无麸质大米面包加工技术研究进展

大米不含面筋蛋白并且产量巨大,是无麸质食品的主要原料之一。因大米粉无法形成面筋网络,从而无法形成粘弹性的面团,所以大米面包存在组织不均匀、易塌陷、比容小、老化速度快等问题。目前对于无麸质大米面包的研究贯穿整个面包制作过程,并且不断深入,使得面包的品质有较大的改善,但市售的产品仍存在种类少、价格高和营养价值低的问题。本文从大米原料选取及处理、辅料和添加剂、加工工艺、营养强化四个方面系统综述了目前无麸质大米面包加工技术研究进展,并在目前的研究基础上进行了展望。     

添加HPMC对无麸质大米面包品质的影响

水稻是全球主导的粮食作物之一,作为无麸质食品的主要原料倍受青睐。但水稻中缺乏面筋蛋白,在发酵过程中难以形成持气性较好的网孔结构,所以很难获得理想的面包类发酵产品。本论文探讨了采用HPMC为面筋替代物制作无麸质大米面包的可行性,并研究了HPMC对大米面包品质的影响,从而为无麸质大米面包的制作奠定基础,为大米资源的广泛应用开辟新的途径。结果表明,当添水量提高到100%110%时,4%的HPMC可以作为面筋替代物,用以改善大米面团的品质,烘焙出优质、理想的无麸质大米面包,但其淀粉体外消化率和整体感官评价却受到影响。最后认为,应该把无麸质大米面包看作为一类新型的焙烤食品,不一定要完全适用小麦面包的评价体系。     

无麸质大米面包研究进展

开发大米面包不但可以丰富中国大米类产品的花色品种,还能解决麸质过敏人群对饮食多样化的需求。由于无麸质大米面包中不含面筋蛋白,在制作过程中存在面团难以形成有效的网络结构、不易成型、品质差(持水性、持气性、弹性和内聚性)、老化速率快等缺点。近年来,研究人员通过改进工艺条件、添加品质改良剂等方法,对无麸质大米面包品质进行改善,文章简述了无麸质食品的相关标准和大米面包使用的原料,并介绍了其工艺和品质改良研究进展,以期为无麸质大米面包的产业化开发提供参考。     

无麸质面包品质改良研究进展

无麸质面包即完全不含任何麸质的面包,是专门针对麸质过敏人群而制作的面包。无麸质面包中缺乏面筋蛋白,使得无麸质面包存在持气性能较差,产品体积小,风味不佳等品质问题,导致面包的加工性能较差。为了满足消费者对于无麸质面包高品质的需求,需要对其品质进行改良。本文综述了当前国内外关于无麸质面包品质改良的最新研究进展,包括添加乳化剂、亲水胶体、蛋白质、酶等外源物质,酸面团发酵技术,发芽技术等传统技术以及非传统烘焙技术等新兴技术,同时对无麸质面包的发展前景进行了展望。     

荞麦无麸质面包研究进展

对荞麦无麸质面包配方、工艺及品质改良研究进展进行综述。荞麦粉作为优质无麸质原料,常与其他谷物粉或淀粉复配制作面包,添加量主要为10%～50%,多采用温水和面,发酵时间短;添加纤维或多糖可通过模拟面筋蛋白黏弹性和控制水分子移动来增加面团黏度、提高荞麦面团发酵性能和持气性,降低面包硬度,增加面包体积;酸面团发酵技术可降低荞麦面团和面包的pH,增加面包体积,延缓面包老化;酶处理技术可帮助形成蛋白质网络,增加荞麦面包咀嚼性;添加蛋白质可强化荞麦面团网络结构,增加面包体积;营养学评价显示添加荞麦粉可提高无麸质面包抗氧化能力和矿物质含量。但荞麦无麸质面包依然存在面团持气性差、操作性不佳,面包体积小、硬化快等问题。未来研究应关注原料预处理、多种酶或胶体协作、老化改善及产品免疫学验证。     

牛乳蛋白对无麸质面包焙烤特性的改善作用

在添加水溶胶体和乳化剂的基础上,研究了三种牛乳蛋白(乳清浓缩蛋白,酪蛋白酸钠,脱脂乳粉)对无麸质面包(米粉、红薯淀粉)品质的改善作用。结果表明,乳清浓缩蛋白对无麸质面包品质的改善作用最为显著。加入15%乳清浓缩蛋白,无麸质面包比容增加19.4%,焙烤后2、24、48、72h面包硬度分别降低63.8%、80.0%、83.1%、71.2%。乳清浓缩蛋白有利于无麸质面团发酵过程中气孔的生成及发展,增加无麸质面包中小气孔及微小气孔的数量,提高面包气孔均匀性,可显著改善无麸质面包结构。     

