al-Hooti S N, Sidhu J S, al-Saqer J M, al-Othman A
Biotechnology Department, Kuwait Institute for Scientific Research, P.O. Box 24885, 13109-Safat, Kuwait.
Nahrung. 2002 Apr;46(2):68-72. doi: 10.1002/1521-3803(20020301)46:2<68::AID-FOOD68>3.0.CO;2-W.
Pan bread formulations based on raw wheat germ, vital wheat gluten, and enzyme-active soybean flour were optimized with the objective of developing a phytochemical-enriched designer food product with superior nutritional and sensory qualities. The objective texture values (measured as compression force, g) indicated that the test bread with 10% wheat germ addition was comparable (299.9 g) to the control (210.1 g), but the compression force was significantly higher (415.4 g) at 20% wheat germ level. With 0.5% sodium stearoyl-2-lactylate (SSL), 30 ppm potassium bromate and 50 ppm ascorbic acid, the test breads with 10 and 20% wheat germ had compression force values of 313.8 g and 367.7 g, respectively. Comparing the CIE La values, the test bread samples having up to 20% wheat germ were slightly darker in crumb color than the white flour control bread, but were significantly lighter than the whole wheat flour bread. However, the addition of wheat germ increased the yellow color of bread crumb as indicated by the higher b* values of 11.4, 16.4 and 21.4, for control, 10% and 20% wheat germ breads, respectively. The physical texture and objective color measurements can be used in evaluating the quality of a phytochemical-enriched designer food (pan bread). It can be concluded that wheat germ-enriched bread can be prepared by using white flour, 20% raw wheat germ, 0.5% SSL, 30 ppm potassium bromate and 50 ppm ascorbic acid to provide consumers with a functional food.
以生小麦胚芽、活性小麦面筋和酶活性大豆粉为基础的面包配方进行了优化，目的是开发一种富含植物化学物质的定制食品，具有卓越的营养和感官品质。目标质地值（以压缩力，克为单位测量）表明，添加10%小麦胚芽的试验面包（299.9克）与对照面包（210.1克）相当，但在小麦胚芽含量为20%时，压缩力显著更高（415.4克）。添加0.5%硬脂酰乳酸钠（SSL）、30 ppm溴酸钾和50 ppm抗坏血酸后，含10%和20%小麦胚芽的试验面包的压缩力值分别为313.8克和367.7克。比较CIE La值，小麦胚芽含量高达20%的试验面包样品，其面包心颜色比白面粉对照面包略深，但比全麦面粉面包明显浅。然而，如对照面包、含10%和20%小麦胚芽面包的b*值分别为11.4、16.4和21.4所示，添加小麦胚芽增加了面包心的黄色。物理质地和客观颜色测量可用于评估富含植物化学物质的定制食品（面包）的质量。可以得出结论，使用白面粉、20%生小麦胚芽、0.5% SSL、30 ppm溴酸钾和50 ppm抗坏血酸可以制备富含小麦胚芽的面包，为消费者提供一种功能性食品。
