膨松剂对自发粉馒头品质的影响

以特一粉为基础粉,采用优选的方法,从不同的膨松剂组合中选择最佳的配比,分析对比了各种组合对自发粉馒头品质的影响.结果表明:单一的碳酸氢钠不能直接用于自发粉中;馒头用自发粉配方应采用两性复合膨松剂;以小苏打0.5 g,葡萄糖酸内酯1.0 g,高活性酵母1.0 g,L-半胱氨酸0.01 g(200 g面粉计)制作出的馒头品质较好.     

Nutritional,Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges

Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.     

Dietary fibre from berry-processing waste and its impact on bread structure: a review

The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry     

叶黄素在面包加工与贮藏中的稳定性

将叶黄素水溶性微囊粉添加至面包,研究叶黄素在面包制作以及贮藏过程中的稳定性。结果表明,和面、发酵和焙烤过程能引起全反式叶黄素含量的显著减少以及13-顺式、13’-顺式、9-顺式和9’-顺式叶黄素的生成,但焙烤对叶黄素含量的影响最大。和面和发酵过程中总叶黄素保留率下降了3.24%和5.40%;焙烤导致面包芯和面包皮中总叶黄素保留率分别下降了6.32%和41.12%。面包20 ℃避光贮藏7 d,面包芯和面包皮中总叶黄素保留率分别下降了13.64%和8.72%,色泽值基本无变化。面包贮藏稳定性良好,可以满足面包产品货架期需求。     

4种蛋白酶酶解面包酵母效果的对比研究

通过对比研究4种蛋白酶酶解面包酵母的差别,发现酵母抽提物酶1型酶解液氨基酸态氮为4.43g/100mL,总氮含量为9.76g/100g,转化率为46.4%,回收率为52.5%,且其苦味和涩味较弱,鲜味和口感最好,因此是4种蛋白酶中最适用于生产酵母抽提物的酶。     

核磁共振研究膳食纤维面包制作过程的水分迁移行为

利用核磁共振测定三种不同配方面包在制作过程(和面、发酵、醒发和焙烤)中质子的自旋-自旋弛豫时间(T2),面团中流动性不同的水分,表现出不同的弛豫时间。实验表明,在面包制作过程中,其束缚相和自由相的迁移行为不同,此外140MPa处理的膳食纤维具有强持水性,添加至面包中可改善其储藏性。     

Interaction between nitrogen and sulfur by foliar application and its effects on flour bread‐making quality

BACKGROUND: Optimization of nitrogen (N) and sulfur (S) nutrition of wheat influences the bread‐making quality of grain. This study was conducted to determine whether the application of N and S in winter wheat at anthesis stage during two field trials could influence the absorption and distribution of N and S in grain and flour bread‐making quality RESULTS: The incorporation of ¹⁵N and ³⁴S tracers in various plant parts (leaves, stems, spikes) was determined by isotopic ratio mass spectrometry coupled with an elemental analyser (EA‐IRMS). The effects of foliar fertilization on percentage of ¹⁵N and ³⁴S recovery in various plant parts, grain yield, flour protein content, and dough properties were investigated after a combination of treatments: N (urea), S (micronized elemental S) and NS (both urea and micronized elemental S). Nitrogen (70–80%) and S (35–55%) were quickly assimilated during the days following application. Sixty days after application, 42–68% N and 6–12% S were recovered in the grain. When N and S fertilizers were applied simultaneously, N and S recoveries (68% and 12%), N/S ratios (11–14), flour protein content (115 g kg^?1) and dough strength (310 × 10^?4 J), swelling (21.8 mmH₂O) and extensibility (96.4 mm) were increased. CONCLUSION: A synergistic effect between the foliar applied N and S fertilizers appears to increase N and S assimilation in grain and may improve bread‐making qualities. Copyright © 2007 Society of Chemical Industry     

基于BP神经网络的面包工业化生产发酵程度视觉判定

目的:建立BP神经网络模型来实现对面团发酵成熟度的精准判定.方法:利用机器视觉技术采集并处理面包发酵过程的图片,获取图片的量化信息,建立了一种基于BP(back propagation)神经网络的面包发酵程度预测模型.将时间、面积、瞬时速度、膨胀率、灰度值能量、灰度值相互关系、灰度值均匀性、灰度值对比度,作为输入神经元...