Abstract
Whole wheat bread was made with the mass ratio of whole wheat flour to wheat flour of 7∶3. The optimum formulation of the compound glue for whole wheat bread was screened by using Konjac gum, Xanthan gum and Sodium stearoyl lactate as hydrophilic colloids and emulsifiers. The parameters of flour curve were taken as criteria, and the single factor test and response surface optimization test were carried out. The results showed that the powder quality index was 129 mm after adding Konjac gum 0.47%, Xanthan gum 0.07%, and SSL 0.12% to the flour. When applied to the whole wheat bread making process, the specific volume of whole wheat bread was 4.46 cm3/g, which was better than that of blank control groups of 3.37 cm3/g, and the water content, hardness, elasticity and chewiness at different storage times were all performed well, with the aging rate decreasing significantly, and the sensory quality greatly improving.
Publication Date
9-28-2019
First Page
32
Last Page
38
DOI
10.13652/j.issn.1003-5788.2019.09.007
Recommended Citation
Qian, NING; Peiqiong, YOU; Xianhui, WU; and Jie, PANG
(2019)
"Effect of compound hydrocolloid on the rheological properties of dough and the quality of whole-wheat bread,"
Food and Machinery: Vol. 35:
Iss.
9, Article 7.
DOI: 10.13652/j.issn.1003-5788.2019.09.007
Available at:
https://www.ifoodmm.cn/journal/vol35/iss9/7
References
[1] PENA E, BERNARDO A, SOLER C, et al. Relationship between common wheat(Triticum aestivum L.)gluten proteins and dough rheological properties[J]. Euphytica, 2005, 143: 169-177.
[2] HAROS M, ROSELL C M, BENEDITO C. Improvement of flour quality through carbohydrases treatment during wheat tempering[J]. J Agric Food Chem, 2002, 50(14): 4 126-4 130.
[3] GMEZ M, REAL S D, ROSELL C M, et al. Functionality of different emulsifiers on the performance of breadmaking and wheat bread quality[J]. European Food Research and Technology, 2004, 219(2): 145-150.
[4] ROSELL C M, ROJAS J A, BENEDITO de B C. Influence of hydrocolloids on dough rheology and bread quality[J]. Food Hydrocolloids, 2001, 15(1): 75-81.
[5] 刘海燕, 张娟娟, 王晓梅, 等. 不同胶体对面包烘焙特性的影响研究[J]. 中国食品添加剂, 2014(7): 129-134.
[6] 王雨生, 陈海华, 王坤. 亲水胶体对面包品质和面团流变学特性的影响[J]. 食品科学, 2013, 34(13): 105-109.
[7] 黄绍华, 温辉梁, 黄德高, 等. 硬脂酰-2-乳酸钠对面团性能的改良作用[J]. 食品与发酵工业, 1994(1): 44-46.
[8] 杨雪飞, 袁蓓蕾, 罗水忠, 等. 品质改良剂对复合杂粮面包粉流变学特性的影响[J]. 食品科学, 2015, 36(11): 75-80.
[9] 李崇高, 何鑫磊, 黄建初, 等. 复配胶对面团流变性的影响及其在面包中的应用[J]. 食品与机械, 2011, 27(4): 15-19.
[10] MARQUART L, JONES J M, COHEN E A, et al. The future of whole grains[M]. MARQUART L, JACOBS JR D R, MCLNTOSH G H, et al. Whole Grains and Health. [S.l.]: Wiley-Blackwell, 2007: 3-16.
[11] 杨文丹, 张宾乐, 庄靓, 等. 发酵麦麸对面包面团生化特征及烘焙学特性的影响[J]. 食品与机械, 2018, 34(3): 6-11.
[12] 姜薇莉, 孙辉, 凌家煜. 粉质质量指数（FQN）对于评价小麦粉品质的实用价值研究[J]. 中国粮油学报, 2004, 19(2): 42-47.
[13] 邓志英, 田纪春, 张华文, 等. 粉质质量指数在冬小麦面团品质及烘烤品质中的应用价值研究[J]. 西北植物学报, 2005, 25(4): 673-680.
[14] COLLAR C, ANDREU P, MARTINEZ J C, et al. Optimization of hydrocolloid addition to improve wheat bread dough functionairy: Response surface methsodology study[J]. Food Hydrocoiloids, 1999, 13(6): 467-475.
[15] 毛羽扬, 高蓝洋, 朱在勤, 等. 单甘酯和硬脂酰乳酸钙/钠对扬麦16面粉理化品质特性影响的研究[J]. 食品科学, 2008, 29(11): 65-68.