不同比例全麦粉全麦面包的感官品质和稳糖效果比较

以不同全麦粉比例（50%、70%、90%、100%）的全麦面包为原料，通过分析不同全麦面包的色度和基本成分，并进行感官评价、人体血糖测试试验，研究不同比例全麦粉全麦面包感官品质和稳糖效果的变化。结果表明：随着全麦粉比例增加，不同全麦面包面包芯的颜色变深，4种全麦面包总体评分在76.57~83.29，都在消费者可接受范围内。以不同全麦粉比例（50%、70%、90%、100%）的全麦面包膳食纤维含量在相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包膳食纤维含量显著增加（P<0.05），直链淀粉含量显著降低（P<0.05）。人体血糖值测试研究表明：不同全麦粉比例全麦面包血糖指数（Glycemic Index，GI）值分别为70.28、64.76、45.47、43.43，其中全麦比例为50%的全麦面包为高GI食品，全麦比例为70%的全麦面包为中GI食品，全麦比例为90%、100%的全麦面包为低GI食品。综上所述，相比于全麦粉比例为50%、70%的全麦面包，全麦粉比例为90%、100%的全麦面包面包品质和稳糖效果较好。该结果为轻食系列产品提供理论参考。     

响应面分析法优化黑小麦全麦面包工艺配方研究

以面包比容和感官评分为评价指标,采用单因素试验分析了黑小麦全麦粉、水、酵母、蔗糖添加量对面包品质的影响.通过响应面设计对黑小麦全麦面包的工艺配方进行优化,确定其最佳工艺配方,实验结果表明:以混合粉为基重,黑小麦全麦粉添加量为23%,水52%,酵母1.3%,蔗糖21%.采用优化工艺配方制作的全麦面包比容为5.21 cm3/g,综合评分为85.37.与普通面包相比,黑小麦全麦面包风味独特、质地柔软、老化速率明显降低,面包货架期延长,外观性状和内在品质均得到较大程度的改善.     

我国市场全麦面包品质现状分析

对我国市场上全麦面包配料、所采用的标准、营养成分等信息充分调研的基础上，系统分析了全麦面包的理化品质、质构品质和感官品质等，讨论了全麦面包产业现状及发展方向。调查结果显示：在采购的44个全麦面包中，47%的样品标注了膳食纤维含量，81.8%的全麦面包直接或间接标注了全麦粉含量，45.5%的全麦面包添加了黑小麦粉或/和黑全麦粉。全麦面包的水分含量在23.08%~46.65%之间，保质期≥30天的全麦面包，水分含量低于31.35%，保质期≤20天的全麦粉面包水分含量均高于30%。全麦面包的比容范围为2.40 mL/g~5.61 mL/g，均值为4.29 mL/g，硬度值从350g~3455g之间，个体之间差异较大。感官评价居中的全麦面包数量最多，良和差的较少，没有能够达到优的全麦面包产品。总体上看，全麦面包品质总体不高。     

固态发酵对麸皮抗氧化特性及全麦面包感官品质的提升作用

用植物乳杆菌LB-1和酿酒酵母对小麦麸皮进行固态发酵,利用发酵麸皮重组全麦粉制备全麦面包,并对固态发酵麸皮的抗氧化特性及全麦面包的色泽、组织结构、风味、口感等感官品质进行分析.结果表明:经过乳酸菌LB-1与酵母菌协同发酵36?h后,麸皮的总游离氨基酸、可溶性蛋白、可溶性多酚和可溶性阿拉伯木聚糖分别增加了0.44、0.8...     

