黑小麦全粉的流变学特性及复配混粉馒头的品质研究

通过对黑小麦全粉、与对照样特精粉复配混粉的面筋数量与质量测定,对黑小麦全粉占10%、15%、20%、25%、30%、40%、50%复配混粉进行流变学特性指标的测定及制作馒头成品以评价。结果表明:不同复配比例的混粉湿面筋数量表现比例越大含量越高;黑小麦全粉的流变学特性较差;复配混粉也都低于对照样特精粉的流变学指标;黑小麦全粉单独并不适合制作馒头,当复配比例在10%~15%时,馒头评价总分在80以上。     

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...     

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.     

谷朊粉对面包基础粉品质特性的影响

探讨不同添加量的谷朊粉对面包基础粉蛋白质的品质、流变特性及面包烘焙品质的影响。结果表明:谷朊粉可以明显增加面包基础粉的湿面筋含量、沉淀值和蛋白质含量,强化其流变学特性,有效改善面包烘焙品质,增大面包比容和高径比并改善其弹性和硬度。当谷朊粉添加量为10%时,面包烘焙品质最好。     

A finer screening of wheat cultivars based on comparison of the baking potential of whole‐grain flour and white flour

Between 2007 and 2009, 160 wheat samples were harvested at four growing locations in Quebec (Eastern Canada) and evaluated individually for their performance in whole‐grain bread (all grain fractions) and white bread prepared with a long‐fermentation process (3 h). Combination of results from both baking tests allowed the most complete evaluation of the gas retention capacity of wheat samples. Compared to cultivar and crop year, growing location had a minor effect on the overall bread making potential of wheat samples. In whole‐grain bread, the four winter wheat lines had a poorer performance than the twenty‐one spring wheat cultivars. Little correlation was seen between dough mixing stability and gas retention properties. Determination of strong gluten content (dry gluten × gluten index) might be a useful screening tool for early‐generation wheat cultivars.     

The effects of different materials as dough improvers for organic whole wheat bread

In this research, the effects of different materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%) and malt flour (2%), and their combinations on the quality of organic whole wheat flour were investigated. The highest maximum resistance value was obtained in the treatment containing 0.5% cephalaria and 2.5% rosehip. The addition of malt flour and vital gluten significantly increased the extensibility value. Although rosehip, cephalaria and vital gluten generally increased the dough energy, malt flour decreased the dough energy when compared to the control. The combination of 0.5% cephalaria and 2.5% rosehip significantly decreased the adhesion and stringiness of dough. Data showed that dough rheological characteristics of organic whole wheat flour could be improved with the addition of different materials such as malt flour, cephalaria, rosehip and vital gluten.     

小麦及其面粉品质对馒头品质的影响

综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。     

山楂全麦面包的研制

通过在高筋粉中加入全麦粉和山楂粉,并用酵母二次发酵,研制出山楂全麦面包.以感官评分为指标,通过单因素试验和正交试验确定全麦粉、山楂粉、奶粉和食盐的添加量对面包品质的影响.结果表明,山楂全麦面包最佳配方为：全麦粉20％,山楂粉1.6％,奶粉3.5％,食盐0.8％,酵母0.9％,鸡蛋14.3％,水50％,白砂糖9 5％,黄油8.3％和面包改良剂0.47％.由此制得的山楂全麦面包风味独特,富含膳食纤维,具有山楂的营养保健功能.     

Bran characteristics and wheat performance in whole wheat bread

The effect of the composition and physical properties of bran from four wheat samples from different cultivars was determined in whole wheat bread. High specific volume of whole wheat bread was correlated (r² = 0.8275) with strong mechanical properties (low friability) of the bran of wheat cultivars, as determined by sizing (over 425 μm) of bran particles after grinding with a rotor mill. Fibre content and composition of insoluble fibre (hemicellulose, cellulose and lignin) in the bran fraction had a non‐significant (P > 0.05) effect on the performance of wheat cultivars in whole wheat bread. Water absorption of bran was correlated (r² = 0.9532) with its insoluble fibre content. Based on data obtained with white flour, it was not possible to estimate the baking potential of wheat cultivars in whole wheat bread.     

脂肪酶对面包粉品质的影响研究

通过流变学试验、面包烘焙试验，探讨了国产脂肪酶对面包粉品质的影响。试验表明，与对照组相比较，在添加脂肪酶后，面团的流变学性质、面包品质都得到一定改善。由烘焙试验结果可知，脂肪酶对面包制品的内部组织结构，面包芯柔软度等指标都有较好的改良作用。本试验条件下，添加脂肪酶20ppm为最适添加量。     

