小偃22小麦粉馒头加工技术研究

为了提高馒头的加工品质,满足中国馒头加工业的迫切要求,以小偃22小麦粉为材料,研究其馒头加工的加水量、和面时间以及大豆蛋白、小麦胚芽、卵磷脂对馒头品质的影响.结果表明,加水量、和面时间以及大豆蛋白、小麦胚芽、卵磷脂的添加量对馒头回复性、内聚性和咀嚼性影响显著或极显著.随加水量增加,馒头的内聚性和回复性先增后减,咀嚼性呈减小趋势;随和面时间与大豆蛋白添加量的增加,馒头内聚性和回复性均减小,咀嚼性均先减后增;随小麦胚芽添加量的增加,馒头的内聚性与回复性先减后增,咀嚼性先减后增;随卵磷脂添加量的增加,内聚性先增后减,咀嚼性先减后增,回复性减小.优质馒头制作的适宜加水量、和面时间以及大豆蛋白、卵磷脂和小麦胚芽添加量分别为粉质吸水率的80%、4 min、2%、0.4%、8%.     

小偃22小麦粉馒头加工技术研究

为了提高馒头的加工品质,满足中国馒头加工业的迫切要求,以小偃22小麦粉为材料,研究其馒头加工的加水量、和面时间以及大豆蛋白、小麦胚芽、卵磷脂对馒头品质的影响。结果表明,加水量、和面时间以及大豆蛋白、小麦胚芽、卵磷脂的添加量对馒头回复性、内聚性和咀嚼性影响显著或极显著。随加水量增加,馒头的内聚性和回复性先增后减,咀嚼性呈减小趋势;随和面时间与大豆蛋白添加量的增加,馒头内聚性和回复性均减小,咀嚼性均先减后增;随小麦胚芽添加量的增加,馒头的内聚性与回复性先减后增,咀嚼性先减后增;随卵磷脂添加量的增加,内聚性先增后减,咀嚼性先减后增,回复性减小。优质馒头制作的适宜加水量、和面时间以及大豆蛋白、卵磷脂和小麦胚芽添加量分别为粉质吸水率的80％、4min、2%、0．4％、8％。     

面筋蛋白对小麦粉理化性质及面包烘焙品质的影响

为明确不同类型小麦的面粉改良方案,为我国优质面包专用粉的生产提供理论与技术支持,以三个筋力不同的小麦品种宁麦13、扬麦16和郑麦9023为材料,通过洗面筋法提取各供试材料的湿面筋,将其冷冻干燥后按照7%、8%、9%、10%、11%的添加比例与各自面粉进行配比,对配粉的面包烘焙品质、面粉理化性质和面团流变学特性进行了测定分析。结果发现,随着面筋蛋白添加量的提高,配粉的蛋白质、湿面筋、谷蛋白大聚体(GMP)含量和沉降值逐步上升;粘度参数和面团弱化度有所下降;糊化温度和糊化时间呈上升趋势。在同一添加量下,强筋小麦的烘焙品质和面粉理化性质始终优于中筋小麦和弱筋小麦。随着面筋蛋白添加量的提高,面包体积、弹性、回复性、内聚力增大,而硬度、咀嚼性减小,感官品质得到改善。面筋蛋白添加量超过一定范围(宁麦13、扬麦16添加9%,郑麦9023添加8%),面包品质改良效果变缓,且色泽不断加深。综上所述,适量添加面筋蛋白可改变面粉的理化性质,提高其面包烘焙品质;配粉的蛋白质含量为18%左右是最经济的面包烘焙品质改良方案。     

糯小麦配粉对普通小麦品质性状和鲜切面条品质的影响

为了明确糯麦配粉对小麦品质的影响,利用中国北部和黄淮冬麦区的三个小麦主栽品种京411、豫麦49和豫麦34,研究了添加10%、15%、20%、25%和30%不同比例的糯小麦面粉后其蛋白质、淀粉特性及面条品质的变化.结果表明,随着添加比例的提高,面粉蛋白质含量和沉淀值有所增加,和面时间和衰落势无显著变化.直链淀粉含量随添加量的增加而逐渐降低,高峰粘度和反弹值则均有所下降.直链淀粉含量与面条的粘弹性、光滑性和总评分呈二次曲线关系,直链淀粉含量为24%～25%时,面条的粘弹性、光滑性和总评分最好,添加15%～20%的糯小麦面粉即可达到这一效果.添加糯小麦面粉对面条色泽和表观状况无显著影响.     

