硬脂酰乳酸钙在新麦面粉中的应用探讨

简单介绍新收获小麦的组分特征和应用特点,分析目前常用新小麦改良途径的优缺点,阐述硬脂酰乳酸钙对新麦面粉有较好的改善作用。

芽麦面粉检验的简易方法

根据芽麦面粉的淀粉酶活性比不发芽的小麦淀粉酶活性高这一特点,用相同的方法,将样品通过浸泡,过滤,用菲林试剂法测定滤液的还原糖,还原糖越高,表明制粉原料中加入发芽小麦越多。

植酸盐对芽麦面粉品质改善作用的研究

对用植酸盐改善芽麦面粉的品质进行了分析与研究处理,实验结果表明:植酸盐可以控制芽麦面粉中的α-淀粉酶酶活,使芽麦面粉品质得到明显的改善。经过品质改善处理后的芽麦面粉,其粘度值达到300～400B.U,其FN值降落值可达到200～400s,同时,使其烘焙品质也达到工艺要求,流变学特性也得到改善。

粉葛全粉对小麦面粉流变特性和质构特性的影响

将粉葛全粉按一定比例添加至小麦面粉中制成粉葛系列面团,采用粉质仪、拉伸仪和质构仪分析面团的性质,考察粉葛全粉对小麦面团流变特性及质构特性的影响。粉质仪分析结果表明:随着粉葛全粉添加量增大,面团形成时间变长,面团的弱化度增大,粉葛全粉添加量15%时的吸水率最大,但低于对照组;随着粉葛全粉添加量增大,面团稳定时间缩短,添加量10%~20%时无明显差异。拉伸仪分析结果表明,粉葛全粉添加比例增大,拉伸能量、延伸阻力、拉伸比增大,且均在粉葛全粉添加量25%时达到最高值,但延伸度却随粉葛全粉添加量增大而不断减少,在25%时最低。质构仪分析结果表明,面团的弹性、黏附性、咀嚼性、胶黏性和内聚性随着粉葛全粉添加比例增大而呈现升高-下降-再升高的变化趋势。面团的硬度则呈先上升后下降趋势。添加粉葛全粉会弱化小麦面粉的粉质特性和面团品质,粉葛全粉添加量15%以下时可改善面粉流变特性, 10%以下可有效提高面团质构特性。

新收获小麦的储藏与加工

小麦在储藏时,其温度、水分、蛋白质和小麦脂类都会发生不同程度的变化。新小麦一般要储藏2～3个月后可以开始搭配生产,然后逐步提高添加比例。加工时适当提高皮磨系统的剥刮程度,增加打麸机处理程度,加大筛理面积,必要时可降低研磨产量。

麦胚复合粉的开发

介绍麦胚的营养价值、保健作用、提胚方法及麦胚营养面粉的生产。

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

岁月氤氲馒头香

新麦下来了,过段时间就能吃上新麦面粉做的馒头了。老家把馒头叫作饽饽,但馒头作坊里蒸的馒头却被叫作馍馍。二十世纪八十年代初,已经有骑着自行车、载着驮篓,走街串巷换馍馍的小商人了。若是夏天,太阳刚刚升起,还在赖床的我便迷迷糊糊听到了"馍馍——馍馍——"的叫卖声。

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

The economic losses and the health hazards of the mycotoxins produced by spoilage fungi are the main concerns of the food industry. The spoilage of bakery products by fungi is more common in countries with a high humidity and temperature. About 5-10% of food production is spoiled by the growth of yeast and fungi in food materials. Similarly, in Western Europe, the growth of the spoilage fungi of bread is estimated to reach more than 200 million Euros per year. The history conditions of the food can be a major factor in determining any fungal spoilage--for example, stored and processed foods are more sensitive to spoilage when compared with fresh and prepared foods. Lactic acid bacteria isolated from Bulgarian wheat and rye flour were used in the present study to check their antifungal properties against pathogenic yeast and fungi imperfecta using standard disc diffusion method in vitro. A broad spectrum of antifungal activity of the six newly identified as L. plantarum strains e Tsl, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 was estimated. Our in vitro studies were performed with wheat and rye sourdough, in order to simulate a real product and to assess the bio-protective potential of the tested lactobacilli. The used test-cultures are representatives of carcinogenic, toxigenic, deteriorative and allergenic fungi from the genera .4spergillus and Penicillium. The all tested strains completely suppress the growth of against C. glabrata 72. Strains L. plantarum Tsl and Ts3 completely suppress the growth against S. cerevisae. While, in the sample with L. plantarum strains e Tsl, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6, a retarded and weak growth of A. niger and P. claviforme was observed. However, the spore germination and the colony growth started only on the fifth day of the mould lactobacilli co-cultivation, which also should be considered as a good result. In this study six isolates Tsl,Ts2, Ts3, Ts4, Ts5 and Ts6, from the traditional Bulgarian wheat and rye flour have been identified as L. plantarum and L. helveticus and characterized as cultures with promising antifungal activity. Obtained results from the combined molecular identification （16S rRNA gene sequencing） approach contribute to give new data on the microbial biodiversity of this not well-studied niche. The antifungal activity of our new isolates, identified as L. plantarum and L. helveticus, seems to be a promising advantage of these six strains, suggesting their potential applications in different food technologies. However, more experiments have to be conducted to clarify the nature and the mechanisms of the reported antifungal activity and they are still in progress. The combination of dairy origin and strong inhibitory activity of the lactobacillus strains is a prerequisite for their possible application as starters and/or bioprotective antifungal adjuncts.

