Sensory Quality of Selected Sweeteners: Unbaked and Baked Flour Doughs

Sucrose, fructose, aspartame, acesulfame K, sodium saccharin, and calcium cyclamate were studied in unbaked and baked shortbreadtype cookies. Sweeteners were evaluated for initial, maximum, and residual sweetness intensity and nonsweet aftertaste for effects of lemon and vanilla flavor on sweetness character. Type of sweetener influenced sweetness quality in unbaked and baked cookies. Intensities and sweetness profiles for the six sweeteners differed between unbaked and baked cookies, particularly for aspartame. Sweetness of sucrose and saccharin were perceived similarly in baked cookies, but they differed in quality and intensity of nonsweet aftertaste. Flavor did not affect initial, maximum, or residual sweetness but nonsweet aftertaste was less intense in lemon and plain unbaked cookies than in vanilla-flavored unbaked cookies.     

酶对面粉烘焙品质影响

面粉中含有许多种酶,酶是影响面粉烘焙品质最主要因素之一。淀粉酶、蛋白酶、戊聚糖酶和氧化酶主要影响面筋筋力;而酯酶、脂肪氧合酶、多酚氧化酶则会影响产品风味和色泽,植酸酶常常和产品营养品质有关。由于最终产品品质往往是多种酶共同作用结果,且大多数酶本身又是易受多种因素影响的蛋白质,所以在应用时需要考虑多方面因素对酶活性影响。     

葡萄糖氧化酶复合改良剂对面粉烘焙品质特性的影响

本文以丹麦诺和诺德公司生产的新型酶制剂葡萄糖氧化酶为主主要试验材料,通过复合的面粉品质改良剂,研究其对面团烘焙品质特性的影响,探讨它们中低筋面粉品质改良的作用及相关关系,进而筛选出能够替代溴酸钾,改良面粉烘焙品质的天然,安全,高效的食品添加剂。     

小麦储藏对面粉品质和烘焙性能的影响

根据小麦在陈化过程中的物理化学变化,论述了小麦陈化对其制粉特性及烘焙性能的影响;并分述了陈化对小麦种类,小麦淀粉,小麦蛋白,小麦脂质及小麦营养价值的影响,指出了加速小麦陈化的外部因素为温度。水分,相对湿度,储存环境中氧气含量和时间等。     

烤制热加工对玉米粉中玉米黄素含量的影响

围绕烤制对玉米粉中玉米黄素含量的影响展开实验,以玉米粉为原料进行不同烤制条件的热处理,以玉米黄素含量为指标,通过单因素试验,探究烤制温度、烤制时间、加水量在烤制过程中对玉米黄素含量的影响,利用响应面法对影响玉米黄素含量的3个因素进行优化。烤制优化条件为烤制温度190℃、烤制时间30 min、加水量75%。在此条件下,做3次平行实验进行验证,此时玉米粉中玉米黄素含量为306.79μg/100 g。     

面粉中的碳水化合物在面包烘焙食品中的作用

除蛋白质外,面粉中的碳水化合和的对面包烘培品质也起着非常重要的影响。综述了面粉中的碳水化合物、包括淀粉、游离糖及戊聚糖对面包烘焙品质的影响。     

Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking

A dynamic height profile method using digital imaging of cakes at 2 min intervals during baking was used to analyze changes in volume during baking for cakes made with three different flour types (plain flour, heat-treated cake flour, and strong white flour) and baked at three different temperatures (175°C, 190°C, and 205°C). The cakes made from the different flours showed, with some exceptions, a similar trend in the shape and development of the top contour during baking. In the first 4–6 min of baking, there was relatively little expansion followed by a period of rapid expansion to the maximum volume and a period of contraction up to the end of baking. For the three flour types, volume peaked at 16–17 min for the medium and high baking temperatures and at 20 min for the low baking temperature. Cakes made from heat-treated cake flour and strong white flour baked at low and high temperatures produced cakes where the center of the cake was lower than the surrounding pins resulting in a final undesirable dimpled cake contour. A higher baking temperature caused the cake to rise more rapidly. Baking at high temperature produced cakes which shrank the most (P < 0.001) during cooling. Among all combinations of flour type and different temperature treatments, cake made from heat-treated cake flour baked at the middle temperature produced the best final cake in terms of a final dome-shape contour, an appreciable volume during baking, less volume shrinkage during baking, and maximum cross-sectional area of the half cake after 1 h cooling.     

