Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke

Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.

Effect of Gum Arabic from Acacia senegal var. kerensis as an Improver on the Rheological Properties of Wheat Flour Dough

Dough improvers are substances with functional characteristics used in baking industry to enhance dough properties. Currently, the baking industry is faced with increasing demand for natural ingredients owing to increasing consumer awareness, thus contributing to the rising demand for natural hydrocolloids. Gum Arabic from Acacia senegal var. kerensis is a natural gum exhibiting excellent water binding and emulsification capacity. However, very little is reported on how it affects the rheological properties of wheat dough. The aim of this study was therefore, to determine the rheological properties of wheat dough with partial additions of gum Arabic as an improver. Six treatments were analyzed comprising of: flour-gum blends prepared by adding gum Arabic to wheat flour at different levels (1%, 2% and 3%), plain wheat flour (negative control), commercial bread flour and commercial chapati flour (positive controls). The rheological properties were determined using Brabender Farinograph, Brabender Extensograph and Brabender Viscograph. Results showed that addition of gum Arabic significantly (p chapati. These findings support the need to utilize gum Arabic from Acacia senegal var. kerensis as a dough improver.

Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

Changes in Soil Hot-Water Extractable C,N and P Fractions During Vegetative Restoration in Zhifanggou Watershed on the Loess Plateau

The study was conducted in Zhifanggou Watershed,Shaanxi Province,China,to evaluate the effect of different vegetation types on hot-water extractable C,N and P fractions,with the aim to determine whether hot-water extractable fractions could be used as indicators of soil quality change in Loess Plateau.The six vegetation types established in 1975 were（i） Robinia pseudoacacia L.,（ii） Caragana korshinkii Kom.,（iii） Pinus tabulaeformis Carr.,（iv） P.tabulaeformis-Amorpha fruticosa L.,（v） R.pseudoacacia-A.fruticosa,and（vi） grassland.A cropped hillslope plot and a Platycladus orientalis L.native forest plot were used as references.The results indicated that the conversion of native forest to cropland resulted in a significant decline in the hot-water extractable C,N and P fractions.Hot-water extractable C,N,and P increased when cultivated land was revegetated,but after 30 years the amount of hot-water extractable C,N,and P in revegetated fields was still much lower compared to native forest.Hot-water extractable fractions increased more under mixed-forest than under pure-forest stands.Furthermore,there was a significant correlation between the hot-water extractable fractions and soil chemical and microbiological properties.The results showed that hot-water extractable fractions could be used as indicators of soil quality change on the Loess Plateau.

Effects of hot-water extract of <i>Paecilomyces hepiali</i>on hypertension parameters in Spontaneously Hypertensive Rats

In this study, effects of hot water extract of Paecilomyces hepiali mycelia on hypertension parameters in spontaneously hypertensive rats (SHR) were investigated. The tested parameters included blood pressure, blood and urine biochemical composition, renin and angiotensin II levels in the blood. Prior to these tests, the extract was examined for toxicity. The fungus was cultivated in a solid medium composed of 40 g brown rice, 0.32 g glucose, 0.65 g sucrose, 2 g peptone and 65 ml corn steep liquor. No abnormality or harmful effects were observed in the toxicity test. Administration of a continuous-dose, once daily, to SHR for 27 weeks (from 13 weeks of age) decreased the systolic blood pressure (SBP) significantly. Levels of blood urea nitrogen, β-lipoprotein lipid peroxides and low density lipoprotein were significantly lower in the treated groups when compared to the control group. Urinary protein was significantly reduced in the middle and high dose groups. In comparison with the control group (0 mg/kg/10ml/day), significantly higher values were obtained for total cholesterol in groups that were given middle (170 mg/kg/10ml/day) and high (250 mg/kg/10ml/day) dosages. In all dosages (low, middle and high) the values for triglyceride were significantly higher than value found in the control group. In terms of angiotensin II levels, the value in the control group was markedly higher than values in the other groups. The results suggest that oral administration of hot water extract of P. hepiali mycelia has ability to control hypertension in rats.