Using Wheat Futures to Stabilize the Cost of Raw Material in Bakery Sector

The article presents the example of using relations between the price of wheat flour sold by the milling companies and the price of wheat futures listed on the FOREX market to protect the companies from bakery sector against adverse price movements of raw material--wheat flour. The paper aims to present a method which can help to reduce risk of changes wheat flour price in the market by using wheat futures traded at FOREX market. For the analysis authors used weekly data since January 2006 until October 2010 about wheat flour price, wheat grain price, wheat futures prices, quotes a currency pair USD/PLN. Wheat flour prices came from studies of the Department of Agricultural Markets, Ministry of Agriculture, and Rural Development in Poland and represented the average sales price of wheat flour by milling companies. Information about wheat futures and quotes a currency pair USD/PLN reflects the actual trading of the FOREX market. Authors used statistical analysis tool for determining the strength of the relationship between the price of wheat flour and the wheat price on the domestic market and the wheat futures price. The correlation coefficient between them was 0.763. For further test authors used seven different options that use future contracts to reduce fluctuations in the flour price which can be used in bakery businesses. These results of research show that someone can effectively use wheat futures contracts listed on the FOREX market to protect the bakery business against adverse movements of wheat flour prices. Application in practice chosen strategies can allow bakery companies to achieve cost advantages by reducing the adverse changes in the wheat flour prices. Chosen strategies are more efficient if the prices of flour in the domestic market are rising. If prices drop down, the effectiveness of using wheat futures contracts was lower. It should be noted that wheat futures contracts are a good tool to achieve cost advantages in the bakery industry, especially when the wheat flour prices are increased on the domestic market.

The Effect of Infestation by the Confused Flour Beetle （Tribolium Confusum Duv.） on Specifications of Wheat Flour

The objective of this research is to investigate the impact of infestation by the confused flour beetle Tribolium confusum on the specification of flour and its product. The results of this work showed that infestation by the confused flour beetle with 5 pairs of adult stage and its progeny within 3 months period may cause high deterioration and damaged of the flour specification. The people in lraq get their flour from some official and non-official mills which they produce not so good quality of this flour in addition to which it contains some times an infestation with the two species of the flour beetles T. castaneum and T. confusum, when people do not use this quantity as quickly as possible during this period of storage, the beetles will be increased in numbers and make the flour unacceptable for any kind of pastes or bread. The infestation by this beetle causes great pollution to the flour by the ecdysial of larvae and a bad smell that it leaves on the flour and all its products.

Sensory and Organoleptic Characteristic, Zinc and Iron Content of Fortified Chips from Cassava Flour

Iron fortification can cause several biophysicochemical modifications. Those depend on many factors, such as iron fortificant and the food carrier. There were four groups of chips： 1） non-fortified wheat flour chips （K1）; 2） non-fortified cassava flour chips （K2）; 3） fortified cassava flour chips, each with ZnSO4 30 ppm and NaFe EDTA （K3） 30 ppm and 4） fortified cassava flour chips, each with ZnSO4 50 ppm and NaFe EDTA （K4） 50 ppm. The chips were evaluated for sensory characteristic （color, taste, flavor, and texture）, organoleptic characteristics tested by preference test, as well as zinc and iron contents. Zinc and iron contents were analyzed by Atomic Absorption Spectophotometric method. The results showed that both fortificants did not affect the sensory characteristic of cassava flour chips. The preference test showed that color, taste, and flavor of Kl chips as a control, were mostly liked, but there was no significant difference preference of texture. Moreover, preference test using K2 as control showed that color of K3 was mostly liked, but there was no significant difference preference of taste, flavor and texture. Fortification can increase the contents of zinc and iron in cassava flour chips. The panelist can accept the fortified cassava chips as well as wheat flour chip, as a consequence, both can be a potential way to combat the iron deficiency anemia.