面包、面条、馒头质量与小麦面粉主要品质参数的相关分析

本文采用小麦面粉配方形成五个强度水平、三个弹性和延伸性水平的１５个混合样品，分析了面包、面条、馒头制作品质与面粉主要品质参数的关系．结果表明：面包与面条对面粉质量要求相似，面包要求ｗ值在３００左右的高强度面粉。面包与沉淀值的相关程度高于与和面时间和ｗ值的相关程度，延伸性比弹性对面包体积贡献大；面条要求ｗ值至少在２００以上，否则质量很差；面条与ｗ值、和面时间等反映面团流变学特性参数相关程度高于与沉淀值的相关程度，延伸性好的面粉更有利于加工优质面条；馒头要求中等强度、适度弹性和适度延伸性（平衡型）面粉，强度太高或太低皆不利于加工高质量馒头．     

食品添加剂对面包小麦品种新春9号烘焙品质的影响

为了改善和提高面包小麦新春9号的烘焙品质,为专用面粉厂家通过适宜的食品添加剂生产成本较低的面包专用粉提供科学依据,将多种面包添加剂(强筋剂 、强筋剂 、强筋剂 、强化酶、烤美酶A和面包改良剂等)分别加入到面包小麦新春9号面粉中,研究其吹泡参数及烘焙品质,实验和筛选最佳添加剂种类。结果表明,在新春9号面粉中加入的各种添加剂都有增强面团韧性(P)、烘焙力(W)、P/L值和缩短面团延展性(L)的趋势,适宜的添加剂能明显改善和提高面包的体积和纹理结构,其中在新春9号面粉中加入0.45g/kg的烤美酶A改善面包烘焙品质的效果最佳。     

河北省主要推广强筋小麦的面包加工品质

为了解河北省主推强筋小麦品种的籽粒品质和面包加工品质,评选优质面包小麦品种,对河北省9个强筋小麦品种的31个籽粒品质和8个面包加工品质指标进行了测定。结果表明,除千粒重、容重、籽粒硬度、出粉率、面粉色泽L*值、面粉色泽b*值、面粉白度、籽粒蛋白质含量、湿面筋含量、糊化温度、吸水率外,其余被测指标的变异系数均大于10%,说明河北省强筋小麦品种多数品质性状的遗传多样性比较丰富。藁优9415、冀师02-1、藁优2018和金麦1号4个小麦品种制作的面包达到国家优质面包标准。面包评分与面团拉伸曲线面积和最大拉伸阻力极显著正相关,与形成时间、稳定时间、粉质质量指数、延伸度和拉伸阻力显著正相关,与面包质构的粘聚性极显著正相关,与面包质构的硬度、胶着性、咀嚼度、坚实度均极显著负相关。     

优质强筋小麦与运黑101复配粉的面包品质研究

为更广泛利用黑小麦,用优质强筋小麦运旱115、运旱618的面粉分别与中筋黑小麦运黑101的面粉进行搭配,研究了不同复配粉的面筋指数变化规律和面包加工特性。结果表明,两个优质强筋小麦粉与中筋黑小麦运黑101复配,可以显著改善中筋黑小麦运黑101的面筋指数、抗延阻力、稳定时间;优质强筋小麦粉与运黑101面粉占比相等时,运旱115、运旱618对运黑101的面筋指数改进率较大,分别为10.57%、10.51%。综合分析对面包品质影响较大的硬度、胶黏性、咀嚼性等质构指标,发现运旱115与运黑101配粉比例为8∶2、5∶5时,运旱618与运黑101配粉比例为7∶3、6∶4时,运黑101面粉品质改善显著,用其制作的面包体积大、品质好。     

面包小麦掺混品质品种间差异的初步研究

用９个高蛋白强筋硬质小麦（面包小麦）与一个低蛋白弱筋软质小麦按１∶１搭配制粉，ＳＤＳ沉降值、面粉吸水率等明显下降，各品种间表现一致。面包体积、面包评分、和面时间及粉质图稳定时间等，在各品种间反映不同。部分面包小麦品种搭配软麦后，面包品质保持不变，有的还有所改善。     

长白山黑木耳蜜饯的研制

为探索长白山黑木耳蜜饯的加工工艺,以长白山黑木耳为原料,通过单因素试验和正交试验确定长白山黑木耳蜜饯的最佳生产工艺条件。结果表明:氯化钙添加量为1%、甘油添加量为0.7%、黄原胶添加量为0.3%、糖添加量为40%、柠檬酸添加量为0.6%、渗糖时间为40min、干燥时间为1.5h时,长白山黑木耳蜜饯感官品质最佳。     

Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, generally increased mixograph water absorption, and reduced the SDS-unextractable protein content of dough before and after fermentation as well as the loaf volume of bread. The added phytate also shifted unextractable glutenins toward a lower molecular weight form and increased the iron-chelating activity of dough. It appears that phytate negatively affects gluten development and loaf volume by chelating iron and/or binding glutenins, and consequently interfering with the oxidative cross-linking of glutenin molecules during dough mixing. Phytate could be at least partially responsible for the weak gluten network and decreased loaf volume of whole wheat flour bread as compared to refined flour bread.     

