糜米粉对面团特性及面包品质的影响
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摘要
为研究糜米粉对面团特性及面包品质的影响,探究了糜米粉添加量(0、10%、20%、30%、40%和50%)对面团的微观结构、拉伸特性、动态流变学特性以及面包品质的影响。结果表明:随着糜米粉添加量的增加,面团的面筋网络出现了断层结构。添加糜米粉使得面团的拉伸强度和拉伸距离均呈下降趋势,面团的弹性模量和黏性模量均呈上升趋势。糜米粉的添加明显增加了面包的硬度和咀嚼度,降低了面包的弹性、粘聚性、回复性、比容和感官评分。因此,糜米粉的添加改变了小麦面团的特性和面包的品质,其添加量不宜超过30%。
In order to studying the effect of proso millet flour on dough characteristics and bread quality,the paper mainly studied the effect of the additive amount of proso millet flour (0,10%,20%,30%,40% and 50%) on the microstructure,the tensile characteristics,the rheological properties of dough and the quality of bread. The results showed that the fault structure appeared in gluten network of the dough with the increase of the additive amount of proso millet flour. The tensile strength and the tensile distance of the dough both showed a downward trend after adding proso millet flour. The elastic modulus and the viscous modulus of the dough both showed an upward trend. The addition of proso millet flour significantly increased the bread's hardness and chewiness,significantly reduced the elasticity,cohesiveness,recovery,the specific volume and sensory score of the bread. Therefore,the addition of proso millet flour could alter the properties of the wheat dough and the quality of the bread. And it was not inappropriate to add more than 30%.
In order to studying the effect of proso millet flour on dough characteristics and bread quality,the paper mainly studied the effect of the additive amount of proso millet flour (0,10%,20%,30%,40% and 50%) on the microstructure,the tensile characteristics,the rheological properties of dough and the quality of bread. The results showed that the fault structure appeared in gluten network of the dough with the increase of the additive amount of proso millet flour. The tensile strength and the tensile distance of the dough both showed a downward trend after adding proso millet flour. The elastic modulus and the viscous modulus of the dough both showed an upward trend. The addition of proso millet flour significantly increased the bread's hardness and chewiness,significantly reduced the elasticity,cohesiveness,recovery,the specific volume and sensory score of the bread. Therefore,the addition of proso millet flour could alter the properties of the wheat dough and the quality of the bread. And it was not inappropriate to add more than 30%.
引文
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[20]姚佳,靳秔,贾健斌,等.燕麦面包的制作及其感官品质研究[J].食品科技,2014(12):177-180.
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[22]Gómez M.Frozen dough and partially baked bread:An update[J].Food Reviews International,2007,23(3):303-319.
[23]高博,黄卫宁,邹奇波,等.沙蒿胶提高冷冻面团抗冻性及其抗冻机理的探讨[J].食品科学,2006,27(12):94-99.
[24]王绍清,王琳琳,范文浩,等.扫描电镜法分析常见可食用淀粉颗粒的超微形貌[J].食品科学,2011,32(15):74-79.
[25]张丽珍,冀佩双,罗旭枭,等.糜黍淀粉理化性质及消化特性[J].食品科学,2016,37(19):76-81.
[26]杜双奎,李志西,于修烛,等.荞麦粉一小麦粉混粉流变学特性研究[J].农业工程学报,2003,19(3):50-53.
[27]Kaur L,Singh N,Sodhi N S.Some properties of potatoes and their starches II.Morphological,thermal and rheological properties of starches[J].Food Chemistry,2002,79(2):183-192.
[28]Singh J,Singh N.Studies on the morphological,thermal and rheological properties of starch separated from some Indian potato cultivars[J].Food Chemistry,2001,75(1):67-77.
[2]Kumari S K,Thayumanavan B.Characterization of starches of proso,foxtail,barnyard,kodo,and little millets[J].Plant Foods for Human Nutrition,1998,53(1):47-56.
[3]王星玉,刘为红.中国黍稷品种资源营养品质研究[J].华北农学报,1992,7(1):42-46.
