品种麦制作馒头的质量情况分析

对各小麦产区的一些小麦样品进行理化性质及食用品质的测定分析,用实验磨制粉并制成馒头,进行感官评价和馒头面团制作工艺性能的比较,筛选出一些适宜于制作馒头专用粉的小麦品种,为面粉厂生产馒头专用粉提供参考。     

面粉改良剂在国产面包专用粉中应用

该文对面粉改良剂在国产小麦制作面包专用粉应用方面进行探讨,通过面粉改良剂对面粉流变学指标和烘焙效果影响,选择适于国产小麦面包专用粉的改良剂。     

小麦品质对麻花制品效果影响的研究

以多种小麦为基础,研究小麦品质对麻花制品效果的影响。通过对小麦品质的分析和麻花制作效果评价,找出适合制作麻花的小麦,为麻花专用粉的生产研发提供可行的依据。研究表明,麻花专用粉生产宜选用湿面筋在27%～31%的中筋小麦。     

小议中小型粉厂专用粉的生产

专用粉,顾名思义,就是专门用来制作某种食品的面粉,它是以食品的品质要求和加工工艺要求为原则而生产的适合制作该食品的面粉。在专用粉的开发与生产中有以下几个先决条件:首先,保证小麦的质量;其次,要有先进的工艺设备;再次,就是面粉的后处理。由于各中小型粉厂的条件限制,开发专用粉只能从原粮和面粉的后处理来考虑。后处理也主要是从添加剂来进行面粉品质改良。1专用粉质量指标的确定可参考行业标准,满足用户对成品的要求。一旦确定成品的各项质量指标,即可进行专用粉的生产。2通过小麦搭配实现专用粉生产的第一步2.1在专用粉生产中,对原…     

混料试验设计优化饺子专用粉配方研究

以河北省4个小麦品种为材料,测定了小麦品质指标,并进行混料实验设计优化饺子专用粉配方,通过实验室制作饺子皮、对其进行评分和质构仪测定,结合感官评价和质构仪评价两种方法研究饺子专用粉配方,得出了饺子皮硬度、粘着性、咀嚼性、回复性、饺子耐煮性和饺子汤特性以及饺子皮感官评价与4种小麦品种添加比例的回归模型;得到饺子专用粉最优...     

浅谈优质国产小麦在面包专用粉的应用

中国是世界上最大的小麦生产国,据有关资料显示,1999年,中国小麦产量达1.15亿吨,约占全球小麦产量的20%.但由于受到小麦品种、土质及气候等条件的影响,高筋的国产小麦表现为形成时间短,稳定时间短,抗拉阻力小,延伸性大等特点,很少适合制作面包专用粉.长期以来,我国均需进口优质小麦以加工面包专用粉.近年来,我国进行农业结构的调整,使小麦生产的地域、产量、品种更趋于合理.在发展优质小麦的形势下,山东、河南、河北、安徽等小麦生产区掀起了种植高蛋白、高面筋小麦的热潮.恰当利用优质国产小麦替代部分进口小麦以加工面包专用粉,成为现今中大型面粉厂降低生产成本的重要途径.笔者通过优质国产小麦粉与进口小麦粉不同搭配,制作成面包,对面包进行品质鉴定评分,以探讨优质国产小麦在面包专用粉中的应用.     

不同品种小麦制作面包的改良情况分析

对各小麦产区的一些小麦样品进行理化性质及烘焙品质的测定分析,用实验磨将小麦样品磨制成粉进行烘焙实验,并对改良剂的改良效果进行感官评价,对制作工艺性能进行比较,为面粉厂采用国产小麦生产面包专用粉及其配粉和后期改良提供参考。     

混料试验设计优化面包专用粉配方

以河北省4个小麦品种为材料,测定了小麦品质指标,并进行混料试验设计优化面包专用粉配方,通过实验室制作、评分和面包的质构仪测定得出了面包质构特性硬度、弹性、回复性、坚实度和面包感官评价与4种小麦品种添加比例的回归模型;得到面包专用粉最优配方比例:藁优9415:冀师02-1:石优20:石优17为0.2636:0.00005...     

