不同粒径小米粉对面团流变特性及馒头质构特性的影响

为研究小米粉添加对面团流变特性和馒头制品质构特性的影响,分别选取不同粒径的粳性和糯性小米粉,利用损伤淀粉测定仪、快速黏度分析仪等对不同小米粉的损伤淀粉含量和糊化特性进行分析,通过流变仪测定小米面团的流变学特性,结合扫描电镜观察小米面团微观结构变化,并利用质构仪测定小米馒头的质构特性。结果表明：随着小米粉粒径的减小,多数品种小米粉（除冀谷39和汇华金米）损伤淀粉的碘吸收率增加;受直支比的影响,相同目数下,粳性小米粉的峰值黏度、谷值黏度、最终黏度和回生值较糯性小米粉大。流变学研究表明,除汇华金米和冀谷39,储能模量与损耗模量随角频率增加总体上升。扫描电镜观察发现小米粉的添加使面团结构更加松散。小米粉的添加会对馒头质构性质中硬度、咀嚼性和弹性等有一定程度的负面影响。主成分分析表明馒头咀嚼性、损伤淀粉、峰值黏度、谷值黏度、最终黏度、崩解值和回生值可作为区分粳糯品种和馒头品质特征的指标。     

UNIAXIAL COMPRESSIBILITY OF BLACKGRAM DOUGHS BLENDED WITH CEREAL FLOURS

The uniaxial compression characteristics of papad dough (moisture content 62%, dry basis), made from blackgram flour as well as after incorporation of different types of cereal (rice, sorghum and wheat) flours at different levels (20 and 40%), were determined. The stress-strain data can be interrelated by a power law type equation. The sensory attributes (stickiness, firmness, elasticity and ease of flattening/rolling) were correlated with the energy for compression, deformability modulus and apparent biaxial elongational viscosity. Inelastic doughs resulted from the blackgram dough; doughs with 20% rice or wheat blends were also inelastic but sorghum samples were elastic. The deformability modulus for sorghum doughs were extremely high. The blackgram dough as well as the wheat blended doughs were the easiest doughs to roll/flatten. Blended dough consisting of wheat flour (at 20 and 40% level) or rice flour up to 20% level was suitable for making cereal-blended papad doughs.     

穇子馒头生产工艺及体外抗氧化性研究

目的 研究穇子馒头生产工艺及其抗氧化性.方法 采用单因素试验和正交试验,以感官评分为评价指标,研究穇子粉添加量、谷朊粉添加量、酵母的添加量和发酵时间对馒头品质的影响,并通过羟基自由基清除法分析穇子馒头的体外抗氧化效果.结果 穇子馒头的最佳工艺条件为:以高筋面粉100 g为基准,穇子粉添加量20 g、谷朊粉添加量15 g...     

Texture properties of formulated wheat doughs Relationships with dough and bread technological quality

Texture properties of wheat doughs were determined with a texturometer by using texture profile analysis (TPA) as well as Chen and Hoseney methodologies. The time elapsed between two compressions and strain were optimized so that meaningful values were obtained for TPA. Single effects and interactions between flour type, the breadmaking process and anti-staling additives (i.?e. monoglycerides, diacetyl tartaric ester of monoglycerides, sodium stearoyl lactylate, carboxymethylcellulose and hydroxypropylmethylcellulose) on dough texture properties (i.?e. springiness, resilience, hardness, cohesiveness, adhesiveness, chewiness, gumminess and stickiness) were estimated. The breadmaking process and addition of hydrocolloids had the most important effects and interactions on TPA. Hydrocolloids and α-amylase increased dough stickiness. Dough cohesiveness was a good predictive parameter of bread quality. Water content, acidity values and gluten quality were the main factors determining the texture properties of dough.     

