小麦馒头加工品质的研究进展

在综述影响馒头品质因素的基础上,指出应加强相关研究,通过与遗传改良、栽培调控和改进加工工艺等措施相结合,制作出优质的馒头产品,满足人们生活的需要。     

小麦主要品质性状影响面包烘烤的回归分析

以47个小麦品种为材料,测定其主要面粉理化指标、面团流变学指标和面包烘烤指标,通过相关性分析确定各品质指标间的相互关系,并进一步进行逐步回归分析确定对面包烘烤起主要作用的品质性状,以期为小麦品质育种、面包小麦品种品质指标的制定及加工原料的筛选提供参考依据。     

硫酸铝改良剂对苏打盐碱土磷素吸附特性的影响

通过模拟盆栽改良试验和吸附试验,研究了施用硫酸铝改良剂后对土壤中磷的吸附特性的影响。结果表明:各处理土壤磷的等温吸附曲线与Freundlich、Langmuir和Temkin方程都比较吻合,但与Langmuir方程的吻合程度最好,其相关程度达极显著水平。根据Langmuir方程,将C/x/m对C作图,发现在施磷条件下,得到的是具有1个折点的直线,表明随着磷平衡浓度的不同,土壤对磷的吸附存在着2个不同能量水平的吸附点位。硫酸铝的用量越多,吸附磷量也越高。因此,应控制改良剂的用量,以0.3%为最好。     

茶(Camellia sinensis)花粉及其蜂粮中花粉粒的显微结构

采用光学显微镜和扫描电镜观察茶蜂花粉及其不同酿制时间的蜂粮中花粉粒的外部形态和萌发沟,未发现花粉壁和花粉粒结构被破坏的迹象.通过体外模拟消化试验,采用光学显微镜和透射电镜观察,发现经模拟消化的蜂粮中花粉粒内含物外吐的数量比蜂花粉多,而且随着酿制时间的延长,其内含物外吐的花粉粒所占的比例增加.结果提示,同种粉源的蜂粮比蜂花粉更易于被消化.     

糯与非糯小麦配粉对馒头品质的影响

[目的]研究糯与非糯小麦配粉对馒头品质的影响.[方法]对6个非糯小麦品种品质指标间的相关性进行分析.[结果]馒头总评分与面粉白度、弱化度、衰减值呈正相关,与其他品质指标呈负相关,但都没有达到显著水平.[结论]糯小麦面粉制作馒头的评分较低,不适合制作馒头.糯小麦与非糯小麦配比为1∶9时馒头的评分最高.     

微波面包制作工艺

用微波熟制工艺来代替烤炉熟制工艺，采用一次发酵法来生产面包，通过试验确定合理的工艺路线及工艺参数，证明此方法可行，且产品质量理想。     

马铃薯全粉面包的加工工艺研究

选用一次发酵法,以面包粉和马铃薯全粉为主要原料,添加其他辅助原料制作马铃薯全粉面包,通过单因素和正交试验,确定马铃薯全粉面包的最佳原料配方为:马铃薯全粉20%、白砂糖10%、酵母4%、食盐1%。在最佳原料配方的基础上进行加工工艺研究,通过单因素和正交试验,确定马铃薯全粉面包的最佳工艺条件为:发酵时间60 min、上火烘烤温度170℃、下火烘烤温度180℃、烘烤时间9 min。     

Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae

From a nutritional perspective, rice flour is one of the most valuable flours and it is suitable for preparing food for people suffering from wheat allergy. However, bread made from rice flour is very difficult to bake because it lacks gluten. We found that pre-fermenting of rice flour using Aspergillus oryzae facilitated a better formulation of gluten-free rice bread. Bread swelling was remarkably improved with a longer pre-fermenting period at 55 °C. The specific loaf volume (SLV) without polymeric thickeners after a 12 h fermentation was approximately 2.2-fold (2.98 ml/g) higher than that after 0 h (1.36 ml/g). An enzymatic assay of the batter indicated that protease activity during the pre-fermentation period increased from 0.38 to 1.44 U/ml and this activity correlated with bread swelling. Furthermore, a commercial protease from A. oryzae also produced similar results with an adequate SLV of 3.03 ml/g. Rheological analysis showed that batter treated with protease had an increased batter viscosity and decreased flour settling behavior because of the aggregation of flour particle after partial cleavage of storage proteins. These results indicated that the improved SLV was mainly because of an A. oryzae protease, which affected the batter rheology thereby improving gas retention before baking.     

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

Chemical composition(moisture,protein,starch,ash,fiber,fat),vitamins(vitamin C,vitamin B1,vitamin B2),total polyphenol content,antioxidant capacity,minerals,and amino acid of 14 potato cultivars in China were evaluated.The results indicated that all parameters varied significantly among different potato cultivars.The total starch,crude protein and fat content ranged between 57.42–67.83%,10.88–14.10% and 0.10–0.73% dry weight(DW),respectively.Moreover,the consumption of potato increased remarkably the dietary intake of vitamins,K,Mn and Cu.In addition,the chemical score of amino acid varied considerably between different cultivars,which ranged from 54(Neida 3 and Neida 41) to 71(Neida 34).Grey relational analysis(GRA) indicated that Neida 26 exhibited the most comprehensive nutritional values among potato cultivars,followed by Neida 42.Different potato flours had a significant effect on the quality parameters of potato steamed bread(PSB),Neida 26 and Neida 34 were more suitable for making PSB.