添加麦芽粉和抗坏血酸对面包烘焙品质的影响

研究添加麦芽粉和抗坏血酸对面包烘焙品质的影响。以河南和山东2个小麦主要生产省的29个代表性品种样品为材料,用布勒实验磨制粉后,在面包基础配方上设置添加组和未添加组,研究添加麦芽粉和抗坏血酸后面包感官评分、质构及C-Cell图像分析变化。结果表明,添加麦芽粉和抗坏血酸后,可明显提高面包体积、体积评分、外观评分和最终综合评分,使面包冠变大,颈变明显;对面包芯色泽、质地和纹理的改善作用不明显。质构分析中面包的硬度和韧性均明显减小,衰减比例无明显变化。C-Cell指标中的面包切片面积、切片周长、气孔数量、平均气孔密度值均明显增大,切片亮度和气孔直径明显降低。仪器评价指标与面包感观评价中部分参数存在相关关系。     

美国软质白麦面粉的烘焙性质研究

本文对美国软质白麦面粉的烘烙性质进行了研究，结果表明不添加任何添加剂的情况下，出粉率为40％的美国西部白麦和美国软白麦制作蛋糕的烘烙性能优于其他粉样，其中美国西部白麦品质最优。     

脱糖处理对马铃薯全粉-小麦混粉品质的影响

本研究为降低马铃薯全粉含糖量高所导致加工的面条成型难、易断条、易浑汤等问题的负面影响,以期达到改良马铃薯全粉-小麦混粉品质的目的.用纯水及不同体积分数(25％、50％、75％)乙醇对马铃薯全粉脱糖,分析脱糖前后马铃薯全粉可溶性多糖、蛋白质含量、色度及气味指标变化,探究脱糖前后不同添加量(5％、10％、15％、20％、3...     

食品添加剂对面团动态流变学及冷冻面团烘焙特性的影响研究

应用动态流变仪,研究了食品添加剂硬脂酰-2-乳酸钠(SSL)、刺槐豆胶(LBG)、葡萄糖氧化酶(GOD)、木聚糖酶(XY)及葡萄糖氧化酶和木聚糖酶(GOD+XY)复合对面团动态流变学特性以及对冷冻面团烘焙特性的影响。结果表明,在频率0.1～40Hz扫描过程中,与未添加任何添加剂的面团(空白面团)相比,添加SSL的面团弹性模量、粘性模量和损耗角正切都减小;添加LBG的面团弹性模量和粘性模量增大,损耗角正切减小;添加GOD的面团弹性模量增大,粘性模量和损耗角正切减小;含有XY的面团弹性模量和粘性模量减小,损耗角正切增大;而含有GOD+XY的面团弹性模量和粘性模量增大,损耗角正切减小。升温扫描过程中,在低于55℃时弹性模量和粘性模量变化较小。随温度的升高,大约从55℃开始弹性模量和粘性模量迅速增加到最大值,然后又快速降低。采用6个配方研究了不同添加剂及其不同配比对冷冻面团烘焙特性的影响,实验发现酶制剂、乳化剂及胶体复合明显提高了冷冻面团的烘焙特性,缩短了醒发时间、增大了面包比容和降低了面包瓤硬度,这表明酶制剂、乳化剂和胶体在面团体系中存在协同增效的作用。     

Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations

The technological assessment of chestnut flour doughs was studied using Mixolab® apparatus, establishing a comparison with gluten (soft, hard and whole wheat) and gluten-free (rice and yellow corn) flour doughs as well as corn starch pastrymaking and breadmaking formulations. This equipment measures the torque in function of temperature and time, firstly at 30 °C (mixing curve) and secondly the mixing during heating (4 °C/min up to 90 °C) and cooling (4 °C/min up to 50 °C) steps (complete curve). Different hydrations of doughs ranging from 41.4% to 68.5% (flour basis) were necessary to reach the torque of 1.10?±?0.07 Nm. Parameters of mixing such as water absorption, development time, stability and mixing tolerance index were obtained. Parameters of heating and cooling cycle related to weakening of proteins, gelatinization starch, amylase activity and starch retrogradation as well as range of gelatinization temperatures were also determined. Chestnut flour showed suitable parameters in the mixing stage such as arrival time (1.93?±?0.1 min), stability (12.1?±?0.4 min) and departure time (14.0?±?0.3 min). In the heating cycle, chestnut flour exhibited close behaviour to soft wheat flour with cooking stability of 1.12?±?0.01 min and seems to be suitable for pastrymaking products. Finally, in the cooling cycle the behaviour revealed that products of this flour can present problems of staling and crumbs firmness due to high values (2.88 Nm) of C5 parameter.     