Interactive effects of flour, starter and enzyme on bread dough machinability

 Dough machinability of samples formulated with the enzyme principles glucose-oxidase, lipase, amylase and pentosanase/hemicellulase, and fermented with different microbial starters, was assessed by texture profile analysis and dough stickiness measurements. The individual and interactive effects of flour, enzyme and starter on the primary and secondary mechanical and surface-related parameters were evaluated, and the suitability of enzyme mixtures added to started doughs to improve dough handling characteristics and minimize adhesiveness and stickiness in flours was established. The general improving effect of the mixture of α-amylase, pentosanase and hemicellulase on most dough texture properties is particularly relevant when high-grade and/or sourer-started systems are used, because of their strong effect in decreasing hardness and adhesiveness respectively. Individual additions of glucose-oxidase and lipase cancelled out the excessive stickiness/adhesiveness of started and enzyme-supplemented doughs while the simultaneous presence of glucose-oxidase and lipase improved cohesiveness, chewiness and gumminess. The extent of the effects of this binary combination on dough mechanical characteristics was comparable to that obtained with the ternary mixture of α-amylase, pentosanase and hemicellulase, but avoided the deleterious effect of the latter enzyme combination on stickiness. In well-defined flour-starter systems, the enzyme supplementation of doughs constitutes a useful alternative to chemical improvers for enhancement of dough plasticity. Reveived: 16 February 1998     

Interactive effects of flour, starter and enzyme on bread dough machinability

 Dough machinability of samples formulated with the enzyme principles glucose-oxidase, lipase, amylase and pentosanase/hemicellulase, and fermented with different microbial starters, was assessed by texture profile analysis and dough stickiness measurements. The individual and interactive effects of flour, enzyme and starter on the primary and secondary mechanical and surface-related parameters were evaluated, and the suitability of enzyme mixtures added to started doughs to improve dough handling characteristics and minimize adhesiveness and stickiness in flours was established. The general improving effect of the mixture of α-amylase, pentosanase and hemicellulase on most dough texture properties is particularly relevant when high-grade and/or sourer-started systems are used, because of their strong effect in decreasing hardness and adhesiveness respectively. Individual additions of glucose-oxidase and lipase cancelled out the excessive stickiness/adhesiveness of started and enzyme-supplemented doughs while the simultaneous presence of glucose-oxidase and lipase improved cohesiveness, chewiness and gumminess. The extent of the effects of this binary combination on dough mechanical characteristics was comparable to that obtained with the ternary mixture of α-amylase, pentosanase and hemicellulase, but avoided the deleterious effect of the latter enzyme combination on stickiness. In well-defined flour-starter systems, the enzyme supplementation of doughs constitutes a useful alternative to chemical improvers for enhancement of dough plasticity. Reveived: 16 February 1998     

高粱超微全粉对面团流变学特性及馒头品质的影响

为研究高粱超微全粉对面团流变学特性及馒头品质的影响,将高粱超微粉碎后按一定比例添加到小麦面粉中,测定混合粉的流变学特性,并对混合粉馒头品质进行评价。结果表明:高粱超微全粉添加量较低时(5~10%),混合粉的各项粘度值和峰值时间增加;添加量增加到15~20%时,各项粘度值和峰值时间降低,糊化温度差异不显著。高粱全粉的添加使混合粉的吸水率有所增加。添加量达到10%及以上时,形成时间、稳定时间、粉质指数、拉伸曲线面积、拉伸阻力和延伸度均显著降低。混合粉馒头除色泽外的各项感官指标得分显著降低。馒头硬度和咀嚼性显著增加,粘附性和内聚性先增加后降低,弹性降低,回复性无明显变化规律。气孔延长度差异不大,其他图像分析指标差异显著。高粱超微全粉的添加改变了混合粉的主要成分特别是淀粉和蛋白质的构成与含量,对面团流变学特性及馒头品质均有较大影响。     

