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%。     

《中国市场监管报》：健康食品产业应健康发展

正上海市市场监管局近期发文提醒,建议"假全麦面包"要少吃,引起广泛讨论。相较于白面面包,全麦面包富含膳食纤维和各种微量元素,但真正的全麦面包口感不太令人满意。有健身、减肥或其他饮食需求的消费者往往既想吃全麦面包,又不想牺牲面包香甜松软的口感。食品加工企业为了迎合消费者的这种心理,做出一些名不副实的"概念产品"。有的企业仅仅在小麦粉中加入了少量麦麸,就摇身一变成了全麦面包。由于我国目前尚未有专门的全麦面包标准,     

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。     

超微茶粉对全麦面包品质及其淀粉消化特性的影响

以全麦面包为对照,通过面包基本指标测定、感官评定研究不同添加量超微绿茶粉和超微红茶粉对面包烘焙品质的影响,并通过体外模拟胃肠道的方法,分析超微茶粉对全麦面包淀粉消化特性的影响.结果表明,不同添加量的超微绿茶粉和超微红茶粉均对全麦面包比容、水分质量分数、质构及色泽品质影响明显.同时,随着茶粉添加量增加,全麦面包的茶多酚含...     

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.     

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。     

马铃薯在面包加工工艺中的研究

以宁夏当地马铃薯为原材料,以传统面包加工工艺为基础,以面包质构中的硬度、弹性、黏聚性及感官评价为评定依据,通过单因素试验和正交试验确定马铃薯全粉面包最适的工艺配方,即在马铃薯全粉添加量为20%、黄油添加量10%、酵母添加量4.0%、蛋清添加量3.5%时面包有较好的质构效果,口感最佳。并且以相同的配比制作马铃薯泥面包,其口感要差于马铃薯全粉面包。因此马铃薯全粉面包应被广泛推广制作和食用。     

氧化酶在全麦面包制作中的应用研究

将一种多酚氧化酶漆酶(Laccase,简称LAC)应用于全麦面包的制作,比较其与2种常用的氧化酶对面团的流变性质和面包品质的影响,旨在开发一种新型的烘焙用酶制剂。通过面团流变性质的测定及面包品质的综合评价研究氧化酶对面团和面包质量的影响,结果表明LAC可提高普通面团和全麦面团的黏弹性,对全麦面团的作用更强。全麦面包中加入LOX和LAC能显著增加全麦面包的比容,并以LAC提高比容最为明显。LAC对全麦面包质构的改善作用最明显,且能改善全麦面包的风味。质构测定结果表明LAC对全麦面包质构的改善作用最强。LAC可明显延长面包的老化时间。     

你被这些饮食谎言忽悠了吗?

1.褐色面色就是全麦面包注意饮食健康的人,经常被食品的颜色所迷惑。褐色面包被看作是健康和营养价值更高的食品。殊不知,那只是面包师烘制面包时添加的食用色素,从而使褐色面包更具有诱人购买的色调。注意,褐色面包并不等于全麦面包,购买全麦面包最好看清标识。全麦食品中富含人体所需的多种维生素、矿物质、纤维素等,人在经过一夜的营养消耗后,体内所缺的营养素能     

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。     

A finer screening of wheat cultivars based on comparison of the baking potential of whole‐grain flour and white flour

Between 2007 and 2009, 160 wheat samples were harvested at four growing locations in Quebec (Eastern Canada) and evaluated individually for their performance in whole‐grain bread (all grain fractions) and white bread prepared with a long‐fermentation process (3 h). Combination of results from both baking tests allowed the most complete evaluation of the gas retention capacity of wheat samples. Compared to cultivar and crop year, growing location had a minor effect on the overall bread making potential of wheat samples. In whole‐grain bread, the four winter wheat lines had a poorer performance than the twenty‐one spring wheat cultivars. Little correlation was seen between dough mixing stability and gas retention properties. Determination of strong gluten content (dry gluten × gluten index) might be a useful screening tool for early‐generation wheat cultivars.     

Consumer liking of refined and whole wheat breads

ABSTRACT:  Preference for refined bread is often cited as a reason for the relatively low consumption of whole wheat bread; only a few studies, however, have examined consumer preferences between refined and whole wheat breads, and the results of these studies are inconclusive. Our objective was to determine if refined wheat bread is preferred to whole wheat bread. We hypothesized that people would prefer refined wheat bread. We conducted a taste test with 89 people. They rated their liking of 9 different breads chosen to represent several comparisons between equivalent refined and whole wheat breads. The participants also rated the intensity of 6- n -propylthiouracil (PROP) and completed a questionnaire about their bread preferences and purchasing habits. We classified the participants by their bread preference and their PROP taster status, and then examined the liking patterns of these subgroups. People preferred refined bread to whole wheat bread when both were made using equivalent ingredients and procedures. They liked the commercial samples of refined and whole wheat breads equally well. When people were classified by their bread preference, those who preferred refined bread liked the refined bread better in all comparisons. PROP nontasters liked all refined and whole wheat breads equally. Sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread.     

Sensory Analysis of Whole Wheat/Soy Flour Breads

ABSTRACT: Breads containing 0% to 40% defatted soy flour, 35% to 100% whole wheat flour, and 0% to 35% white bread flour were prepared. Beany or bitter flavor ratings for the yeast-leavened breads containing up to 30% soy flour were not significantly different from the control whole wheat bread. A high-quality yeast was the most important factor in reducing the beany taste of the bread. Addition of ascorbic acid significantly increased yeasty flavor, and there was a strong inverse correlation between beany and sweet flavors. These studies suggest that an appealing, nutritious bread containing up to 30% to 40% soy flour can be prepared in an easy and economical manner using equipment available in home or institutional kitchens.     

Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground whole wheat flour

Stone-ground whole wheat flour is characterised by coarse bran particles and high germ content. Five wheat cultivars were grown over a 3-year period in eight organic farms in Quebec (Eastern Canada) to determine their respective effects on the quality of stone-ground whole wheat bread flour. Grain yield (1.2–3.9 t ha⁻¹), grain protein content (11.3–13.1%, based on 13.5% moisture) and dough mixing stability (6.9–11.1 min) of whole wheat flour varied much according to the farming sites. Whole wheat flour from AC Brio significantly gave the lowest pan bread volume ( P  < 0.05) and best results were obtained with Celtic (whatever the farming site) and site #5 (whatever the cultivar, probably with the exception of AC Brio). Thorough wheat cultivar selection and organic field management would be critical to get whole wheat bread with the highest specific volume.     

小麦萌芽程度对全麦面包品质的影响

小麦的萌芽程度对全麦面包食用品质产生较大影响，以萌芽小麦形态学变化作为萌芽反应程度控制点，通过测定不同萌芽程度全麦粉制备的全麦面包的比容、烘焙损失率、色泽、水分含量、质构品质及感官品质，分析小麦萌芽程度对全麦面包食用品质的影响，探讨高添加量（50%和100%）萌芽全麦粉在全麦面包中的应用潜力。结果表明，与对照组相比，适度控制萌芽全麦粉制备全麦面包可以显著提高全麦面包综合食用品质，其中露白阶段效果最佳。研究结果可为实现萌芽全谷物原料精准化控制生产及产品应用开发等提供参考，对萌芽谷物的未来开发和高值化利用具有重要意义。     

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...     

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