马铃薯全粉对酥性饼干理化性质和结构的影响

该文将0%~40%的马铃薯全粉添加到低筋小麦粉中制作酥性饼干,研究马铃薯全粉代替低筋小麦粉对酥性饼干产生的影响。测定饼干的质构特性(texture profile analysis,TPA)、色度值、巯基含量和粗蛋白含量并对其进行傅里叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)分析及感官评价等。结果表明,添加马铃薯全粉,使面团的内聚性、黏性和弹性整体呈下降趋势,硬度增加;使酥性饼干的硬度降低,酥脆性增加,丰富其蛋白质构成,对酥性饼干的品质产生积极影响。随着马铃薯全粉添加量的增加,面团结构逐渐松散,与TPA数据结果一致。通过红外光谱图可以看出马铃薯全粉添加前后面团的峰值在3406 cm^(-1)(OH伸缩振动)和1500~1000 cm^(-1)(C—H的弯曲振动)处有明显差异,表明马铃薯全粉的添加主要影响蛋白-淀粉网络结构以及面筋蛋白与水的结合,进而影响酥性饼干的性质。综合各方面指标及感官评价,马铃薯全粉最佳添加量为30%~35%。

基于反相高效液相色谱法的面团黏性与小麦醇溶蛋白组成关系研究

以74份不同黏性等级的小麦品种(系)为研究材料,采用反相高效液相色谱(RP-HPLC)法分离不同黏性小麦品种的醇溶蛋白特征图谱,并进行面团黏性、醇溶蛋白组分含量与小麦面粉品质性状的相关性分析,以期建立采用少样本量快速准确识别面团黏性的方法。结果表明,经RP-HPLC分离后,ω-、α/β-和γ-醇溶蛋白3个组分在图谱上清晰可见;不同黏性等级小麦材料的醇溶蛋白得到了不同的特征图谱,黏性较大的小麦ω-醇溶蛋白的组分峰数较多,总峰面积较大;ω-醇溶蛋白在不同黏性等级小麦材料间存在显著差异。相关性分析结果表明,面团黏性与ω-醇溶蛋白相对含量呈极显著正相关,与α/β-和γ-醇溶蛋白相对含量相关性不显著;ω-醇溶蛋白相对含量与沉淀值、形成时间、稳定时间、能量、拉伸阻力和最大拉伸阻力均呈极显著负相关,与蛋白质、湿面筋含量均呈显著正相关,与弱化度呈极显著正相关;ɑ/β-醇溶蛋白相对含量与蛋白质、湿面筋含量均呈极显著正相关;γ-醇溶蛋白相对含量与小麦各品质性状均无显著相关性。可见,面团黏性主要与ω-醇溶蛋白相对含量有关,ω-醇溶蛋白对面团质量有弱化作用。

谷氨酰胺转氨酶对板栗粉面团理化特性的影响

为改善板栗粉在无麸质食品领域的品质特性及加工性能,考察谷氨酰胺转氨酶(glutamine transaminase,TG)添加量分别为0、0.9、1.8、2.7、3.6 U/g(按板栗全粉质量计)时对板栗粉面团质构特性、流变特性、糊化特性等的影响,并从游离巯基含量的变化加以解释,最后通过扫描电子显微镜观察板栗面团的微观结构。结果表明:TG的添加可以增强板栗面团的黏度、硬度、弹性、咀嚼性和回复性,与空白对照相比,添加量为2.7 U/g时,其最终黏度增加6.8 cP、硬度增加7.55 g、弹性增加0.38、咀嚼性增加33.62 g、回复性增加0.118,板栗面团内部的结构更加稳定;随着TG添加量的增加,板栗面团的弹性模量和黏性模量均增加,综合黏弹性上升,抗外界形变能力增强,面团稳定性及加工性能随之提高;板栗面团游离巯基的含量随TG添加量的增加而减少,添加量为2.7 U/g与未添加时的相比,游离巯基含量减少了0.16 mmol/g。但TG添加量过多会导致蛋白过度交联,淀粉粒被迫外露,面团整体的稳定性降低。综上,当TG添加量为2.7 U/g时,改善板栗面团的理化特性效果达到最佳。

