Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Justyna Belcar, J. Kaszuba, J. Gorzelany
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引用次数: 3

Abstract

Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.
小麦麦芽和大麦麦芽的添加对烘焙混合料和小麦面包品质的影响
从农业生产过剩中获得的小麦颗粒在粮食仓库中长期储存,这降低了其烘焙价值。本研究的目的是将大麦和小麦麦芽粉作为添加剂,添加到不同小麦品种在最佳条件下储存12个月的面粉中,以改善其烘焙性能。与对照样品(未添加麦芽粉)相比,添加平均速率为0.5%的大麦芽粉或平均速率为0.7%的小麦麦芽粉将小麦凝胶达到其最大粘度所需的时间减少了67.2%。添加麦芽粉的面粉混合物制成的面包的特点是面包体积和比体积更大,面包皮和面包屑颜色更深。麦芽粉的加入也显著降低了面包屑的硬度、粘性和耐嚼性。研究表明,使用小麦麦芽粉或大麦芽粉作为增强剂,可以有效地将长期储存的小麦粒用于面包制作。
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来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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