豌豆全粉对小麦面团特性和面包品质的影响

探讨了萌芽程度不同的豌豆全粉(添加量均为5%)对小麦面团加工特性(水分分布、黏性、发酵流变特性、动态流变特性)及面包品质(面包芯质构、面包贮藏期硬度等)的影响。结果表明:与小麦面团(WD)相比,添加未萌芽豌豆全粉(G0MD)的面团中不易流动水的比例升高,结合水和自由水的比例降低,面团发酵产气量降低,面团储能模量(G′),损耗模量(G″)显著下降,面包在储藏期内(1～7 d)面包的硬度增加缓慢。与G0MD相比,添加萌芽豌豆全粉的面团中结合水比例增加,不易流动水比例降低,黏性显著降低,G′、G″均增加,面包老化速度变慢。因此,将萌芽豌豆全粉用于面包的制作表现出良好的应用前景。

Effect of Pea Whole Flours on Wheat Dough Properties and Bread Quality

The effects of adding raw and germinated pea whole flours (5%) on wheat dough processing characteristics (moisture distribution, viscosity, fermentation rheological characteristics, dynamic rheological characteristics) and bread quality (bread core texture, bread storage hardness, etc.) were studied. The results showed that the proportion of immobilized water with 5% raw pea whole flours (G0MD) was significantly higher than in the wheat dough (WD), while the proportion of combined water, free water and dough fermentation gas production decreased compared to WD. The storage modulus (G'') and loss modulus (G'') of G0MD was significantly lower than WD, and the hardness of bread increased more slowly during the storage period (1~7 days). Compared with G0MD, the proportion of combined water in the dough substituted with germinated pea whole flours was high, while the proportion of non-mobile water was low. The dough substituted with germinated flours exhibited lower viscosity. The dough substituted with germinated pea flours showed higher dynamic rheological parameters (G'', G'') than G0MD. The hardness of bread texture made by addition of germinated pea flours increased slowly during the storage period of 1~7 days, indicating the aging rate of bread with germinated pea flours slowed down. Therefore, the use of germinated pea whole flours for bread production shows good application prospects.