Study on production process optimization of bread containing whole wheat flour

Authors

CHEN Yan-hong, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
ZHENG Sheng-lan, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
LI Hui-xue, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
LI Li-jun, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China
NI Hui, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China

Abstract

Objective: This study aimed to improve the hard texture and rough taste caused by the addition of whole wheat in the baking food. Methods: The effects of instant tea powder, whole wheat flour, baking time and β-glucoside on the quality of whole wheat flour bread were investigated with texture characteristics and sensory evaluation as indicators. Results: The results showed that there was no significant effect on the texture properties and sensory score of wheat flour bread when the volume of addition of instant tea powder was within 3%, andit was negative when the volume reached 4%. Meanwhile, whole wheat flour, baking time and β-glucoside also had significant influence on whole wheat flour. Conclusion: The optimized process of whole wheat flour bread is as follows: β-glucoside 0.12%, instant tea powder 2%, whole wheat flour 25%, baking time 35 min. Under the control of these conditions, bread hardness and chewiness were lower, resilience was better, and sensory score was higher.

Publication Date

11-28-2021

First Page

173

Last Page

177

DOI

10.13652/j.issn.1003-5788.2021.11.030

Recommended Citation

Yan-hong, CHEN; Sheng-lan, ZHENG; Hui-xue, LI; Li-jun, LI; and Hui, NI (2021) "Study on production process optimization of bread containing whole wheat flour," Food and Machinery: Vol. 37: Iss. 11, Article 30.
DOI: 10.13652/j.issn.1003-5788.2021.11.030
Available at: https://www.ifoodmm.cn/journal/vol37/iss11/30

References

[1] SLAVIN J. Whole grains and human health[J]. Nutrition Research Reviews, 2004, 17（1）: 99-110.
[2] ZHOU Ke-quan, SU Lan, YU Liang-li. Phytochemicals and antioxidant properties in wheat bran[J]. Journal of Agricultural and Food Chemistry, 2004, 52（20）: 6 108-6 114.
[3] DEORA N S. Whole wheat flour stability: An insight[J]. Acta Scientific Nutritional Health, 2018（2）: 8-18.
[4] 张琳. 全麦食品的营养功能与开发现状分析[J]. 粮食加工, 2019, 44（6）: 25-29.
[5] 柳思妍, 吴雨轩, 王展. 小麦全粉面包加工工艺优化[J]. 现代食品, 2021（8）: 87-90.
[6] 宁芊, 游佩琼, 吴先辉, 等. 复配亲水胶体对面团流变特性及全麦面包品质的影响[J]. 食品与机械, 2019, 35（9）: 32-38.
[7] 陆云军, 陆利霞, 姚丽丽, 等. 酶制剂对全麦面包品质作用分析[J]. 食品工业科技, 2021, 42（1）: 363-367.
[8] 张阳, 江璐, 郭志君, 等. 利用β-葡萄糖苷酶提高葡萄酒香气的研究进展[J]. 现代食品科技, 2020, 36（4）: 316-324.
[9] 王昊宇. β-葡萄糖苷酶的研究及应用[J]. 中国高新区, 2018（14）: 222.
[10] 肖志刚. 食品焙烤原理及技术[M]. 北京: 化学工业出版社, 2008: 144-146.
[11] HEINI R L, NOORT M W J, KATINA K, et al. Sensory characteristics of wholegrain and bran-rich cereal foods: A review[J]. Trends in Food Science & Technology, 2016, 47: 25-38.
[12] 宋振硕, 杨军国, 张磊, 等. 烘焙类茶食品的研究进展[J]. 食品工业科技, 2019, 40（1）: 327-331.
[13] 童大鹏. 红茶面包的研制及对淀粉消化特性的影响[D]. 无锡: 江南大学, 2017: 35-37.
[14] NING Jing-ming, HOU G G, SUN Jing-jing, et al. Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread[J]. LWT-Food Science and Technology, 2017, 79: 342-348.
[15] 张秀凤, 申晓琳, 李玉婷. 黑豆全麦面包的研制[J]. 现代牧业, 2018（3）: 27-31.
[16] 杨岚, 叶明珠, 喻铭佳, 等. 山楂全麦面包的研制[J]. 中国酿造, 2014, 33（9）: 168-172.
[17] 李永平, 冯哲, 于丽微, 等. 全麦面包的制作及其品质研究[J]. 粮食加工, 2014（3）: 69-71.
[18] GHOSHAL G, SHIVHARE U S, BANERJEE U C. Rheological properties and microstructure of xylanase containing whole wheat bread dough[J]. Journal of Food Science and Technology, 2017, 54（7）: 1 928-1 937.
[19] GHOSHAL G, SHIVHARE U S, BANERJEE U C. Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread[J]. Food Science and Human Wellness, 2016, 5（4）: 219-229.
[20] MATSUSHITA K, SANTIAGO D M, NODA T, et al. The bread making qualities of bread dough supplemented with whole wheat flour and treated with enzymes[J]. Food Science and Technology Research, 2017, 23（3）: 403-410.
[21] CIZEIKIENE D, UODEIKIENEW G, BARTKIENE E, et al. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from whole meal wheat bread[J]. International Journal of Food Sciences and Nutrition, 2015, 66（7）: 736-742.
[22] COLAKOGLU A S, ZKAYA H. Potential use of exogenous lipases for DATEM replacement to modify the rheological and thermal properties of wheat flour dough[J]. Journal of Cereal Science, 2012, 55（3）: 397-404.
[23] 潘利华, 罗建平. β-葡萄糖苷酶的研究及应用进展[J]. 食品科学, 2006, 27（12）: 803-807.