[4]Devisetti R,Yadahally S N,Bhattacharya S.Nutrients and antinutrients in foxtail and proso millet milled fractions:Evaluation of their flour functionality[J].LWT-Food Science and Technology,2014,59(2):889-895.
[5]Zhu F.Structure,physicochemical properties,and uses of millet starch[J].Trends in Food Science & Technology,2014,36(2):68-78.
[6]王纶,王星玉,温琪汾,等.中国黍稷种质资源蛋白质和脂肪含量的鉴定分析[J].植物遗传资源学报,2007,8(2):165-169.
[7]Kalinova J,Moudry J.Content and quality of protein in proso millet(Panicum miliaceum L.)varieties[J].Plant Foods for Human Nutrition,2006,61(1):45-49.
[8]鹿茸,田琴,孙楠,等.高效液相色谱法测定糜子中酚酸类化合物[J].食品科学,2014,35(8):152-155.
[9]Romero H M,Santra D,Rose D,et al.The dough rheological properties and texture of gluten-free pasta based on proso millet flour[J].Journal of Cereal Science,2017:74.
[10]Rose D J,Santra D K.Proso millet(Panicum miliaceum L.)fermentation for fuel ethanol production[J].Industrial Crops & Products,2013,43(1):602-605.
[11]Coda R,Varis J,Verni M,et al.Improvement of the protein quality of wheat bread through faba bean sourdough addition[J].LWT-Food Science and Technology,2017,82:296-302.
[12]Pico J,Hansen ? S,Petersen M A.Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS[J].Journal of Cereal Science,2017,76:280-288.
[13]吴娜娜,李莎莎,谭斌,等.糙米直链淀粉含量对其面包质构和体外消化性质的影响[J].中国粮油学报,2018,33(4):33-37.
[14]Al-Attabi Z H,Merghani T M,Ali A,et al.Effect of barley flour addition on the physico-chemical properties of dough and structure of bread[J].Journal of Cereal Science,2017,75:61-68.
[15]Patil S S,Rudra S G,Varghese E,et al.Effect of extruded finger millet(Eleusine coracan L.)on textural properties and sensory acceptability of composite bread[J].Food Bioscience,2016,14:62-69.
[16]Turfani V,Narducci V,Durazzo A,et al.Technological,nutritional and functional properties of wheat bread enriched with lentils or carob flours[J].LWT-Food Science and Technology,2016,78:361-366.
[17]史宗义.玉米馒头加工工艺研究[D].天津:天津科技大学,2015.
[18]Ribotta P D,G T Pérez,A E León,et al.Effect of emulsifier and guar gum on micro structural,rheological and baking performance of frozen bread dough[J].Food Hydrocolloids,2004,18(2):305-313.
[19]彭博.糖醇类物质对面团特性及面包品质的影响[D].武汉:华中农业大学,2017.
[20]姚佳,靳秔,贾健斌,等.燕麦面包的制作及其感官品质研究[J].食品科技,2014(12):177-180.
[21]李真,董英,於来婷,等.大麦全粉对面团特性及面包焙烤品质的影响[J].现代食品科技,2015(4):197-202.
[22]Gómez M.Frozen dough and partially baked bread:An update[J].Food Reviews International,2007,23(3):303-319.
[23]高博,黄卫宁,邹奇波,等.沙蒿胶提高冷冻面团抗冻性及其抗冻机理的探讨[J].食品科学,2006,27(12):94-99.
[24]王绍清,王琳琳,范文浩,等.扫描电镜法分析常见可食用淀粉颗粒的超微形貌[J].食品科学,2011,32(15):74-79.
[25]张丽珍,冀佩双,罗旭枭,等.糜黍淀粉理化性质及消化特性[J].食品科学,2016,37(19):76-81.
[26]杜双奎,李志西,于修烛,等.荞麦粉一小麦粉混粉流变学特性研究[J].农业工程学报,2003,19(3):50-53.
[27]Kaur L,Singh N,Sodhi N S.Some properties of potatoes and their starches II.Morphological,thermal and rheological properties of starches[J].Food Chemistry,2002,79(2):183-192.
[28]Singh J,Singh N.Studies on the morphological,thermal and rheological properties of starch separated from some Indian potato cultivars[J].Food Chemistry,2001,75(1):67-77.