超强筋小麦粉面包烘焙技术研究
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摘要
为了烘焙出能充分表现超强筋小麦济麦229面粉品质特性的优良面包,设置了4种醒发时间处理、5种酵母和糖用量处理、4种配粉处理,对超强筋小麦面粉的面包品质进行了评价分析。结果表明,在4个醒发时间处理中,当面团醒发时间为30 min和面包胚醒发时间为50 min时,烘焙的面包品质最好。在5种酵母和糖用量的处理中,利用吐司面包程序时,干酵母和糖的用量分别为6 g和24 g时烘焙的面包品质最好;利用法式面包程序时,干酵母和糖的用量分别为3 g和18 g时烘焙的面包品质最好。在4个配粉处理中,200g超强筋小麦济麦229面粉中添加100 g普通小麦济麦22面粉的混粉烘焙得到的面包品质最好。因此,适当调整超强筋小麦粉面包的面团、面包胚醒发时间及物料配比,可以烘焙出品质优良的面包。
In order to bake out fine bread which can fully express the quality characteristics of super gluten wheat Jimai 229, there are several techniques and methods were used including four time treatments of fermentation, five dosage treatments of yeast and sugar, four flour blending treatments. The results are as followings. Within the four treatments of fermentation time, the bread showed excellent quality when the fermentation time of dough and bread dough were 30 min and 50 min, respectively. And for the five dosage treatments of yeast and sugar, the bread has the best quality baked by toast procedure with amount of dry yeast and sugar was 6 g and 24 g, respectively, and the bread showed excellent quality baked by French bread procedure with amount of dry yeast and sugar was 3 g and 18 g, respectively. For the flour blending treatments between Jimai 229 and Jimai 22, the bread quality was changed markedly, and the bread showed the best quality when 100 g Jimai 22 flour was blended to 200 g Jimai 229 flour. Therefore,for super gluten wheat proper adjustment dough and bread embryo wake up time, to adjust the material to bake out of good quality bread.
In order to bake out fine bread which can fully express the quality characteristics of super gluten wheat Jimai 229, there are several techniques and methods were used including four time treatments of fermentation, five dosage treatments of yeast and sugar, four flour blending treatments. The results are as followings. Within the four treatments of fermentation time, the bread showed excellent quality when the fermentation time of dough and bread dough were 30 min and 50 min, respectively. And for the five dosage treatments of yeast and sugar, the bread has the best quality baked by toast procedure with amount of dry yeast and sugar was 6 g and 24 g, respectively, and the bread showed excellent quality baked by French bread procedure with amount of dry yeast and sugar was 3 g and 18 g, respectively. For the flour blending treatments between Jimai 229 and Jimai 22, the bread quality was changed markedly, and the bread showed the best quality when 100 g Jimai 22 flour was blended to 200 g Jimai 229 flour. Therefore,for super gluten wheat proper adjustment dough and bread embryo wake up time, to adjust the material to bake out of good quality bread.
引文
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[15]陈晓杰.不同小麦品种配粉后品质性状的影响及其生化基础研究[D].保定:河北农业大学,2006.
[16] XU Z X,DONG H Z. Effect on flour baking quality by blending technology[J]. Food Science and Technology,2004(4):5-7.
[17] SUN L,SUN H,JIANG W L,et al. Flour blending withwaxy wheat flour:(II)effect on noodle quality[J].Journal of Triticeae Crops, 2010, 25(2):18-22.
[18] NIU M,HOU G G,WANG L,et al. Effects of super fine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J]. Journal of Cereal Science, 2014, 60(2):382.
[19] MA X,LI L,WANG X, et al. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread[J]. Food Chemistry, 2016,202:120.
[20] GALLE S, ARENDT E K. Exopolysaccharides from sourdough lactic acid bacteria[J]. Critical Reviews in Food Science and Nutrition, 2014, 54(7):891-901.
[21] TORRIERI E,PEPE 0,VENTORINO V,et al. Effect of sour dough at different concentrations on quality and shelf life of bread[J]. LWT-Food Science and Technology, 2014, 56(2):508-516.
[2]中华人民共和国质量监督检验检疫总局,国家标准化管理委员会.粮油检验小麦粉面包烘焙品质评价快速烘焙法:GB/T 35869-2018[S].北京:中国标准出版社,2018.
