配粉技术对小麦粉品质的影响作用

研究了不同比例配粉对小麦粉理化品质性状、面团品质性状和焙烤品质性状指标的影响。结果表明,配粉对小麦粉品质的变异有重要作用;两种互补性较强的小麦粉以合适的比例相搭配,其加工品质的改善程度较为明显,但在优质粉所占比例较小时,面包体积的改善程度最为显著;配粉对混合粉理化品质性状指标的变化规律不太明显,影响作用不大。     

配粉对小麦粉品质影响作用的研究

研究了不同比例配粉对小麦粉理化品质性状、面团品质性状和焙烤品质性状指标的影响 ,结果表明 :配粉对小麦粉品质的变异有重要作用 ;两种互补性较强的小麦粉以合适的比例相搭配 ,其加工品质的改善程度较为明显 ,但在优质粉所占比例较小时 ,面包体积的改善程度最为显著 ;配粉对混合粉理化品质性状指标的变化规律不太明显 ,影响作用不大     

配粉对小麦粉品质影响作用的研究

研究了不同比例配粉对小麦粉理化品质性状、面团品质性状和焙烤品质性状指标的影响，结果表明：配粉对小麦粉品质的变异有重要作用；两种互补性较强的小麦粉以合适的比例相搭配，其加工品质的改善程度较为明显，但在优质粉所占比例较小时，面包体积的改善程度最为显著； 配粉对混合粉理化品质性状指标的变化规律不太明显，影响作用不大。     

板栗粉对面包老化及品质影响的研究

通过探讨板栗粉对面包焙烤品质、面包贮存过程中的老化程度的影响,结果表明,适量添加板栗粉可以增加面包的体积和比容,改善面包芯的硬度,对提高面包的营养和感官品质有促进作用,同时可有效地延缓面包的老化,延长其货架期.板栗粉最佳添加量为7.5%,体积增加55.7%,比容增加68.1%,硬度减少20%,老化速度减慢.     

应用不同添加剂对面粉品质的影响

探讨了应用不同添加剂对不同质量的面粉粉质曲线和烘焙品质的影响。结果表明:添加葡萄糖氧化酶、谷朊粉和VC对面粉的粉质曲线有显著的影响,脂肪氧化酶和戊聚糖酶对面粉的粉质曲线也有改进作用;应用河南省新乡市2001年产高筋优质小麦制成小麦粉,添加适量的复合改良剂进行烘焙实验,面包的体积和比容可得到显著的改善,面包面积达到864～932mL/100g面粉,比容5.50～5.76mL/g。     

赖氨酸在面包制作中的应用研究

通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响,研究了赖氨酸作为面包添加剂的可行性。结果表明,赖氨酸可改变面团的流变特性,适量添加可以增加面包体积和比容,改善面包芯的硬度和组织结构,对增加成品的蛋白质含量,提高面包营养和感官品质有促进作用,同时有效地延缓面包的老化,延长其货架期。本实验条件下,添加1.2%为最适添加量,体积增加7.7%,比容增加5.3%,含水量增加9.9%,蛋白质增加4.0%,硬度减小36.6%,老化速度放缓。     

蛋氨酸在面包中应用研究

通过添加不同量蛋氨酸研究其对面粉粉质拉伸特性及对面包焙烤品质和贮存过程中老化程度影响。结果表明:蛋氨酸可改善面团流变特性,适量添加可增加面包体积和比容,改善面包芯硬度和组织结构,对增加面包蛋白质含量和持水能力、提高面包营养和感观品质有促进作用,同时能有效延缓面包老化,延长其货架期;蛋氨酸最适添加量为0．15％。     