无麸质食品品质改良研究进展

无麸质食品主要是针对乳糜泻疾病患者等对面筋蛋白过敏人群而生产的食品。由于无麸质食品的原料中不含面筋蛋白,在食品制作过程中面团难以形成有效的网络结构,不易成型,持水性、持气性、弹性和内聚性差,老化速率高。主要介绍无麸质食品采用的原料及其营养成分,综述通过添加功能成分和控制工艺技术来改善无麸质食品品质的研究进展,以期为无麸质食品品质改良研究与生产提供参考。     

无麸质食品的研究进展

无麸质食品是专门为麸质过敏人群生产的一类食品.由于无麸质食品不含面筋,面团在食品制备过程中难以形成有效的网状结构,不易成型,保水性、持气性和弹性较差.本文对无麸质食品的定义及缺陷、原料及成分组成、品质及技术提升进行了阐述,介绍了无麸质食品与人体健康的关系,对无麸质食品的发展与应用作出了合理展望.     

无麸质食品品质提升研究现状

麸质是一种广泛存在于麦类谷物中的蛋白质复合物，也是一种重要的过敏源物质，主要由麦醇溶蛋白和麦谷蛋白组成，是构成面团良好网络结构的重要物质。近年来，麸质不耐受症患病率逐年上升，无麸质饮食作为麸质不耐受症治疗的有效方法，越来越受到关注。此外，无麸质食品同传统食品相比，因其缺少面筋蛋白因而在制作过程中导致面团难以形成有效的网络结构，存在营养缺乏、不易成型、弹性差等缺点。本文概括了无麸质食品与麸质不耐受症的关系，对无麸质食品缺陷及其品质影响因素进行论述，并对目前原料预处理及改良剂添加对改善无麸质食品结构特性和理化特性进行总结概述，同时对该领域的发展前景进行了展望，以期为改良无麸质食品品质提供参考依据。     

专用油脂对冷冻面团焙烤品质的影响

将以棕榈油和大豆油为原料制备的专用油脂应用于冷冻面团中,研究专用油脂对冷冻面团流变学特性影响及对冷冻面团焙烤面包品质的影响。结果表明：添加专用油脂制备的冷冻面团面包比容大、纹理细腻、口感柔和、品质良好;专用油脂可以有效地提高冷冻面团的筋力和延伸性,并能延缓冷冻面团因冻藏导致的焙烤品质下降,对延缓面包老化效果良好;确定专用油脂在冷冻面团中的添加量为配方中面粉质量的6%。     

Improving gluten-free bread quality by enrichment with acidic food additives

An experimental design has been developed to improve gluten-free bread formulation, on the basis of rice flour and hydroxypropylmethylcellulose (HPMC) as alternative baking ingredients. In order to improve the quality of gluten-free bread, several levels of acidic food additives (acetic acid, lactic acid, citric acid and monosodium phosphate) have been tested. The influence of these compounds on the dough and on bread properties has been determined, including a hedonic sensory test of appearance, odour, taste and texture of bread. Results suggest that monosodium phosphate yields bread producing better texture scores, associated with the highest volumes of the loaf. Discussions are made on the basis of CO₂ transport pathway across the HPMC network and simultaneous interactions with acidic food additives present. Chemical properties of the acids justify the bread’s alveolus size and the preservative effects of acetic acid in the dough.     

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

The objective of this work was to assess the effect of emulsifiers, hydrocolloids and enzymes on gluten-free dough rheology and thermal properties and bread quality, while relating dough properties parameters to bread technological quality. Breads were based on rice flour, cassava starch and full-fat active soy flour, with 65% or 75% (flour-starch basis) of water incorporation. Additives used were emulsifiers (diacetyl tartaric acid ester of monoglycerides – DATEM and sodium stearoyl lactylate – SSL), enzymes (glucose oxidase and α-amylase) and hydrocolloids (xanthan gum, carboxymethylcellulose, alginate and carrageenan). Results showed that additive incorporation modified dough behavior, evidenced by different calorimetric and rheological properties. Besides, the electrophoretic pattern of dough extracted proteins changed with glucose oxidase addition. These modifications resulted in breads with different characteristics, such as specific volume, firmness and firming rate, and crumb structure. Nonetheless, they did not necessarily show better quality parameters than the control bread. The control dough displayed good performance for obtaining gluten-free breads of acceptable volume, crumb structure and, principally, with lower hardening rate during storage. Contrary to widespread opinion, this work shows that the presence of additives is not essential for gluten-free bread production. This fact provides new perspectives to the gluten free market at the moment of selecting raw materials and technological parameters, reducing production costs and facilitating gluten free products development.     