不同发酵类型乳酸菌对全麦面包品质影响研究

为提高全麦面包的加工和食用品质，利用7株乳酸菌发酵全麦酸面团并制备全麦面包，探究不同发酵类型乳酸菌对全麦面包焙烤品质、老化特性和营养价值的影响。结果发现，与自然发酵酸面团相比，兼性异型植物乳杆菌酸面团发酵的全麦面包，比容增加了4.3%,而焙烤损失、硬度分别降低了10.1%、17.2%;老化率降低了44.11%,在抑菌性、延长货架期方面也具有良好的效果；总氨基酸含量提高5.51%,蛋白质化学评分最高，抗氧化能力较强，较对照组增加了70.69%。因此，利用兼性异型发酵型植物乳杆菌制备的全麦酸面团发酵菌剂可显著改善全麦面包的品质，该研究为后续全麦面包工业化生产提供了理论依据及生产指导。     

全麦粉面包生产工艺优化

目的：改善因添加全麦粉而引起面包质地较硬、口感粗糙等问题。方法：以质构特性和感官评价为指标,研究速溶茶粉添加量、全麦粉添加量、烘焙时间与β-葡萄糖苷酶添加量对全麦粉面包品质的影响。结果：添加量≤3%的速溶茶粉对全麦粉面包质构及口感无显著影响,添加量达4%时有负面影响;同时,全麦粉添加量、烘焙时间及β-葡萄糖苷酶添加量对全麦面包产品质量具有重要影响。结论：当全麦粉面包的β-葡萄糖苷酶添加量0.12%、速溶茶粉添加量2%、全麦粉添加量25%、焙烤时间35 min时面包硬度和咀嚼度较低,回复性好,感官评分值高。     

不同润麦水分对全麦粉及馒头品质的影响

以2种不同小麦为原料，采用直接粉碎法对小麦进行微粉碎处理至粒度为100～120目，研究不同润麦水分对全麦粉及馒头品质的影响。结果表明：随着润麦水分增加，2种小麦全麦粉的出粉率和白度值均增大，麸星个数和破损淀粉含量均降低，水分含量和降落数值均升高。全麦粉的峰值黏度、谷值黏度和最终黏度在润麦水分为16%时最大。随着润麦水分增加，全麦粉的吸水率均降低，平度中筋小麦全麦粉和加拿大西红春麦全麦粉分别在润麦水分为12%和16%时，稳定时间和粉质质量指数最高，弱化度最低。随着润麦水分增加，加拿大西红春麦全麦粉馒头的硬度、咀嚼性和胶着性均降低，馒头品质变好，平度中筋小麦全麦粉馒头则相反，2种全麦粉馒头的L*值均随着润麦水分的升高而增加，a*值和b*值均随着润麦水分的升高而降低，从而表明增加润麦水分对不同品种小麦全麦粉品质及全麦粉馒头品质的影响不同。     

谷朊粉、乳化剂对全麦面条品质的影响

按照小麦籽粒各组分的固有比例复配全麦粉,研究谷朊粉、硬脂酰乳酸钠(SSL)、单甘脂(GMS)对100%全麦面条品质的影响。研究结果表明:谷朊粉应用于全麦的面条中能够有效改善全麦面条品质,随着谷朊粉添加量的增加(1%~3%),全麦面条溶出率和吸水率逐渐降低,但当谷朊粉的添加量达到3%后,全麦面条的品质趋于稳定。谷朊粉继续增加,面条溶出率和吸水率略有增加。然而乳化剂对全麦面条的溶出率和吸水率影响不显著,并不能明显改善面条的品质。     

条浒苔低聚糖全麦面包制备工艺及配方优化研究

以条浒苔低聚糖和全麦粉为主要原料制备全麦面包。以感官评分为考察对象，在单因素试验的基础上通过响应面法和正交试验分别优化面包配方和工艺参数，并对全麦面包的理化指标和微生物指标进行分析及对保质期进行确定。结果表明：条浒苔低聚糖全麦面包最优配方为全麦粉添加量150.0 g、牛奶添加量125.0 g、酵母添加量5.0 g、盐添加量3.0 g、条浒苔低聚糖添加量15.0 g,此时感官评分为92.36;最佳工艺条件为烘焙时间12 min、上火温度150℃、下火温度170℃,此时感官评分为90.00。在14 d内条浒苔低聚糖全麦面包各项理化指标及微生物指标均符合标准，故产品保质期为14 d。制得的条浒苔低聚糖面包口感松软、内部组织细腻、气孔均匀，符合消费群体的健康需求。     

