调查在面包粉中使用棕榈仁粉对面粉质量参数的影响

Yavuz Yüksel, M. Demir
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引用次数: 0

摘要

本研究调查了棕榈仁粉(PKP)这种植物废料对面包和面团质量参数的影响。为此,研究了用 PKP 粉(2.5%、5%、7.5% 和 10%)混合面粉制成的面团的远红外图谱和拉伸图谱值。此外,还调查了用混合面粉制作的面包的重量、体积、比容、表皮颜色、内部颜色和硬度值。结果表明,面团的吸水率、扩展时间、稳定性、扩展阻力和最大阻力值随着 PKP 添加量的增加而增加。同时,面团的软化程度、延展性和能量水平也有所下降。软化度和稳定性值的变化具有统计学意义(P<0.05)。PKP 添加剂使面包样品的结构更坚实。据观察,面包的重量、体积、比容、第一天硬度和第三天硬度值都随着 PKP 添加量的增加而增加。面包表皮颜色和内部颜色的 L* 值和 a* 值随着 PKP 的添加而降低。PKP 的增加对面包质量有积极影响,因为它能提高面团稳定性和面包体积值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour
In this study, the effect of palm kernel powder (PKP), a vegetable waste, on the quality parameters of bread and dough was investigated. For this purpose, farinograph and extensograph values of doughs made from PKP-flour (2.5, 5, 7.5 and 10%) mixed flours were investigated. Weight, volume, specific volume, crust color, inner color and firmness values were investigated in bread made from mixed flour. The results showed that the water absorption, development time, stability, resistance to extension and maximum resistance values of the dough increased with the increase in the amount of PKP. It also decreased in degree of softening, extensibility and energy levels. The change in softening degree and stability values were found to be statistically significant (p<0.05). PKP additive caused a firmer structure in bread samples. It was observed that the weight, volume, specific volume, first-day hardness and third-day hardness values of the bread increased with the increase in PKP. L* and a* values of bread crust color and inner color decreased with the addition of PKP. The increase in PKP had a positive effect on bread quality by increasing dough stability and bread volume values.
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来源期刊
International Journal of Secondary Metabolite
International Journal of Secondary Metabolite Biochemistry, Genetics and Molecular Biology-Biotechnology
CiteScore
1.40
自引率
0.00%
发文量
28
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