Study on baking quality improvement of multi-grain pre-blent bread flour
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(1. School of Food and Biological Engineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China; 2. Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan 410114, China; 3. College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

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    Abstract:

    Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were (2.21±0.03) mL/g and (15.97±0.69) N, respectively, which were closed to the bread made with pure wheat flour. The sensory evaluation results (including odor, internal structure, taste and overall acceptability) of the bread prepared from the multi-grain pre-blend flour were better than that of bread made from pure wheat flour. Conclusion: The formula of multi-grain pre-blent bread flour optimized by this study can be used in industrialization.

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陈 昊,胡蒙蒙,李赤翎,等.杂粮面包预拌粉的烘焙品质改良[J].食品与机械英文版,2023,39(1):195-203,240.

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History
  • Received:September 02,2022
  • Revised:
  • Adopted:
  • Online: April 25,2023
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