Milling Quality and White Salt Noodle Color of Chinese Winter Wheat Cultivars

Improvement of milling quality is an important aspect in wheat breeding programs. However, the milling quality of Chinese wheats remains largely unexplored. Fifty‐seven Chinese winter wheat cultivars from four regions were used to investigate the variation of milling quality parameters and to determine the associations between milling quality traits and color of noodle sheet. Substantial variation was presented for all measured parameters in this germplasm pool. Complete soft, hard, and medium‐hard types were observed. Soft wheat and hard wheat show significant differences in flour ash content, flour bran area, and flour color grade. No simple trait can be used to select for flour milling quality. High flour ash content and bran speck area contributed negatively to brightness of dry flour. Correlation coefficients (r) between L* value of dry flour and flour ash content and bran speck area were ‐0.47 and ‐0.65 for hard cultivars, and ‐0.51 and ‐0.72 for soft cultivars, respectively. Flour color grade (FCG) was significantly and positively associated with bran speck area; r = 0.56 and 0.73 for hard and soft wheats, respectively. There was a high correlation between FCG and L* value of flour water slurry (r = ‐0.95). Strong associations were also established between milling quality index (MQI) and FCG, L* value of dry flour, flour‐water slurry, and white salted noodle sheet for both hard and soft wheats. In conclusion, substantial progress could be achieved in improvement of milling quality in Chinese winter wheats through genetic selection, and FCG and MQI could be two important parameters for evaluation of milling quality in breeding programs.     

Milling of Regular and Waxy Starch Hull-less Barleys for the Production of Bran and Flour

Five registered cultivars of hull-less barley (HB) with regular or waxy starch were milled in a Quadrumat Jr. mill to obtain whole grain flour; pearled in a Satake mill (cultivar Condor only), and the pearled fractions examined by microscopy to determine true HB bran. The samples were milled after tempering and drying in a Buhler mill to obtain bran and flour yields. Flour color and composition of HB were unaltered on milling in the Quadrumat Jr. mill. Microscopic evidence showed that a 70% pearl yield was devoid of the grain's outer coverings, including the aleurone and subaleurone layers. Therefore, the balance of 30% constitutes true bran in HB. Dry milling (as-is grain moisture) of regular starch HB in the Buhler mill gave 59% total flour and 41% bran (bran + shorts) yields, the comparative values for the waxy starch HB were 42 and 58%. On tempering HB from 9 to 16% grain moisture, the total flour yield decreased in both types of HB but to a lesser extent in the waxy starch HB due to decreases in reduction flour. On drying HB to 5 or 7% moisture, total flour yields increased due to contamination with bran and shorts. The milling study led to the conclusion that HB, at best, be dry-milled and a bran finisher be used to obtain commercial flour extraction rates. Lower total flour yields in the waxy starch HB than in the regular starch HB milled at the same grain moisture levels seemed due to higher β-glucan rather than grain hardness. Waxy starch HB flour had higher mixograph water absorption and water-holding capacity than regular starch HB or soft white wheat flour milled under identical conditions. Roller-milled HB products offer the best potential for entry into the food market.     

Rice Bran Substituted Turkish Noodles (Erişte): Textural,Sensorial, and Nutritional Properties

Infrared‐stabilized rice bran was substituted into Turkish noodles (erişte) at the levels of 10, 20, and 30%, and the effects of the incorporation on proximate composition, color, cooking properties, thiamin and riboflavin contents, mineral composition, and sensory and textural properties were investigated. Crude fat, protein, dietary fiber, B vitamins, Mg, K, P, Mn, Ca, and Se contents of the noodles increased significantly with increasing substitution level (P < 0.05). Optimum cooking time increased with increasing levels of incorporation. Swelling volume and water absorption of the noodles substituted with 20 and 30% rice bran increased significantly (P < 0.05). However, cooking loss was not significantly affected by the substitution. The effect of rice bran inclusion was insignificant on hardness (P > 0.05), whereas adhesiveness, cohesiveness, and springiness of rice bran substituted noodles were significantly lower when compared with the control (P < 0.05). Structure/texture, taste/flavor, and overall acceptability scores of the control noodles and the noodles substituted with rice bran at the level of 10% were not significantly different (P > 0.05). However, substitution levels higher than 10% negatively affected the sensory scores.     

