Onweluzo J C, Leelavathi K, Rao P H
Department of Food Science and Technology, University of Nigeria, Nsukka.
Plant Foods Hum Nutr. 1999;54(2):173-82. doi: 10.1023/a:1008111610481.
Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p < or = 0.05) in water absorption of the dough. Doughs containing gums had higher (p < or = 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p < or = 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p < or = 0.05) higher sensory score for crumb grain, texture but lower (p < 0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.
研究了在小麦粉中添加0.0%至0.5%水平的小叶猴面包树（Dm）和鞭豆（Mf）水溶性多糖（胶），以评估它们对小麦粉面团流变学特性和白面包品质的影响。在所有添加水平下，面团的吸水量均增加（p≤0.05）。含胶面团的混合耐受指数高于对照（p≤0.05）。随着Dm和Mf胶添加量的增加，回生粘度分别降低4.0 RVU和9.0 RVU。与对照相比，所有胶替代的白面包在烘焙时均出现显著更高的（p≤0.05）膨胀度。仪器测定显示，0.5%胶替代的面包在面包屑颗粒、质地方面的感官评分显著更高（p≤0.05），但面包屑硬度低于对照（p<0.05）。储存5天后的质地分析表明，Dm和Mf胶改善了面包的保湿性能，并降低了面包屑变硬的趋势。
