膨化豆渣对面团特性及面包品质影响研究

研究分析了膨化豆渣不同添加量对面团特性、面包烘焙特性及面包货架期的影响。结果表明:豆渣经挤压膨化后,脂肪、淀粉含量略有下降,不溶性膳食纤维含量明显下降,可溶性膳食纤维含量显著提高,蛋白质含量几乎没有发生变化,可溶性成分增多,豆渣的营养组分发生变化;添加适量的膨化豆渣,可改善面团特性、面包的焙烤品质,增加面包的体积,提高面包的含水量,减少面包的硬度,延长面包的货架期;在本试验条件下膨化豆渣的添加量不宜超过12%。     

豌豆膳食纤维粒径对面包面团及面包品质的影响

研究豌豆膳食纤维的添加及其粒径对混合粉（膳食纤维-小麦粉）的粉质特性、面团发酵持气特性、面包质构及面包老化的影响。结果表明：随着添加的豌豆膳食纤维的粒径减小,膳食纤维与小麦粉的混合粉的吸水率增加,面团形成时间增加,而面团稳定时间显著降低;添加豌豆膳食纤维后,面团发酵的最大高度、最终高度显著降低,面团的稳定性和面团的持气性也明显下降;膳食纤维粒径在150 μm～180 μm时,面团的持气性最大;面包的硬度随着添加豌豆膳食纤维粒径的减小而增加;随着豌豆膳食纤维粒径的减小,贮藏期内面包硬度呈增加趋势;添加6%豌豆膳食纤维可显著延缓面包的老化。     

海藻酸钠对面团特性及面包品质的影响

考察了海藻酸钠添加量对混合粉粉质特性、拉伸特性、糊化特性,以及对面包比容、含水量、硬度、弹性、感官品质的影响。结果表明,添加海藻酸钠可有效改善小麦粉面团的粉质特性、拉伸特性及糊化特性,提高面包的含水量,适量添加可有效提高面包比容、面包弹性及面包感官品质,降低面包硬度。综合分析添加海藻酸钠对混合粉粉质、拉伸和糊化特性以及对面包焙烤品质的影响,确定海藻酸钠最佳添加量为0.6%,为其在焙烤食品中的应用提供了理论依据。     

椰蓉膳食纤维对面包品质的影响

用椰蓉膳食纤维替代部分面粉进行面团发酵后制作面包,研究椰蓉膳食纤维对面团发酵体积及面包品质的影响。结果表明,添加椰蓉膳食纤维后,面团发酵体积较空白组有所减少,但在发酵后期两者的差异逐渐减少,120 min时添加1%的IDF和SDF面团体积分别为93.50 mL和102.25 mL,略低于空白面团的104.25 mL。另外,膳食纤维添加量1%时,面包的感官品质、质构特性和内部微观结构的改善效果最为明显,面包的柔软程度、口感和咀嚼性均有所提升。研究结果可为椰蓉的精深加工提供依据和参考。     

香蕉皮膳食纤维在面包中的应用研究

将香蕉皮膳食纤维加入面粉中,研究并探讨了香蕉皮膳食纤维添加量和可溶性膳食纤维(SDF)占总膳食纤维(DF)的量对面粉糊化性质、面团特性和面包烘培品质的影响,结果表明:香蕉皮膳食纤维对面粉的糊化性质有一定的影响,使面团的吸水率增加,影响了面包内部的色泽,减小了面包的比容,增大了面包的硬度;以感官评定为指标,通过正交试验得出最优化工艺参数:香蕉皮膳食纤维添加量为3%(SDF占总DF的量为15%),面包改良剂和酵母添加量分别为2%、4%,此时面包的品质最为理想。     

糜米粉对面团特性及面包品质的影响

<正>研究糜米粉对面团特性及面包品质的影响,为开发糜米焙烤食品提供了理论依据。文中主要研究了糜米粉添加量(0、10%、20%、30%、40%和50%)对面团的微观结构,面团的拉伸特性,面团的动态流变学特性以及面包品质的影响。结果表明:随着糜米粉添加量的增加,面团的面筋网络出现了断层结     

