共查询到20条相似文献,搜索用时 187 毫秒
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以苦荞粉、谷朊粉、高筋粉、鸡蛋、木糖醇、麦芽糖醇等为主要原料生产了一款无糖苦荞沙琪玛,通过单因素实验和正交实验确定了苦荞粉用量、高筋粉用量、糖浆用量及沙琪玛改良剂的最佳用量。实验结果表明,主要原料苦荞粉、谷朊粉、高筋粉组成混合粉,其质量比为48∶12∶40。糖浆用量为混合粉质量的45%,改良剂用量为混合粉质量的0.3%。血糖生成指数体外实验结果表明,无糖苦荞沙琪玛的血糖生成指数GI:63显著(p<0.05)低于经典沙琪玛GI:76,属于中GI食品,更适合肥胖者和中老人特殊人群食用。 相似文献
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综述沙琪玛粉的发展背景及沙琪玛的市场情况与前景,简要介绍沙琪玛粉的营养价值和实验操作手法。为加强对沙琪玛粉的内在品质研究,寻找新的提取途径并提高出粉率,设计高筋粉单粉管的实验及几组粉管的组合实验,并配以不同的谷朊粉添加比例,结合基粉及配粉的常规指标、粉质拉伸指标及实验过程对实验结果进行分析,确定比较适合做沙琪玛的粉管及据有开发为沙琪玛粉潜力的粉管及谷朊粉的适合添加比例,为沙琪玛粉的进一步开发奠定基础。 相似文献
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《食品工程》2017,(1)
探究了发酵温度、发酵时间、变性淀粉添加量及酵母添加量各因素对速食面筋的感官品质和质构的影响。在单因素试验的基础上,设计了各因素对速食面筋品质影响的正交试验。单因素试验结果表明,当发酵温度为35℃,发酵时间为120 min,酵母添加量为谷朊粉质量的1.5%,变性淀粉添加量为谷朊粉质量的2.25%时,速食面筋的感官品质最佳。正交试验结果表明,发酵温度为33℃,发酵时间为140 min,酵母添加量为谷朊粉质量的1.4%,变性淀粉添加量为谷朊粉质量的2%时,速食面筋的感官品质最佳;发酵温度为35℃,发酵时间为120 min,酵母添加量为谷朊粉质量的1.5%,变性淀粉添加量为谷朊粉质量的2.25%时,速食面筋的质构最佳。 相似文献
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受热对小麦粉品质及其面团特性的影响 总被引:1,自引:0,他引:1
小麦粉在加工过程中会受到热的影响,导致小麦粉品质发生变化。该文研究不同受热条件下小麦粉品质及其面团特性的变化,以稳定或提高小麦粉品质。采用干热处理方式,在60~90℃分别对小麦粉加热10~50 s,测定小麦粉的水分含量、干面筋含量、面筋指数、蛋白质组分含量等理化特性,以及游离巯基含量、二硫键含量、面筋蛋白二级结构等结构组成和面团质构特性。研究结果表明,受热后小麦粉水分含量显著降低,在较长时间和较高温度时,随着温度升高和时间的延长,干面筋含量总体呈先升高后降低的趋势,当温度较高时,面筋指数均低于原粉,且随时间的延长先升高后降低;随着温度升高和时间延长,清蛋白和球蛋白含量降低,醇溶蛋白和麦谷蛋白含量先升高后降低;游离巯基和二硫键含量有显著变化,蛋白质的二级结构受温度影响显著,时间仅对β-转角含量有影响;面团质构特性在起始醒发时差异不大,但在醒发45 min后差异极显著,在温度高时,面团坚实度和黏弹性的值较大。 相似文献
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Pariya Thanatuksorn Kazuhito Kajiwara Toru Suzuki 《Journal of the science of food and agriculture》2010,90(1):13-20
BACKGROUND: The porous structure generated during frying influences oil absorption and textural qualities. The alteration in physical properties of wheat flour is suspected to affect the structure formation. The present study investigated the effect of physicochemical changes in wheat flour by the ball‐milling process on structure formation and consequently oil absorption of a fried wheat flour batter model. RESULTS: Batter models containing 600 g kg?1 moisture were made of 0–10 h ball‐milled wheat flour and then fried in frying oil at 150 °C for 1–7 min. The samples made of milled flour possess larger pores and exhibit lower oil absorption than sample made of 0 h milled flour. The fracture force of a fried sample prepared from 5 and 10 h milled flour is lower than that of a sample prepared from 0 h milled flour. CONCLUSION: The decrease in glass transition temperature (Tg) and melting temperature (Tm) of milled flour affect the microstructure formation in the fried wheat flour batter. The microstructure is responsible for oil absorption and fracturability in fried food. The samples made of flour of longer ball‐milling time have lower oil absorption and higher crispness. Ball‐milling may be a tool to produce mechanically modified wheat flour which can reduce oil absorption for fried batter. Copyright © 2009 Society of Chemical Industry 相似文献
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高筋小麦粉储藏技术的研究 总被引:2,自引:0,他引:2
以高筋小麦粉为研究对象,通过模拟在不同温度(15、25、35℃)、不同储藏方式(充N2、脱氧剂脱氧、真空、对照)下储藏高筋小麦粉,研究了储藏期间高筋小麦粉脂肪酸值、降落数值、湿面筋、面筋指数的变化规律。结果表明:高筋小麦粉的脂肪酸值、降落数值、湿面筋以及面筋指数都能较好地反映出高筋小麦粉储藏品质的变化。总体变化趋势表现为:随着储藏时间的延长,脂肪酸值和降落数值升高,湿面筋含量和面筋指数下降。在储藏期间温度的变化是最主要的影响因素,低温有延缓品质劣变的优点;其次为储藏方式,但相互之间差别不明显;同时发现气调储藏在高温环境中效果较好,所以高筋小麦粉应尽量保存在低温气调储藏条件下。 相似文献
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Yehia G. Moharram Ayyat M. M. Youssef M. A. El-Sahn 《Molecular nutrition & food research》1990,34(2):135-140
Trails were made to use natural fermentation in preparing bread like products from soybean and rice flour. The effect of soybean soaking time, soybean-rice flour proportion and fermentation time on the total solids, total soluble solids, pH, acidity, leavening, viscosity and microbial count of the batter and on the sensory properties of the end cooked products were studied. Generally the panelists preferred the fried and predried fried products made from 16 h fermented 1:1 or 1:2, 18 h soaked soybean:rice flour batter. 相似文献
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ABSTRACT
