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
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.
