Effects of different milling methods on flour quality and performance in steamed breadmaking

Three types of wheat: 8901 (hard wheat), Nanyang white wheat, NYWW (medium wheat), and Australian white wheat, AWW (soft wheat) were milled after debranning by abrasion and friction, and by conventional milling. The quality of flours produced by the two procedures and their performance in steamed breadmaking were evaluated. The results showed that debranning affected both the quality of flour and the steamed bread, especially for 8901 and NYWW. Debranning lowered the gluten index, maximum resistance and starch damage; whereas, it increased pericarp content, ash content, L* value, falling number and particle size distribution. The pasting properties such as peak viscosity and final viscosity of NYWWDII and 8901DII were higher than those of NYWWCII and 8901CII. Debranning had positive effects on the quality scores, volume, volume/weight, height and structure of steamed bread from second flour, except for those from soft wheat. For the two other samples, the quality scores for steamed bread were lower than that for the conventional flour. The shape and structure of steamed bread from the top flours of AWWCII and 8901CII were better than from debranned flour. The milling methods did not affect the texture of steamed bread, except in the case of second flour of NYWW.     

浙江省慈溪市面粉类早点中铝含量研究分析

[目的]了解浙江省慈溪市在售面粉类早点中铝残留状况。[方法]于2014、2015年在慈溪市20个乡镇街道的早餐店、快餐店、食品超市及流动早餐车中抽取281份包子馒头和油条样品;同时,在各乡镇粮油店、超市共抽取30份小麦粉样品。按照GB/T 5009.182-2003《面食制品中铝的测定》方法检测,结果采用SPSS统计学软件分析。[结果]78批油条样品中,铝残留检出率为71.8%,超过100mg/kg的样品为33.3%,铝残留中位数为28.0 mg/kg,最高检出值为290.0 mg/kg,两年度间不存在显著差异。203份包子馒头样品中,铝残留检出率为33.0%,铝残留中位数为0 mg/kg,最高检出值为293.0 mg/kg,两年间存在显著差异。30份小麦粉样品铝残留均未检出。[结论]面粉类早点加工过程中使用含铝膨化剂导致食品中铝残留。     

Effect of ozone treatment of wood on its liquefaction

The effects of ozone treatment were investigated to improve the process of liquefaction of wood with polyhydric alcohol solvents. The liquefied wood having a high wood to polyhydric alcohol ratio (W/P ratio) could be prepared by using the wood treated with ozone in the liquid phase. The liquefied wood with a W/P ratio of 2 : 1 had enough fluidity to act as a raw material for chemical products. To get some information about the effects of ozone treatment toward the wood components, cellulose powder and steamed lignin were treated with ozone and liquefied. In particular, ozone treatment in the liquid phase was found to be effective for wood and cellulose powder. On the other hand, steamed lignin self-condensed during liquefaction after treatment with ozone in the liquid phase. Thus, ozone treatment provided lignin with reactive functional groups, and caused the subsequent condensation reaction. Although lignin was converted to a more condensable structure by ozone treatment, the condensation reaction was found to be suppressed for wood during its liquefaction. The wood liquefied products displayed good solubilities in N,N-dimethyl formamide (DMF) even after treatments of long duration. It was suggested that one of the main effects of ozone treatment toward wood was the decomposition of cellulose.Part of this report was presented at the 53rd Annual Meeting of the Japan Wood Research Society, Fukuoka, April 2003     

HMW-GS与北方手工馒头加工品质关系的研究

以我国黄淮麦区的114个小麦品种（系）为材料,探讨了高分子量麦谷蛋白亚基与手工馒头加工品质的关系,分析了供试材料中占比例较大的8种亚基和9种亚基组合对馒头品质的影响。结果表明,N、2+12亚基对各品质指标的作用均好或较好,没有明显缺点,是适合制作优质手工馒头的亚基;1、7+8和5+10亚基对馒头黏性的作用较差,7+9亚     

运用计算机视觉识别技术进行馒头气孔结构分析

【目的】利用计算机数字图像分析提取馒头结构的气孔特征，以评价计算机视觉分析在馒头品质评价中的作用。【方法】试验1选用强筋品种Weaver、中筋品种宁春4号和弱筋品种京411，按粉质仪吸水率采用3个加水量处理，共计9个不同样本。图像分析中，采用K-均值算法将气孔从背景中分割出来，提取了3个气孔特征，即气孔总面积、气孔平均面积和气孔总数目，用于数据分析。试验2利用图像分析对11个样本进行馒头品质评价，并与实验室人工主观评分进行比较。【结果】试验1结果表明所取的3个特征能够较好反映加水量和筋力强弱对馒头气孔结构的影响，随着加水量增加和面筋强度增强，气孔总面积增加，这与馒头体积增大一致。试验2中馒头气孔图像特征的评价与人工评价具有较高的一致性，表明计算机图像分析能够较好反映馒头内部结构优劣。【结论】利用图像分析进行馒头品质评价是可行的。     