基于转录组比较的燕麦类似贮藏蛋白在小麦面团强度性状中的作用

面团强度是影响小麦加工应用的主要品质指标之一。为鉴定与面团强度性状相关的贮藏蛋白编码基因,本研究以高相对分子量麦谷蛋白亚基组合完全相同的2个品种(郑麦366:高面团强度品种;郑麦366杂交后代品种郑麦369:低面团强度品种)为研究材料,比较开花后14 d、21 d、28 d的贮藏蛋白编码基因表达差异,评估基因编码蛋白的面团强度贡献值,以及面粉的巯基含量差异等。结果表明,在25个显著差异表达的贮藏蛋白编码基因中,无高相对分子量麦谷蛋白亚基、低相对分子量麦谷蛋白亚基基因;其中郑麦366显著上调表达基因14个,包含8个燕麦类似蛋白编码基因和6个醇溶蛋白编码基因;显著下调表达基因11个,包括10个醇溶蛋白编码基因和1个燕麦类似蛋白编码基因。贮藏蛋白面团强度评价模型的评分结果显示,差异表达基因编码的燕麦类似贮藏蛋白对面团强度性状的贡献值不低于优质麦谷蛋白亚基,暗示燕麦类似贮藏蛋白可能也是影响面团强度性状的重要蛋白质类型。

酸面团中酵母菌的筛选及其在全麦馒头制作中的应用

为充分挖掘酸面团中优良酵母菌菌种,缓解酸面团因微生物复杂而导致馒头品质不一的问题。以自然发酵的酸面团为研究对象,对酸面团中的酵母菌进行初步筛选及发酵特性研究,并将获取的优良酵母菌应用于全麦馒头的制作。结果发现酸面团中有5株(S1、S2、S3、S4、S5)酵母菌菌株,选出特征明显的S1、S2、S5株菌株进行酵母菌产酒精、繁殖能力及发酵能力研究,分析发现S2和S5产酒精能力最强、S1和S5繁殖能力最强、S2和S5发酵能力最强。通过对3株酵母菌的形态特征及发酵特性的综合评价,确定S5为酸面团中的优势酵母菌。将筛选的优势菌S5与安琪酵母分别添加到全麦面团中,并对2种馒头的外表性质进行测定与感官评定,确定S5发酵的全麦馒头的口感和风味优于安琪酵母全麦馒头。由此可知,S5优势酵母菌对全麦馒头风味物质的积累有显著作用,以期为全麦馒头的品质改良提供有价值的菌种资源和技术参考。

不同改良剂对冷冻面团及面条品质的影响

该文以面条冷冻面团为实验对象,研究硬酯酰乳酸钠、黄原胶、谷朊粉、维生素C这4种添加剂的不同添加量对面条冷冻面团的可冻结水含量、稳态-流变学特性、析水率以及冷冻面团面条质构特性的影响。结果表明,添加不同量的改良剂能显著降低面条冷冻面团的可冻结水含量,增强面团的抗形变能力,小麦粉析水率在一定范围内显著降低,面条的硬度、弹性、咀嚼性均随着添加量的增加有显著的变化。结果显示通过添加一定量的改良剂能够较好地改善冷冻面团的品质以及最终产品冷冻面团面条的品质。

双孢菇粉对面团流变特性及馒头品质的影响

主要研究双孢菇粉不同添加量(5%,10%,15%,20%,25%)对面团流变特性和馒头品质的影响。结果表明,添加量逐渐增大的双孢菇粉于面团中,其吸水率、形成时间、稳定时间和粉质质量指数也呈现增长趋势,面团拉伸特性的各项参数均发生变化。储能模量(G’)和损耗模量(G’’)的数值均有明显的下降趋势,而且G’大于G’’,面团表现出较大的弹性。馒头的比容和L*值均随着菇粉添加量的增加而下降。物性分析结果显示,添加双孢菇粉的馒头硬度较大,黏着性和咀嚼性较强,而弹性、黏聚性、回复性差于未添加的馒头。感官评价表明,双孢菇粉添加量为5%时评分较高。因此,用5%的双孢菇粉代替小麦粉可生产出具有良好感官品质和质量的双孢菇馒头。

