Rahman Md Mahfuzur, Simsek Senay
Department of Plant Sciences, Cereal Science Graduate Program, Department 7640, North Dakota State University, P.O. Box 6050, Fargo, ND 58108-6050 USA.
Department of Food Science and Human Nutrition, Iowa State University, Ames, IA USA.
J Food Sci Technol. 2020 Oct;57(10):3581-3590. doi: 10.1007/s13197-020-04390-w. Epub 2020 Apr 15.
There is growing interest in the application of natural ingredients to replace chemical dough improvers in bread formulations in order to meet consumer demands of clean label products. The goal of this study was to evaluate the dough quality and baking quality of hard red spring (HRS) wheat flour blends to replace commercial dough improvers. Hard red winter (HRW) wheat flour is commonly used in bread and diner roll formulations. In this study, doughs were prepared by adding 10%, 20%, 30%, and 40% of HRS wheat flour to HRW wheat base-flour to compare the dough quality and baking quality relative to different levels of commercial improvers. Additional to commercial HRS flour, two commonly grown HRS wheat varieties (Glenn and Linkert) were included in the study. All of the HRS wheat flour blends had significantly (p < 0.05) higher farinograph stability and extensograph resistance at 135 min than doughs containing most of the commercial additives. Bread flour with 40% Glenn and 40% Linkert showed the highest loaf volumes of 920 cm and 950 cm, respectively with the firmness of 1553.50 and 1525.50 mN, respectively. Baking quality of HRS wheat flour blends also showed significant (p < 0.05) correlation with dough rheology but commercial additives did not have the correlations. Therefore, HRS wheat flour may be used as a replacement for dough improvers, as it had better dough and bread properties compared to commercial additives and provides a great alternative for "clean-label" bread products.
为了满足消费者对清洁标签产品的需求，将天然成分应用于面包配方中以替代化学面团改良剂的兴趣与日俱增。本研究的目的是评估硬红春小麦（HRS）面粉混合物替代商业面团改良剂时的面团质量和烘焙质量。硬红冬小麦（HRW）面粉常用于面包和餐包配方中。在本研究中，通过向HRW基础面粉中添加10%、20%、30%和40%的HRS小麦面粉来制备面团，以比较相对于不同水平商业改良剂的面团质量和烘焙质量。除了商业HRS面粉外，两个常见种植的HRS小麦品种（Glenn和Linkert）也被纳入研究。所有HRS小麦面粉混合物在135分钟时的粉质仪稳定性和拉伸仪阻力均显著（p<0.05）高于含有大多数商业添加剂的面团。含有40% Glenn和40% Linkert的面包粉分别显示出最高的面包体积，分别为920立方厘米和950立方厘米，硬度分别为1553.50和1525.50毫牛顿。HRS小麦面粉混合物的烘焙质量与面团流变学也显示出显著（p<0.05）相关性，但商业添加剂则没有这种相关性。因此，HRS小麦面粉可作为面团改良剂的替代品，因为与商业添加剂相比，它具有更好的面团和面包特性，为“清洁标签”面包产品提供了一个很好的选择。
