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CHEN Hao, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
HU Meng-meng, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
LI Chi-ling, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
LIU Yong-le, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
WANG Fa-xiang, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
WU Jin-hong, College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
YU Jian, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China
LI Xiang-hong, School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, ChinaFollow

Corresponding Author(s)

李向红（1979—），女，长沙理工大学教授，博士。E-mail：xianghongli@csust.edu.cn

Abstract

Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were （2.21±0.03） mL/g and （15.97±0.69） N, respectively, which were closed to the bread made with pure wheat flour. The sensory evaluation results （including odor, internal structure, taste and overall acceptability） of the bread prepared from the multi-grain pre-blend flour were better than that of bread made from pure wheat flour. Conclusion: The formula of multi-grain pre-blent bread flour optimized by this study can be used in industrialization.

Publication Date

4-25-2023

First Page

195

Last Page

203,240

DOI

10.13652/j.spjx.1003.5788.2022.80759

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