Determination of Bran Contamination in Wheat Flours Using Ash Content,Color, and Bran Speck Counts

A fast new method based on image analysis, ScanPro Speck Expert (SPX), to determine the bran contamination in wheat flour was studied and compared with existing methods (air-oven, ash, and color measurements) using an Agtron color meter and a Minolta chromameter. Twenty-one hard red winter wheat flour samples with ash contents of 0.30–0.58% were collected from the Kansas State University pilot mill and used for this study. Intrinsic variability in the flour sample because of randomness of bran speck orientation and distribution in the sample holder could result in variation in the speck count. Simple and multiple linear regression analyses showed that estimation of flour ash content from the SPX results (R² = 0.91) would be more accurate than the results from color measurements (R² = 0.66 [Agtron color meter] and 0.74 [L*]). The added capability of SPX image analyzer to not only count the number of bran specks but also to measure their areas probably increases the accuracy of determining the bran contamination in wheat flour by image processing.     

Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour

Fourteen millstream flours, a straight‐run flour, bran, pollard, and germ were prepared separately from two Australian and two New Zealand wheat cultivars using a 650 kg/hr pilot roller mill. Glutathione (GSH) and oxidized glutathione (GSSG) were measured in all samples. The Australian cultivars had higher levels of GSH and GSSG than the New Zealand cultivars, and in all cultivars the levels in pollard and germ were considerably higher than in flour samples. Generally, the early break flours and early reduction flours had lower GSSH/GSSG levels than the tail‐end break and reduction flours. There was a strong correlation between GSH/GSSG and ash content in millstream flours, which indicated that much of the GSH/GSSG in the flour was likely to have derived from contamination by bran, aleurone (pollard), and germ. There were also moderate to strong correlations between GSH/GSSG and the cysteine content of all proteins in flour. GSH/GSSG correlated strongly with the albumin and globulin content of flour but not with gliadin and glutenin. The volume and crumb texture properties of bread made with millstream flours in the absence of ascorbic acid (AA) were negatively correlated with GSH/GSSG. The change in bread volume and texture properties when AA was added to dough (baking improver effect of AA), however, were poorly correlated with GSH/GSSG.     

A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats

A simple, rapid method for determining total anthocyanins was developed for use in developing wheat cultivars with dark-blue grains. The method was evaluated as a screening test and for quantification of total anthocyanins in blue and purple wheats and related cereals. Wheat anthocyanins were significantly more extractable in ethanol or methanol than in water at different pH levels. A sample-to-solvent ratio of 1:8 at pH 1 and 25°C was used. Anthocyanin extracts of pigmented wheat and barley grains exhibited absorbance spectra similar to cyanidin 3-glucoside. The absorbance of anthocyanin extracts of 160 blue wheat experimental lines were significantly correlated with whole-grain Hunterlab color values. Total anthocyanins averaged 157 mg/kg in blue wheat whole meal and 104 mg/kg in purple wheat whole meal, whereas blue wheat bran contained 458 mg/kg as compared with 251 mg/kg in purple wheat bran.     

Effects of a Novel Barley,Himalaya 292, on Rheological and Breadmaking Properties of Wheat and Barley Doughs

A barley mutant with high‐amylose starch, Himalaya 292, combines the potential cholesterol reducing effects of barley with the gastrointestinal benefits of high‐amylose resistant starches. Himalaya 292 has alterations in the content and composition of a range of grain constituents, thus conditions for successful addition to foods need to be defined. In this study, the rheological and breadmaking properties of doughs prepared by combining wheat flours (with various gluten protein compositions) with various barley genotypes (Himalaya 292 and the control cultivars Himalaya and Torrens) have been determined. The effects of barley addition on the rheological properties of the admixtures differed. While addition of Himalaya 292 increased the strength and reduced the extensibility of admixture doughs, addition of the Himalaya and Torrens barley flours to the wheat flours reduced both strength and extensibility. The addition of Himalaya and Torrens barley flour reduced water absorption levels. However, addition of Himalaya 292 whole grain flour increased the water absorption of the admixtures significantly (P < 0.01). The baking data showed that selection of an appropriate wheat flour with a combination of strength and extensibility allows higher levels of incorporation of barley, facilitating an increased delivery per serving of constituents with positive health attributes in β‐glucan and resistant starch.     

