Effect of Surfactant Gels on Dough Rheological Characteristics and Quality of Bread

Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS), and distilled glycerol monostearate (DGMS) surfactant gels were made with water and varying shortening contents. The effect of these gels on dough rheological characteristics and quality of bread was investigated. Overall, the surfactant gels improved the farinograph and extensograph characteristics of wheat flour, but the improvement reduced to some extent with the presence of shortening in the gels. Alveograph data indicated that dough properties improved with the addition of surfactant gels. Shortening in gels showed varying influence on the dough alveograph properties of wheat flour. The results indicated that the surfactant gels changed the rapid visco analyzer characteristics of wheat flour, and the presence of shortening in gels further altered the characteristics. All surfactant gels improved the volume, specific volume, texture, and overall quality scores of bread, but the improvement varied for different surfactants. By increasing the addition of shortening in gels, though the quality characteristics further improved, the response to surfactants reduced by increasing shortening content.     

酶制剂对面团流变学特性和面包品质的影响

探讨不同添加量的酶制剂对面团流变学特性和面包品质的影响。结果表明:真菌淀粉酶和木聚糖酶可弱化面团的流变学特性,葡萄糖氧化酶、谷氨酰胺转氨酶和脂肪酶可不同程度地改善面团的流变学特性;真菌淀粉酶、木聚糖酶、葡萄糖氧化酶和脂肪酶能有效改善面包焙烤品质,增大面包的比容,改善面包的硬度和弹性,而谷氨酰胺转氨酶对面包品质的影响不明显。真菌淀粉酶、木聚糖酶、葡萄糖氧化酶和脂肪酶的最适添加量分别是5μL/kg、20mg/kg、30μL/kg、50mg/kg。     

食品添加剂与面食的品质

我国是以面食为主食的消费大国。随着经济的发展，生活节奏的加快，作为主食的面食品，其品种和数量将不断增加，这是必然的发展趋势。因此，提高面食品品质，大有章可做。笔谨在本中介绍国外公司的研究发展方向及新产品。希望能推动我国面食品质改良剂的研究开发工作。     

天然菊粉对面团发酵流变学和面包品质的影响

采用发酵流变仪研究天然菊粉不同添加量对面团发酵流变学的影响,并在单因素试验基础上进行响应面中心组合设计,采用加权综合评分法分析不同菊粉添加量、酵母添加量和发酵时间对面包烘焙品质的影响。结果表明：随菊粉添加量的增加,面团的总产气量增加,最大膨胀高度减少,面团出现空洞的时间显著缩短,在菊粉添加量为10%时,气体保留系数相对空白组升高了18.0%,这可能与菊粉中含有一定量的低聚糖和能增加面团的抗延伸阻力有关。单因素及响应面试验表明,菊粉的添加降低了面包硬度,面包弹性影响不显著,面包比容略有增大,当菊粉添加量4.43%、发酵时间86?min和酵母添加量1.08%时,面包综合评分最高（94.17）,且回归方程的预测值与实测值吻合良好。     

Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality

Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein fraction just slightly affects bread quality, since no significant changes (P > 0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small quantities.     

优质营养保健面包专用粉的研制

将多种天然或无毒，营养丰富的小麦粉改良剂以适当的比例添加剂面筋含量适呈，筋力较弱的国产小麦粉中，研究了混合后小麦粉的粉质，拉伸，糊化及烘焙特性；分析了不同复合模式的改良效果，并找出了α－淀粉酶的最佳添加量及ＶＣ酶活性豆粉，单甘酯的最佳复合比。     

重组脂肪氧合酶对面团流变性质及面包品质的影响

通过测定酶促作用前后面筋蛋白（wheat gluten,WG）的自由巯基含量、表面疏水性、黏弹性等的变化,研究了重组脂肪氧合酶（pET-32a-ana-lipoxygenase,ana-rLOX）对水溶性阿拉伯木聚糖（water-solublearabinoxylan,WEAX）和WG相互作用的影响,并探讨了ana-rLOX对面包品质改良的作用。结果表明,与添加WEAX的样品相比,加入ana-rLOX和WEAX后WG的自由巯基含量下降了21%,表面疏水性指数增大,流体动力学半径增大了27.3%,WG的黏弹性明显增加;面包的硬度、胶着性、咀嚼性降低,回复性增强,明显改善了面包品质。     

添加杂粮粉改善面包品质及营养特性分析

以藜麦粉、燕麦粉和高筋粉为主要原料,制备出一种新型复合杂粮面包。通过单因素和正交试验,研究杂粮粉、酵母、木糖醇、黄油添加量对面包感官、比容的影响,确定了藜麦燕麦复合面包的最佳工艺配方：藜麦粉与燕麦粉比例为1:2,酵母添加量3.0%、木糖醇添加量11%、黄油添加量8%。并以小麦面包为对比,分析了杂粮面包的抗氧化性、体外消化率、预血糖指数等功能特性。结果表明：复合杂粮面包的抗氧化能力为0.054 mmol/g（以FeSO4计）,远高于对比面包的0.0048 mmol/g;复合杂粮面包水解的淀粉量在90 min后趋于稳定,而对比面包虽然淀粉水解率在30 min后增速放缓,但一直呈上升趋势。杂粮面包的血糖生成指数被测定为57.42,属于中等血糖生成指数食品。对杂粮面包的营养特性分析后发现,除淀粉含量低于小麦面包,蛋白质、脂肪、总纤维含量都高于小麦面包,营养价值较高。对于小麦面包而言,面包中添加藜麦和燕麦能够起到膳食补充抗氧化剂和延缓淀粉在体内消化的效果,这为杂粮在面包中的应用提供了技术支撑。     

