响应面分析法优化黑小麦全麦面包工艺配方研究

以面包比容和感官评分为评价指标,采用单因素试验分析了黑小麦全麦粉、水、酵母、蔗糖添加量对面包品质的影响.通过响应面设计对黑小麦全麦面包的工艺配方进行优化,确定其最佳工艺配方,实验结果表明:以混合粉为基重,黑小麦全麦粉添加量为23%,水52%,酵母1.3%,蔗糖21%.采用优化工艺配方制作的全麦面包比容为5.21 cm3/g,综合评分为85.37.与普通面包相比,黑小麦全麦面包风味独特、质地柔软、老化速率明显降低,面包货架期延长,外观性状和内在品质均得到较大程度的改善.     

山楂薄荷营养面包的制作工艺

在普通面包用料的基础上加入山楂粉和薄荷粉,采用一次发酵法制作山楂薄荷营养面包,通过单因素试验和正交试验研究,探讨山楂粉、薄荷粉和白砂糖的添加量对面包品质的影响。结果表明,影响山楂薄荷营养面包品质的主次因子为:山楂粉白砂糖薄荷。山楂薄荷营养面包烘焙的最佳配方为:面包粉1 000 g、山楂粉10 g、薄荷粉1.0 g、白砂糖250 g、酵母12 g、奶粉53 g、面粉改良剂6 g、鸡蛋100 g、食盐10 g、无水酥油100 g。按此配方研制成的山楂薄荷营养面包表皮颜色金黄,瓤心微红有透明感,气孔膜薄,组织均匀,有淡淡的薄荷芳香和山楂的酸味,有营养保健作用。     

γ-聚谷氨酸对全麦冷冻面团烘焙特性的影响

将γ-聚谷氨酸(γ-PGA)添加至全麦冷冻面团中,通过全麦粉持水率、酵母存活率研究γ-PGA的保水性和抗冻活性;以面包比容和质构等作为评价指标,研究γ-PGA对冷冻面团制作的全麦面包烘焙品质的影响。结果表明,添加γ-PGA可提高冷冻全麦面团的酵母存活率和发酵高度,增大全麦面包比容,减小面包硬度,促进面包芯中形成大气孔;贮藏3 d后,添加γ-PGA的全麦面包硬度和老化率显著降低(P<0.05),且γ-PGA的最佳添加量为1%。     

全麦黑啤酒面包的研制

以高筋面粉为主要原料,添加全麦粉、黑啤酒、白砂糖、酵母和食盐制作硬式面包。在单因素试验的基础上,通过正交试验优化产品配方,探讨全麦粉、黑啤酒、酵母和食盐的添加量对产品品质的影响。结果表明,在全麦粉添加量30%、黑啤酒添加量62%、酵母添加量1.4%、食盐添加量1.0%时,产品色泽金黄,外脆内软,组织细密,呈现天然麦香,产品比容4.27 m L/g,感官评分92分,各项理化及卫生指标均符合国家标准。由此制成的面包风味独特、营养健康,同时也为全谷物食品的开发及黑啤酒资源的综合开发利用提供参考。     

不同比例全麦粉全麦面包的感官品质和稳糖效果比较

以不同全麦粉比例（50%、70%、90%、100%）的全麦面包为原料，通过分析不同全麦面包的色度和基本成分，并进行感官评价、人体血糖测试试验，研究不同比例全麦粉全麦面包感官品质和稳糖效果的变化。结果表明：随着全麦粉比例增加，不同全麦面包面包芯的颜色变深，4种全麦面包总体评分在76.57~83.29，都在消费者可接受范围内。以不同全麦粉比例（50%、70%、90%、100%）的全麦面包膳食纤维含量在相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包膳食纤维含量显著增加（P<0.05），直链淀粉含量显著降低（P<0.05）。人体血糖值测试研究表明：不同全麦粉比例全麦面包血糖指数（Glycemic Index，GI）值分别为70.28、64.76、45.47、43.43，其中全麦比例为50%的全麦面包为高GI食品，全麦比例为70%的全麦面包为中GI食品，全麦比例为90%、100%的全麦面包为低GI食品。综上所述，相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包面包品质和稳糖效果较好。该结果为轻食系列产品提供理论参考。     

超微茶粉对全麦面包品质及其淀粉消化特性的影响

以全麦面包为对照,通过面包基本指标测定、感官评定研究不同添加量超微绿茶粉和超微红茶粉对面包烘焙品质的影响,并通过体外模拟胃肠道的方法,分析超微茶粉对全麦面包淀粉消化特性的影响.结果表明,不同添加量的超微绿茶粉和超微红茶粉均对全麦面包比容、水分质量分数、质构及色泽品质影响明显.同时,随着茶粉添加量增加,全麦面包的茶多酚含...     