不同分子结构的黄原胶对冷冻面团及面包特性的影响

为研究不同分子结构的黄原胶对冷冻面团品质和面包烘焙特性的影响,该研究将3种不同分子结构的黄原胶分别添加至面粉中制作面团,经冷冻贮藏后进行面包焙烤,测定面团发酵速率、流变学特性、热稳定性及面包比容、硬度、弹性等。结果显示：随着冻藏时间的延长,面团品质及面包烘焙特性均受到影响,添加黄原胶显著降低面团劣变程度、改善面包品质。流变学结果表明,添加黄原胶增加面团黏弹性,抑制淀粉糊化;质构结果表明,黄原胶的添加显著增加面包的弹性,降低面包硬度（P<0.05）;比容结果显示,黄原胶的添加可以显著增加冷冻面团面包的比容（P<0.05）;低分子量黄原胶对面包品质改善效果较好。综上,在冷冻面团中添加黄原胶,可以得到品质较好的冷冻面团面包,且较低分子量黄原胶（1 400 kDa）不仅能改善面包焙烤特性,还可以降低实际生产应用过程中的时间成本。     

戊聚糖酶对大豆纤维面团粉质及面包焙烤品质影响研究

本文研究戊聚糖酶对含大豆纤维面团粉质及面包焙烤品质的影响。结果表明:戊聚糖酶 对大豆纤维面团流变学性质及面包焙烤品质有明显改良作用,并通过实验确定戊聚糖酶 适宜添加量。     

豆腐渣对面团和面包品质特性的影响研究

豆渣是加工豆腐、豆浆等的副产物,它来源广泛、成本低廉、纤维含量高,是一种优良的膳食纤维资源。采用豆渣粉替代部分小麦粉制作面团和面包,研究了豆渣粉粒度和添加量对面团流变特性、质构特性、微观结构以及面包品质的影响。研究结果表明,添加豆渣粉后,面团吸水率增高,形成时间和稳定时间延长。添加10%~15%豆渣粉的面团显示出较好的质构和拉伸特性,而且大粒度(80目φ200目)豆渣粉较中、小粒度(φ80目和φ200目)豆渣粉的面团特性好。添加豆渣粉后,面包比容变小,口感变差。综合考虑面包品质和膳食纤维补充,添加10%大粒度豆渣粉制作面包较为适宜,通过添加谷朊粉、魔芋胶、酶制剂、乳化剂等改良剂能够使豆渣面包的比容、口感等品质得到较大改善。     

羧甲基纤维素钠对面团特性及面包品质的影响

研究了添加羧甲基纤维素钠对面团特性、面包烘焙特性及面包货架期的影响.结果表明,添加CMC-Na能使面团的吸水率增加,面团的形成时间、稳定时间、断裂时间缩短,评价值降低,面团的拉伸能量、拉伸阻力、拉伸长度也降低;添加适量的CMC-Na可改善面包的焙烤特性,增加面包的体积,提高面包的含水量,改善面包的纹理结构,质地和口味等,延长面包的货架期;在本实验条件下,CMC-Na的添加量不宜超过6‰.     

Potential of grape byproducts as functional ingredients in baked goods and pasta

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.     

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

The design of gluten-free bread-like products involves the study of gluten-free dough rheology and the resulting baked product characteristics, but little information has been obtained connecting dough and baked product properties. The aim of this study was to determine quality predictors of gluten-free bread-like products at dough level by defining possible correlations between dough rheological properties and both instrumental parameters and sensory characteristics of those products. Diverse rice-based gluten-free doughs were defined and rheologically characterised at dough level, and the technological and sensorial quality of the resulting baked products was investigated. Dough Mixolab® parameters, bread-like quality parameters (moisture content, specific volume, water activity, colour and crumb texture) and chemical composition significantly (P?<?0.05) discriminated between the samples tested. In general, the highest correlation coefficients (r?>?0.70) were found when quality instrumental parameters of the baked products were correlated with the dough Mixolab® parameters, and lower correlation coefficients (r?<?0.70) were found when sensory characteristics were correlated with dough rheology or instrumental parameters. Dough consistency during mixing (C1), amplitude and dough consistency after cooling (C5) would be useful predictors of crumb hardness; and C5 would be also a predictor of perceived hardness of gluten-free bread-like products.     