Great Northern Bean Could Improve the Nutritional Value of Instant Noodles

Instant noodles were prepared by substituting hard red winter (HRW) wheat flour with Great Northern bean powder (GNBP) at selected levels (0–60%) using a pilot‐scale noodle processing machine. The functional properties, water absorption, water solubility, and pasting profiles of flour mixtures were tested to verify the process tolerances of ingredients. Prepared noodle samples were evaluated for color, cooking quality, texture, and sensory properties. Slight color differences, an increased cooking loss, and reduced chewiness, cohesiveness, and hardness were observed in cooked noodles that were prepared with GNBP up to 25% of HRW wheat flour weight. The results suggest that HRW wheat flour could be replaced up to 20% (w/w) with GNBP, while still using the conventional processing conditions, to improve the product nutritional value (i.e., increased protein and fiber contents and reduced fat content) (P < 0.05).     

Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients

An experiment was conducted to determine the effects of extrusion conditions on chemical composition and in vitro hydrolytic and fermentative digestion of barley grits, cornmeal, oat bran, soybean flour, soybean hulls, and wheat bran. Extrusion conditions altered crude protein, fiber, and starch concentrations of ingredients. Organic matter disappearance (OMD) increased for extruded versus unprocessed samples of barley grits, cornmeal, and soybean flour that had been hydrolytically digested. After 8 h of fermentative digestion, OMD decreased as extrusion conditions intensified for barley grits and cornmeal but increased for oat bran, soybean hulls, and wheat bran. Total short-chain fatty acid production decreased as extrusion conditions intensified for barley grits, soybean hulls, and soybean flour. These data suggest that the effects of extrusion conditions on ingredient composition and digestion are influenced by the unique chemical characteristics of individual substrates.     

Lower 30 Minute Serum Insulin in Healthy Sprague‐Dawley Rats Consuming Chips from Specific Barley Flour Blends

Consumption of whole grains such as barley is known to inversely correlate with insulin resistance, type 2 diabetes, and other chronic diseases. However, data from randomized controlled trials in humans have not produced consistent results. Compositional differences between foods produced from different whole grains are likely to be a main reason for these discrepancies. The purpose of this study was to determine if varying barley flour composition achieved through milling influenced the postprandial glucose and insulin response. Specifically, this study aimed to test barley foods in the form of chips with very low hydration, thereby mimicking human snack foods. Fasted rats (N = 39) were randomized to one of four barley treatments, all produced from a single variety, Hordeum vulgare L. ‘CDC Fibar.’ The treatments used were straight‐grade flour (SGF), whole grain flour (WGF), bran flour with high β‐glucan (BF‐BG), bran flour with high insoluble dietary fiber, and wheat flour (WF) as the control. Blood was sampled over 120 min following treatment consumption to measure postprandial glucose and insulin concentrations. Our data showed that although there were no substantial glycemic or insulin effects following one‐time consumption of barley tortilla chips with specific compositions, those rats consuming WGF, SGF, or BF‐BG tended to have lower 30 min serum insulin concentrations compared with those rats consuming WF.     

Effects of Suni Bug (Eurygaster spp.) Damage on Milling Properties and Semolina Quality of Durum Wheats (Triticum durum L.)