乳酸菌对酵母菌发酵多谷物杂粮面包品质的影响

目的:探讨添加乳酸菌粉对酵母菌发酵多谷物杂粮面包品质的影响。方法:检测添加不同比例（0、0.03%、0.06%、0.09%、0.12%）乳酸菌粉发酵多谷物杂粮面团的pH、发酵体积和流变特性指标变化,同时检测添加乳酸菌粉后杂粮面包硬度、胶黏性、咀嚼性指标,以及面包比容、感官品质和风味指标的变化。结果:添加乳酸菌发酵使多谷物杂粮面团pH降低;添加0.03%~0.12%混合乳酸菌粉发酵60 min面团体积增加50.00%~88.12%,均高于单一酵母菌发酵（增加48.51%）;添加乳酸菌粉降低了面团储能模量（G'）和损耗模量（G"）值,添加量0.06%时G'和G"值分别降低33.33%和30.00%,降低幅度最小;添加0.06%乳酸菌粉,可显著降低面包硬度、胶粘性和咀嚼性（P<0.05）,显著提高面包弹性（P<0.05）,改善面包质构特性,面包比容比单一酵母菌发酵增加24.88%,面包形态、质地、纹理结构、风味和口感均具有较好的改善,感官品质显著提高（P<0.05）,感官评分超过80分。酵母菌联合乳酸菌发酵复配杂粮面包,共检测出65种挥发性风味物质,化合物种类多于小麦面包43种,风味物质强度高于单一酵母菌发酵杂粮面包。结论:添加乳酸菌粉对酵母菌发酵多谷物复配杂粮面包品质改善具有积极作用。     

板栗粉对面包焙烤品质的影响

研究了板栗粉对面包品质的影响,结果表明适量添加板栗粉可以增加面包的体积和比容,提高面包的弹性、平滑度等感官品质。在实验条件下,板栗粉7.5%为最佳添加量,面包体积增加55.7%,比容增加68.1%,硬度下降为对照组的53.9%,感官评分最高。     

中性木聚糖酶在面包制作中的应用

通过探讨不同浓度的中性木聚糖酶对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响 ,研究中性木聚糖酶作为焙烤添加剂的可行性。结果表明 ,中性木聚糖酶能显著地改善面粉的粉质 ,当添加量为 0 3mL/kg(面粉 )时 ,面团的形成时间可减少 5 0 %左右 ;能有效地改善面包焙烤品质 ,明显地增加面包的体积和比容 ,同时可以改善面包心的弹性和硬度 ,减小面包皮的硬度 ;酶添加范围为 0 0 5～ 0 48mL/kg(面粉 ) ,能增加面包的抗老化作用 ,贮藏 7d后 ,面包的硬度和弹性没有明显变化 ,延长了货架期     

Effects of cultivar and soil fertility on grain protein yield,grain protein content,flour yield and breadmaking quality of wheat

Grain protein content affects the flour yield and breadmaking characteristics of wheat (Triticum aestivum L). In this study, grain protein yield, grain protein content, flour yield and loaf volume were quantified for four wheat cultivars (Inia, Carina, Kariega and SST 86) grown under six different soil fertility regimes in a long-term fertilisation and irrigation experiment at the University of Pretoria. The experimental design was a randomised complete block replicated four times, with fertility as the main plots and cultivars as the subplot treatments. Grain protein yield, flour yield, loaf volume and mixograph dough peak mixing time varied among cultivars and soil fertility situations. Grain protein content differed among cultivars, but mixograph water absorption and dough characteristics did not differ. The highest grain protein yield was 873 kg ha⁻¹ for Carina and the lowest 527 kg ha⁻¹ for SST 86. Grain protein content averaged 131 g kg⁻¹ for Carina and 122 g kg⁻¹ for Kariega. Breadmaking performance showed that in a well-balanced soil fertility situation, Kariega produced 1025 cm³ of loaf volume while Inia averaged 950 cm³. Grain protein yield increased with increasing soil fertility, but grain protein content, flour yield, loaf volume, water absorption and mixograph peak mixing time varied with soil fertility. The interaction between cultivar and soil fertility was significant for grain protein yield, grain protein content, flour yield, loaf volume and water absorption but not dough peak mixing time. The results indicate cultivar differences in breadmaking quality characteristics and that soil fertility status affects grain protein yield, grain protein content, flour yield, loaf volume potential and water absorption but not mixograph peak mixing time and dough characteristics. © 1999 Society of Chemical Industry     

胡芦巴胶对混合粉制面包及生面团品质的影响

去皮高粱粉和粟米粉作面包用粉的替代物，以不同比例添加使用。胡芦巴胶部分替代面粉，替代率可达０．９％，研究了胡芦巴胶对流变特征及面包品质的影响。添加胶越多，生面团吸水量亦越高；添加胡芦巴胶后，生面团的稳定时间、断裂时间和机械耐力指数均有提高。按４∶１的面粉／高粱粉配方，添加０．６％胶可增大面包体积２１．８％，而０．９％的胶添加量能增大面包体积２１．３８％．     

