麦胚面包的研制

研究了脱脂麦胚对面团的流变学特性和面包质量的影响,结果表明,面团的筋力随麦胚量的增加而降低,通过改变添加剂种类和量,可使麦胚的添加量达８％,面包的皮色,风味和营养价值得到改善或提高。     

小麦胚在面包中应用研究

本文初步探讨了小麦胚在二次发酵法制作面包中的应用,研究了不同小麦胚预处理条件,添加量和主面团加水量,面包改良剂使用量对面包体积比及面包质量评分的影响。结果表明：就面包体积而言,面包中添加麦胚片优于添加麦胚粉;烘炒,焙炒,脱脂处理的小麦胚均可应用于面包中,但添加烘烤麦胚的面包品质最佳,其次是脱脂麦胚,焙炒处理的麦胚面包质量较差;     

不同预处理的麦胚对曲奇饼干品质的影响

研究了用不同方法处理的麦胚对面团粉质特性和曲奇饼干质量的影响。结果表明，脱脂麦胚和全脂麦胚粉能大大减弱面粉的筋力，可提高曲奇饼干的酥脆性、口味，改善曲奇饼干的内部组织结构和表面色泽；尤以超临界CO2处理的脱脂麦胚生产的曲奇饼干质量较好，其添加量可达20％。     

脱脂麦胚对面包焙烤品质的影响

通过改变脱脂麦胚添加量对面包的比容、感官评定、面包内部硬度及粘附性的测定,得到麦胚添加量在1%～3%时面包的比容数值相差不大,并且随着麦胚添加量的不同面包品质评分依次为(以总分计):1%>空白>3%>5%>7%>9%。综合分析表明:当麦胚添加量在3%时,既能提高面包的营养价值又能改善面包的口感、风味,同时使小麦胚芽得到了更好的开发利用。     

响应面法分析脱脂麦胚对面团流变学特性的影响

通过响应面法研究脱脂麦胚对面团流变学特性的影响。结果表明:拉伸应力受各因素影响次序为加水量、和面时间、脱脂麦胚添加量、脱脂麦胚粒度;质构拉伸距离受各因素影响次序为脱脂麦胚粒度、加水量、和面时间、脱脂麦胚添加量。最优工艺条件为脱脂麦胚粒度80目、脱脂麦胚添加量3.0%、和面时间15 min和加水量40%。     

即食麦胚研究开发

脱脂肪麦胚是小麦胚提油后的产品。本文介绍了脱脂麦胚的营养价值以及采用脱脂麦胚为主料制取即食麦胚的研究过程。     

即食麦胚研究开发

脱脂肪麦胚是小麦胚提油后的产品。本文介绍了脱脂麦胚的营养价值以及采用脱脂麦胚为主料制取即食麦胚的研究过程。     

挤压膨化对脱脂和全脂小麦胚芽营养品质的影响

研究了挤压膨化对脱脂和全脂麦胚营养成分的影响,并对其机理进行了探讨.研究表明:全脂和脱脂麦胚经挤压膨化后,由于高温、高压、高剪切力的作用,蛋白质发生变性,可溶性蛋白的含量分别减少47.01%和48.30%;8种人体必需氨基酸分别减少4.19%和8.46%;还原糖分别增加33.07%和50.35%.挤压膨化后,全脂和脱脂麦胚的消化率、贮藏稳定性、持水率均增加.     

脱脂麦胚营养面条的研制

本文将脱脂小麦胚芽粉与小麦粉以一定的比例混合,添加适量的添加剂,研制出一种天然营养面条,研究了不同脱脂麦胚添加量对面条的硬度及拉伸特性的影响,并确定了脱脂麦胚营养面条的最佳配方和产品质量要求。结果表明：脱脂麦胚的添加量以15％为宜,脱脂麦胚营养面条的氨基酸等营养成分和拉伸特性等品质特性均极佳。     

木瓜麦胚保健面包的制备

以面包粉、木瓜粉和麦胚粉为主要原料,研究木瓜粉添加量、麦胚粉添加量、白砂糖添加量及发酵时间四个因素对面包感官品质的影响.结果表明,木瓜麦胚保健面包的最佳工艺配方为:木瓜粉添加量为7%,麦胚粉添加量为8%,发酵时间为50min,白砂糖添加量为10%.     

麦胚在馒头生产中应用的研究

本文研究了麦胚用于馒头生产中的处理方法和适宜的配料,改善了馒头的营养价值和感官质量。     

小麦胚芽在面包中应用的研究

本文初步探讨了小麦胚芽在二次发酵法制作面包中的应用,研究了不同小麦胚芽预处理条件、添加量和主面团加水量、面包改良剂使用量对面包体积比及面包质量评分的影响。结果表明:就面包体积而言,面包中添加麦胚片优于添加麦胚粉;烘烤、焙炒、脱脂处理的小麦胚芽均可应用于面包中,但添加烘烤麦胚的面包品质最佳,其次是脱脂麦胚,焙炒处理的麦胚面包质量较差,最佳小麦胚芽添加量、主面团加水量和面包改良剂使用量分别是6%、20%和0.6%。     

Wheat Germ Lipoxygenase: Its Effect on Dough Rheology,Microstructure, and Bread Making Quality

Extracted lipoxygenase from defatted wheat germ of commercial bread wheat along with raw and defatted germ were used to study their effect on rheological characteristics of wheat flour dough and bread making quality. The addition of 500 U and 1000 U of lipoxygenase increased the water absorption from 59.5 to 62.3 and 66.7%, respectively. The dough stability increased to 10.5 min, whereas mixing tolerance index values marginally decreased, and the addition of raw or defatted germ did not affect the mixing profile of the wheat flour dough. Breads with lipoxygenase were softer with a lower firmness value of 546 g when compared to the control (594 g) and had brighter crumb as seen in the reduction in ΔE values from 22.34 (control) to 19.04. The addition of gluten along with the lipoxygenase showed a synergistic effect. The specific volume of breads increased to 3.95 cc/g and the firmness values decreased to 538 g. Scanning electron micrographs at different stages of bread processing have shown improvement in the gluten network.     

