大麦全粉对面团特性及面包焙烤品质的影响

本文以不同比例的大麦全粉(以下简称大麦粉)替代高筋小麦粉,研究添加10%~60%(m/m)大麦粉对面团特性及面包焙烤品质的影响。结果表明,随着大麦添加量的增加,大麦-小麦混合粉的湿面筋含量降低,从36.43%(对照组)降至11.43%(添加60%大麦粉);面团吸水率增加,形成时间、稳定时间及C2(弱化值)值显著降低,延伸性与最大抗延伸阻力也显著下降;面团微观结构也随之发生变化,添加大麦粉的面团组织变得粗糙,在20%~60%添加范围内,气孔壁出现断裂,且几乎观察不到完整的气孔结构;对于面包品质而言,添加大麦粉的面包比容降低、硬度增加、弹性减小、感官品质下降,同时面包内部气孔所占面积减少、孔洞所占面积增加、面包片亮度变暗。大麦粉添加量为10%~20%时,但其整体感官品质仍可被接受;而添加过多的大麦粉(30%~60%)时,面包的焙烤品质显著降低,面包特有海绵状的纹理结构逐渐消失。

Effect of Whole Barley Flour Addition on Dough Properties and Quality of Bread

High gluten-wheat flour (10%~60%, w/w) was substituted with whole barley flour (hereinafter referred to as barley flour), and, subsequently, the effect of the substitution on dough properties and bread quality was investigated. The results revealed that the addition of barley flour effected a corresponding decrease in the content of wet gluten in barley-wheat mixed flour from 36.43% (control) to 11.43% (with 60% barley flour). In addition, the water absorption capacity increased, while the dough development time, time for stability, C2 value (weakening value), dough extensibility, and maximum resistance significantly decreased with increase in the concentration of barley flour. Meanwhile, dough microstructures were observed to change with the addition of barley flour, displaying coarser structures. The addition of barley flour in the range of 20%~60% resulted in the breakdown of the gas chamber walls; in fact, intact gas chamber structures could hardly be found. The specific volume, springiness, and sensory quality of the bread decreased, while the hardness increased with addition of barley flour. Moreover, a decrease in the area of gas chambers, an increase in the hole area, and a decrease in slice brightness were observed. The addition of 10%~20% barley flour imparted an acceptable overall sensory quality to the bread. However, the quality of bread baking decreased significantly with addition of excess barley flour (30%~60%), with the complete disappearance of the sponge-like texture of bread.