Dough mixing and breadmaking properties of quinoa-wheat flour blends

Flour blends of quinoa-wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. Dough development time increased with increase in meal but decreased with increase in quinoa flour. At 10% inclusion levels differences in liking from control 100% wheat flour bread were smaller for flour or water extracted meal to most of the panel, than with 10% non-extracted meal. This suggests that 10% inclusion of flour or water extracted meal may have potential for further investigation.     

面皮快餐食品工业化生产的调查及工艺研究

通过对面皮传统手工制作工艺的调查分析,提出了面皮工业化生产的工艺和方法,进而对面皮作为方便快餐食品的开发进行了论述。利用先前开发的面皮机和小麦淀粉厂的有关设备,进行了中试试验,在此基础上提出了有关工艺和经济技术指标。     

小麦粉面包烘烤品质指标的研究 Ⅰ.逐步回归分析筛选关键性指标

本实验应用逐步回归方法研究了河南50个小麦品种(系)的面包烘烤品质各指标间的关系,结果表明:面包评分、体积和比容均是评价面包品质优劣的综合性指标。和体积,比容相比较,以面包评分和烘烤品质各指标建立的回归方程具有更高的F值,复相关系数也较高。用面包评分代表面包烘烤品质可能较体积和比容更可靠更稳定。面包评分可看作是评价值和粉力二者综合作用的结果。     

热烫温度对小麦面团介观特性的影响机制

本实验以热烫面团为研究对象,通过凯氏定氮法、粒径分析、傅里叶变换红外光谱以及快速黏度分析等手段,研究55、65、75、85℃和95℃热烫温度下小麦面团中麦谷蛋白大聚体的质量分数、粒径分布、蛋白质二级结构以及面团中淀粉的糊化特性的变化情况.结果表明:随着热烫温度的升高,面团中麦谷蛋白大聚体质量分数呈现显著增大的趋势(P<...     

葡萄糖氧化酶对小麦粉品质的影响研究

应用快速黏度分析仪(RVA)、动态流变仪、扫描电子显微镜(SEM)及液相色谱(LC)研究了葡萄糖氧化酶(GOD)对小麦粉糊化特性、动态流变学性质、面团微结构及面筋中氨基酸的影响.研究表明:添加25、50和75 mg/kg葡萄糖氧化酶的面糊的峰值黏度和最终黏度降低,衰减值增大.添加葡萄糖氧化酶的面团弹性模量(G′)和黏性模量(G″)增加.在给定频率下,面团弹性模量大于黏性模量;添加葡萄糖氧化酶面团面筋网络结构增强,淀粉颗粒镶嵌于面筋网络;面筋蛋白质氨基酸含量发生变化.     

酵母和加工条件对冷冻面团生产的影响

综述了酵母和加工条件对冷冻面团生产的影响,介绍了如何通过选择酵母种类、改善配方、改进制作方法及控制冷冻解冻条件等来改善冷冻面团的稳定性.     

加水温度对莜麦面团水分分布状态和质构特性的影响

烫熟是莜麦传统特色食品制作的重要步骤,对产品品质影响显著.利用低场核磁共振技术得到莜麦面团的水分分布状态,采用食品物性仪测得莜麦面团的质构特性参数,研究了加水温度对莜麦面团水分分布状态和质构特性的影响.结果表明:当加水温度由70 ℃升高至90 ℃时,莜麦面团中弱结合水和自由水与底物的结合程度增加,弱结合水向自由水方向迁...     

Technological benefits of inulin-type fructans application in gluten-free products – A review

BackgroundAlthough cereals are used extensively in food products, ingestion of gluten-containing food has been associated with gluten-related disorders in susceptible individuals. Recently, the gluten-free (GF) products are one of the most dynamically growing branches of the food industry. However, many commercially available GF products provide lower level of proteins, dietary fibre, vitamins and minerals, compared with wheat products. To meet the growing demands of GF food consumers, efforts have been made to improve the overall quality of these products. Recently, inulin-type fructans (ITFs) were proposed as the beneficial ingredients of GF products.Scope and approachOver the last decade, the application of ITFs in GF products has been widely explored. Therefore, the aim of this review is to present the current application of ITFs as components of GF products by summarising the existing data concerning their effect on the technological properties and sensory quality of these products in the light of their physicochemical characteristics.Key findings and conclusionsITFs added to the GF products interact with other ingredients and additives. Generally, they have the potential to improve the technological properties and sensory perception of obtained products. The presented facts may provide an inspiration for further intensive work on the improvement of the quality of GF products for the growing number of people struggling with the problem of gluten intolerance.     

Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions

Evaporative weight loss from food leads to both loss of saleable weight and quality deterioration so it need to be minimized. The effect of isothermal and fluctuating conditions on frozen dough weight loss was measured and compared with kinetic, physical and artificial neural network (ANN) models. Frozen dough samples were regularly weighed during storage for up to 112 days in loose-fitting plastic bags. The storage temperatures were in the range of −8 to −25 °C with fluctuations of ±0.1 °C (isothermal), ±1, ±3 or ±5 °C about the mean. For each combination of temperature and fluctuation amplitude, the rate of dough weight loss was constant. The rate of weight loss at constant temperature was nearly proportional to water vapour pressure consistent with standard theories for evaporative weight loss from packaged foods but was also accurately fitted by Arrhenius kinetics. Weight loss increased with amplitude of temperature fluctuations. The increase could not be fully explained by either the physic model based on water vapour pressure differences or the kinetic model alone. An ANN model with six neurons in the input layer, six neurons in hidden layers and one neuron in the output layer, achieved a good fit between experimental and predicted data for all trials. However, the ANN model may not be accurate for product, packaging and storage systems different to that studied.