γ-聚谷氨酸对全麦冷冻面团烘焙特性的影响

将γ-聚谷氨酸(γ-PGA)添加至全麦冷冻面团中,通过全麦粉持水率、酵母存活率研究γ-PGA的保水性和抗冻活性;以面包比容和质构等作为评价指标,研究γ-PGA对冷冻面团制作的全麦面包烘焙品质的影响。结果表明,添加γ-PGA可提高冷冻全麦面团的酵母存活率和发酵高度,增大全麦面包比容,减小面包硬度,促进面包芯中形成大气孔;贮藏3 d后,添加γ-PGA的全麦面包硬度和老化率显著降低(P<0.05),且γ-PGA的最佳添加量为1%。     

轻碾脱皮对全麦粉及其馒头品质的影响

以强筋、中强筋、中筋小麦为原料,采用干法轻碾脱皮,研究了不同轻碾脱皮比例对小麦籽粒、全麦粉及其馒头品质的影响。结果表明:随着轻碾脱皮比例的增加,小麦籽粒的灰分含量、硬度指数、千粒质量分别降低了0.17%、1.0~1.5、1.74~1.82 g,容重增加了22.0~23.4 g/L;全麦粉的灰分和损伤淀粉含量分别降低了0.12%~0.14%、1.0~2.1 UCDc;不溶性膳食纤维、总膳食纤维含量分别降低了0.38%~0.49%、0.13%~0.17%,而可溶性膳食纤维含量增加了0.22%~0.33%;全麦粉的糊化指标呈上升趋势,稳定时间延长了0.3~0.7 min,而弱化度降低了9~25 FU;全麦粉馒头的硬度、胶着性、咀嚼度分别降低了732~1 114 g、335~549、147~346,而弹性和回复性分别增加了0.030~0.031、0.049~0.066,另外亮度L*值及感官评价总分增加,从而表明轻碾脱皮处理能有效改善全麦粉的流变学特性及其馒头品质。     

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...     

小麦麸皮的品质改良及含麸皮面包焙烤品质的研究

本研究采用微波辐照联合复合酶法对小麦麸皮进行改良,将改良后的小麦麸皮添加至高筋粉中得到不同小麦麸皮含量的含麸皮面粉并制作含麸皮面包。结果表明:改良后小麦麸皮中脂肪酶残余酶活和脂肪氧化酶残余酶活降低至0和10.34%、粗纤维含量降低至3.21%、还原糖含量上升至3.79 g/100 g。与改良前的全麦面包相比,改良后的全麦面包组织结构得以改善、全麦面包储藏7d后吸热焓值降低了14.70%、全麦面包中酮基、羰基、醛基含量增多。改良后的全麦面包比容增加了26.40%、硬度降低了32.90%、弹性增大了6.90%。随着改良麸皮添加量的增加,含麸皮面包组织结构变得粗糙多孔,含麸皮面包吸热焓值逐渐降低,酮基、羰基、醛基含量增多,含麸皮面包芯亮度逐渐变暗、比容逐渐降低、硬度逐渐增加、弹性逐渐减小、感官品质降低。与未稳定化麸皮含量16%的全麦面包相比,稳定化全麦面包的稳定性、贮藏性和质构得到明显提高。     

