Área de Tecnología de los Alimentos, Universidad de Valladolid, 34004 Palencia, Spain.
Food Sci Technol Int. 2011 Jun;17(3):257-65. doi: 10.1177/1082013210382344. Epub 2011 May 6.
It is well known that milling influences the characteristics of flour and products made from it. This article analyzed the influence of milling on the quality of low-hydration bread. In general, milling influenced the quality of these products more than the type of wheat selected. Among the various mill streams, the last break and reduction streams produced lower quality bread and must be eliminated in milling. These streams had a higher protein and ash content, showing the presence of components of the outer layers of the grain. The flour was able to absorb more water, but had less extensibility in kneading and the dough generated was weaker due the poorer quality of its proteins and the influence of elements from the outer layers. Thus, bread made from these streams had smaller volume, had a firmer texture and had both darker crumb and crust. These differences, along with the effect of the kind of flour on the flavor and aroma of the bread, made it less acceptable than flour from the rest of the streams studied.
众所周知，碾磨会影响面粉及其制品的特性。本文分析了碾磨对低水分面包质量的影响。总体而言，碾磨比对小麦种类的选择对面制品质量的影响更大。在各种碾磨流中，最后一道破碎和减小流产生的面包质量较低，在碾磨过程中必须予以去除。这些流具有更高的蛋白质和灰分含量，表明存在谷物外层的成分。面粉能够吸收更多的水，但在揉面过程中的延展性较小，并且由于其蛋白质质量较差和外层元素的影响，面团生成的强度较弱。因此，由这些流制成的面包体积较小，质地更坚实，并且面包瓤和面包皮的颜色都更深。这些差异以及面粉种类对面包风味和香气的影响，使得面包不如研究中其余流的面粉更受欢迎。
