Sun Huaxing, Ju Qian, Ma Jie, Chen Jincheng, Li Yaoxi, Yuan Yanqiu, Hu Yayun, Fujita Kaori, Luan Guangzhong
College of Food Science and Engineering Northwest A&F University Yangling China.
Japan International Research Center for Agricultural Science Ibaraki Japan.
Food Sci Nutr. 2019 Aug 1;7(9):2977-2985. doi: 10.1002/fsn3.1153. eCollection 2019 Sep.
The effects of extruded corn flour (ECF) on the rheological properties of the wheat-based composite dough and quality of the bread were investigated. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Mixolab tests revealed that the water absorption capacity increased with the increasing amount of ECF, while dough development time (DT) and dough stability (ST) showed a downward trend, and the composite dough became more resistant to retrogradation. The microstructure of the composite dough showed that the presence of both ECF and unextruded corn flour (UECF) resulted in a more broken gluten matrix. The breads made from the composite flour with ECF had significantly softer texture, lower hardening percentage with storage time, darker crust color, larger specific volume, and higher sensory scores than the UECF ones. It is concluded that the extrusion of corn flour is an effective way to improve the quality of the composite bread and retard staling during storage.
研究了挤压玉米粉（ECF）对小麦基复合面团流变学特性及面包品质的影响。含ECF的复合面粉的快速粘度分析仪（RVA）结果显示出较弱的热粘度和抗淀粉回生能力。混合实验仪测试表明，随着ECF用量的增加，吸水率升高，而面团形成时间（DT）和面团稳定性（ST）呈下降趋势，复合面团的抗回生能力增强。复合面团的微观结构表明，ECF和未挤压玉米粉（UECF）的存在导致面筋基质更加破碎。与用UECF制作的面包相比，用含ECF的复合面粉制作的面包质地明显更柔软，随储存时间的硬化率更低，面包皮颜色更深，比容更大，感官评分更高。得出的结论是，玉米粉挤压是提高复合面包品质和延缓储存期间老化的有效方法。
