用预饱和玉米皮研制高纤维小麦面包

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-12 DOI:10.1016/j.foodchem.2025.145131

Yun Wu , Tao Wang , Maria Ortiz de Erive , Guibing Chen

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引用次数: 0

摘要

通过对纤维成分进行预水化处理，降低其对面包品质的负面影响。为探讨其机理，将玉米皮预水化至0.9875 ~ 0.9990的不同水活度（aw）水平，并在白面包配方中替代20% %的白面粉加入到面包中。结果表明：预饱和（aw = 0.9976）的玉米麸皮具有最佳的微结构和质地特性，比面包体积最大，硬度最低，面包屑的弹性和黏结性最高，与对照白面包最接近，而低于或高于饱和的预水化水平对面包的最终质量影响更大。根本原因是饱和麸皮不具有吸收性。因此，它不受水的干扰，而水是形成高质量面包所需的强大面筋网络所必需的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Development of high-fiber wheat bread using pre-saturated corn bran

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Development of high-fiber wheat bread using pre-saturated corn bran

Pre-hydration of fiber ingredients was used to reduce their negative effect on quality of the enriched bread. To investigate the mechanism, corn bran was pre-hydrated to different levels of water activity (a_w), ranging from 0.9875 to 0.9990, and incorporated into bread by replacing 20 % white flour in a white bread formula. The results showed pre-saturated (a_w = 0.9976) corn bran resulted in the best microstructural and textural properties of the enriched bread, including a largest specific loaf volume, lowest hardness, and highest springiness and cohesiveness of the crumb, which were closest to those of the control white bread, whereas pre-hydration levels lower or higher than saturation had more negative impacts on the final quality of bread. The underlying reason was that saturated bran was non-absorbent. Therefore, it had no interference with water that was essential for the development of a strong gluten network responsible for high quality bread.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.