EFFECT OF THE ADDITION OF ALHYDWAN SEED FLOUR ON THE DOUGH RHEOLOGY, BREAD QUALITY, TEXTURE PROFILE AND MICROSTRUCTURE OF WHEAT BREAD
EFFECT OF THE ADDITION OF ALHYDWAN SEED FLOUR ON THE DOUGH RHEOLOGY, BREAD QUALITY, TEXTURE PROFILE AND MICROSTRUCTURE OF WHEAT BREAD
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DOI：
10.1111/jtxs.12187
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发表时间：
2016-12-01
影响因子：
3.2
通讯作者：
Alhejj, Nabil
中科院分区：
文献类型：
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作者：
Ammar, Al-Farga;Zhang, Hui;Alhejj, Nabil
研究了添加5%、10%和15%小麦粉对面团流变性、质构特性、面包体积、色泽、感官评定和面包品质的影响。含面团的面团具有较高的吸水率，显影时间和稳定时间大大缩短。此外，添加5%的阿海德万面粉可显著降低面团的软化度。拉伸仪测量结果清楚地表明，添加阿海德万面粉后，面团的阻力和阻力与伸长率(R/E)增加，伸长率和能值降低。质构分析表明，强化面包的弹性和粘聚性增强，而咀嚼性、胶粘性、粘附性和硬度降低。感官评定得分最高的是添加10%的阿希德万面粉。实际应用结果表明，阿希德万面粉可以添加到面包中，改善面团的流变性和面包品质，并可作为改良剂延长几个小时的货架期，从而减少面包老化造成的经济损失。
In our study, we evaluated the substitution effect of 5, 10 and 15% of the wheat flour by alhydwan flour on dough rheology, texture profile analysis, bread volume, color, sensory evaluation and bread quality. The farinograph characteristics of the alhydwan containing doughs portrayed higher water absorption, while development and stability time was greatly reduced. In addition, there was a remarkable reduction of the degree of softening of the dough at 5% supplementation of the alhydwan flour. Extensograph measurements clearly demonstrated increased dough resistance and the ratio of resistance to extension and extensibility (R/E) and a reduction in extensibility and energy value after the supplementation of alhydwan flour. Texture analysis attested to the enhanced springiness and cohesiveness of the alhydwan enriched bread while chewiness, gumminess, adhesiveness and hardness decreased. The highest score in the sensory evaluation was recorded at 10% supplementation of the alhydwan flour.PRACTICAL APPLICATIONSOur results indicated that alhydwan flour it is could be incorporated into bread to improvement in dough rheology, bread quality and could be used act as improver to extend the shelf life for few hours and consequently reduce the economic loss caused by bread staling.