抗性淀粉与小麦粉配粉对面包加工品质的影响

以2种不同筋力小麦粉为原料,研究了抗性淀粉对小麦粉面包加工品质的影响。结果表明:添加5%抗性淀粉的强筋粉面包的硬度和咀嚼性与原小麦粉面包相似,品质与原小麦粉面包相当。添加5%抗性淀粉的中筋粉面包的硬度和咀嚼性明显高于原小麦粉面包,品质略有下降。添加10%~15%抗性淀粉的强筋粉和中筋粉面包的硬度和咀嚼性显著增加,面包体积显著减小,弹柔性降低,口感发硬,表面色泽不匀,出现斑点,预示面包品质显著下降。相关分析表明:抗性淀粉面包的体积、外形、表皮质地、表皮色泽、芯色泽、平滑度、纹理结构、弹柔性和口感皆与面包评分呈极显著相关。     

Optimization of Gluten-Free Bread Prepared from Cornstarch, Rice Flour, and Cassava Starch

ABSTRACT: The proportions of cornstarch, cassava starch, and rice flour were optimized for production of gluten-free bread (with 0% and 0.5% soy flour) to maximize specific volume (Y₁,Y₁'), crumb-grain score (Y₂,Y₂'), and bread score (Y₃,Y₃'). A central composite design involving cornstarch/cassava starch ratio (X₁) and rice flour/cassava starch ratio (X₂) was used, and 2nd-order models for Y₁ and Y₁' were employed to generate response surfaces. The maxima of response surfaces for crumb-grain score and bread score indicate that optimal gluten-free bread can be prepared from 74.2% cornstarch, 17.2% rice flour, and 8.6% cassava starch. Addition of soy flour at the 0.5% level also improved bread texture.     

小麦粉储存湿度对面粉品质及其制作馒头品质的影响

研究通用中筋粉在常温(25℃),不同湿度(50%、65%、80%)条件下储存过程中面粉中水分含量、粗蛋白质含量、湿面筋含量、脂肪酸值等指标及其制作面团的酸度和馒头的感官品质的变化。实验结果表明,在湿度80%条件下,随着储存时间的延长面粉水分含量变化显著(p<0.05)。同一储藏时间,湿度越高,面筋含量越低。不同湿度(50%、65%、80%)条件下,面粉中的脂肪酸值都随储存时间的增加而增加(p<0.05)。不同湿度(50%、65%、80%)储存过程的面粉制作的发酵面团的酸度都呈现先降低后增加的趋势,制作馒头的感官评分呈现下降的趋势(p<0.05)。面粉在不同湿度(50%、65%、80%)储存过程中,储存30 d的面粉,醒发后面团酸度都显著下降(p<0.05);继续延长储存期,在湿度50%下的面粉制作的面团酸度有回升,但不超过原始的面团酸度,随储存湿度提高面团酸度增加明显;感官评分表明,储存环境湿度越高,面粉制作的馒头品质下降越快,湿度80%储存60 d后的面粉制成的馒头口感差。湿度50%存放120 d仍可用于加工馒头。结论:面粉储存过程中,湿度越大,面粉品质下降越快,进而影响到所制作的馒头品质。     

醋酸酯淀粉对面粉加工特性及馒头品质的影响

为解决馒头在贮藏中变硬、老化快、口感差等问题,在面粉中添加醋酸酯淀粉,该文研究醋酸酯淀粉对面粉粉质、拉伸、白度、湿面筋含量、湿面筋指数、降落数值等加工特性及馒头品质的影响。结果表明,在面粉中添加0.5%～2%的醋酸酯淀粉,面粉的粉质变化较小,面团的拉伸指标降低幅度较大,面粉白度变化较小,面粉湿面筋含量略微增加,湿面筋指数增加幅度较大,面粉降落数值略微降低;通过感官评价及质构仪测定,醋酸酯淀粉在添加量为1%时馒头品质最好。     

小麦芽粉的应用对面包品质影响的研究

研究探讨了小麦芽粉的添加量对面包品质和面团粉质性能的影响以及小麦芽粉面包的生产工艺.实验结果表明:小麦芽粉的的使用对面包的品质具有一定的改善作用,经过烘烤处理的小麦芽粉在面包生产中的最适宜添加量为6%～8%;通过正交实验得出了麦芽面包的最佳生产工艺条件.     

Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

The scope of the present study was to investigate the effects of different iron compounds on the physical and sensory characteristics of gluten-free breads (GFBs) that were iron fortified (40 mg/kg solid compound) using different iron compounds. Differences among unfortified and fortified samples were observed in colour, crust firmness, and in the following sensory attributes: pore number, smell of ‘moisture’, metallic taste and stickiness. Elemental iron was more stable and thus adverse changes to product by its addition were not noticed. The results are useful in understanding the limitations of iron fortification and thus help designing more acceptable iron-fortified GFBs.     

Effect of Barley Flour on Quality of Balady Bread

Balady bread was prepared from barley flour (Rum and ACSAD 176 flour) with local wheat flour (Unified and Zero flour). Chemical, physical, and sensory analysis of the bread was performed. The results showed that there were variations in physical and chemical properties, between different barley varieties, barley flour, and the bread. This study showed that barley flour can be mixed with wheat flour to provide Balady bread that is acceptable to the consumer by 15 and 30%. Additional portions of barley flour resulted in harder bread, darker color, non uniform-shaped loaf, and unacceptable quality for the consumer. The results also showed a better quality of unified wheat flour compared to Zero wheat flour, which was mixed with barley flours; Rum and ACSAD 176 produced a better overall bread quality that was acceptable to the consumers.     