薏米全粉的添加对小麦粉加工品质的影响

研究不同添加量（5%、10%、15%、20%和25%）的薏米全粉对小麦粉的粉质特性,拉伸特性、糊化特性以及对馒头的质构和感官评价的影响。结果表明：薏米全粉的添加增加了小麦粉中蛋白质、油脂和灰分的含量。与小麦粉面团相比,薏米全粉不影响小麦粉的形成时间和稳定时间,但在添加量高于15%时弱化度增加显著;添加薏米全粉的面团拉伸能量,延伸性总体上降低,最大拉伸阻力在45?min和135?min差异不显著,拉伸比增加显著。薏米粉的添加显著提高了馒头的硬度、弹性和咀嚼性,显著降低了回复性和内聚性,感官评定与质构硬度和咀嚼性结果一致。随着薏米全粉的添加,口感各个指标总体上降低,但是5%～10%的薏米全粉添加量对馒头感官评价影响不大,并且少量薏米所产生的气味更受人喜爱。结合上述因素,考虑到对面团流变特性、糊化特性和馒头品质的影响,小麦粉中添加10%的薏米全粉较为合适。     

糜米粉对面团特性及面包品质的影响

为研究糜米粉对面团特性及面包品质的影响,探究了糜米粉添加量(0、10%、20%、30%、40%和50%)对面团的微观结构、拉伸特性、动态流变学特性以及面包品质的影响。结果表明:随着糜米粉添加量的增加,面团的面筋网络出现了断层结构。添加糜米粉使得面团的拉伸强度和拉伸距离均呈下降趋势,面团的弹性模量和黏性模量均呈上升趋势。糜米粉的添加明显增加了面包的硬度和咀嚼度,降低了面包的弹性、粘聚性、回复性、比容和感官评分。因此,糜米粉的添加改变了小麦面团的特性和面包的品质,其添加量不宜超过30%。     

马铃薯蒸馍的配方优化

为了开发高含量马铃薯泥主食制品,本文探究了马铃薯泥含量为50%的马铃薯蒸馍的最优配方。以面团发酵特性、蒸馍感官评分、质构和色差等为指标,采用单因素和正交试验优化了马铃薯蒸馍配方。结果表明,随着谷朊粉含量增加,面团比容先增大后减小、宽高比先减小后增大,蒸馍的硬度、胶着度和咀嚼度先减小后增大,感官评分先增大后减小;随着棕榈油和酵母含量增加,面团比容增大、宽高比减小,蒸馍的硬度、胶着度和咀嚼度和感官评分增大。正交试验优化得到蒸馍的最佳配方为:马铃薯薯泥50%、面粉30%、谷朊粉5%、水7%、棕榈油4%、酵母3.5%、小苏打0.2%、盐0.3%,在此条件下得到的马铃薯蒸馍的感官评分为90.50分,蒸馍表面光滑、色泽亮丽均匀、外观挺立饱满并且具有马铃薯香气。本研究结果可为马铃薯主食化加工提供了理论基础。     

美国杏仁月饼的感官与质构特性研究

本文主要研究了美国杏仁粉、麦芽糖醇糖浆、脂肪和胶体对月饼的感官与质构特性的影响。以九个不同月饼饼皮配方为研究对象, 通过对月饼的全质构分析及感官特性的评定, 并采用方差分析及主成分分析法分析了感官结果和仪器测定结果的相关性。感官特性评定结果表明:月饼的杏仁风味、颜色、油润度、油腻感、粘性、以及咀嚼性的强度都随杏仁粉对小麦粉取代量的增加而增大,而硬度随杏仁粉取代量增加而减小,甜度几乎不受杏仁粉含量的影响;质构特性的仪器分析结果表明:随杏仁粉取代量增加, 月饼的粘聚性和咀嚼性的强度均增大,而硬度值减小。月饼表皮颜色中的L*值随杏仁粉取代量的增加而明显减小,a*值明显增大,b*值几乎不受杏仁粉取代量的影响。麦芽糖醇糖浆对蔗糖糖浆的取代量的增加可使月饼含糖量降低,也可使月饼产生不受欢迎的颜色,但随着杏仁粉含量的增加, 这种现象可以得到弥补。脂肪含量的变化能显著影响月饼产品的油润度、粘性、硬度和油腻感,而对杏仁风味没有显著性影响。月饼感官评定和仪器测定的硬度值、感官评定和仪器测定的咀嚼性值、感官评定的粘性值与仪器测定的粘聚性值显示出良好的相关性,相关系数分别为0.983、0.963和0.996。本研究将为开发低碳水化合物(糖)型、低脂型、并符合美国FDA健康声称     

