您好，欢迎访问黑龙江省农业科学院 机构知识库！
黑龙江省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

文献类型： 外文期刊

作者： Zhang, Yan 1 ; Gao, Fengmei 1 ; He, Zhonghu 1 ;

作者机构： 1.CAAS, Natl Wheat Improvement Ctr, Inst Crop Sci, Beijing, Peoples R China

2.Heilongjiang Acad Agr Sci, Crop Breeding Inst, Harbin, Heilongjiang, Peoples R China

3.Int Maize & Wheat Improvement Ctr CIMMYT, China Off, Beijing, Peoples R China

关键词： bran granule size; healthy food; Triticum aestivum; whole grain flour

期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）

ISSN： 0009-0352

年卷期： 2019 年 96 卷 1 期

页码：

收录情况： SCI

摘要： Background and objectives Consumption of Chinese steamed bread (CSB) and noodles made from whole grain wheat flour (WWF) is encouraged due to their important nutritional elements in the outer seed layers that benefit human health. However, the use of WWF is limited because of the poor processing quality and less attractive product properties of dark color, rough texture and coarse crumb structure. Three Chinese wheat cultivars, Zhongmai 895, Yumai 49, and Zhoumai 27, were used to investigate the potentials of bran hydration and autoclaving treatments for the improvement of WWF functionality in making CSB and noodles. Findings Bran particle size, hydration, and autoclaving treatment of WWF significantly affected the quality of dough, CSB, and noodles made from it. Farinograph water absorption and stability of WWFs with fine bran were larger than those with coarse bran. WWFs with coarse bran compared with fine bran exhibited inferior color and higher water retention capacity (WRC), and produced CSB with better texture and crumb structure and noodles with less smoothness and poor appearance. Prehydration of bran decreased dough water absorption and increased dough stability. WWFs containing bran hydrated to 40% moisture content produced CSB with the best texture and crumb structure, and the highest total score. Bran hydration merely induced negative effects on smoothness of noodles made with fine bran. Autoclaving of bran significantly improved texture and crumb structure of CSB made from WWFs with bran hydrated to 40% moisture. Autoclaved bran with 20% moisture contributed to higher total score of CSB. However, bran hydration and autoclaving resulted in darker color of noodle sheet made from WWFs. Conclusions Hydration and autoclaving of bran could be an effective way to improve the processing quality of CSB made from WWFs, but there was little improvement in eating quality of noodles made from WWFs.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：黑龙江省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台