回添固态发酵麸皮对重组全麦粉品质特性的影响研究

旨在研究回添固态发酵麸皮对所制得的重组全麦粉的品质特性的影响。将固态发酵麸皮和未发酵麸皮回添入小麦粉中制得重组全麦粉,研究重组全麦粉及全麦馒头的品质特性。结果表明:发酵使麸皮的营养成分得到改善,添加固态发酵麸皮的重组全麦粉在粉质特性,糊化特性,热特性和面团黏弹特性上都接近空白小麦粉。未经发酵的麸皮的存在使馒头比容显著(P0.05)降低,质构变差,气孔紧缩,而添加发酵麸皮可以使重组全麦粉制作的馒头的比容显著(P0.05)增大,全麦馒头的质构特性得到明显改善。这说明麸皮经过固态发酵后再回添入小麦粉中能够有效的改善麸皮加入小麦粉带来的负面作用,回添发酵麸皮制得的重组全麦粉品质较好。     

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.     

Discrimination of Volatiles of Refined and Whole Wheat Bread Containing Red and White Wheat Bran Using an Electronic Nose

Abstract: The principal objective of this study was to evaluate the capability of electronic (E) nose technology to discriminate refined and whole wheat bread made with white or red wheat bran according to their headspace volatiles. Whole wheat flour was formulated with a common refined flour from hard red spring wheat, blended at the 15% replacement level with bran milled from representative samples of one hard red and 2 hard white wheats. A commercial formula was used for breadmaking. Results varied according to the nature of the sample, that is, crust, crumb, or whole slices. Bread crust and crumb were completely discriminated. Crumb of whole wheat bread made with red bran was distinct from other bread types. When misclassified, whole wheat bread crumb with white bran was almost invariably identified as refined flour bread crumb. Using crust as the basis for comparisons, the largest difference in volatiles was between refined flour bread and whole wheat bread as a group. When refined flour bread crust was misclassified, samples tended to be confused with whole white wheat crust. Samples prepared from whole bread slices were poorly discriminated in general. E‐nose results indicated that whole wheat bread formulated with white bran was more similar in volatile makeup to refined flour bread compared to whole wheat bread made with red bran. The E‐nose appears to be very capable to accommodate differentiation of bread volatiles whose composition varies due to differences in flour or bran type. Practical Application: Consumer preference of bread made using refined flour in contrast to whole wheat flour is partly due to the different aroma of whole wheat bread. This study used an electronic nose to analyze bread volatiles, and showed that whole wheat bread incorporating white bran was different from counterpart bread made using red bran, and was closer in volatile makeup to “white” bread made without bran. Commercial millers and bakers can take advantage of these results to formulate whole wheat flour with brans of preferred type in order to foster increased consumption of whole wheat products which confer many favorable health benefits.     

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread

The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flour was blended with wheat flour at 3%, 7% and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat–soy bread blends increased compared with control. The results revealed that organoleptic characteristics score such as bendability, appearance, flavour and taste, crust texture and overall acceptability properties of bread containing 3% defatted soy flour was highest even though it is not significantly different. Therefore, we conclude that adding 3% or 7% defatted soy flour actually gives as good a loaf of bread as the 100% wheat bread with higher nutritional quality and acceptable consumer attitude with rheological and sensory characteristics.     

Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes

BACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour. CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry     

Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality

In this work, the hydration process of durum wheat–based functional bread loaded with yellow pepper flour was optimised. In particular, the investigated vegetable flour and durum wheat semolina were mixed after they were separately hydrated. Three different amounts of water added to the yellow pepper flour were studied for assessing the effect of vegetable flour hydration level on the dough development and overall quality of bread. The bread formulation investigated in a previous work, based on 25% of yellow pepper and 2% of guar seed as structuring agent where the vegetable flour was directly added to the hydrated durum wheat semolina dough, was chosen as control sample. Results highlighted that dough samples with yellow pepper flour hydrated at highest water content showed a rheological behaviour similar to the durum wheat dough. Moreover, creep analysis showed that the sample added with no‐hydrated yellow pepper flour recorded the greatest resistance to deformation. Same results were obtained for the dough tensile and bread compression tests. The use of the hydrated yellow pepper flour also improved all sensorial attributes.