马铃薯全粉和小麦粉对莜面面团水分的影响

为了探索马铃薯全粉和小麦粉对莜面面团水分的影响,以马铃薯全粉和小麦粉及莜面为原料,运用低场核磁共振法(NMR)测试莜面面团中水分的分布及形态,通过改变马铃薯粉和小麦粉的添加比例探究马铃薯全粉和小麦粉对莜面面团中的紧密结合水、弱结合水和自由水的影响,以期为莜面面团在面制品中的深化研究和运用提供可靠数据。NMR对结果的解析表明,①随着马铃薯全粉添加量的增加,导致弱结合水向自由水转化。当莜面与马铃薯雪花粉的比例为6∶4时,自由水A22上升到最大值,为50.42%,弱结合水下降到最小值为42.02%。②随着小麦粉添加量的增加,致使弱结合水向紧密结合水转化,当莜面与中筋粉的比例6∶3时,紧密结合水所占比例最大,为14.25%;当莜面与高筋粉的比例6∶5时,紧密结合水所占比例最大,为20.38%。③随着小麦粉添加种类的变化,导致自由水向结合水转化。因此,马铃薯全粉、小麦粉、小麦不同种类的添加均能改变面团的水分状态与分布。

文化创意视域下的胶东面塑创新设计研究

本文旨在从文化创意的视角,深入探讨胶东面塑的创新设计路径与实践。胶东面塑作为一种具有浓厚地域特色和文化底蕴的民间艺术形式,其独特的造型语言和艺术风格在现代设计中具有极高的价值和潜力。本文将结合现代设计理念和科技手段,分析胶东面塑的创新设计思路及策略,以期推动其在当代社会中的传承与发展。

食叶草粉对面团及面条品质特性的影响

为探究食叶草粉对面团及面条品质的影响,在小麦粉中添加食叶草粉(0~40%),考察了不同比例混合粉的糊化性质、热力学特性、面团的流变学特性及面条品质特性的变化。结果表明:食叶草粉添加量为20%时,混合粉膨胀势的变化最大,从7.44 g/g增大到11.52 g/g;食叶草粉添加量为40%时,混合粉的回生值从1303 cP降低到399 cP。食叶草粉的添加量与面团的黏弹性模量呈正相关,与蒸煮品质呈负相关。当食叶草粉添加量为10%时,面条蒸煮损失率为3.28%,弹性和咀嚼性分别为14.68、2519.94 g,与纯小麦面条均没有显著性差异(P>0.05),当添加比例超过20%时,面条蒸煮损失率急剧增大。因此,食叶草粉添加量为10%时面条品质最优。该研究为食叶草粉在食品行业中的开发与应用提供了新思路。

添加不同粒度鹰嘴豆全粉对复配小麦粉及其面团特性的影响

采用不同粉碎粒度的鹰嘴豆全粉为原料,以混合粉质量为基准,添加20%鹰嘴豆全粉与小麦粉进行复配,探究鹰嘴豆全粉粒度对复配粉粉质、成糊特性及面团的拉伸、发酵流变以及动态流变特性的影响。结果表明:随着鹰嘴豆全粉粒度的增大,复配粉成糊峰值黏度从(2309.00±14.14)cP下降为(2046.50±58.69)cP,且成糊温度升高;面团形成时间、稳定时间呈递减趋势,吸水率逐渐增加,弱化度从(64.00±1.05)FU升高至(78.00±1.30)FU;复配粉面团的延伸度和发酵性能随粒度的增大而下降,但发酵稳定性无显著变化;面团的弹性模量(G′)和黏性模量(G″)均逐渐升高,表现出固体性质增加。复配粉面团特性主要受不同粒度组分中的膳食纤维含量的影响。