面条及馒头专用粉的品质要求及小麦品种筛选研究

对目前在河南广泛种植的１０个小麦品种及其面粉品质和制成品馒头及面条的食用品质进行了全面的分析评价,提出了生产馒头专用粉、面条专用粉更为全面的质量指标,筛选了适合于生产馒头专用粉、面条专用粉的小麦品种,为小麦育种及专用粉的生产提供了理论依据。     

关于拉面类专用粉开发思路的探讨

拉面专用粉的开发一般有两种方法：一是直接采用优质的小麦原粮加工拉面专用粉：二是利用面粉添加剂对普通小麦面粉品质进行改良．开发生产优质的拉面专用粉。如何利用食品添加剂对面筋网络进行改良,一直是面粉科学研究的重点。     

美国加州杏仁月饼挥发性风味物质研究

本文主要应用固相微萃取技术以及气相色谱-质谱联用技术（GC—MS），研究烘烤去皮整粒美国加州杏仁、小麦粉月饼、含有50％全脂杏仁粉以及含有50％脱脂杏仁粉月饼中的挥发性风味物质；并考察了在贮藏过程中三种不同的包装方法（普通、脱氧和真空包装）和贮藏时间对含有50％全脂杏仁粉月饼中含有的挥发性风味物质的影响。结果表明：2-甲基丁醛、乙酸、2，5-二甲基吡嗪等是烘烤后去皮整粒杏仁的主要挥发性风味物质：三种月饼中贡献最大的挥发性风味物质都是己醛；在月饼的回软过程中，贮藏时间和包装方法对挥发性风味物质的影响都不显著。     

美国杏仁月饼的感官与质构特性研究

本文主要研究了美国杏仁粉、麦芽糖醇糖浆、脂肪和胶体对月饼的感官与质构特性的影响。以九个不同月饼饼皮配方为研究对象, 通过对月饼的全质构分析及感官特性的评定, 并采用方差分析及主成分分析法分析了感官结果和仪器测定结果的相关性。感官特性评定结果表明:月饼的杏仁风味、颜色、油润度、油腻感、粘性、以及咀嚼性的强度都随杏仁粉对小麦粉取代量的增加而增大,而硬度随杏仁粉取代量增加而减小,甜度几乎不受杏仁粉含量的影响;质构特性的仪器分析结果表明:随杏仁粉取代量增加, 月饼的粘聚性和咀嚼性的强度均增大,而硬度值减小。月饼表皮颜色中的L*值随杏仁粉取代量的增加而明显减小,a*值明显增大,b*值几乎不受杏仁粉取代量的影响。麦芽糖醇糖浆对蔗糖糖浆的取代量的增加可使月饼含糖量降低,也可使月饼产生不受欢迎的颜色,但随着杏仁粉含量的增加, 这种现象可以得到弥补。脂肪含量的变化能显著影响月饼产品的油润度、粘性、硬度和油腻感,而对杏仁风味没有显著性影响。月饼感官评定和仪器测定的硬度值、感官评定和仪器测定的咀嚼性值、感官评定的粘性值与仪器测定的粘聚性值显示出良好的相关性,相关系数分别为0.983、0.963和0.996。本研究将为开发低碳水化合物(糖)型、低脂型、并符合美国FDA健康声称     

EFFECTS OF BAKING PARAMETERS ON THE WHITE LAYER CAKE QUALITY BY COMBINED USE OF CONVENTIONAL AND MICROWAVE OVENS

The effects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheat flour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. The conventional baking times (8 or 11 min), microwave power (400 or 600 W) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven times and low microwave power for selected microwave times were smaller than the bake losses of the control cakes for both flours. Long oven times and low microwave power increased the specific volume of cakes. Cakes baked from flours A and B exhibited similar internal properties. Oven time significantly affected the crust color of cakes made with flour A. The crust color of cakes made with flour B was similar to the crust color of control cakes. Using a combination of conventional and microwave baking produces cakes with qualities equivalent to the qualities of cakes produced with conventional baking.     

