Flour quality and pentosan prepared by polishing wheat grain on breadmaking
Flour quality and pentosan prepared by polishing wheat grain on breadmaking
复制标题
面包制作中小麦粒抛光制备的面粉品质和戊聚糖
DOI：
10.1016/s0963-9969(03)00008-5
复制
发表时间：
2003
影响因子：
8.1
通讯作者：
N. Morita
中科院分区：
文献类型：
--
作者：
T. Maeda;N. Morita
Whole grains of soft-type wheat were polished from the surface layer to the center by 10% of the total weight using a modified rice-polisher. Qualities of classified flours from polishing wheat grain (PWG) and effect of pentosan in the flours of PWG (F-PWG) on breadmaking were determined. All the F-PWG contained larger amounts of dietary fiber and damaged starch, and showed higher diastatic activity than conventionally milled wheat flours of Hermes (hard-type) or Norin 61 (N61, soft-type). All kinds of F-PWG made harder or less moist dough from microscopic observations than Hermes or N61 did. The gluten matrix of F-PWG dough was distinctly not continuous in the presence of large dietary fiber, and the gluten sheet was clearly more discontinuous than those of Hermes and N61. Also, the gelatinization of starch in F-PWG during baking appeared to be more incomplete than that observed with Hermes or N61. However, additions of water-soluble and-insoluble pentosans obtained from the innermost fraction of F-PWG to N61 significantly improved the bread qualities. The improvements of bread quality and maturity of dough might be caused by the large amounts of pentosans and damaged starch in F-PWG.