[3]崔震昆,毕继才,朱琳,等.不同酵母对无糖面包品质及风味成分的影响[J].食品工业科技,2017(21):90-99.CUI Z K, BI J C, ZHU L, et al. Effects of differentyeasts on the quality and flavor components of sugar-free bread[J]. Science and Technology of Food Industry,2017(21):90-99.
[4] CEVVOLI C,GIANOTTI A,TRONCOSO R,et al. Quality evaluation by physical tests of traditional Italian flat bread Padina during storage and shelf life improvement with sourdough and enzymes[J]. European Food Research and Technology, 2015, 240(6):1081-1089.
[5] HWANG J, SHYU Y. Influence of raisin starter syrup concentrations on the properties of sourdough and sourdough bread[J]. Journal of Marine Science and Technology, 2015, 23(4):443-450.
[6]唐洁,王海燕,徐岩.酿酒酵母和异常毕赤酵母混菌发酵对白酒液态发酵效率和风味物质的影响[J].微生物学通报,2012(7):921-930.TANG J,WANG H Y,XU Y. Effects of mixed fermentation of Saccharomyces cerevisiae and Pichia pastoris on liquor liquid fermentation efficiency and flavor substances[J]. Microbiology,2012(7):921-930.
[7]王富.对面包烘焙过程中温度和水分变化规律的研究[J].现代食品,2018(4):133-135.WANG F. Study on the change of temperature and moisture in the baking process of bread[J]. Modern Food,2018(4):133-135.
[8]陈荣华,秦东方.食品添加剂对面包品质影响的研究概况[J].中外食品,2013(10):12-15.CHEN R H, QIN D F. A survey of the effects of food additives on the quality of bread[J]. Global Food Industry Information,2013(10):12-15.
[9]刘若诗,黄立群,张峦,等.冷冻面团发酵技术在中式食品中的应用:1.海藻糖影响包子类冷冻面团中挥发性风味物质的研究[J].食品科学,2009,30(15):21-25.LIU R S, HUANG L Q, ZHANG L,et al. Application of frozen dough fermentation technology in Chinese foods:I.study on the effect of trehalose on volatile flavor in frozen dough with buns[J]. Food Science, 2009, 30(15):21-25.
[10]张庆,钟京,王凤,等.植物乳杆菌燕麦酸面团发酵面包风味化合物的特征[J].北京工商大学学报(自然科学版),2011,29(4):12-18.ZHANG Q,ZHONG J,WANG F,et al. Flavor character of bread with oat sourdough fermented by Lactobacillus plantarum[J]. Journal of Beijing Technology and Business University(Natural Science Edition),2011,29(4):12-18.
[11]王益姝.生香酵母及其面团发酵过程与面包香气特征研究[D].无锡:江南大学,2016.
[12] MA C X, DONG Z R, YAO D N, et al. Variation in baking quality of bread from blended wheat flour[J].Cereal&Feed Industry, 1997(5):1-2.
[13] ZHAO N X,LAN J,WANG L K, et al. Preliminary study on wheat-blending technology to improve flour quality[J]. Journal of Actatritical Crops, 1997,13(3):20-23.
[14]中华人民共和国质量监督检验检疫总局,国家标准化管理委员会.小麦品种品质分类:GB/T 17320-2013[S].北京:中国标准出版社,2013.
[15]陈晓杰.不同小麦品种配粉后品质性状的影响及其生化基础研究[D].保定:河北农业大学,2006.
[16] XU Z X,DONG H Z. Effect on flour baking quality by blending technology[J]. Food Science and Technology,2004(4):5-7.
[17] SUN L,SUN H,JIANG W L,et al. Flour blending withwaxy wheat flour:(II)effect on noodle quality[J].Journal of Triticeae Crops, 2010, 25(2):18-22.
[18] NIU M,HOU G G,WANG L,et al. Effects of super fine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J]. Journal of Cereal Science, 2014, 60(2):382.
[19] MA X,LI L,WANG X, et al. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread[J]. Food Chemistry, 2016,202:120.
[20] GALLE S, ARENDT E K. Exopolysaccharides from sourdough lactic acid bacteria[J]. Critical Reviews in Food Science and Nutrition, 2014, 54(7):891-901.
[21] TORRIERI E,PEPE 0,VENTORINO V,et al. Effect of sour dough at different concentrations on quality and shelf life of bread[J]. LWT-Food Science and Technology, 2014, 56(2):508-516.