菠萝豆渣面包的研制

豆渣是豆类加工的副产品,将豆渣处理后添加到面包粉中,配以菠萝可以制成富含膳食纤维且具有营养保健功能的面包。试验研究了豆渣、白砂糖、奶粉、酵母添加量对面包品质的影响,通过单因素和正交试验确定菠萝豆渣面包的最佳的配方是:以面包粉为基础,豆渣添加量为8%,菠萝的添加量为20%,奶粉9%,酵母1.5%,白砂糖10%,黄油5%,酵母改良剂1.5%,食盐1%。制得的面包松软适中且有菠萝的清香味,为豆渣资源的合理利用提供了一条有效的途径。     

杂粮菊粉面包工艺的研究

试验以面包粉、混合杂粮粉为主要原料,复合甜味剂、酵母、水、食盐、花生油等为辅助原料,经过发酵、烘焙,制成风味独特的低甜度杂粮面包。通过单因素分析及正交试验,确定面包的最佳配方。结果表明,添加20%的杂粮粉,15%复合甜味剂,1.5%酵母,生产出的杂粮菊粉面包风味独特,组织形态良好。     

你被这些饮食谎言忽悠了吗?

1.褐色面色就是全麦面包注意饮食健康的人,经常被食品的颜色所迷惑。褐色面包被看作是健康和营养价值更高的食品。殊不知,那只是面包师烘制面包时添加的食用色素,从而使褐色面包更具有诱人购买的色调。注意,褐色面包并不等于全麦面包,购买全麦面包最好看清标识。全麦食品中富含人体所需的多种维生素、矿物质、纤维素等,人在经过一夜的营养消耗后,体内所缺的营养素能     

全麦面包风味改良的研究进展

全麦食品以较高的营养价值在近几年受到许多消费者的青睐,全麦面包也在人们日益增长的消费需求中扮演着越来越重要的角色。通过对全麦面包中营养价值、风味物质的形成过程及检测方法分析、影响全麦面包风味的因素、发酵过程对全麦面包风味的影响、贮藏过程中面包风味的变化及全麦面包亟待解决的问题及改良途径等的阐述,说明了全麦面包中起主要作用的风味物质和加工生产、贮藏的研究进展,以期为全麦面包标准化、产业化生产的改良与完善提供参考。     

婴幼儿健齿食品的配方及其品质特性研究

以面粉为主要原料,通过和面、压片、切条、醒发、焙烤、摊凉、干燥等工艺,开发适合婴幼儿使用的牙龈按摩的食品.通过正交试验确定婴幼儿健齿食品的最佳配方为:面粉100%,食盐1%,脱脂奶粉5.0%,CaCO3 0.15%,麦麸膳食纤维2.5%,酵母0.4%,水分55%.     

豌豆蛋白面包的制作工艺优化及其品质

为了拓宽豌豆蛋白的产品范围,满足食品营养多样化的需求,本文研制一种在传统面包中添加豌豆蛋白粉的新型面包。以小麦粉为主要原料,辅以豌豆蛋白粉、大豆油、鸡蛋、奶粉、糖、盐、酵母与黄油等辅料,研制豌豆蛋白面包。以感官评价为指标,运用单因素实验和响应面分析法优化了豌豆蛋白面包的制作工艺条件,并对其品质进行评价。结果表明,最佳工艺条件为:豌豆蛋白粉添加量8%,酵母添加量1.5%,糖添加量8%,发酵时间60 min。此条件下制得的面包的感官评分为82分,水分含量35.8%,酸度值3.23,比容3.35 mL/g,持水性98.2%,口感得分20分,香味得分17分。因此,优化的工艺条件合理、可行,豌豆蛋白面包具有较好品质特性。     

莜麦蔓越莓面包的工艺优化

以莜麦粉、蔓越莓为主要原料研制莜麦蔓越莓面包。以感官评分、面包比容为评价指标,采用单因素和正交试验优化工艺参数。结果表明:最佳工艺参数为小麦粉270.0 g、莜麦粉30.0 g、水130.0 mL、蔓越莓25.0 g、酵母6.0 g、白砂糖20.0 g、奶粉20.0 g、盐3.0 g、鸡蛋60.0 g、醒发时间60.0 min、搅打时间17.0 min、烘烤时间18.0 min,在此条件下,制备出的莜麦蔓越莓面包蔓越莓风味浓郁,接受度高。     

黑甜玉米保健面包的研制

以小麦粉和特制黑甜玉米粉为主要原料,添加酵母、改良剂、白砂糖、奶粉、鸡蛋、食盐、白油、奶香粉等辅料,采取快速发酵法,经过做型、醒发、烘烤、冷却等工序制成面包成品。本文主要介绍了黑甜玉米保健面包的加工工艺过程,通过正交实验确定了该产品的最佳配方,并对生产中容易出现的质量问题进行了分析讨论,提出了注意事项。     

玉米高粱馒头的研制

采用一次发酵法,研究玉米高粱馒头的生产配方和工艺,探讨玉米粉、高粱粉的添加量对馒头品质的影响.结果表明,小麦面粉1 000 g、酵母4 g、食盐2 g、玉米粉140 g、高梁粉150 g、鸡蛋120 g、蜂蜜25 ml为生产玉米高粱馒头的最佳配方,在生产中,控制和面时间35 min,醒发时间40 min,面团的pH值7.0,生产的玉米高粱馒头品质最好.     