板栗淀粉、蛋白质及全粉的特性及在面包中应用研究

基于淀粉和蛋白质对面包品质至关重要,分析板栗粉、板栗淀粉及板栗蛋白的特性,并探索对面包品质的影响。板栗粉中淀粉（52.87%）、蛋白质（6.58%）均低于高筋小麦粉。与小麦淀粉相比,板栗淀粉更易溶胀、糊化,但热稳定性较差。与小麦蛋白相比,板栗蛋白的α-螺旋含量(10.6%)较低,无规卷曲（34.4%）较高。这些特性正好反映了,随着板栗粉的添加量提高,板栗粉-小麦粉混合粉粉质品质和面包比容均呈下降趋势。当板栗粉添加量为10%时,面包体积最大、气孔细密、评分最佳。     

Effect of waxy flour blends on dough rheology and bread quality

Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of two different waxy flours, a durum and a bread wheat, and their blends with commercial bakers' flour on dough rheology during heating with a concurrent investigation into baking performance. Both waxy flour blends produced similar effects on dough rheological behaviour despite differences in protein content, acting to delay gelatinisation and reduce storage modulus. The main effects in bread were to increase loaf expansion during baking and reduce loaf firmness. It is postulated these effects are largely water mediated, with the higher swelling ability of the waxy starch granules reducing overall water availability and driving complete gelatinisation to higher temperatures.     

Physicochemical and sensory properties of soy bread made with germinated,steamed, and roasted soy flour

For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106 U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L^∗ value. The GS bread had the highest specific loaf volume (3.53 cm³/g), followed by NS (2.96 cm³/g), RS (2.25 cm³/g), and SS (1.81 cm³/g) bread. GS bread had the lowest hardness (1.53 N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm³/g), but decreased the bread’s hardness (1.80 N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.     

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.     

Use of durum residue flour,a lower value product of durum milling,by incorporation into wheat flour dough without deterioration in baking quality

BACKGROUND: During the milling of durum wheat to semolina, about 10–15% of total products produced is residue flour, a lower value product than the semolina. This study investigated the potential for using the durum residue flour as an additive in bread‐making to improve its potential commercial value. RESULTS: Incorporation of residue durum flour from 102 breeding lines into a low protein flour and standard bakers' flour at 20% incorporation improved the bake loaf volume with minimal change in Mixograph dough mixing time and peak resistance in many of the lines tested. Loaf yellow b was always increased even with only a 10% incorporation. Baking flours can tolerate 20% incorporation with no deleterious affects on loaf volume and bake score. CONCLUSION: The results show a potential for using the lower value durum residue flour for baking bread of acceptable quality with a slightly higher yellow colour. This would improve the profitability for the miller and provide alternative ingredients to the baker for preparing specialty breads. Copyright © 2008 Crown in the Right of the State of New South Wales and Society of Chemical Industry     

面包质地品质性状的研究：I面包质地同品质性状的相关性分析

利用面包小麦品种,研究了面包质地品质同品质性状的相关性,结果表明：面包体积和比容性质相同,它们是小麦粉蛋白质含量和蛋白质品质的综合表现;面包的弹揉性,平滑度,内部结构及其３ 项品质评分同沉降值等综合品质性状、同和面时间等蛋白质品质性状相关显著,而同蛋白质含量等数量性状相关不显著;高分子量麦谷蛋白亚基评分同面包体积和比容不相关,但同３ 项品质评分呈显著或极显著相关。     

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Green plantain flour (GPF) was used as a functional ingredient to produce gluten‐free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (RS) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 2³ factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.     

Reduction of non-digestible oligosaccharides in horse gram and green gram flours using crude α-galactosidase from Streptomyces griseoloalbus

The effectiveness of using crude extracellular α-galactosidase from Streptomyces griseoloalbus for the treatment of horse gram and green gram flours was investigated by comparing with traditional treatments such as soaking and cooking. The enzymatic treatment was most effective and the raffinose content in horse gram flour was reduced by 97.5% and stachyose content by 93.2%. The reduction in the raffinose content of green gram flour was 96.3% and that for stachyose was 91.8%. The information obtained from the present investigation is advantageous for the large-scale production of horse gram flour and green gram flour free of flatulence-causing oligosaccharides.