不同全麦粉替代率对冷冻馒头品质的影响研究

目的 探讨不同全麦粉替代率对冷冻馒头品质影响的变化规律.方法 采用不同比例全麦粉(0、10％、20％、30％、40％、50％、60％、70％、80％、90％、100％)替代小麦粉,测定了混合粉的湿面筋含量和流变学特性,对比新鲜馒头,评价全麦粉替代率对冷冻馒头外观、质构和感官品质的影响.结果 随全麦粉替代率增加,面团湿面...     

黍子粉对小麦面团流变特性和面条品质的影响

为探究黍子粉对小麦面团粉质特性、黏弹特性和面条品质的影响以及面团流变学特性与面条品质之间的相关性分析。在小麦粉中添加0%、10%、20%、30%、40%比例的黍子粉,测定不同黍子粉添加量面团的流变学特性和面条的蒸煮特性、质构特性。结果表明:面团的弱化度、弹性模量和黏性模量,面条的断条率和蒸煮损失率随着黍子粉添加量的增加呈上升趋势;而面团的吸水率、稳定时间和形成时间,面条的粘聚性、回复性、拉伸力和拉伸距离则呈下降趋势。当黍子粉添加量为20%时,面条的硬度、胶着度、咀嚼性分别为777.8 g、637.7、588.06,与其他黍子粉添加量相比均达到最优。黍子小麦混合粉面团的弹性模量、黏性模量和弱化度与面条的拉伸力、拉伸距离等呈负相关,证明了黍子粉在面条品质定向改变方面的应用潜力。     

汽爆高粱全粉馒头的研制

目的:研究汽爆对高粱功能成分的影响以及汽爆高粱全粉添加量对面团和馒头质构特性的影响。方法:汽爆高粱以蒸汽为汽爆介质,研究0.8 MPa压力维压5 min的条件下高粱中功能成分的变化;将汽爆高粱全粉按不同比例添加到小麦面粉中制作馒头,用质构仪测定面团和馒头的质构特性,用白度仪测定馒头白度值,对馒头食用品质进行感官评价,并讨论了汽爆高粱全粉的适宜添加量。结果表明:高粱经汽爆处理后,高粱中的功能成分含量发生变化:不溶性膳食纤维和单宁含量明显下降,抗性淀粉、总多酚和总黄酮含量提高。添加适量的汽爆高粱全粉可改变小麦面团的特性及馒头的品质,在本实验中汽爆高粱全粉的适宜添加量为25%,此时硬化速率低,馒头的食用品质较好。结论:汽爆有利于降解不溶性膳食纤维和单宁含量,促进功能成分的溶出,抗性淀粉、总多酚和黄酮含量增加;汽爆高粱全粉可以添加到馒头中,可以为高粱的开发利用提供参考。     

Effect of β-Glucan Concentrate on the Water Uptake,Rheological and Textural Properties of Wheat Flour Dough