小麦戊聚糖及其在烘焙工业中的作用

戊聚糖是小麦面粉中的重要功能性成分，影响到面粉品质的质量。论述了戊聚糖的分类、分子结构及在小麦面娄中的含量，并对戊聚糖在面包烘焙过程中，对面包品质的影响及其作用机理进行了综述。     

小麦粉储存湿度对面粉品质及其制作馒头品质的影响

研究通用中筋粉在常温(25℃),不同湿度(50%、65%、80%)条件下储存过程中面粉中水分含量、粗蛋白质含量、湿面筋含量、脂肪酸值等指标及其制作面团的酸度和馒头的感官品质的变化。实验结果表明,在湿度80%条件下,随着储存时间的延长面粉水分含量变化显著(p<0.05)。同一储藏时间,湿度越高,面筋含量越低。不同湿度(50%、65%、80%)条件下,面粉中的脂肪酸值都随储存时间的增加而增加(p<0.05)。不同湿度(50%、65%、80%)储存过程的面粉制作的发酵面团的酸度都呈现先降低后增加的趋势,制作馒头的感官评分呈现下降的趋势(p<0.05)。面粉在不同湿度(50%、65%、80%)储存过程中,储存30 d的面粉,醒发后面团酸度都显著下降(p<0.05);继续延长储存期,在湿度50%下的面粉制作的面团酸度有回升,但不超过原始的面团酸度,随储存湿度提高面团酸度增加明显;感官评分表明,储存环境湿度越高,面粉制作的馒头品质下降越快,湿度80%储存60 d后的面粉制成的馒头口感差。湿度50%存放120 d仍可用于加工馒头。结论:面粉储存过程中,湿度越大,面粉品质下降越快,进而影响到所制作的馒头品质。     

热处理温度对明胶-魔芋粉复合膜性质的影响

为考察热处理温度对明胶-魔芋粉复合膜理化性质的影响,测定和比较了复合膜的溶解性、接触角、微观结构和热稳定性等指标。结果发现,未经热处理的复合膜在30?℃温水中的膜溶解率（film solubility,FS）和蛋白溶解率（protein solubility,PS）分别为45.62%和28.83%,而在90?℃热水中分别为74.32%和71.44%。当复合膜经热处理后,膜的FS和PS随着热处理温度的升高逐渐下降。30?℃温水中溶出的α和β链蛋白条带浓度随热处理温度升高逐渐降低,而90?℃热水中溶出的蛋白受热处理温度影响不明显。复合膜明胶侧的接触角为107.14°,而魔芋粉侧的接触角为88.53°,经过热处理后均出现上升的趋势。伴随热处理温度的升高,膜的水蒸气透过率出现一定程度的下降,而b*值和透明度均出现上升的趋势。根据扫描电子显微镜分析和差示扫描量热法检测的结果,可以发现随热处理温度的升高,复合膜的明胶层和魔芋粉层逐渐融合在一起,而且膜的热稳定性逐渐上升。以上结果表明,提高热处理温度可以改善明胶-魔芋粉复合膜的耐水性、表面疏水性、阻水性和热稳定性。     

水苏糖对面粉品质的影响

本文研究了水苏糖对面粉品质的影响,发现水苏糖能够降低面粉的吸水率,改善面粉的稳定时间和评价值,增加面团拉伸能量,延缓淀粉老化,减小淀粉的峰值粘度和稀懈值,且水苏糖在面包中的添加量在5%左右较为理想。     

三种杂粮及其复合低温火腿肠营养成分分析及评价

分别检测了燕麦、苦荞麦、小米3种杂粮原料,以及所对应的杂粮复合低温火腿肠的营养成分,并对其进行了营养价值评价。结果表明:燕麦片、苦荞麦粉、小米3种杂粮原料的脂肪含量都较低,均在10%以下。燕麦片的蛋白质含量最高,达到13.4%,且所含钙、铁、锌均较高,分别为683、48.1、25.3mg/kg。苦荞麦粉硒元素的含量最高,达到0.12mg/kg。对杂粮原料进行了氨基酸营养评价,小米的E/N值为55.03%,最接近FAO/WHO标准模式。杂粮复合低温火腿肠中,蛋白质含量均高于GB/T 20712—2006《火腿肠》国家标准指标,淀粉含量均在10%以下。小米复合低温火腿肠中VB1、VB2含量相对较高,分别达到156.6μg/100g和12.8μg/100g。其他的功能性营养成分检测结果表明:苦荞麦复合低温火腿肠中特有的生物活性物质黄酮含量达到了2mg/kg,膳食纤维含量最高,达到了3.4%。对杂粮低温复合火腿肠进行了INQ值评价,3种复合低温火腿肠的钙、铁、锌、VB1的INQ值均高于1,其中小米复合低温火腿肠的INQ值总体最高。杂粮复合低温火腿肠理化及卫生指标结果表明,3种低温火腿肠的理化及卫生指标均符合GB/T 20712—2006《火腿肠》的相关规定,表明产品卫生安全指标合格。