Economic losses due to suni‐bug (Eurygaster spp. and Aelia spp.) damage are important for the cereal industry in East European and Middle East countries. Samples of five durum wheat cultivars (Diyarbakir, Firat, Ege, Svevo, and Zenith) with zero, medium, and high levels of suni‐bug damage were used to determine the effects of suni‐bug damage on milling properties and semolina quality. As the damage level increased, semolina yields of all cultivars decreased significantly. The loss of semolina yield was greater than decreases in total yield of semolina plus flour, indicating that semolina yields were affected to a higher extent than were flour yields. The ash contents of the semolina samples increased significantly in all cultivars with increasing suni‐bug damage. The falling number values were not correlated with suni‐bug damage level and amylase activities of all samples were quite low. The pasting properties did not differ to a great extent depending on the suni‐bug damage level. Gluten quality of semolina samples substantially deteriorated as suni‐bug damage level increased, as determined by SDS‐sedimentation and mixograph analyses. It was concluded that suni‐bug damage would decrease profits of durum wheat millers substantially by affecting semolina yield and quality.     

Physical and Sensory Properties of Regular and Reduced‐Fat Pound Cakes with Added Amaranth Flour

The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth‐containing cakes had similar texture characteristics to the controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, due to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, ≈1% per day during storage. After six days of storage, both C and RF amaranth‐containing cakes had higher hardness and chewiness values than control cakes. Further experiments involving sensory evaluation during storage are necessary to determine the exact limit of amaranth flour replacement.     

Plant Sterols in Cereals and Cereal Products

The total plant sterol contents (free sterols and covalently bound structures) of the main cereals cultivated in Finland were determined. Furthermore, sterol contents were determined for different flour and bran fractions in the milling process of wheat and rye, as well as plant sterol contents in various milling and retail bakery products. The sample preparation procedure included acid and alkaline hydrolysis to liberate sterols from their glycosides and esters, respectively. Free sterols were extracted and, after recovery using solid‐phase extraction, derivatized to trimethylsilyl ethers for gas chromatography (GC) analysis. We used GC with a mass spectrometer (MS) for identification. When two cultivars of rye, wheat, barley, and oats grown in the same year were compared, the highest plant sterol content was observed in rye (mean content 95.5 mg/100 g, wb), whereas the total sterol contents (mg/100 g, wb) of wheat, barley, and oats were 69.0, 76.1, and 44.7, respectively. In addition, the 10 rye cultivars and breeding lines compared had total sterol contents of 70.7–85.6 mg/100 g. In the milling process of rye and wheat, the plant sterols fractionated according to the ash content of the corresponding milling product. In all cereal grain and milling product samples, sitosterol was the main sterol. The level of stanols differed in the different milling process samples; it was lower in the most refined rye and wheat flours (≈15%) than in the bran fractions (≈30% in the bran with 4% ash content). Rye bread with whole meal rye flour as the main or only ingredient was a good source of sterols. Sterol content was higher than that of wheat bread, whereas plant sterol content of other bakery products was affected by the type and amount of fat used in baking.     

Varietal differences in accumulation of ochratoxin a in barley and wheat cultivars after inoculation of Penicillium verrucosum

The natural content of ochratoxin A in grain samples of 6 barley, 2 bread wheat and 1 durum wheat cultivars varied from <0.1 to 0.4 ng/g grain. Samples of the analysed cultivars were surface sterilized and kept in humidity chambers at 20°C and water activity (a_w) 0.75 or a_w 0.85 for 8 days. For both environments, the resulting grain equilibrium water content varied between cultivars of both barley and wheat, attributable to agronomic traits. The samples were then inoculated with Penicillium verrucosum and incubated for up to 23 weeks. With time, all cultivars had increasing ochratoxin A content, with maximum content in different barley cultivars ranging from 34 to 630 ng/g grain for a_w 0.75, and 39 to 260 000 ng/g for a_w 0.85. Corresponding values for the wheat cultivars were 25 to 2 300 ng/g and 650 to 5 200 ng/g. Significant varietal differences in ochratoxin A accumulation were observed for barley (P < 0.0001), attributable to equilibrium water content, amylose content and natural ochratoxin A, and for wheat (P < 0.0001), attributable to protein content and natural ochratoxin A. Barley ‘SW 1306 95/1203’ and ‘SW 906129 Waxy’, and wheat ‘SW 39103’ accumulated significantly less ochratoxin A than the other cultivars.     

Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Durum wheat straight‐grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common wheat composite straight‐grade flour was included in the study for comparative purposes. Alkaline noodles were prepared using 1% w/w kansui reagent (sodium and potassium carbonates, 9:1) and stored for 1, 2, 3 and 7 days at 4°C to duplicate a normal convenience store operation. The raw noodle color of the durum alkaline noodles exhibited significantly better noodle brightness, L*, and yellowness, b*, as compared to noodles prepared from common wheat at all storage periods. The number of discolored specks in the durum flour based noodles was significantly lower as well as significantly lighter than those of common wheat at all time intervals. Noodles prepared from Commander, Strongfield, or the cargo composite flours displayed significantly lower water uptake during cooking than both the commercial durum flour and the common wheat noodles. The commercial durum flour noodles displayed the thinnest cooked noodles, while the common wheat flour noodles were the thickest. Evaluation of cooked noodle texture, immediately after production and subsequent storage of the raw noodles at 4°C for 1, 2 and 3 days before cooking showed a general increase in maximum cutting stress (MCS) with storage. Noodles prepared from Commander flour consistently display MCS values exceeding those of CWRS as well as the highest resistance to compression (RTC) and recovery (REC) measurements. The visual improvements in noodle brightness, enhanced yellowness, reduced speck numbers and darkness in combination with equivalent to improved cooked noodle texture attributes compared with common wheat flour suggests that durum flours are an ideal material for fresh, refrigerated yellow alkaline noodles.     

Breadmaking Use of Andean Crops Quinoa,Kañiwa,Kiwicha, and Tarwi

The effect of addition of flours from the highly nutritious Andean crops quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), kiwicha (Amaranthus caudatus), and tarwi (Lupinus mutabilis) has been investigated in wheat doughs and fresh bread quality. The thermomechanical profile of wheat doughs and bread quality has been explored by increasing substitution of wheat flour at 0–100% by Andean crop flours. Dough blends were evaluated using the Chopin Mixolab device, whereas bread quality assessment comprised sensory (overall acceptability) and physicochemical (moisture, specific volume, texture, color) determinations in composite breads. In general, no breads with aerated crumb structure could be obtained from 100% Andean crop flours, with the exception of quinoa breads that had overall sensory values about half a completely perfect score, and which were not significantly different from the breads made from a 50:50 blend of wheat and quinoa. Replacement of wheat flour by ≤12.5% (tarwi), 25% (kañiwa), and 50% (kiwicha), respectively, still produced breads with good sensory acceptability but variable color and doughs with acceptable thermomechanical patterns. Partial substitution of wheat flour by Andean crop flours constitutes a viable option to improve the nutritional value of the breads, with acceptable technological performance of dough blends and composite breads.     

Evaluation of White Salted Noodles Enriched with Oat Flour

Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars grown in Western Australia (Yallara, Kojonup, Mitika, Carrolup, and new line SV97181‐8) and a commercial oat variety were milled into flour and added to wheat flour at 10, 20, and 30% to produce oat‐enriched white salted noodles. The purpose of the study was to determine the quality characteristics of the oat flours and to assess the influence the oat flour blends had on noodle texture, color, and sensory characteristics. In addition, another goal was to determine whether the different oat cultivars had similar potential to provide health benefits by measuring the β‐glucan content before and after processing. The results indicated that protein, ash content, and noodle firmness increased with the increased percentage of oat flour in the noodle formulations, whereas the pasting properties of the noodle wheat–oat flour blends did not differ significantly. The color of raw noodle sheets and boiled noodles changed significantly with oat incorporation and resulted in lower lightness/brightness, higher redness, lower yellowness, and lower color stability in comparison to standard wheat white salted noodles. Noodles made with the lowest oat percentage (10%) scored highest for all sensory parameters and were significantly different in appearance, color, and overall acceptability compared with noodles made with 20 and 30% oat flour. The β‐glucan content of the flour blends increased with the increase in the level of oat incorporation but subsequently decreased during processing into noodles. The decrease in the β‐glucan content varied across the different oat cultivars and levels of incorporation into the noodles. A new oat cultivar, SV97181‐8, exhibited the least β‐glucan loss during processing. In this study, the quality characteristics of white salted noodles enriched with oat flour from Western Australian cultivars were determined to provide essential information for the commercial development of healthier noodles.     