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 2. Yeast activity,dough proofing and bread quality

The combined effects of reduced mixer headspace pressure and mixing duration on the yeast activity, proofing and quality of dough and bread made from both high-protein flour (HPF) and low-protein flour (LPF) were addressed in this study. Rheofermentometer analysis showed that a reduction in mixer headspace pressure up to 0.08 MPa did not affect the overall gassing power of yeast in either of the two dough matrices. An increase in mixing duration sped up the mass transfer rate of CO₂ at the initial stage of fermentation, leading to a faster expansion of dough volume at the beginning. Moreover, an increase in mixing time promoted dough development and gas inclusion, which resulted in a increased volume of dough and bread, as well as a softer texture of both baked bread and steamed bread. In general, reduced headspace pressure produced baked bread of smaller volume, denser structure and harder texture. On the other hand, vacuum mixing produced steamed bread with softer texture without significantly changing the bread’s volume and porosity.     

Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread

Baking performance of hearth bread and pan bread were investigated using 10 wheat varieties with variable protein quality. For most varieties, samples were selected at two protein levels, approximately 11 and 13% (d.m.). The effects of flour quality on loaf characteristics were different for hearth bread compared to pan bread, where both protein quality and protein content affect loaf volume positively in an optimised baking test. Hearth bread is more complex as both the form ratio and loaf volume are critical external characteristics. When using fixed proving time, the form ratio was positively affected by dough resistance and mixing peak time at high speed mixing, and negatively affected by dough extensibility. Dough resistance and mixing peak time correlated strongly to the HMW glutenin composition, whereas dough extensibility was related to protein content. In contrast to the form ratio, loaf volume was positively affected by dough extensibility, whereas protein quality had no significant effect. This was seen both for doughs produced at optimal mixing time at high speed mixing (126 rev/min) and for doughs produced at fixed mixing times at low speed mixing (63 rev/min). When proving time was optimised to achieve a defined form ratio, flours of strong protein quality should be proved longer than flours of week protein quality, resulting in higher loaf volume for flours of the strongest protein quality. With respect to protein content, the positive effect of protein content on loaf volume was counteracted due to reduced proving time when aiming for a defined form ratio.     

Dough rheology and bread quality of wheat-chickpea flour blends

In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30% was carried out to study their rheological and baking performance. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), while, the extensibility of dough and the resistance to deformation were reduced. Regarding dough stability, it appears that 10% chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20% to 30%. The dough surface of the wheat dough and the blend with 10% was classified as “normal”, however the blend with 20% and 30% produced “sticky” dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10% chickpea flour gave loaves as similar as control.     

Effect of the addition of extruded wheat flours on dough rheology and bread quality

Extruded wheat flours, due to their increased water absorption capacity, constitute an opportunity to increase bread output in bakery production. However extrusion may modify dough and bread characteristics. The aim of this study was to investigate the effect of the substitution of 5% of the wheat flour by extruded wheat flour (produced with different time-temperature extrusion treatments) on dough mixing, handling and fermentation behaviour and bread volume, shape, texture and colour. The RVA curves indicate that extrusion intensity increases with increasing temperature or water content. Water absorption capacity rises with increasing treatment intensity, but dough stability tends to decrease. Adding extruded flours decreases dough extensibility but increases tenacity and gas production. Differences in dough structure were observed on photomicrography, though there were no clear differences in bread quality. These results indicate that it is possible to obtain adequate dough and bread characteristics using dough with 5% extruded wheat flour.     

Effect of sodium chloride on gluten network formation,dough microstructure and rheology in relation to breadmaking

Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) on the gluten network formation during dough development, the dough rheology, and the baking characteristics of two commercial flours containing different levels of protein (9.0 and 13.5%) and with different glutenin-to-gliadin ratios. Examination of the dough structure by confocal microscopy at different stages of mixing show that the gluten network formation was delayed and the formation of elongated fibril protein structure at the end of dough development when NaCl was used. The fibril structure of protein influenced the dough strength, as determined by strain hardening coefficient and hardening index obtained from the large deformation extension measurements. NaCl had a greater effect on enhancing the strength of dough prepared from the low protein flour compared to those from the high protein flour. The effect of NaCl on loaf volume and crumb structure of bread followed a similar trend. These results indicate that the effect of NaCl on dough strength and bread quality may be partially compensated by choosing flour with an appropriate amount and quality of gluten protein.     