柑橘膳食纤维理化性质、生理功能及其在食品中的应用研究进展

柑橘含有多种生物活性成分,其中膳食纤维（dietary fiber,DF）含量尤为丰富（50.13～68.00 g/100 g干基）。柑橘DF具有良好的理化性质,包括持水力、吸水膨胀力和持油力等,使其在肉制品、焙烤制品和奶制品等食品中被广泛应用。此外,柑橘DF由于其多样的功能性质,已被证实可对预防糖尿病、肥胖、心血管疾病和肠道疾病等发挥积极作用。本文综述了柑橘DF的分子组成、化学结构、理化性质、生理活性以及在食品中的应用,以期为柑橘DF的开发利用提供理论依据。     

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Berry pomace is a by‐product of juice processing that, after drying and milling, may be used as an ingredient in cereal‐based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten‐free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.     

膳食纤维在面制品中应用研究进展

该文综述近年有关添加膳食纤维对面团流变学特性、面制品品质及营养学价值影响研究进展,归纳膳食纤维影响面团特性及面制品品质作用机理,为富含膳食纤维面制品加工提供理论参考。     

生物解离大豆膳食纤维对饼干质构及消化特性的影响

测定生物解离大豆膳食纤维理化及功能特性,研究其对面粉粉质特性及面团质构特性的影响,并明晰其对饼干质构特性及消化特性的改善作用。结果表明,生物解离大豆膳食纤维纯度为81.34%,可溶性膳食纤维占比50.83%,理化及功能特性相比于豆渣膳食纤维均有所提高。当生物解离大豆膳食纤维在面粉中添加量为30%时,面粉粉质特性及面团质构特性最佳,此添加量制作饼干质构特性高于市售纤维饼干,且消化速率也明显低于另外2?种饼干,快速消化淀粉质量分数相比于市售纤维饼干及普通饼干分别降低17.14%、42.57%,慢速消化淀粉质量分数分别提高24.93%、110.27%,抗性淀粉质量分数分别提高0.85%、21.57%,且血糖指数仅为45.99,已处于低糖食物水平范畴。因此生物解离大豆膳食纤维具有良好的理化性质及功能特性,可作为一种新型大豆膳食纤维来源在烘焙品中进行应用。     

Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread

BACKGROUND: The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre‐rich additives (fine durum, oat bran, rye bran and wheat bran). Free‐standing and pan‐baked loaves were baked to compare the influence of baking method and loaf shape. RESULTS: All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase‐lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. CONCLUSION: Small amounts of fibre‐rich additives had a significant influence on staling. However, the baking method (free‐standing or pan‐baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness. Copyright © 2011 Society of Chemical Industry     

小麦膳食纤维对面粉流变学特性的影响

小麦膳食纤维分为不溶性膳食纤维和可溶性膳食纤维两类,在面制品中具有重要的应用价值。应用粉质拉伸仪研究了不溶性和可溶性小麦膳食纤维对面粉流变学特性的影响。结果表明,不溶性小麦膳食纤维对面团面筋具有恶化作用;可溶性小麦膳食纤维对面团面筋具有改良作用,可根据制作面食品的种类来决定添加小麦膳食纤维的种类和添加量。     

豆渣膳食纤维对不同面粉糊特性、热力学性质及面团质构的影响

本论文通过RVA、DSC和TPA分析了添加豆渣膳食纤维后不同面粉的性质,RVA结果分析表明,添加少量豆渣膳食纤维可使高筋粉和中筋粉糊化参数略有增加,而添加量增加到一定程度时,由于体系中淀粉分子数量减少,使面粉的粘度参数降低。DSC结果分析表明,豆渣膳食纤维的添加可以增大高筋粉和低筋粉的糊化温度,降低中筋粉的糊化温度,并且由于淀粉含量的减少,使三种面粉的糊化焓值均降低。TPA结果分析表明,添加一定量膳食纤维对高筋粉和低筋粉面团品质在一定程度上有损害,而对中筋粉面团胶着性、弹性、粘性和回复性方面有一定改善作用。     

功能性大豆膳食纤维的制备及性能研究

大豆加工产生的大豆渣中含有丰富的膳食纤维,碱性过氧化氢处理能够改变大豆纤维的结构,使其中的亲水基团暴露,从而增加其吸水性和溶胀性.大豆渣经过预处理后纤维含量可达到92%;碱性过氧化氢处理软化并干燥可以得到色泽白、吸水性为12倍、溶胀性达24倍的功能性大豆纤维.当添加量较低时,大豆纤维应用于乳化型碎肉制品时显现出良好的保水性.添加于面粉时可以改善面团的部分流变学性质.