谷物粉自发发酵曲对小麦面包生产工艺指标的影响

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
I. Hetman, L. Mykhonik, O. Kuzmin, A. Shevchenko
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引用次数: 0

摘要

介绍。本研究的目的是测定燕麦粉和绿荞麦粉的碳水化合物-淀粉酶复合物,利用这两种面粉制备自发发酵酵母的工艺,确定自发发酵酵母对小麦面包的工艺指标和品质的影响。材料和方法。研究了燕麦粉、绿荞麦粉、用这两种面粉制备的自发发酵酵剂以及添加这两种酵剂的小麦面包。采用加速快速干燥法、碘量法、容量法、自溶法、滴定法、ph法、恢复指示剂颜色法、颗粒置换容积法等。结果和讨论。本研究以一级小麦粉为对照样品。燕麦粉和荞麦粉的成糖能力分别比对照低19.4%和56.4%;自溶活性分别为36.9%和43.1%;总成气量分别增加31.1%和38.6%。酶活性的降低是由于用于生产燕麦和荞麦粉的谷物的化学成分和制备工艺的差异。小麦粉、燕麦、荞麦粉的成糖能力分别比对照提高了15.1%和10.4%;成气能力分别提高12.7%和7.3%。是由于小麦粉中活性β-淀粉酶对谷物粉中小粒淀粉的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread
Introduction . The aim of the research was to determine the carbohydrate-amylase complex of oatmeal and green buckwheat flour, the process of preparation of spontaneous fermentation leavens using of these types of flour, to establish the influence of spontaneous fermentation leavens on technological indicators and wheat bread quality. Materials and methods. Oatmeal flour, green buckwheat flour, spontaneous fermentation leavens prepared using these types of flour, and wheat bread with the addition of these leavens were studied. Accelerated and express method of drying, iodometric, volumetric, autolytic test, titration and pH-metry methods, method of restoring the color of the indicator, method of displaced volume by the grain were used. Results and discussion. Wheat flour of the first grade was the control sample in the research. The sugar-forming ability of oat and buckwheat flour was lower than in the control sample by 19.4% and 56.4%; autolytic activity by 36.9% and 43.1%; total gas formation by 31.1% and 38.6%, respectively. The decrease in enzymatic activity was due to differences in chemical composition and technology of preparation of cereals used to produce oatmeal and buckwheat flour. In wheat flour oat buckwheat flour, the sugar-forming ability was higher than in the control sample by 15.1% and 10.4%; gas-forming capacity by 12.7% and 7.3%, respectively. was due to the effect of the active β-amylase of wheat flour on the smaller starch grains of cereal flour.
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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