得出复合改良剂的最佳配方为：1 000 g杂粮面包粉（杂粮粉占比34%）为基重,谷朊粉3.77%、SSL 0.35%、黄原胶1.08%、瓜尔豆胶0.35%。各因素对杂粮面包粉综合评分的影响大小为：黄原胶添加量＞谷朊粉添加量＞瓜尔豆胶添加量＞SSL添加量。添加复合改良剂后杂粮面包粉的稳定时间由4.7 min上升到14.2 min,形成时间由3.9 min上升到了13.3 min,粉质指数从56上升到192。复配杂粮面包粉流变学特性有很大程度改善,达到制作杂粮面包的粉质要求。