The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were...The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.展开更多
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and C...Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.展开更多
Potassium bromate (PB) is used in bread making as an agent of maturation;however, it is classified as a potential carcinogen. In the present study, a rapid, simple, precise and accurate testing method has been develop...Potassium bromate (PB) is used in bread making as an agent of maturation;however, it is classified as a potential carcinogen. In the present study, a rapid, simple, precise and accurate testing method has been developed to determine the level of bromate ions in bread, which is based on a reaction of bromate ions with iodide ions in acidic medium to produce iodine (I<sub>2</sub>). The absorbance of iodine (I<sub>2</sub>) was measured at 352 nm, and bromate ions reacted with iodide during the first 3 minutes after initiation of the reaction. The proposed method has been successfully applied to the determination of bromate ions in commercial bread. In this work, we found that bromate ions alone degraded at about 400°C, however, during bread making they degraded at 150°C - 200°C, this mightbe due to the presence of metals [Fe, Mg, Zn, Mn, Cu and Al] in flour which served as catalysts. In this study we found that the use of two grams (2 g) of PB per bag flour (60 kg) was safe.展开更多
The purpose of this study is to determine whether there are significant differences in the use of lactic acid bacteria isolated from pulque dough Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei alon...The purpose of this study is to determine whether there are significant differences in the use of lactic acid bacteria isolated from pulque dough Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei alone and combined with baker’s yeast in the properties of the dough and the finished product. The best bacteria were selected using growth kinetics and statistical analysis with the Sigma Plot 11 program. Physical-chemical tests pH, % acidity of the dough. Physical tests, texture profile analysis, image analysis of the crumb structure and sensory analysis were performed on the finished product. The results show that the most suitable LAB to ferment dough in 5 hours is Lactobacillus paracasei ssp. paracasei which reduce pH and increase acidity more quickly. The combination of Lactobacillus paracasei ssp. paracasei plus baker’s yeast presents better quality attributes in terms of texture, flavor and appearance for the final consumer.展开更多
基金Supported by National Natural Science Foundation of China(31571780)Key Research Project in Higher Education of Henan(18A550002)+2 种基金Zhengzhou Science and Technology Innovation Team Program(121PCXTD518)School Funds of Henan University of Technology(2017QNJH11)High-level Talent Foundation of Henan University of Technology(2017BS005)
文摘The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.
基金Supported by National Natural Science Foundation of China(31501487)
文摘Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.
文摘Potassium bromate (PB) is used in bread making as an agent of maturation;however, it is classified as a potential carcinogen. In the present study, a rapid, simple, precise and accurate testing method has been developed to determine the level of bromate ions in bread, which is based on a reaction of bromate ions with iodide ions in acidic medium to produce iodine (I<sub>2</sub>). The absorbance of iodine (I<sub>2</sub>) was measured at 352 nm, and bromate ions reacted with iodide during the first 3 minutes after initiation of the reaction. The proposed method has been successfully applied to the determination of bromate ions in commercial bread. In this work, we found that bromate ions alone degraded at about 400°C, however, during bread making they degraded at 150°C - 200°C, this mightbe due to the presence of metals [Fe, Mg, Zn, Mn, Cu and Al] in flour which served as catalysts. In this study we found that the use of two grams (2 g) of PB per bag flour (60 kg) was safe.
文摘该文将高直链玉米淀粉(high-amylose maize starch,HA)与全麦面包粉(whole wheat bread flour,WWF)按照比例复配为高直链全麦复合粉(a mixture of whole wheat flour,high-amylose maize starch and gluten,WWF-HAG),探究不同高直链玉米淀粉含量的复合粉(a mixture of high-amylose maize starch and gluten,HACG)面团的湿面筋含量、流i变特性、质构特性和微观结构等。同时,采用复合粉制作面包并探究面包的烘焙品质和淀粉消化性等特性。面团的流变测试结果显示,WWF和50%HAG黏弹性相对稳定,随着HA含量的增加,面团的流变特性变化呈现出不规律的现象。当HA含量为30%时,面团质构具有最低的硬度和咀嚼性。对面包的品质进行测试,发现除40%的HA含量以外,所有面包的比容随着HA含量的增加而减小,当HA含量为30%和50%时,与全麦面包粉制作的面包(bread made with whole wheat flour,WWFB)相比有显著差异。随着HA含量的增加,面包L^(*)值增加,且HA含量为20%及以上的面包芯和所有试验组面包表皮的ΔE值均≥3.0,面包的色泽品质得到显著提升。k值代表了面包的老化速率,除30%的HA含量以外,面包的k值在HA含量为20%时达到最大值,呈现先增加后减少的趋势,但均大于对照组。添加HA后,面包的快速消化淀粉(rapidly digestible starch,RDS)含量显著降低,抗性淀粉(resistant starch,RS)含量显著增加。当HA含量为50%时,RDS含量从57.4%减少到41.0%,RS含量从29.3%增加到47.6%。综上所述,合适的HA含量不仅能有效提高面包中淀粉的抗消化性,还能在不显著破坏面团加工性能及面包基础品质的前提下,进一步改善其质构与色泽。
文摘The purpose of this study is to determine whether there are significant differences in the use of lactic acid bacteria isolated from pulque dough Lactobacillus plantarum and Lactobacillus paracasei ssp. paracasei alone and combined with baker’s yeast in the properties of the dough and the finished product. The best bacteria were selected using growth kinetics and statistical analysis with the Sigma Plot 11 program. Physical-chemical tests pH, % acidity of the dough. Physical tests, texture profile analysis, image analysis of the crumb structure and sensory analysis were performed on the finished product. The results show that the most suitable LAB to ferment dough in 5 hours is Lactobacillus paracasei ssp. paracasei which reduce pH and increase acidity more quickly. The combination of Lactobacillus paracasei ssp. paracasei plus baker’s yeast presents better quality attributes in terms of texture, flavor and appearance for the final consumer.