The effects of the addition of β-glucan concentrate (2.5–10 g/100 g flour) and water (58–70 mL/100 g flour) on the rheological and textural properties of wheat flour doughs were studied. Various empirical (farinograph, extensograph, dough inflation, and dough stickiness) and fundamental rheological tests (oscillatory and creep-recovery) were employed to investigate composite dough structure and an attempt was made to correlate the data obtained from different instrumental measurements. The water absorption increased with the addition of β-glucan concentrate into wheat flour. An increase in mixing time and stability were recorded upon addition of β-glucan concentrate (≤ 5 g/100 g flour), and the extensibility decreased at similar condition. The composite dough exhibited predominating solid-like behavior. The mechanical strength, dough stickiness, the peak dough inflation pressure decreased with increasing water content but those parameters increased with β-glucan concentrate incorporation within the studied concentration range. Creep-recovery tests for 5 g β-glucan concentrate/100 g flour doughs recorded less resistance to deformation with an increase in water level and data were well described by the Burger model. Thermal scanning of doughs revealed that the protein denaturation peak was significantly influenced by water content, and the values were ranged between 110 and 124°C. Significant relationships between empirical and fundamental rheological testing methods were found.     

Rheology of Rice Flour Dough with Gum Arabic: Small and Large‐Deformation Studies,Sensory Assessment and Modeling

The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G′) and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power‐law type equation was suitable to relate angular frequency (ω) with G′, G″, and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6‐element spring‐dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure.     

小米米线制作工艺的研究

以小米为原料研磨成粉制作小米米线.通过单因素试验选择马铃薯改性淀粉、早籼米粉、水分添加量和蒸制时间的范围.以指标权值小米米线弹性0.2、咀嚼性0.2、拉伸性0.3、感官评分0.3、加工性0.2为小米米线品质的评价指标做正交试验.经试验,小米米线的制作条件为:食盐0.4％、焦磷酸钠0.03％、马铃薯改性淀粉12％、早籼米粉8％、含水量60％、蒸制时间6min.以此得到的小米米线综合加权评分为67.205,感官评定为8.7,口感较好、米线光泽好.由此可预测,小米米线的加工具有一定可行性.     

Promoting dough viscoelastic structure in composite cereal matrices by high hydrostatic pressure

The impact of high hydrostatic pressure (HP) treatment on dough viscoelastic reinforcement of highly-replaced wheat cereal matrices has been investigated. The gelatinisation/pasting and gelling profiles of HP hydrated oat, millet, sorghum and wheat flours, and the small and large deformation rheological parameters of blended wheat/non-wheat doughs were determined. Oat, millet, sorghum and wheat hydrated flours, at dough yield (DY) 160 and 200, were treated for 10 min at 0.1, 200, 350 or 500 MPa. Regardless the nature of the cereal, HP changes flour viscometric features, particularly in softer doughs (DY 200), leading to increased values for viscosity parameters, concerning pasting and paste cooking. Incorporation of 350 MPa pressure-treated flours into bread dough formulation provided increased dynamic moduli values, particularly for wheat and oat/wheat blends, associated to a reinforced dough structure. Highly-replaced composite dough samples treated at 500 MPa proved to be extremely stiff, resistant to stretch, low cohesive and low extensible, and thus not suitable for breadmaking.     

大豆7S和11S球蛋白对面团特性及馒头品质的影响

本文研究了大豆浓缩蛋白(CSP)、7S和11S球蛋白的添加对小麦粉面团的粉质、糊化、水分分布、迁移等特性和对馒头质构及感官品质的影响。结果表明:添加CSP可使面团的稳定时间增加,弱化度减小,而添加7S和11S可使面团的稳定时间减小,弱化度增加;添加CSP、7S和11S混合粉面团的抗老化程度、持水性有强到弱依次为11S、7S、CSP;馒头的硬度、咀嚼性均有所降低,由大到小依次为CSP、7S、11S;添加3%的11S球蛋白的馒头形态、质构、口感、风味良好,感官评分最高(90分)。本研究可为CSP、7S和11S在馒头中的应用提供理论依据。     

Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits

Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30–50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF. Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl‐2‐lactylate (SSL) showed further improvement in terms of spread ratio, surface characteristics and texture.