青海省春小麦品种加工品质研究

为了为青海省春小麦品种品质改良提供理论依据,将115份春小麦品种(系)于2000年种植在青海省西宁市,并对其籽粒品质及馒头和面条加工品质进行了评价。结果表明,参试品种(系)筋力较差、评分较低,但品种间变异幅度较大。外引品种如小冰麦33、M99-90、高优503、格兰尼、加5和野猫的馒头和面条品质较好。蛋白质含量和质量对馒头品质的影响较大,在试验Ⅰ中,稳定时间与馒头体积、表面色泽、外观形状和韧性呈极显著正相关,相关系数分别为0．49、0．58、0．45和0．46。蛋白质质量主要影响面条质地,淀粉特性与面条质地和外观均相关密切,如峰值粘度与适口性、韧性、粘性和光滑性呈极显著正相关,相关系数分别为0．58、0．61、0．59和0．48。提高蛋白质质量扣淀粉特性有助于改善面条品质。尽管青海的生态条件对面粉颜色、面筋强度和淀粉粘度有较大负面影响,但通过遗传选择提高青海省小麦品种的馒头和面条品质是可能的。     

馒头品质评价方法探析

以参加陕西省1999／2000年度区域试验的19个小麦品系为试验材料，在对其籽粒品质性状和馒头品质的感官评价与质构仪测试的基础上，通过相关分析对馒头品质评价方法、评价指标进行了探讨。研究结果表明，评价馒头品质的主要感官指标为色泽、外观形状；度量指标为体积；质构仪测试指标主要为弹性和回复性；当馒头的感官品质及度量体积较好时，质构仪测试的弹性和回复性数值越高，馒头品质越好。     

Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

Quinoa is an Andean seed crop of many potential uses. In 2009 a field trial was carried out to explore the potential for quinoa growing in climatic conditions of South Eastern Europe. Even under rainfed conditions, without fertilization, a seed yield as high as 1.721 t ha⁻¹ was obtained. Seed quality was remarkably good, with protein content ranging from 15.16 to 17.41 % on a dry weight basis, depending on whether seeds were processed. Amino acid and mineral composition revealed the potential of quinoa seeds as a valuable ingredient in the preparation of highly nutritious foods. Quinoa seeds had higher contents of most essential amino acids, especially lysine, than wheat flour. Dehulled quinoa seeds, devoid of saponins, were included into wheat bread formulations, with up to 20%, which resulted in a positive effect on the rheological characteristics of dough. Furthermore, protein content in bread was increased by around 2%. Sensory characteristics of breads were excellent also at the 20% supplementation level. The study of bread supplemented with quinoa seeds could enable the development of a range of new baking products with enhanced nutritional value.     

Effects of fungal α-amylase on chemically leavened wheat flour doughs

Chemical leaveners are used in doughs to generate carbon dioxide, as an alternative to yeast, in making a range of bakery products. In this study, the effects of fungal α-amylase and ascorbic acid on chemically leavened doughs were followed by measuring dough extensibility, true rheological properties, the amount of free liquid in doughs following ultracentrifugation and the quality of baked products. As with yeasted doughs, the bake qualities of chemically leavened doughs also improved in the presence of fungal α-amylases. The bake qualities were not affected when the equivalent amount of ascorbic acid was added. The differences in dough formulations were detected from measurements of true rheological properties, not from extensibilities of doughs. The amount of free liquid was larger and of lower viscosity in doughs containing α-amylases. The properties of the continuous liquid phase were found to be important in defining the rheological and baking qualities of doughs.     

蒸蛋糕中微生物菌群结构鉴定及其抑制方法的探究

[目的]研究蒸蛋糕在贮藏过程中的微生物变化,探索延长其保质期的方法。[方法]采用基因测序的方法对蒸蛋糕贮藏过程中的微生物多样性和主要微生物菌群进行了分析,并研究了脱氢乙酸钠、丙酸钙和山梨酸钾3种防腐剂对蒸蛋糕保质期的影响。[结果]蒸蛋糕在贮藏过程中主要的腐败是表皮霉变,在蒸蛋糕的贮藏过程中主要的细菌为Staphylococcus和Kocuria;主要的霉菌为Penicillium、Cladosporium和Aspergillus;3种防腐剂都可以抑制微生物的繁殖速度,防霉变的能力大小依次为脱氢乙酸钠、丙酸钙、山梨酸钾。[结论]研究可为延长蒸蛋糕的保质期提供理论依据和技术参考。