The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distr...The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.展开更多
There is a great diversity of indigenous microorganisms in flour,the number of which increased greatly during long-term dough fermentation,affecting dough fermentation and product quality.In this study,the diversity o...There is a great diversity of indigenous microorganisms in flour,the number of which increased greatly during long-term dough fermentation,affecting dough fermentation and product quality.In this study,the diversity of indigenous bacteria in fermented dough inoculated with single Saccharomyces cerevisiae Y10 strain,Torulaspora delbrueckii Y22 strain and their co-culture was revealed by Illumina MiSeq sequencing.Compared with the dough without yeast inoculation,the bacteria diversity in yeast fermented dough was lower after 12 h fermentation.However,the abundance of lactic acid bacteria(LAB)in the dough inoculated with yeast was higher than that in dough without any yeast inoculated.Similar community structures of bacteria were found in doughs inoculated with different yeast,but their abundance were different.The abundance of the genus Clostridium in doughs inoculated with single S.cerevisiae Y10 was lower than non-inoculated dough,doughs inoculated with T.delbrueckii Y22 and co-culture of S.cerevisiae Y10 and T.delbrueckii Y22 at the same fermentation stage.In comparison with the dough without yeast inoculation,the presence of T.delbrueckii Y22 and the co-culture of S.cerevisiae Y10 and T.delbrueckii Y22 decreased the relative abundance of Staphylococcus,Cronobacter and Enterobacter in fermented dough.Furthermore,the relative abundance of Komagataeibacter increased in the presence of co-culture of S.cerevisiae Y10 and T.delbrueckii Y22.The results of this study suggested that the diversity of indigenous bacteria during dough fermentation was greatly influenced by the starter strain.展开更多
Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in...Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.展开更多
基金the National Natural Science Foundation of China(No.31571873)the National Key Research and Development Program(2018YFD0401001)。
文摘The rheological properties of wheat flour are very important for the production of bakery products,and the milling methods greatly influence the rheological properties.In this paper,we measured the particle size distributions,damaged starch contents,granular morphology,and pasting properties of the wheat flour,also carried out the uniaxial elongation test,the texture profile analysis,and rheological properties of the dough to evaluate effects of two milling methods,i.e.impact mill(IM)and hammer mill(HM),on the rheological properties of wheat flour and dough.The results showed that milling methods had no significant effects on flour pasting temperature(except the flour H3 obtained by HM grinding three times)and springiness of dough.Flour samples milled by IM had a lower damaged starch content,higher trough viscosity,higher final viscosity and higher values of setback compared to samples processed by HM.After repeated milling of IM,the damaged starch content of the endosperm granules could be controlled below 1%(P<0.05).There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group,and the difference increased after fermentation,which was more obvious in the values of viscosity modulus.The more the milling times,the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.
基金sponsored by Natural Science Foundation of Henan Province(202300410113)Innovation Fund Plan of Henan University of Technology(2020ZKCJ20).
文摘There is a great diversity of indigenous microorganisms in flour,the number of which increased greatly during long-term dough fermentation,affecting dough fermentation and product quality.In this study,the diversity of indigenous bacteria in fermented dough inoculated with single Saccharomyces cerevisiae Y10 strain,Torulaspora delbrueckii Y22 strain and their co-culture was revealed by Illumina MiSeq sequencing.Compared with the dough without yeast inoculation,the bacteria diversity in yeast fermented dough was lower after 12 h fermentation.However,the abundance of lactic acid bacteria(LAB)in the dough inoculated with yeast was higher than that in dough without any yeast inoculated.Similar community structures of bacteria were found in doughs inoculated with different yeast,but their abundance were different.The abundance of the genus Clostridium in doughs inoculated with single S.cerevisiae Y10 was lower than non-inoculated dough,doughs inoculated with T.delbrueckii Y22 and co-culture of S.cerevisiae Y10 and T.delbrueckii Y22 at the same fermentation stage.In comparison with the dough without yeast inoculation,the presence of T.delbrueckii Y22 and the co-culture of S.cerevisiae Y10 and T.delbrueckii Y22 decreased the relative abundance of Staphylococcus,Cronobacter and Enterobacter in fermented dough.Furthermore,the relative abundance of Komagataeibacter increased in the presence of co-culture of S.cerevisiae Y10 and T.delbrueckii Y22.The results of this study suggested that the diversity of indigenous bacteria during dough fermentation was greatly influenced by the starter strain.
文摘Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.