不同比例黑麦粉对黑麦面包品质的影响

为了改善黑麦面包的加工性能和食用品质,以高筋小麦粉为主要原料,添加不同比例的黑麦粉,采用直接发酵法制作黑麦面包,通过烘焙试验研究不同比例的黑麦粉对黑麦面包质量的影响。结果表明:当黑麦粉比例增大时,面团不耐揉和,弹性、光泽及发酵效果等评价指标下降,面包感官评价值降低,硬度、黏合性增加,确定最适宜黑麦粉添加量为50%~70%,制作的面包结构细腻柔软、纹理均匀、香气浓郁,评分较高。     

Effect of mechanically damaged starch on wheat flour,noodle and steamed bread making quality

Wheat flour was ground in an ultrafine pulveriser to obtain different levels of damaged starch (DS). The effect of DS content on physicochemical properties of flour and quality attributes of Chinese noodles and northern‐style Chinese steamed bread were investigated. Results showed that the degree of starch damage raised from 6.54% to 12.06% as grinding intensity increased from 0 to 130 Hz (P < 0.05). The falling number, sedimentation value, starch pastes' viscosity, dough proofing stability were negatively, while water absorption, pastes thermal stability, the degree of starch pastes and dough level were positively correlated with DS content, respectively (P < 0.05). The increase in DS content from 6.54% to 8.86% did not lead to a deterioration of texture characteristic, which might be attributed to the slight declining in hardness while enhancing in springiness and cohesiveness. The flour with DS content of 6.54–9.66% was suitable for steamed bread making.     

普冰9946小麦粉馒头加工工艺研究

为研究清楚小麦新品种普冰9946的品质特性及其馒头加工工艺参数,采用普冰9946小麦粉加水量、揉面时间、酵母添加量、硬脂酰乳酸钠(SSL)、单硬脂酸甘油酯(GMS)以及小麦胚芽粉添加量制作馒头单因素实验的最佳值,通过正交实验来确定最佳的因素组合。结果表明,普冰9946小麦粉制作馒头的最佳工艺参数为:加水量为小麦粉质量的54%,揉面时间为4min,酵母添加量为小麦粉质量的1%。添加剂最优组合为SSL添加量为0.12%,GMS添加量为0.4%,小麦胚芽粉添加量为2%,该工艺条件下制作的馒头感官评分为93分,且风味、口感俱佳。      

应用超微粉碎技术制备全麦粉

该文报道应用超微粉碎技术制备全麦粉生产工艺。通过对各种麸皮粉碎研究,得到最佳工艺条件:各类麸皮在-10℃时,经6～10 min超细粉碎,通过100目筛,便可作为全麦粉生产添加原料之一。     

Adequacy of different wheat cultivars for low-hydration bread making

BACKGROUND: There is considerable interest in recovering landraces as genetic resources and as raw materials in ecological production. Low-hydration bread, whose dough is submitted to a sheeting roll process, is commonly prepared in Spain and other countries. The aim of this study was to assess the adequacy of some landraces, compared with commercial cultivars and flours, for making this type of bread. Eight Spanish landraces, four wheat cultivars developed during the green revolution and three commercial flours were chosen, their alveographic and kneading behaviours were analysed and the characteristics of the resulting breads were determined. RESULTS: The best correlations were obtained in breads with improver. Flours with extreme alveographic behaviour differed markedly from the rest. When these flours were excluded from the analysis, the parameters best correlated with bread quality (when using improver) were strength, tenacity and development time. A significant correlation between flour colour, a genetic factor, and crumb colour was found. This correlation was higher in breads without improver. CONCLUSION When flours with extreme characteristics were removed, the protein quality characteristics of flours defined the quality characteristics of low-hydration breads.     

麸皮预处理对全麦面团及面包的影响

本实验分别采用微波、烘烤、常压蒸汽、高压蒸汽对小麦麸皮进行预处理,研究比较了不同预处理方法对全麦面团和面包品质的影响。结果表明：和未处理全麦粉相比,烘烤、常压蒸汽和高压蒸汽处理均使全麦粉的稳定时间提高,其中常压蒸汽效果最显著,提高了4.2 min;同时,这三种处理方式分别使全麦面包的比容增加了6.92%、9.34%、5.19%,硬度分别降低11.81%、21.79%、19.57%,弹性分别提高2.59%、3.06%、1.65%。推测原因是这三种处理方式均显著降低了麸皮中的还原型谷胱甘肽含量,使全麦面团的游离巯基显著减少,二硫键显著增加,其中常压蒸汽和高压蒸汽效果最显著,分别使还原型谷胱甘肽减少了66.77%、69.30%,使游离巯基减少了40.43%、42.77%,使二硫键增加了51.35%、38.63%。综上,采用烘烤、常压蒸汽、高压蒸汽对麸皮预处理,可以通过降低还原型谷胱甘肽含量、提高二硫键含量来提高面团的稳定性,进而改善面包品质,且常压蒸汽处理的改善效果最好。     

《小麦粉馒头》国家标准解读

对《小麦粉馒头》国家标准的积极意义、约束范围、起草过程、主要内容进行了详细解读,并讨论了该标准的发布对市场上小麦粉馒头价格的影响。