挤压处理小麦糊粉层粉对面团及面包品质的影响

Effects of extruded wheat aleurone layer flour on dough and bread quality

为研究挤压小麦糊粉层粉添加量对面团及面包品质的影响,以100 g面包粉作为基准,将小麦糊粉层粉采取挤压稳定化处理后磨粉按照0、5%、10%、15%、20%、25%、30%、35%、40%(质量分数)的添加量制成混合粉并制作面包。对混合粉的湿面筋及面筋指数、溶剂保持力、糊化特性,粉质特性、发酵特性及面包的品质进行测定分析。结果表明:随着挤压处理小麦糊粉层粉添加量的增加,混合粉的膳食纤维、氨基酸、矿物质、维生素、蔗糖、碳酸钠溶剂保持力、a、b值增加,L值、乳酸溶剂保持力降低;面团的吸水率、弱化度、回生值、糊化温度增加;湿面筋含量、面筋指数、粉质指数、峰值黏度、最终黏度、最大发酵高度、产气量、持气率减小,面包比容及亮度降低;添加量10%~20%时,品质良好;添加量在20%~25%时,面包品质尚在可接受范围内,超过25%以后品质劣变严重。因此,挤压小麦糊粉层粉的添加量在25%以内时,小麦粉的营养品质显著增加,提高面包营养的同时,品质也尚在可接受范围内。

To study the influence of extruded wheat aleurone layer flour on the quality of dough and bread,100 g of bread flour was used as a baseline,the aleurone layer powder was stabilized by extrusion,milled and added into bread flour with 0%,5%,10%,15%,20%,25%,30%,35%,and 40%,respectively,to make mixed flour and bread.The wet gluten,gluten index,solvent retention,gelatinization characteristics,farinograph properties,fermentation characteristics of mixed flour and bread quality were determined and analyzed.Results showed that with the increase of extruded wheat aleurone layer powder content,the solvent retention of sodium carbonate,a and b values,and the contents of dietary fiber,amino acid,mineral,vitamin,and sucrose of mixed flour increased,while L and solvent retention of lactic acid decreased.With the increase of extruded wheat aleurone layer powder content,the water absorption rate,weakening degree,retrogradation value,and gelatinization temperature of dough increased.With the increase of extruded wheat aleurone layer powder content,the wet gluten content,gluten index,flour index,peak viscosity,final viscosity,maximum fermentation height,gas production,and gas holdup decreased,the specific volume and brightness of the bread decreased.In addition,when the addition of extruded wheat aleurone layer flour was between 10%-20%,bread quality and brightness were good,and when the addition of extruded wheat aleurone layer flour was between 20%-25%,bread quality and brightness were barely acceptable.While adding more than 25%,quality deterioration was aggravated.Therefore,the best-extruded wheat aleurone layer powder content was 25%.Therefore,when the added amount of extruded wheat aleurone layer flour was less than 25%,the nutritional quality of wheat flour was significantly increased,and the bread quality was still within the acceptable range.