Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylos...Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.展开更多
The impact of drying of rice-chickpea flour sourdough(SD)made by a fermented chickpea extract(FCE)starter on rice flour-corn starch gluten-free(GF)batter and bread physicochemical properties were explored;FCE was prep...The impact of drying of rice-chickpea flour sourdough(SD)made by a fermented chickpea extract(FCE)starter on rice flour-corn starch gluten-free(GF)batter and bread physicochemical properties were explored;FCE was prepared by submerged fermentation(37℃×15 h)of ground chickpeas.A liquid(freshly made)and two dried FCE-sourdoughs,dehydrated(air heating at 30℃)or lyophilized,as well as a control formulation(without FCE-SD)were prepared at 80,90,100 and 110%(flour mixture basis)added water levels.Firmness,consistency,cohesiveness,and viscosity index of the batters,as evaluated by back extrusion testing,decreased by increasing the added water level in the formulation and increased by inclusion of the dehydrated sourdough preparation(p<0.05).The lyophilized and liquid sourdough-containing breads exhibited the lowest pH and the highest specific volume,while dehydrated sourdough bread exhibited higher pH than the rest of the SD-containing breads and similar specific volume to that of control.Nevertheless,both dry FCE-SD preparations increased the crust redness and all FCE-SD breads had similar concentrations of butyric/isobutyric acids indicating a butyric fermentation during FCE preparation.Texture profile analysis revealed that both liquid and lyophilized sourdough improved crumb texture and retarded the bread staling process compared to control and dehydrated sourdough formu-lations(p<0.05).The former products thus gained higher preference by a non-trained sensory evaluation panel.Overall,the lyophilized FCE-SD showed analogous potential with the liquid sourdough to improve quality at-tributes and shelf life of gluten-free breads,whereas the dehydrated FCE-SD(mild heating)did not fully retain its functionality.展开更多
基金supported by the National High Technology Research and Development Program of China(863 Program,2001AA241033 and 2006AA100102)Yunnan Provincial Education Department Scientific Research Program,China (08Y0166)
文摘Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.
基金co-financed by the European Union and Greek national funds through the Operational Program Competitiveness,Entrepreneurship and Innovation,under the call RESEARCH-CREATE-INNOVATE(project code:T1EDK-01669).
文摘The impact of drying of rice-chickpea flour sourdough(SD)made by a fermented chickpea extract(FCE)starter on rice flour-corn starch gluten-free(GF)batter and bread physicochemical properties were explored;FCE was prepared by submerged fermentation(37℃×15 h)of ground chickpeas.A liquid(freshly made)and two dried FCE-sourdoughs,dehydrated(air heating at 30℃)or lyophilized,as well as a control formulation(without FCE-SD)were prepared at 80,90,100 and 110%(flour mixture basis)added water levels.Firmness,consistency,cohesiveness,and viscosity index of the batters,as evaluated by back extrusion testing,decreased by increasing the added water level in the formulation and increased by inclusion of the dehydrated sourdough preparation(p<0.05).The lyophilized and liquid sourdough-containing breads exhibited the lowest pH and the highest specific volume,while dehydrated sourdough bread exhibited higher pH than the rest of the SD-containing breads and similar specific volume to that of control.Nevertheless,both dry FCE-SD preparations increased the crust redness and all FCE-SD breads had similar concentrations of butyric/isobutyric acids indicating a butyric fermentation during FCE preparation.Texture profile analysis revealed that both liquid and lyophilized sourdough improved crumb texture and retarded the bread staling process compared to control and dehydrated sourdough formu-lations(p<0.05).The former products thus gained higher preference by a non-trained sensory evaluation panel.Overall,the lyophilized FCE-SD showed analogous potential with the liquid sourdough to improve quality at-tributes and shelf life of gluten-free breads,whereas the dehydrated FCE-SD(mild heating)did not fully retain its functionality.