荞麦抗性淀粉制备及其对小麦粉流变学特性的影响

以荞麦粉为材料,采用酸解和水热处理方法系统研究了荞麦抗性淀粉的制备工艺条件及添加荞麦抗性淀粉对小麦粉流变学特性的影响.研究结果表明,荞麦抗性淀粉的制备工艺条件为料水比1∶10、稀盐酸用量3%、酸解时间2.0 h、沸水浴时间3.5 h、4℃冷藏时间42 h.荞麦抗性淀粉具有糊化温度较低,糊度稠度低,热糊稳定性和冷糊稳定性较好等特点.添加荞麦抗性淀粉,面粉的黏度参数、粉质参数和拉伸参数均有明显的降低趋势,更适合应用于饼干、糕点等弱筋类面食品.     

糯小麦粉添加比例对馒头品质的影响

研究将糯小麦粉添加到普通非糯小麦粉中制作馒头的品质.结果表明馒头比容不受糯小麦添加比例的影响,糯小麦粉添加比例的增加会导致外观形状、色泽、结构、弹韧性、黏牙性和总分的降低,当糯小麦粉添加比例≤10%时所有评分的降低都没有达到显著水平.峰值黏度、抗延阻力(45 min)、最大抗延阻力(45 min)、延伸(45 min)和最大延伸比(45 min)的增加都能促进除比容外的馒头评分的提高.糯小麦粉比例≤25%时随着其比例的增加,在-18℃下储存3 d的馒头坚实度的逐渐降低.说明糯小麦添加到普通非糯小麦粉中不能改善馒头的品质,但将来可能广泛应用于食品的冷冻储藏.     

功能性添加物对复合型马铃薯全粉面包品质的影响

将马铃薯全粉与小麦粉混合并添加适量具有功能性的组合蛋白粉和菊粉形成复配粉,采用一次发酵法,制作复合型马铃薯全粉面包,通过单因素及正交试验优化功能性添加物的配比并评价成品面包货架期内的品质变化。结果表明,马铃薯全粉、组合蛋白粉和菊粉的适量添加会提高复合型马铃薯全粉面包的比容及感官品质,混粉中马铃薯全粉添加量为40%、组合蛋白粉添加量占混合粉的4%、菊粉添加量占混合粉的3%,以此配比制作的复合型马铃薯全粉面包感官良好,蓬松柔软,在货架期内,复合型马铃薯全粉面包的质构特性的各项指标及色泽整体表现较好。     

糯米粉添加量对复配粉的理化性质及馒头品质的影响

糯米粉由于直链淀粉含量很低而被赋予其独特的理化性质。将糯米粉与小麦粉进行复配,研究不同添加量对复配粉粉质特性、糊化黏度和面团流变学的影响,同时采用质构和感官评价的方法对馒头的品质进行评价,优化得到最佳复配比例。结果表明:随着糯米粉比例的增加,复配粉的峰值黏度、最低黏度、最终黏度和衰减值显著提高,糊化温度降低,面团的稳定性降低,粉质指数减小,同时改善了馒头的质地口感。当糯米粉添加量为10%~15%时使馒头的综合品质最佳,且对馒头的质构和感官特性有较大改善。     

苦荞馒头自发粉的研制

采用正交试验和面粉与苦荞不同比例的对比试验，确定了苦荞馒头自发粉的最佳配方为：面粉与苦荞粉的比例为7：3，复合快速疏松剂为：混合粉中酵母、碳酸氢钠、酒石酸氢钾、磷酸二氢钙的质量分数分剐为1％、0．8％、0．7％、0．25％。并对苦荞馒头自发粉的生产和制作苦荞馒头中的问题进行了讨论。     

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。     

Quality of Gluten-Free Bread Formulations Baked in Different Ovens

The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared–microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared–microwave combination-baked breads prepared with tigernut/rice flour ratio of 20:80 had the most acceptable firmness and specific volume values. These breads had also similar color. Tigernut flour had significantly higher gelatinization temperatures and lower gelatinization enthalpy (ΔH_g) values than rice flour (p?≤?0.05). As rice flour was replaced with tigernut flour, lower ΔH_g values were observed in dough samples. Breads baked in both conventional and combination oven had sufficient starch gelatinization degrees ranging from 91% to 94% and from 84% to 85%, respectively.     

魔芋精粉改良面包品质的研究

本文采用魔芋精粉作为食品添加剂改善面包的品质。使用Brabender粉质仪与扫描电子显微镜测定了面团的性质与超微结构,又用流变仪测定了面包的质构。研究表明,面粉中添加魔芋精粉改进了面团稳定性,增加了吸水量,改善了面筋的筋力与弹性。也增大了面包体积,使面包心的质构细腻均匀并富有弹性,口感柔软,具有防老化作用。     

苦荞馒头抗氧化品质、体外消化特性及感官评价的研究

研究比较不同梯度苦荞粉添加量(4%、8%和12%)的苦荞馒头和小麦馒头之间功能品质、体外消化特性以及感官评价的差异,确定苦荞适宜的添加比例。结果表明：苦荞馒头的黄酮、多酚、抗性淀粉含量和抗氧化能力均显著高于小麦馒头,苦荞馒头的血糖生成指数（estimated glycemic index,EGI）明显低于小麦馒头,并且随着苦荞粉添加量的增加,样品表现出抗氧化活性增强、EGI值下降的趋势。然而,苦荞粉添加比例的增大会降低消费者对产品的接受程度。综合考虑馒头的营养价值和感官品质,适宜的苦荞粉添加量为8%。