Assessing Consumer Acceptability of Composite Cassava (<i>Manihot esculenta</i>) Bread

Cassava has gained attention as a potential industrial crop. The roots are processed into cassava flour for bakery and confectioneries. With the ever increasingly expensive level of wheat flour import for bread production in developing countries like Ghana, the need for other highly nutritious yet readily available and less expensive source of composite flour is important. The aim of the study was to investigate consumer acceptability of bread developed from cassava flour and wheat flour. A 4 × 3 factorial design was used to develop bread samples (A = 100% wheat flour, control, B = 10% cassava flour + 90% wheat flour, C = 20% cassava flour + 80% wheat flour and D = 30% cassava flour + 70% wheat flour). Sensory evaluation was performed on the bread samples using the 9-point hedonic scale to evaluate sensory attributes like colour, gumminess, mouth-feel, taste, flavour, and overall acceptability. The proximate compositions of the products were also evaluated using the A. O. A. C (2005) official methods. Statistically, there was significant difference among the protein and carbohydrate of all flour products developed. However, the energy content of products with 30% cassava flour replacement was significantly higher than other replicates. The control had the lowest moisture content of 17.5% with product 20% cassava flour replacement having the highest moisture content of 18.2%. In terms of overall acceptability 10% cassava flour replaced bread was rated like extremely ahead of the control sample which was rated as like very much. These results showed that the 10 and 20% wheat/cassava composite flour bread recipe could be a viable alternative to achieve the desired economic, food security and health.

不同施肥处理对冬小麦产量、蛋白组分和加工品质的影响

试验在中国农业科学院作物科学研究所试验基地进行,供试品种为强筋面包小麦品种中优9701,试验地土质为壤土。试验设不同肥料组合处理,研究对面包小麦产量和品质的影响。结果表明,在施肥量相同条件下,氮肥底施和追施各半的处理产量最高,与氮肥全部底施和70%底施的处理相比产量差异达到显著水平。各施肥处理产量均比对照显著提高。所有施肥处理均比对照(不施肥)极显著提高了籽粒蛋白质总量和谷蛋白含量,清蛋白、球蛋白和醇溶蛋白也有所提高。各施肥处理均比对照极显著提高了沉降值、湿面筋、干面筋和吸水率及面包体积,面团形成时间和稳定时间也有所延长。氮肥底施比例在50%以上的处理对改善品质性状更为有利。适当增施氮肥可以增加沉降值、湿面筋、干面筋、吸水率、形成时间和面包体积,对产量也有正向调节效应。

复合菌和酶制剂在麸皮面包品质改良上的应用

以小麦粉和麸皮为主要原料来制作面包,研究复合菌(酵母、乳酸菌粉和甜酒曲)发酵对面包品质的影响,并结合复合酶制剂(葡萄糖氧化酶、木聚糖酶和纤维素酶)的应用,优化麸皮面包的制作工艺。研究结果发现乳酸菌和甜酒曲都能改善面包的质量,延缓其老化;纤维素酶和木聚糖酶分别对麸皮面包的质量和老化度影响最大;当乳酸菌和甜酒曲的添加量分别为0.08%和1.2%,葡萄糖氧化酶、纤维素酶和木聚糖酶的添加量分别为15、30、25 mg/kg时,所得麸皮面包的质量高、老化度小。

小麦粉品质与馒头品质的相关性研究

以9种小麦粉为研究对象,从化学组成与流变学特性两方面对其进行研究。将这些小麦粉制作成北方手工馒头,通过对这些馒头的感官和质构评价得出小麦粉品质与馒头品质的相关性,并结合回归分析归纳出制作优质馒头的小麦粉所需具备的品质性状。

糙米小麦复合面包的工艺研究

以小麦粉和糙米粉为主要原料制作糙米小麦复合面包。通过采用单因素和正交试验,探讨糙米粉、谷朊粉、酵母和绵白糖的添加量对糙米小麦复合面包感官品质、比容和质构的影响,确定糙米小麦复合面包的最佳工艺参数为:高筋小麦粉70%、糙米粉30%、谷朊粉12 g、酵母1.2 g、糖12 g、盐0.6 g、改良剂0.6 g、水58 g、黄油6 g。在此配方基础上,用低聚异麦芽糖替换绵白糖,电子鼻测定结果显示不同低聚异麦芽糖替换量所制作的糙米小麦复合面包在风味变化上存在差异;用30 g低聚异麦芽糖全部替换绵白糖所制作的面包与最优糙米小麦复合面包风味区分度明显,可以很好的区分出来。