HealthBread: Wholegrain and high fibre breads with optimised textural quality

The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory attributes similar to white bread by applying a combination of technological steps: the use in addition to flour of a specific wheat fraction with high levels of fibre and micronutrients, bioprocessing of this fraction with enzymes and yeast (pre-fermentation) and by the optimisation of dough formulation. The pre-fermentation can be modelled and optimised to improve the bioavailability of nutrients without major fibre degradation, including a +200% increased soluble free ferulic acid level, and to improve its technical functionality in the dough mixing process. It also had a positive effect on the textural quality of bread.An experimental design approach was used to achieve optimal dough formulation based on the use of pre-fermentation, vital gluten and enzymes in the dough.Commercial bread products with optimised sensory product quality were developed with high nutritional quality - being high in fibre, and a source of important micronutrients such as iron, magnesium, zinc and folate. The study shows that it is possible to develop nutritionally improved bread products with textural quality similar to white bread.     

燕麦粉对强筋面粉品质特性及其面包品质的影响

面包逐渐成为中国人营养早餐的选择,但面包中膳食纤维含量较低。燕麦是一种食疗兼备的特色杂粮作物,富含膳食纤维。为拓宽燕麦的应用范围、提高面包的营养价值,以优质强筋小麦品种藁优2018和燕麦粉为材料,研究了燕麦粉对小麦面粉面团流变学特性及淀粉糊化特性的影响,并进行了燕麦面包实验室制作和质构分析。结果表明,随着燕麦粉添加比例的增加,面团吸水率逐渐增加,面团稳定时间和粉质质量指数先减小后增加;面团拉伸能量、拉伸长度、拉伸阻力、最大拉伸阻力均逐渐减小。说明燕麦粉对面团拉伸特性各参数均有弱化作用。在藁优2018小麦面粉中添加10%的燕麦粉,既能保证面包的感官品质,又能满足面包营养最大化。     

Studies on green gram (Phaseolus aureus) protein concentrate and flour

Protein isolate from green gram (Phaseolus aureus) was prepared and the chemical composition was determined. It contained 64.04% protein, 1.8% total lipids, 27.64% total carbohydrates, 1.68% crude fibre and 4.84% ash. Iron, calcium, magnesium, copper, zinc, potassium and sodium were determined. The limiting amino acid in the protein isolate was lysine. In vitro digestibility pepsin followed the pancretion was the highest and the lowest was the digestion by pepsin alone. Water absorption, oil absorption, emulsion capacity and nitrogen solubility index (NSI) of the protein isolate were 2.26g/g, 1.24g/g, 31.4g/g and 6.8g/g, respectively. For comparison the same functional properties were determined for the flour of green gram. Replacing 5 and 10% of the wheat flour with green gram flour improved the mixing properties of dough and produced good acceptable bread. However, the addition of 15% green gram flour weakened the dough and lowered the quality of bread. Replacing 2.5, 5 and 7.5% of wheat flour with protein concentrate also weakened the mixing properties of the wheat dough and decreased the bread quality.     

The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers

A non-invasive near infrared (NIR) technique has been used to identify changes in the development of bread dough during mixing. A Perten DA-7000 Diode Array NIR instrument with a fibre optic probe attachment was used. Both breadmaking and biscuit making varieties of wheat were examined. Doughs were mixed using a laboratory scale Chorleywood Bread Process (CBP) mixer and NIR spectra were gathered (one every 2 s). Flour quality data were used to determine the relationship between NIR and breadmaking quality attributes and to study varietal differences in breadmaking performance. Instrumental and sensory techniques were used to establish the important quality attributes of commercially and laboratory produced bread. NIR spectra and mixer torque were measured at different mixing times to obtain an overall picture of the mixing process from the initial hydration of the flour particles through optimum dough development until overmixing had occurred. Loaves were produced and assessed for volume by seed displacement and crumb structure using an image analysis technique. The dough elastic modulus was measured at a range of mixing times using a Bohlin VOR Rheometer. Comparison of results from the NIR spectra, dough properties and bread quality was carried out. Results revealed a relationship between the rheological properties of dough and the final quality parameters of bread. NIR was shown to have considerable merit in following dough changes during mixing which were related to final bread quality and thus has the potential to be used as an on-line method for controlling breadmaking mixers.