Quality and safety characteristics of bread made from frozen dough

During the last few years, consumers and buyers are becoming increasingly aware of the importance of safe and high quality food products. Interest becomes greater since new products are introduced to the market and modern technologies are being used even in the production of traditional or conventional food products (use of freezing in bakery products). The objective of this work is to examine the factors, which influence the safety and quality characteristics of bread made from frozen dough. A common bread formula consists of wheat flour, water, active dry yeast, salt, sugar, margarine and ascorbic acid while the breadmaking procedure usually involves dough preparation, freezing, thawing and baking. For each ingredient, the main safety and quality parameters, the storage conditions and the requirements for specific use are presented and the potential microbiological, chemical or physical hazards throughout the breadmaking procedure are determined according to HACCP procedure. Finally, consideration is given on how raw material/dough characteristics (water content, pH, initial spore count etc.), and processing parameters, such as freezing time, temperature and duration, baking time and temperature affect bread quality and how they can ensure the safety of the final product.     

Possibilities to increase the quality in gluten-free bread production: an overview

The market for gluten-free products is increasing. Owing to better diagnostic methods, more and more people are identified to have coeliac diseases. Production of bakery products that do not harm these people is a big challenge for bakers and cereal scientists in the twenty-first century. The use of different cereals and flours makes it necessary to find possibilities to take over the task of gluten by other flour ingredients, by the addition of different components, by different flour and dough treatment or by changing the method of baking. The purpose of this review is to give an overview about the various possibilities to increase the baking quality of gluten-free bakery products, increasing their water-binding capacity, uniform the crumb structure and increase the final bread volume. All the listed methods and ingredients are already in single use helpful to increase the quality in gluten-free bread production.     

Understanding gluten‐free dough for reaching breads with physical quality and nutritional balance

In the last decade the development of gluten‐free foodstuffs has attracted great attention as a result of better diagnoses of coeliac disease and a greater knowledge of the relationship between gluten‐free products and health. The increasing interest has prompted extensive research into the development of gluten‐free foodstuffs that resemble gluten‐containing foods. This review aims to provide some insights on dough functionality and process conditions regarding bread quality and to point out recent research dealing with the nutritional composition of those products. Gluten‐free dough results from the combination of different ingredients, additives, and the processing aids required for building up network structures responsible for bread quality. Some relationships between dough rheology and bread characteristics were established to identify possible predictor parameters. Regarding bread‐making processes, the impact of mixing, dough treatment and baking is stated. Nutritional quality is an important asset when developing gluten‐free breads, and different strategies for improving it are reviewed. Gluten‐free bread quality is dependent on ingredients and additives combination, but also processing can provide a way to improve bread quality. Nutritive value of the gluten‐free breads must be always in mind when setting up recipes, for obtaining nutritionally balanced bread with adequate glycaemic index. © 2014 Society of Chemical Industry     

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

BackgroundThe development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products is increasing day by day due to growing number of celiac disease cases. Development of gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process and in bread structure, appearance, texture and shelf life.Scope and approachThis review covers recent advances in the application of hydrocolloids in dough handling, technological and nutritional properties of gluten-free breads, which affect its quality and value.Key findings and conclusionsGluten-free breads results from the combination of different ingredients and hydrocolloids required to building up network structures responsible for bread quality. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. In addition, the impact of different hydrocolloids on the characteristics of dough and bread quality is known to be highly dependent on raw materials, the nature and quantity of hydrocolloids. Hydrocolloids improve the texture, increase the moisture content and extend the overall quality of bread. The results of the reviewed studies indicate that some of those products were acceptable and presented similar or better sensory attributes than control formulations and some were even comparable to their wheat-based counterparts. Based on successful applications of hydrocolloids, it is suggested that novel nutritious ingredients, combined with hydrocolloids can be added to gluten-free bread formulations to improve the quality of life.