Bran Size Distribution at Milling and Mechanical and Biochemical Characterization of Common Wheat Grain Outer Layers: A Relationship Assessment

Mechanical properties of wheat grain outer layers from common wheat (Triticum aestivum L.) cultivars known to display distinct milling behavior were analyzed using uniaxial tension tests. Tensile modulus and strain to rupture of the tissues distinguished between the wheat cultivars. Values of strain to rupture were related to coarse bran size generated by grain milling, a characteristic that distinguishes the two hardness classes. As content of an aleurone marker in total or first break flour was also related to coarse bran size, extensibility of wheat grain outer layers' could be a key parameter to explain the observed tissue mechanical behavior and thus distribution of the aleurone layer content in flours. As tissue mechanical properties are generally linked to the cell wall biochemical composition and structure, analysis of the main wheat outer layers' cell wall compounds was undertaken to establish relationships with the differences observed in mechanical properties. No clear correlation could be found with one of the wheat outer layers' component but involvement of the outer layers' cell wall structure in the tissues behavior at milling was confirmed.     

Dough Properties and Bread Quality of Wheat–Barley Composite Flour as Affected by β‐Glucanase

Barley is rich in nutritionally positive compounds, but the quality of bread made of wheat–barley composite flours is impaired when a high percentage of barley is used in the mixture. A number of enzymes have been reported to be useful additives in breadmaking. However, the effect of β‐glucanase on breadmaking has scarcely been investigated. In this paper, the influence of different levels (0.02, 0.04, 0.06, and 0.08%, based on composite flour) of β‐glucanase (100,000 U/g) on the properties of dough and bread from 70% wheat, 30% barley composite flour were studied. Although dough development time, dough stability, and protein weakening value decreased after β‐glucanase addition, dough properties such as softness and elasticity as well as bread microstructure were improved compared with the control dough. β‐Glucanase also significantly improved the volume, texture, and shelf life of wheat–barley composite breads. The use of an optimal enzyme concentration (0.04%) increased specific volume (57.5%) and springiness (21%), and it reduced crumb firmness (74%) and staling rate. Bread with added β‐glucanase had a better taste, softness, and overall acceptability of sensory characteristics compared with the control bread. Moreover, the quality of wheat–barley composite bread after addition of 0.04% β‐glucanase was nearly equal to the quality of pure wheat bread. These results indicate that dough rheological characteristics and bread quality of wheat–barley composite flour can be improved by adding a distinct level of β‐glucanase.     

麸皮面粉面团的粉质和拉伸特性

为了探讨麸皮对小麦面粉品质的影响,将微粉碎后的燕麦麸细粉、小麦麸细粉与小麦粉按混料配方均匀设计制备麸皮面粉,用粉质仪和拉伸仪测定了麸皮面粉的面团流变学特性,并对麸皮面粉各组分含量与流变学参数间的相关性进行分析。结果表明,随着麸皮含量的增加,麸皮面粉面团的吸水率增大,形成时间变化不大,稳定时间不断减少;弱化度和粉质指数在不同样品变化较大,以样品3粉质特性(即小麦粉88.5%,燕麦麸细粉10.20%,小麦麸1.39%)最优;相同醒发时间下,随着麸皮总含量的增加,面团的拉伸曲线面积、延伸度、拉伸阻力及最大拉伸阻力均呈下降趋势;拉伸参数均随醒发时间而呈上升趋势。与面团粉质特性相关性最显著的是小麦粉含量,其次是小麦麸和燕麦麸细粉含量;小麦粉含量与拉伸特性呈显著正相关,与燕麦麸含量呈显著负相关,与小麦麸含量的相关性不显著。这些研究表明麸皮添加比例能够显著影响面团的流变学特性。