广式月饼加工工艺及品质评价研究进展

广式月饼是我国传统焙烤类食品,具有皮薄馅大、色泽金黄、口感细腻等特点,深受消费者喜爱。然而,在加工和储存过程中,广式月饼很容易受原料、烘焙条件、微生物等因素的影响,导致品质下降,从而造成经济损失及食品安全等问题。本文首先总结了广式月饼的分类及营养价值,在此基础上对广式月饼的加工工艺进行了系统阐述,主要从原料(面粉、油脂、转化糖浆、馅料),烘焙条件以及冷却包装三个方面进行了总结和分析;并从广式月饼的食用品质、理化特性、安全性三个方面重点综述了其品质评价指标及方法,最后对广式月饼存在的问题及重点研究方向进行了总结和展望。     

玫瑰鲜花酥饼馅的研制

以可食新鲜玫瑰花、面粉、白糖等作为主要原料,进行酥皮月饼馅料研究,结果显示皮料与馅料比为4∶6,采用面火温度220℃、底火温度190℃烘烤时间为20 min。馅料的最佳配方为玫瑰花40 g、面粉25 g、白糖30 g,按照此工艺配方可制作出具有浓郁的玫瑰香味、外观颜色佳、口感酥松,甜而不腻的玫瑰鲜花酥饼。     

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten‐free cakes.     

Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

ABSTRACT:  Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation.
To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.     

Effects of adding chickpea and chestnut flours to layer cakes

Chestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat flour in the elaboration of layer cakes. With this aim, layer cakes were elaborated with the three different flours. Mixes of 50% of these flours and a mixture of the three flours in the same proportion were analysed. Batter density, microstructure and viscosity, as well as the specific volume, texture and acceptability of layer cakes were evaluated. Chickpea flour reduced the batter density and increased viscosity compared to wheat flour, while chestnut flour reduced viscosity and did not clearly affect density. Although both flours produced layer cakes with lower specific volume, as well as less cohesive and springiness, the effect on specific volume was clearer in chestnut flour. With 50% of chickpea flour, it was possible to obtain layer cakes with the same specific volume and hardness as those made with wheat flour. Layer cake acceptability decreased with the reduction in wheat flour, regardless of the type of flour incorporated. No improved acceptability has been found when combining chickpea and chestnut flours.     

Biomedical evaluation of new diabetic baked goods

Medical and biologic assessment was made of new baked goods, the Salomat Uzbek diabetic press cakes, made of Category II wheat flour with addition of rice flour and whey. The diabetic press cakes contain increased levels of protein, some indispensable amino acids (lysine, leucine, valine), cellulose (approximately 3-fold more), and decreased carbohydrate level (1.4-fold), as compared to the traditional press cakes. Clinical studies have confirmed good consumption and therapeutic characteristics of the cakes.     

Studies on cake quality made of wheat–chickpea flour blends

Legume flours, due to their amino acid composition and fibre content are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the influence of the total or partial replacement of wheat flour by chickpea flour on the quality characteristics of two kinds of cake was analyzed. The effects of the chickpea variety and the kind of flour used (white or whole) were also considered. Volume, symmetry, chroma, and crust and crumb L^* diminished when increasing the amount of chickpea flour. The replacement of wheat flour by chickpea flour also induced an increase in the initial firmness but cohesiveness and resilience diminished, increasing the tendency to hardening. Among the studied varieties, Pedrosillano and Sinaloa produced cakes with the highest volume. Those varieties also gave layer cakes with the lowest firmness, gumminess and chewiness. White flours produced sponge cakes with higher volume and symmetry than whole flours. No significant differences, however, were observed in layer cakes between white and whole flours. In both layer and sponge cakes, white flour produced cakes with lower firmness, gumminess and chewiness than whole flours.