Flour quality tests for selected wheat cultivars and their relationship to Arabic bread quality

Analytical and rheological parameters were established for flours from nine selected wheat cultivars, each covering a range of protein contents. Arabic and pan breads were baked from these flours and baking quality was determined. Wheat cultivars were found to differ in their suitability for Arabic bread production. Within cultivars the relationship between protein content and Arabic bread score was best described by a quadratic equation. Traditional flour quality tests do not adequately describe the flour quality requirements for Arabic bread as clearly as for pan bread. Ranges and optimum values for a number of parameters can be set to describe flours most likely to be suited to the production of Arabic bread. However, for reliable evaluation of baking quality for Arabic bread, flours fitting the prescribed range must be test baked.     

南瓜综合加工技术

将南瓜加工成保健食品,使南瓜中所含的有效成分保留下来,更好地发挥其药理保健作用。     

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural products is raising the need for new approaches in GF bread-making. Sourdough is the foremost fermentation used for baking purposes and it has been proven to be ideal for improving the texture, palatability, aroma, shelf life and nutritional value of wheat and rye breads. These characteristic features derive from the complex metabolic activities of the sourdough-resident lactic acid bacteria and yeasts, e.g. acidification, production of exopolysaccharides, proteolytic- amylolytic- and phytase activity, and production of antimicrobial substances. These effects have been extensively studied and well described for traditional baking, whereas little is known about the role of sourdough in GF baking. Yet, the microbiological and qualitative characterisation of local GF fermented products indicate an overlap with the microbiota of wheat/rye fermentation and suggest that the positive metabolic activities of the sourdough microbiota are still retained during fermentation of GF crops. Thus, the use of sourdough in GF baking may be the new frontier for improving the quality, safety and acceptability of GF bread.     

二次发酵生产玉米花粉面包的研究

为增强面包的营养与保健作用,在制作过程中加入玉米花粉,经过二次发酵和焙烤,研制出具有花粉清香和发酵香味的花粉面包。花粉面包的最佳生产工艺务件是:酵母添加量2%,糖添加量10%,发酵时间6h,玉米花粉添加量3%。     

Increasing the folate content in Egyptian baladi bread using germinated wheat flour

The main objective of this study was to increase the folate content in Egyptian baladi bread using germinated wheat flour (GWF). The effect of germination temperature and drying conditions on the folate content of wheat grains was studied. Wheat flour was substituted with unsieved and sieved GWF at different levels and the effects on folate content and the rheological properties of dough were determined. Germination of wheat grains resulted in a 3- to 4-fold higher folate content depending on the germination temperature. Maximum folate content (61 μg/100 g dry matter (DM)) occurred at 30 °C. Drying did not affect folate content in germinated grains. After replacement with GWF, folate content in both flour and bread increased 1.5- to 4-fold depending on the level of replacement. Rheological properties of dough were adversely affected by increasing replacement level (as determined by farinograph). While the folate content in bread was as high as 66 μg/100 g DM at complete replacement of flour with sieved GWF, the bread was dark and layers were not separated. After replacement of half of the flour with sieved GWF (50 g/100 g), the baladi bread was acceptable with respect to colour and layer separation. The folate content in this bread was 50 μg/100 g DM, compared with 30 μg/100 g DM in bread without GWF (0 g/100 g).     

馒头品质研究

将不同品种小麦粉按拟定的馒头蒸煮试验配方、方法及评分标准进行了馒头外形尺寸及比容、馒头外皮及内芯白度值、馒头评分的研究。结果表明：灰分低、粉色白、面筋含量、筋力及α－淀粉酶活力适中的小麦粉适于制作馒头。小麦粉蛋白质及面筋含量虽不高,但筋力较强,在一定程度上可弥补蛋白质及面筋含量的不足。此外,添加增白剂的小麦粉制作的馒头肉眼看最白,但其白度值度非最高,然而却最不偏黄。这也进一步验证了增白剂的作用机理是氧化小麦粉中的类胡萝卜色素。     

麦胚面包发酵饮料的研究

选用新鲜麦胚和面包渣为原料,接种酵母菌和乳酸菌发酵制作麦胚面包发酵饮料,并对发酵条件进行优化。同时,得出制作麦胚面包发酵饮料的最优发酵条件。通过优化发酵条件制作的麦胚面包发酵饮料,外观澄清透明、香气饱满、风味纯正。