Studies on the properties of dough and bread using polished-graded wheat flour

以软型小麦品种‘诺林61’为材料，采用改良的大米抛光机进行抛光分级，从外层抛光总重的10%进行抛光。作为对照，Norin 61被常规地铣削，并称之为N61。软质级配面粉的一般性能是：所有级配面粉的外观明显偏褐色；膳食纤维、灰分、矿物质（钾、钙、铁）、弹性活性和受损淀粉含量均高于常规磨粉。这些特性几乎与小麦品种“1CW”制备的硬型分级面粉相似。任何一种单独的分级面粉都不能形成良好的面筋结构，面团显然是硬的，不能扩展。用分级面粉代替常规研磨的N61，改善了面团和烘焙性能。此外，在N61面粉中添加半纤维素酶（HEM）、戊聚糖酶（PEN）和纤维素酶（CEL）可以提高面包的体积，延缓面包的变质。所有软质级配面粉的水溶性（WSP）和不溶性戊聚糖（WISP）含量均高于Hermes和N61。NA-8（30-0%）的WSP和WISP含有较多的阿魏酸，且与Hermes和N61相比，WSP使蛋白质泡沫更耐热。通过酶解制得的WSP对面包的制作有很好的效果。因此，用分级面粉和PEN代替N61改善了面包的制作，因为存在WSP而不是WISP。

A soft-type wheat cultivar, 'Norin 61' was polished using a modified rice-polisher by the polished-grading method from the outer layer by 10% of the total weight. As the control, Norin 61 was conventionally milled and called it as N61. General properties of the soft-type graded flours was as follows : the appearance of all the graded flours was distinctly more brownish ; and larger amounts of dietary fiber, ash and minerals (K, Ca and Fe), diastatic activity and damaged starch were contained as compared with that of conventionally milled flours. These properties were almost similar to that of a hard-type graded flour prepared from wheat cultivar '1CW'. Any kind of graded flours alone could not make a good gluten structure and the dough was clearly hard and not extensible. The substitution of the graded flours for conventionally milled N61 improved the dough and baking properties. Moreover, the addition of hemicellulase (HEM), pentosanase (PEN) or cellulase (CEL) to the N61 flour increased the loaf volume and retarded the staleness of bread.All the soft-type graded flours contained larger amounts of water soluble (WSP) and insoluble pentosan (WISP) than those of Hermes and N61. The WSP and WISP of NA-8 (30-0% layer) included the larger amount of ferulic acid, and also the WSP made protein foam more stable against heating than those of Hermes and N61.The WSP formed from enzyme hydrolysis of WISP had favorable effects on the breadmaking. Therefore, the substitution of graded flours and PEN for N61 improved breadmaking by the presence of WSP rather than WISP.