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

用改良的碾米机对软质小麦品种‘野林61’进行碾米，从外层开始按总重量的10%进行磨粒分级。作为对照，Norin 61被常规地研磨，并将其称为N61。软型分级面粉的一般特性如下：所有分级面粉的外观明显更褐色;和更大量的膳食纤维，灰分和矿物质（K，Ca和Fe），糖化活性和损坏的淀粉相比，常规研磨的面粉。这些特性几乎类似于从小麦品种“1CW”制备的硬型分级粉。单独使用任何种类的分级面粉都不能形成良好的面筋结构，并且面团显然很硬并且不可延展。用分级粉代替常规碾磨的N61改善了面团和烘焙特性。添加半纤维素酶（HEM）、戊聚糖酶（PEN）和纤维素酶（CEL）的N61面粉，面包体积增大，面包老化时间延长;所有软质分级面粉的水溶性戊聚糖（WSP）和不溶性戊聚糖（WISP）含量均高于爱马仕和N61面粉。NA-8（30-0%层）的WSP和WISP含有较多的阿魏酸，且WSP使蛋白质泡沫对热的稳定性优于爱马仕和N61。因此，用分级面粉和PEN代替N61通过WSP而不是WISP的存在改善了面包制作。

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.