Dough and bread qualities of flours with whole waxy wheat flour substitution
Dough and bread qualities of flours with whole waxy wheat flour substitution
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全蜡小麦粉替代面粉的面团和面包品质
DOI：
10.1016/j.foodres.2006.10.007
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发表时间：
2007
影响因子：
8.1
通讯作者：
N. Morita
中科院分区：
文献类型：
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作者：
P. Hung;T. Maeda;N. Morita
全麦面粉已被开发为健康肠道功能的富含纤维的食物。本研究以全糯小麦粉（WWF）为主要原料，利用其上级特性延缓面包老化，提高面包品质。与普通白色面粉（CWF）相比，WWF的蛋白质、灰分和膳食纤维含量分别显著提高（13.5%，1.6%和15.3%），而脂肪含量显著降低（0.8%）。WWF中可溶性和不溶性膳食纤维的含量分别为4.1%和11.2%（%总重量）。WWF的糊化温度和粘度均低于CWF。从WWF面团增加吸水性，并表现出较低的稳定性，在混合过程中比从CWF。高含量的膳食纤维在混合过程中稀释了面团中的面筋蛋白，形成了弱的和不可伸展的面团。与普通小麦粉相比，全糯小麦粉面包的比容显著降低，半乳糖细胞分布明显增大。此外，深棕色和苦味是全糯小麦面包的弱点。然而，在储存期间，WWF面包比CWF面包明显更软。用部分WWF（10%、30%或50%）替代CWF也能改善面包的品质。因此，全糯小麦粉可用于面包制作，以提高面包的营养品质，对健康有益。
Whole wheat flour has been developed as fiber-rich food for healthy bowel function. In this study, whole waxy wheat flour (WWF) was characterized and applied for breadmaking with the hope that breads made from WWF would improve the quality based on the superior properties of the waxy flour in retardation of bread staling. WWF had significantly higher protein, ash and dietary fiber contents (13.5%, 1.6% and 15.3%, respectively), but lower lipid content (0.8%) than commercial white flour (CWF). Amounts of soluble and insoluble dietary fiber in WWF were 4.1% and 11.2% (% total weight), respectively. WWF had lower pasting temperature and viscosities than CWF. Dough made from WWF increased water absorption and showed lower stability during mixing than that from CWF. The high amount of dietary fiber diluted the gluten protein in dough during mixing to form weak and inextensible dough. Bread made from whole waxy wheat flour had significantly low specific volume and big gal cell distribution as compared to that from CWF. Also, dark-brown color and bitter taste are weak points of whole waxy wheat bread. However, the WWF bread was significantly softer than CWF bread during storage. The qualities of breads were also improved using partial WWF substitution (10%, 30% or 50%) for CWF. As a result, whole waxy wheat flour can be used for breadmaking to improve nutritious quality of bread for health benefits.
几种国产小麦粉的面团特性及烘焙品质与国外市售小麦粉的比较
DOI：
--
发表时间：
2005
期刊：
Food Sci.Technol.Res. (in press)(未定)
影响因子：
--
作者：
P.V.Hung;T.Maeda;R.Yoshikawa;N.Morita
通讯作者：
N.Morita