Response surface methodology was applied to develop a standard method for gluten peak tester. Four variables – flour weight, temperature, solvent and rpm – were varied as per the center composite design, and the responses – torque and peak maximum time – were analyzed. Flour–solvent interaction was observed to be the most significant factor impacting the peak torque for whole meal and hard wheat flours while flour (g) and rpm were the most significant for soft wheat flour and insignificant for whole meal flour. The setting 8.5 g flour, 9.5 g solvent (0.5 M CaCl2), 34C temperature and 1,900 rpm was obtained as the standard setting applicable to whole meal as well as refined flours from soft and hard wheats.PRACTICAL APPLICATIONS
Gluten quality is an important criterion to predict flour performance in cereal processing industry. The gluten peak tester has been recently introduced as a sensitive and rapid way of testing wheat gluten quality. The current research was designed to optimize the gluten peak tester to work with wheat varieties with a wide range of protein contents so as to lay a baseline for method development to assess gluten quality of different wheat varieties/lines within a short time span with minimum sample requirements which is very critical for the breeding industry. 相似文献17.
Ontiveros-Martínez Mdel R Ochoa-Martínez LA González-Herrera SM Delgado-Licon E Bello-Pérez LA Morales-Castro J 《Journal of food science》2011,76(9):C1278-C1283
As an alternative on the search for functional food products, this study evaluated the use of sourdough in the preparation of wheat flour tortillas. The sourdough was elaborated with Lactobacillus sanfranciscensis and the wheat flour tortillas were prepared with different concentrations of mother sponge (5%, 15%, and 25%) and fermentation times (1 and 3 h) at room temperature (25 ± 2 °C). Quality (diameter, height, color, pH, stretchability scores, and Kramer shear cell results) of wheat tortillas was evaluated after 24 h of preparation. The mother sponge concentration and fermentation time affected some quality parameters and acceptability properties (taste, aroma, color, opacity, and rollability). In addition, the sourdough tortillas had higher stretchability values than control tortillas. Since most of the prepared sourdough tortillas had acceptability values similar to those of tortilla controls, the introduction of sourdough is a viable means to incorporate additional nutritional and nutraceutical value into wheat tortillas. 相似文献
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Pariya Thanatuksorn Kazuhito Kajiwara Toru Suzuki 《Journal of the science of food and agriculture》2009,89(3):363-371
BACKGROUND: High levels of oil in fried products has been recognized as causing health problems. The formation of microstructure during frying is one factor that influences oil absorption. Above the glass transition temperature (Tg), the physical properties of a polymer influences the formation of structure. The ball‐milling process changes the physicochemical properties of wheat flour constituents. The present study investigated the effects of physicochemical changes in wheat flour by the ball‐milling process on structure formation and oil absorption in wheat flour dough model. RESULTS: Dough samples were made from wheat flour that had been ball‐milled for 0 to 10 h and then fried in frying oil at 150 °C for 1–7 min. Thermal properties of wheat flour, structure alteration, and textural properties of fried samples were evaluated. As compared with samples made of non‐milled flour, samples made from milled flour had smaller pores and higher oil absorption. The fracture force of a fried sample prepared from non‐milled flour was lower than that of a sample prepared from milled flour. CONCLUSION: Ball‐milling affected the microstructure formation in fried wheat flour dough, and subsequently oil absorption. The crispness of a sample prepared from non‐milled wheat flour is higher than that of a sample prepared from ball‐milled wheat flour. This may be due not only to a plasticization effect, but may also be dependent on microstructure. Copyright © 2008 Society of Chemical Industry 相似文献
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以3种不同筋力小麦粉为原料,研究了抗性淀粉(Resistant Starch,RS)对小麦粉凝胶质构特性的影响。结果表明:抗性淀粉不能形成凝胶,添加5%~20%抗性淀粉的小麦粉配粉可形成凝胶。抗性淀粉RS3和RS2对强筋、中筋和弱筋小麦粉凝胶的影响趋势相同,随着配粉中抗性淀粉的比例逐渐增加,各凝胶的硬度、黏着性和胶着性显著降低,中筋粉的硬度、黏着性和胶着性值最高,弱筋粉次之,强筋粉最低;3种筋力小麦粉及其抗性淀粉配粉的弹性和凝聚性差异很小。 相似文献