Trappey Emily Frederick, Khouryieh Hanna, Aramouni Fadi, Herald Thomas
Food Science Institute, Kansas State University, USA.
Food Processing and Technology Program, Western Kentucky University, USA
Food Sci Technol Int. 2015 Apr;21(3):188-202. doi: 10.1177/1082013214523632. Epub 2014 Feb 11.
White, food-grade sorghum was milled to flour of varying extraction rates (60%, 80%, and 100%) and pin-milled at different speeds (no pin-milling, low-speed, and high-speed) to create flours of both variable composition and particle size. Flours were characterized for flour composition, total starch content, particle size distribution, color, damaged starch, and water absorption. Bread was characterized for specific volume, crumb structure properties, and crumb firmness. Significant differences were found (P < 0.05) in the composition of sorghum flours of varying extraction rate, most notably for fiber and total starch contents. Flour particle size and starch damage were significantly impacted by extraction rate and speed of pin-milling. Water absorption increased significantly with increasing extraction rate and pin-milling speed. Breads produced from 60% extraction flour had significantly higher specific volumes, better crumb properties, and lower crumb firmness when compared with all other extractions and flour types. The specific volume of bread slices ranged from 2.01 mL/g (100% extraction, no pin-milling) to 2.54 mL/g (60% extraction, low-speed pin-milling), whereas the firmness ranged from 553.28 g (60% extraction, high-speed pin-milling) to 1096.26 g (commercial flour, no pin-milling). The bread characteristics were significantly impacted by flour properties, specifically particle size, starch damage, and fiber content (P < 0.05).
将白色食品级高粱磨制成不同提取率（60%、80%和100%）的面粉，并以不同速度（无针磨、低速和高速）进行针磨，以制备成分和粒度各异的面粉。对面粉的成分、总淀粉含量、粒度分布、颜色、破损淀粉和吸水性进行了表征。对面包的比容、面包心结构特性和面包心硬度进行了表征。发现不同提取率的高粱面粉在成分上存在显著差异（P < 0.05），最显著的是纤维和总淀粉含量。面粉粒度和淀粉破损受提取率和针磨速度的显著影响。吸水性随提取率和针磨速度的增加而显著增加。与所有其他提取率和面粉类型相比，由60%提取率的面粉制作的面包具有显著更高的比容、更好的面包心特性和更低的面包心硬度。面包片的比容范围为2.01 mL/g（100%提取率，无针磨）至2.54 mL/g（60%提取率，低速针磨），而硬度范围为553.28 g（60%提取率，高速针磨）至1096.26 g（商业面粉，无针磨）。面包特性受面粉特性的显著影响，特别是粒度、淀粉破损和纤维含量（P < 0.05）。