Discrimination of Volatiles of Refined and Whole Wheat Bread Containing Red and White Wheat Bran Using an Electronic Nose

Abstract: The principal objective of this study was to evaluate the capability of electronic (E) nose technology to discriminate refined and whole wheat bread made with white or red wheat bran according to their headspace volatiles. Whole wheat flour was formulated with a common refined flour from hard red spring wheat, blended at the 15% replacement level with bran milled from representative samples of one hard red and 2 hard white wheats. A commercial formula was used for breadmaking. Results varied according to the nature of the sample, that is, crust, crumb, or whole slices. Bread crust and crumb were completely discriminated. Crumb of whole wheat bread made with red bran was distinct from other bread types. When misclassified, whole wheat bread crumb with white bran was almost invariably identified as refined flour bread crumb. Using crust as the basis for comparisons, the largest difference in volatiles was between refined flour bread and whole wheat bread as a group. When refined flour bread crust was misclassified, samples tended to be confused with whole white wheat crust. Samples prepared from whole bread slices were poorly discriminated in general. E‐nose results indicated that whole wheat bread formulated with white bran was more similar in volatile makeup to refined flour bread compared to whole wheat bread made with red bran. The E‐nose appears to be very capable to accommodate differentiation of bread volatiles whose composition varies due to differences in flour or bran type. Practical Application: Consumer preference of bread made using refined flour in contrast to whole wheat flour is partly due to the different aroma of whole wheat bread. This study used an electronic nose to analyze bread volatiles, and showed that whole wheat bread incorporating white bran was different from counterpart bread made using red bran, and was closer in volatile makeup to “white” bread made without bran. Commercial millers and bakers can take advantage of these results to formulate whole wheat flour with brans of preferred type in order to foster increased consumption of whole wheat products which confer many favorable health benefits.     

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

Two ways of improving durum wheat bread-making quality were evaluated.
First, durum wheat (cultivar "Papadakis") was blended with bread wheat flour of good (A-flour) or medium (B-flour) quality (70% durum and 30% bread wheat flour). Durum wheat flour displayed the γ-gliadin 45 electrophoretic band and acceptable bread-making quality. Breads from flour blends had better volume, particularly the durum and A-flour blend. The addition of ascorbic and citric acid and malt flour improved dough rheological properties and thus bread volume, as well as staling rate and sensory characteristics. These were more pronounced in the blend of durum with B-flour.
Second, durum wheat flour alone was used to prepare chickpea sourdough-leavened bread, as flavor is important for consumer acceptance. With the addition only of salt, the chickpea sourdough-leavened durum wheat bread displayed acceptable loaf volume, distinguished flavor and longer shelf life compared with bread prepared with compressed baker's yeast.

PRACTICAL APPLICATIONS

One of the practical applications of this study is the possibility of using a common durum wheat cultivar instead of local varieties as is the case with traditional breads. Results of this work may be useful for promoting greater acceptance of durum wheat breads as well as expansion of the use of a traditional Mediterranean chickpea sourdough-leavened durum wheat bread with distinguished flavor and taste.
This work may serve as a guide for determining the quality of flours suitable for production of "home made" or "village" bread (which has high market value as specialty bread) by blending durum and bread wheat flours. Best results are obtained with good-quality bread wheat flour, regardless of the good quality of durum wheat cultivar used, together with the use of the dough improvers implemented in this work.     

Experiments on dough rheology to improve screening of bread wheat cultivars

The bread‐making potential of flour may be roughly estimated by dough rheology, especially its tolerance to over‐mixing as determined with the farinograph. The objective of this study was to identify the relative effects of experimental conditions likely to affect dough mixing stability: mixer speed, temperature, salt, yeast and bread additives such as ascorbic acid and preservatives. The addition of 1–2% salt or ascorbic acid (50 mg kg^?1 flour) improved dough mixing stability and counteracted the negative effect of bread preservatives. Mixing salted dough at slow speed (63 rpm) and 25 °C might be a more realistic bread‐making procedure for performing dough rheology assays with equipment such as the farinograph, compared to official methods (only flour and water, no salt; 30 °C). Amongst five bread wheat cultivars, differences existed in dough strengthening response to both salt and ascorbic acid, a property that may find application in wheat breeding and screening.