面粉中胚芽含量对面团流变学特性及馒头品质的影响研究

在小麦面粉中添加同种小麦提取的胚芽所制成的胚芽粉,测定其面团流变学特性及降落数值,并做馒头感官评价试验。实验表明,拉伸面积、最大拉伸阻力、拉伸阻力、拉伸比例、稳定时间和粉质质量指数与胚芽添加量呈显著线性负相关;弱化度与胚芽添加量呈显著的线性正相关;降落数值、形成时间与胚芽添加量线的相关性不显著。在一定添加范围内(0～2%)馒头总评分随胚芽粉添加量增大而增大,超过此数值则馒头总评分随添加量增加而减小;馒头的麦香味也有此趋势。     

脱脂大豆粉对小麦粉及馒头品质影响研究

将脱脂大豆粉添加到小麦粉中,研究其对小麦粉理化特性和馒头制作品质的影响。研究结果表明,在小麦粉中添加低于2%的脱脂大豆粉时,可以明显地改善小麦粉的品质,具体体现在可以增加面粉的白度,增加面团的吸水量、稳定时间以及拉伸曲线面积和拉伸比数,还可以改善馒头的品质;当在小麦粉中添加高于2%的脱脂大豆粉时,其对面粉的品质具有不好的影响,具体体现在降低小麦粉的白度以及面团的筋力,对馒头的品质也具有不良的影响,表现为馒头体积变小,颜色发暗。     

Effect of baked wheat germ on gluten protein network in steamed bread dough

The effect of baked wheat germ (BWG) on the gluten network structure in steam bread dough was investigated. The secondary structure, free sulphydryl (-SH) content, disulphide (-SS-) bonds content and microstructure of gluten were analysed to evaluate gluten structural changes. The addition of different amounts of BWG (0, 2, 4, 6, 8, 10, and 12%) in dough resulted in decreased content of α-helix and β-sheet structures, but increased random coils, which indicated that a disordered structure was formed. The presence of BWG increased the -SH content but decreased the -SS- bonds content, which indicated fracture of disulfide bonds. Confocal laser scanning microscopy (CLSM) analysis indicated that steamed bread dough containing BWG had larger-sized gas cell and granules of starch separated by the protein matrix, which weakened the gluten network structure. These changes may inevitably affect the viscoelastic properties of steamed bread dough.     

Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

Wheat germ, a by-product of the milling industry, has interesting nutritional properties. However, it has limited use due to a high risk of rancidity, which could be reduced by using certain thermal treatments such as extrusion. The aim of this study was to investigate how wheat germ extrusion affects the changes induced by its addition to bread dough. For this purpose, different quantities of extruded or raw wheat germ (2.5, 5, 7.5, 10, and 20?g/100?g flour) were added to bread dough. Rheological characteristics of the dough and final quality characteristics of the bread were analysed from both the physical and the sensory points of view. Wheat germ addition increased water absorption and development time but decreased stability after over-kneading, dough tenacity, extensibility, and dough alveographic strength. The addition of extruded wheat dough improved stability and decreased extensibility and strength. Bread made from dough with added wheat germ presented decreased volume, cohesiveness, and elasticity and increased firmness. However, extrusion increased the volume of breads with added wheat germ and improver and decreased firmness. All breads obtained positive acceptability scores in sensory analysis, although wheat germ addition (10?g/100?g flour) slightly decreased texture, appearance, and overall acceptability scores of breads. Germ extrusion therefore improves dough rheology and bread quality and constitutes a suitable treatment to stabilise wheat germ in bread dough.     

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread

The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flour was blended with wheat flour at 3%, 7% and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat–soy bread blends increased compared with control. The results revealed that organoleptic characteristics score such as bendability, appearance, flavour and taste, crust texture and overall acceptability properties of bread containing 3% defatted soy flour was highest even though it is not significantly different. Therefore, we conclude that adding 3% or 7% defatted soy flour actually gives as good a loaf of bread as the 100% wheat bread with higher nutritional quality and acceptable consumer attitude with rheological and sensory characteristics.     

Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes

BACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour. CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry     

Electrophoresis studies for determining wheat–soy protein interactions in dough and bread

The interactions between soy and wheat proteins after dough mixing and bread baking were studied. Protein extractions from gluten and breadcrumbs elaborated with mixtures of wheat flour and enzyme-active full-fat, heat-treated full-fat, and enzyme-active defatted soy flours, and commercial isolated soy proteins were analyzed by electrophoresis. Different buffer systems with specific chemical action on proteins were used to investigate the types of forces between soy and wheat proteins in gluten and breadcrumbs. The presence of protein bands of similar molecular weight to soy proteins in gluten fractions after intensive dough washing indicated association between these proteins. Nonreduced wheat–soy gluten proteins had higher amount of sodium dodecyl sulfate soluble protein aggregates than wheat gluten. Soy and wheat proteins interacted by means of noncovalent and covalent (disulfide) bonds and the extent of the interactions depended on the soy protein state.