不同花生油对月饼饼皮面团特性及月饼品质的影响

旨在通过改变油脂来提升广式月饼的品质,以市售压榨一级花生油(PO,高温压榨)、市售压榨精制高油酸花生油(HO,高温压榨)、低温压榨高油酸花生油(RO,经脱胶处理)、低温压榨高油酸花生油(CO,未脱胶处理)为油脂原料来制作月饼,探究了4种花生油的品质差异,及其对月饼饼皮面团动态流变学特性、水分分布、质构特性的影响,以及对广式月饼理化特性和感官评分的影响。同时,对月饼饼皮面团特性与月饼品质进行了Pearson相关性分析。结果表明:低温压榨花生油在酸值、过氧化值和氧化稳定性方面均优于高温压榨花生油;相比于普通花生油,高油酸花生油的油酸含量较高,而亚油酸含量大幅减少;RO制作的面团与PO制作的面团相比弹性模量和黏性模量均显著降低,损耗因子显著增加,且PO制作的面团最大曲率时间最长,CO制作的面团最大曲率时间最短,不同花生油制作的面团质构特性不存在显著差异;RO制作的月饼感官得分最高,品质最好;面团黏性模量、最大曲率时间与月饼硬度呈显著正相关,面团最大曲率时间与月饼感官得分呈显著负相关。综上,低温压榨高油酸花生油可以改变月饼饼皮面团的流变学特性和水分分布,并对最终产品的感官品质具有一定的改善作用。

甜荞全谷物粉对小麦面团流变特性及鲜湿面条品质的影响

本实验探究并分析甜荞全谷物粉对小麦面团流变学特性及鲜湿面条质构特性、水分分布、蛋白质二级结构及分子质量分布、微观结构和色泽的影响。结果表明:当甜荞全谷物粉添加量为30%时,面团具有较高的G’(5.3×10^(5) Pa),且tanδ值达到最小值0.50;在此添加量下,鲜湿面条弹性达到最大值(0.97),α-螺旋相对含量最高(28.30%),面条内部的微观结构更加致密均匀。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果显示,随甜荞全谷物粉的添加量增加,荞麦蛋白特有的亚基条带也随之加深。与对照组相比,甜荞全谷物粉可使部分紧密结合水向弱结合水和自由水状态迁移,且随添加量的增加,面条L*值显著下降,a*和b*值均不同程度地提高,整体呈红黄色。综上所述,当甜荞全谷物粉添加量为30%时,可赋予鲜湿面条良好的机械性能及加工品质。

马铃薯生浆对面团特性和面包品质的影响

以小麦粉和马铃薯生浆为主要原料制备面团及面包,研究不同马铃薯生浆添加量对面团的拉伸特性、流变学特性及面包品质的影响。结果表明:随着马铃薯生浆添加量的增加,面团的抗延伸阻力和延伸性均降低;随着马铃薯生浆添加量的增加,面包的硬度和咀嚼性上升,烘焙损失率下降,面包芯亮度降低,面包形态、色泽、口感、组织的感官评分降低,但气味的感官评分先升高后降低。不同马铃薯生浆添加量面团的储能模量(G′)均大于损耗模量(G″),当马铃薯生浆添加量为10%时,面团的G′和G″均最低。

冷冻生坯面制品品质劣变及改良剂的研究进展

冷冻生坯在具有便捷、易于生产等优点的同时,也存在着内部结构发生劣变的可能。市场上常用的改良剂包括抗冻多糖、抗冻蛋白、亲水胶体、变性淀粉、酶制剂和乳化剂等。它们通过各自的作用方式来保护面筋蛋白不被破坏并提高酵母活性,从而抑制品质劣变,提高冷冻生坯的质地和感官。文章讨论了冷冻生坯品质劣变的几种可能的机制以及各种改良剂的作用机理和研究进展,总结了冷冻生坯的劣变机制与各种改良剂的作用方式之间的关系,以期为冷冻生坯面制品的工业发展提供参考。