小麦粉与其他谷物粉强化对面包品质的影响

A. Beltagy, T. A. E. Adawy
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引用次数: 0

摘要

摘要:本试验旨在评价用不同水平的生津、生津和生津替代生津对平面包、巴拉迪扁面包和分层蛋糕品质的影响。藜麦粉的灰分、蛋白质、脂肪、铁、镁、钾含量普遍较高,添加不同水平的QF、MF、BF和MGF后,其灰分、蛋白质、脂肪、纤维、淀粉损伤(MF除外)、拉伸值、峰值粘度、破碎度和最终粘度均增加。同时降低了总碳水化合物、湿面筋、干面筋、乳酸SRC、能量和糊化温度。用MF和MGF替代后,水SRC、碳酸钠SRC和吸水率均下降。而用QF替代会使面团稳定时间缩短。不同QF、MF、BF和MGF配比的Pan brad矿物含量较高;以及硬度、内聚性和粘性值。用MF和BF替代可提高面包屑锅的饼重和饼体积L*。最可接受的是平底面包的检出率分别高达10%和20%的巴拉迪扁面包和不同层次的层饼。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS
: This study aimed to evaluate the effect of substituting WF with different levels of QF, MF and BF on the quality aspects of pan breads, balady flat bread and layer cake. Generally, quinoa flour had a higher content of ash, protein, fat, Fe, Mg and K. Substituting with different levels of QF, MF, BF and MGF increased ash, protein, fat, fiber, starch damage (except MF), stretching values, peak viscosity, breakdown and final viscosity. While, decreased total carbohydrate, wet gluten, dry gluten, lactic acid SRC, energy and pasting temperature. Substituting with MF and MGF caused a decrease in water SRC, sodium carbonate SRC and water absorption. While, substituted with QF caused a decrease dough stability time. Pan brad formulated with different levels of QF, MF, BF and MGF had a higher mineral content; as well as, hardness, cohesiveness and gumminess values. Substituting with MF and BF increased L* of crumb pan bread and cake weight and cake volume. The most acceptable was detected pan bread was detected at up to 10% and up to 20% of balady flat bread and different levels of layer cake.
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