Department of Food and Bioproduct Sciences, 7235University of Saskatchewan, Saskatoon, SK, Canada.
Crop Development Centre, 7235University of Saskatchewan, Saskatoon, SK, Canada.
Food Sci Technol Int. 2020 Oct;26(7):614-628. doi: 10.1177/1082013220915363. Epub 2020 Apr 13.
For many years, the baking industry has been using chemical improvers as a way for compensating for flour quality variation due to growing conditions or wheat cultivar. However, the replacement of chemical dough improvers with natural ingredients or processing aids (i.e. enzymes) allows for the production of 'cleaner label' products. In the present research, dough and bread properties (mixing time, oven rise, loaf volume, crumb firmness and C-cell parameters) were analysed as a function of wheat cultivar (Glenn, Harvest, Lillian, CDC Plentiful and Stettler), additive-type (ascorbic acid, azodicarbonamide, glucose oxidase and fungal xylanase) and concentration. Overall, the cultivar Glenn appeared to have improved baking performance relative to the other cultivars, regardless of the additive and additive concentration. On the other hand, Stettler showed poorer baking quality and performance even with the addition of oxidizers and enzymes in relation to the control. The concentration of additive was found to have little or no effect on improving baking properties within each cultivar. Enzymes had similar or better performance than oxidizers in most cases.
多年来，烘焙行业一直使用化学改良剂来弥补由于生长条件或小麦品种的变化对面粉质量的影响。然而，用天然成分或加工助剂（即酶）替代化学面团改良剂，可以生产出“更清洁标签”的产品。在本研究中，分析了面团和面包的特性（混合时间、烤箱上升、面包体积、面包屑硬度和 C 细胞参数）作为小麦品种（Glenn、Harvest、Lillian、CDC Plentiful 和 Stettler）、添加剂类型（抗坏血酸、偶氮二甲酰胺、葡萄糖氧化酶和真菌木聚糖酶）和浓度的函数。总体而言，无论添加剂和添加剂浓度如何，Glenn 品种似乎都比其他品种具有更好的烘焙性能。另一方面，Stettler 即使在控制条件下添加氧化剂和酶，其烘焙质量和性能也较差。发现每种品种中添加剂的浓度对改善烘焙性能几乎没有影响或没有影响。在大多数情况下，酶的性能与氧化剂相似或更好。
