Effect of Polished-graded Hard-type Wheat Flour Substitution for Commonly Milled Hard-type Wheat Flour on the Properties of Dough and Bread
Effect of Polished-graded Hard-type Wheat Flour Substitution for Commonly Milled Hard-type Wheat Flour on the Properties of Dough and Bread
复制标题
精磨硬质小麦粉替代普通磨碎硬质小麦粉对面团和面包性能的影响
DOI：
10.5458/jag.48.27
复制
发表时间：
2001
影响因子：
1.1
通讯作者：
N. Morita
中科院分区：
文献类型：
--
作者：
T. Maeda;N. Maeda;N. Morita
The effect of substituting polished-graded hard-type wheat flour for commonly milled hard-type wheat flour on the properties of dough and bread was studied. Commonly milled flour (CW) was also prepared from hard-type wheat cultivar 1 CW and breadmaking was carried out by the AACC method. Thirty (30 CW) or 50% (50 CW) graded-flour substitution for CW was tested for baking using the 70-40% layer fractions of the whole grain. The addition of pentosanase (PEN) or sucrose fatty acid ester (SE) to 30 CW distinctly increased the loaf volume or softness of the bread crumbs due to the small size of the gas cells and retarded retrogradation. Moreover, 30 CW with PEN or SE increased the enthalpy value of the starch. On farinogram, the addition of SE to 30 CW de creased water absorption, arrival and development times, while it increased the stability time as compared with that of CW alone. The viscoelasticity of 30 CW with SE showed larger values for all parameters than those of CW. The ratio between resistance and extensibility of the 30 CW and SE dough increased significantly (after 90 and 135 min) as compared with CW on the extensogram. The substitution with graded flour alone or its combination with PEN or SE increased the rate of gas generation. Microscopic observation of the 30 CW dough with PEN or SE distinctly accelerated formation of the gluten network. The extensible gluten material could entirely cover the starch granules. From these results, the addition of graded flours and SE to CW might increase maturity of the dough. Furthermore, these additions were considered to control dispersion of the water in the dough and improve the dough and baking properties when compared with those of CW alone. Nonstarch polysaccharides are the main constituents of cellwall material of the wheat plant. The polysaccharides are currently referred to as dietary fiber. The role of dietary fiber in human nutrition and health has received much attention in recent years.1) There is increased interest in the nutritional and health implications of dietary fiber in our diet, and a larger intake of dietary fiber in daily meals has been strongly recommended. Cereal foods are probably among the best sources of dietary fiber. Particularly, wheat bran is a good source of polysaccharides such as hemicellulose and cellulose. In the case of wheat flour, for the nonstarch polysaccharides, water-soluble and -insoluble pentosans are present, and the role of pentosans in dough and bread has been reported extensively.2,3) Further-
