期刊
FOOD SCIENCE & NUTRITION
卷 9, 期 9, 页码 4691-4700出版社
WILEY
DOI: 10.1002/fsn3.2008
关键词
flour quality; milling intensity; particle size; steamed bread
资金
- National Key R & D Program of China [2018YFD0401000]
- National Natural Science Foundation of China-Henan Provincial Joint Fund Key Project [U1604235]
The study found that reducing the particle size of wheat flour increases the damaged starch content and enhances the maximum tensile resistance of dough. The extensibility of dough reaches its maximum in samples with medium particle diameter (78 and 66 μm). Additionally, finer flour granulation can strengthen the gluten network.
In this study, differently sized particles of wheat flour (from 52.36 mu m to 108.89 mu m) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content. Uniaxial tensile measurement of dough showed that reducing the particle size of wheat flour can effectively increase the maximum tensile resistance, but the extensibility reaches the maximum in samples at medium particle diameter (78 and 66 mu m). Additionally, the ratio of dynamic moduli (G ''/G') decreased with a reducing particle size. The results of disulfide bond content, gluten microstructure, showed that finer flour granulation can strengthen the gluten network. The steamed bread (SB) making test showed that SB made from wheat flour of a smaller particle size had a significantly smaller specific volume than that made from a larger particle size. The texture profile analysis showed that with a decrease of wheat flour particle size, the hardness, chewiness of SB increased, the resilience decreased, and there was no significant difference in adhesiveness. Overall, the quality of SB made flour of medium particles (78 mu m) is better.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据