绿豆蛋白营养及功能特性分析

对国内16份绿豆主栽品种的蛋白质含量测定结果表明,绿豆中蛋白质含量丰富,平均为24.1%。分别从中提取绿豆蛋白,对绿豆蛋白的氨基酸与蛋白质亚基组成进行了分析。结果显示,绿豆蛋白中富含赖氨酸,含硫氨基酸为第一限制性氨基酸;绿豆蛋白主要由5个亚基组成,分子质量分别为23.4、28.9、31.4、52.9及63.1 ku。对绿豆蛋白的溶解性、保水性、乳化性、起泡性及吸油性等功能特性的研究表明,不同绿豆品种间蛋白功能特性差异显著,并分别筛选出对应功能特性较好的绿豆品种。     

Effect of Mineral Gluconates on Quality Characteristics of Bread and Cookies

These studies examined the effect of expanded fortification (FNB, 1974), using gluconates of Fe, Zn, Ca, and Mg as the mineral source, on quality characteristics of white pan bread and chocolate chip cookies. Gluconates, including magnesium gluconate, did not affect the yeast activity, dough mixing time, proof time, or dough pH. The pH and subjective quality scores of the breads were also little affected by any of the gluconates. Fortification reduced the specific loaf volumes slightly and also caused, by day 6, a greater firming of the crumb. Gluconates did not affect the subjective quality scores or spread ratios of the cookies, although cookie pH was lowered somewhat. Used singly, test gluconates did not appreciably alter the bread or cookie flavor profile except that cookies containing Zn gluconate were consistently preferred.     

乳清蛋白磷酸化改性对其营养价值和消化吸收的影响

目的:探究磷酸化改性对乳清分离蛋白(WPI)营养价值和消化吸收的影响。方法:利用三聚磷酸钠(STP)对WPI进行磷酸化改性,比较改性前、后的乳化性及乳化稳定性、起泡性及泡沫稳定性和凝胶硬度以及氨基酸组成,采用体外模拟消化模型和Caco-2细胞吸收模型进行体外模拟消化吸收试验,测定并比较改性前、后WPI的消化吸收率及氨基酸组成。结果:STP添加量从1%增至7%时,改性程度随添加量的增加而增大,WPI的功能性质显著提高(P﹤0.05);WPI中苏氨酸(Thr)和赖氨酸(Lys)的氨基酸评分(AAS)随着改性程度的增大而减小,各改性组的氨基酸比值系数分(SRCAA)无明显差别;磷酸化改性前、后WPI的消化吸收率无显著差异(P﹥0.05)。对比磷酸化改性前、后WPI的氨基酸组成,结果谷氨酸(谷氨酰胺)含量显著降低(P﹤0.05),推测谷氨酰胺可能是除赖氨酸之外的磷酸化位点。结论:WPI磷酸化改性在改善其功能性质的同时,不影响蛋白质的营养价值和消化利用。     

糯小麦粉添加量对配粉流变学特性及馒头品质的影响

将糯小麦粉与普通小麦粉进行梯度配粉,研究不同糯小麦粉添加量对配粉糊化黏度、粉质特性和面团流变学特性的影响;采用质构和感官评价相结合的方法评价其对馒头品质的影响,确定合适的糯小麦配粉比。结果表明：随着糯小麦粉添加量的增加,配粉的糊化温度、峰值黏度、衰减度和回生值等快速黏度分析参数均呈现下降趋势,尤其是回生值降低显著。配粉的吸水量随糯小麦粉添加量的增加逐渐增大,面团的形成时间和稳定时间缩短,粉质指数降低;但当添加量增加至25.0%时,粉质特性各指标均产生显著性改变。不同配粉面团随着醒发时间的延长,面团拉伸曲线面积、拉伸阻力和拉伸比等指标均呈现一定的增大趋势,但延伸度却随醒发时间延长而降低。糯小麦粉配粉比例对馒头的质构和感官特性具有较大影响,适宜的糯小麦粉配粉比为20.0%～30.0%,25.0%配粉比使馒头具有较好的质构,感官总评分达到最大值。     

发酵糙米粉对小麦粉品质、流变学及面包的影响研究

研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。结果表明:随着发酵糙米粉添加量的增大,小麦粉的糊化黏度呈现下降的趋势;发酵糙米粉使面团的形成时间和稳定时间下降,而变柔程度增强;在一定时间范围下,面团的延伸度减小,最大拉伸阻力和拉伸比例增大;发酵糙米粉使焙烤面包的硬度变小、断裂能力较好,弹性达到理想值;咀嚼性、回复性在一定的添加范围内较好。     

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。     

枳椇子理化特性及营养成分分析

为了更好开发枳椇子资源,利用常规分析和仪器分析对枳椇子理化特性和营养成分进行测定,试验结果表明:枳椇子三维尺寸长、宽、厚分别为4.05 mm、3.66 mm、1.82 mm,千粒重为16.8 g,含仁率为45.66%、容重为765.1 g/L。枳椇子的主要成分质量分数为:粗纤维53.45%、粗蛋白15.79%、碳水化合物10.95%、粗脂肪8.03%、灰分2.08%。枳椇子蛋白中必需氨基酸占29.1%。枳椇子灰分中常量元素(钾、镁、钙、钠)占98.7%,微量元素(铁、锰、铜、锌)占1.3%。枳椇子油的亚麻酸、油酸、亚油酸含量较高,其中亚麻酸质量分数高达45.56%。