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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。 相似文献
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谷朊粉在面包专用粉中应用研究 总被引:12,自引:1,他引:12
研究了不同添加量的谷朊粉对面包粉蛋白质含量、湿面筋、灰分以及粉质曲线和吹泡曲线的影响,进行了谷朊粉不同添加量的面包焙烤试验,找出谷朊粉最经济的添加量。 相似文献
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研究了不同添加量的谷朊粉对面包粉蛋白质含量、湿面筋、灰分以及粉质曲线和吹泡曲线的影响,进行了谷朊粉不同添加量的面包焙烤试验,找出谷朊粉最经济的添加量. 相似文献
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谷朊粉对饺子粉品质改良效果的研究 总被引:1,自引:0,他引:1
为了研究谷朊粉对饺子粉品质的改良效果,筛选适宜的添加量,分析了添加不同剂量谷朊粉小麦粉的粉质参数、拉伸参数以及生饺子皮的色泽、质构特性、蒸煮干物质失落率和熟饺子皮的质构特性。结果表明,随着谷朊粉添加量的增加,面团的稳定时间、评价值、拉伸能量、拉伸阻力、最大拉伸阻力、拉伸比例、最大拉伸比例以及穿破生饺子皮所作的功均不断增加,弱化度和生饺子皮亮度逐渐降低。饺子皮的综合评分显示,当谷朊粉添加量为9%时制作的饺子皮品质最好。因此,谷朊粉对饺子粉品质具有明显的改善作用,其最佳添加量为9%。 相似文献
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《食品工业》2016,(12)
以面包粉为试验材料,采用7个添加量(2%,4%,6%,8%,10%,12%和14%)和2个粒度(80和100目)进行测试,分析紫苏粕粉添加量、粒度对面团流变学特性的影响。随着紫苏粕粉添加量的增加,面团拉伸面积、拉伸长度、形成时间、稳定时间和粉质质量指数呈现逐渐下降趋势;吸水率、弱化度随着紫苏粕粉添加量与粒度的增大,均呈现升高趋势;拉伸阻力、最大拉伸阻力、拉伸比和最大拉伸比随着添加量的增加呈先上升后下降的趋势。紫苏粕粒度在100目时,其吸水率、稳定时间、粉质质量指数、拉伸阻力、最大拉伸阻力和拉伸长度较80目紫苏粕粉高,而拉伸比、最大拉伸比较80目紫苏粕粉小,说明紫苏粉粒度和添加量的不同对面团的流变学特性有显著影响。综合比较,添加8%粒度为100目的紫苏粉的面团流变学特性最优。 相似文献
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以馒头专用粉及青麦粉制作青麦馒头,利用激光共聚焦显微镜、黏度仪、红外光谱仪等分析仪器进行测定,探究不同青麦粉添加量(0%、5%、10%、15%、20%)对面团粉质特性、糊化特性、微观结构及面筋蛋白二级结构的影响。结果表明,随着青麦粉添加量的增加,混合粉湿面筋含量、面筋指数减少;糊化温度、峰值黏度降低,面团糊化时间缩短,面团稳定时间从6.18 min降至4.92 min、粉质质量指数减小了18,面筋强度变弱,承受力变差;面团拉伸面积、延伸度和最大拉伸阻力在135 min时显著减小;面筋网络结构逐渐出现孔洞,分布不均匀;面团面筋蛋白各吸收峰都发生了偏移,β-折叠和α-螺旋结构含量增加;综上所述,青麦粉的加入改变了面团特性和面筋蛋白结构,这些变化可能是导致青麦馒头品质下降的主要原因。 相似文献
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Physicochemical,rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends
The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonellafaenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly with increased amount of fenugreek flour. Incorporation of fenugreek flour in wheat flour increased the protein and fat contents of blends but decreased the gluten contents. Among the supplemented blends, blends containing germinated fenugreek flour had higher protein contents (13.83-16.30%) up to 20%. Overall acceptability scores of bread, biscuit, noodles, and macroni were found highly acceptable up to 15, 10, and 20% levels, respectively. 相似文献
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Physicochemical,rheological, and organoleptic characteristics of wheat‐fenugreek supplemented blends
The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonella faenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly with increased amount of fenugreek flour. Incorporation of fenugreek flour in wheat flour increased the protein and fat contents of blends but decreased the gluten contents. Among the supplemented blends, blends containing germinated fenugreek flour had higher protein contents (13.83–16.30%) up to 20%. Overall acceptability scores of bread, biscuit, noodles, and macroni were found highly acceptable up to 15, 10, and 20% levels, respectively. 相似文献
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通过将发芽小麦粉碎回添的方式制备混合小麦粉。探讨了不同添加量的不同阶段发芽小麦粉对面粉质量及面包烘焙品质的影响,同时为了改善混合小麦粉的面团特性及烘焙品质,在混合小麦粉中添加了谷朊粉,研究了谷朊粉添加量对面团流变学特性及面包感官品质的影响,并采用正交实验优化了发芽小麦复配谷朊粉面包制作工艺参数。实验结果表明,当露白阶段(发芽18 h)、芽长1/4(发芽41 h)及1/2阶段(发芽65 h)的发芽小麦粉的添加量分别不大于30%、20%及15%时,其混合小麦粉的烘焙品质与正常小麦粉处于同一水平;面包的最佳生产工艺:发芽小麦(露白阶段)含量为15%,谷朊粉含量为3%,酵母添加量为1.2%,加水量为30%,其感官评价分值为91.4;发芽小麦可以粉碎回添的方式用于全麦面包的制备,扩展了收割与贮藏过程中发芽导致不适于制粉的小麦的实际使用价值。 相似文献
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Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars 总被引:4,自引:0,他引:4
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. 相似文献
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馒头是我国居民的传统主食之一。随着馒头机械化生产和市场化销售比例增加,馒头产业得到较快发展。在工业化馒头制作条件下,小麦品种特性及其面粉的馒头制作适宜性,尤其是面粉质量的稳定性,显著影响馒头的产品质量、消费体验及工业化生产的经济效益。选用豫西南地区生产上种植面积大、代表性较强的小麦品种为原料,分析其小麦粉品种的理化特性,研究馒头制作的适宜性及其小麦粉品种质量和馒头特性之间的关系。结果表明,豫西南小麦粉湿面筋含量较高,但面筋指数还有待改进;优质小麦占比有待提高;小麦粉色泽红绿值(a*值)、黄蓝值(b*值)、面筋指数、粉质参数的面团软化度、拉伸参数的拉伸面积及吹泡参数的面团延展性,是评价馒头粉质量的重要参考指标。小麦品种郑麦119、平麦998、陕道198、郑麦1342、郑麦1860比较适合制作馒头。 相似文献