Reißner Anne-Marie, Beer Amanda, Struck Susanne, Rohm Harald
Chair of Food Engineering, Technische Universität Dresden, 01062 Dresden, Germany.
Foods. 2020 Nov 3;9(11):1600. doi: 10.3390/foods9111600.
Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. This study revealed that instant pomace incorporation with an adjusted water level diminished the dough stickiness and baking loss, but resulted in stiffer dough with delayed proofing and a decreased bread volume. The kneading resistance pointed to continued swelling after kneading, concomitant with a lower amount of available free water. Counteracting the competition for water of the flour components and pomace fiber by applying pre-hydrated pomace turned out to be successful. The deteriorating effects were reduced to a larger extent by pomace hydrated in hot water. Despite a similar composition, the products of wholegrain spelt flour deviated from the pomace formulations as well as from wheat breads (producing the highest water absorption but smallest loaves). As the water absorption of pomace fiber largely influences the product properties, a pre-hydration of pomace to be included in wheat dough can be highly recommended to enhance processing properties and product quality.
例如，在面包中使用黑加仑果渣，可避免果汁生产过程中产生的这种副产品被浪费，从而还能利用其营养价值。本研究调查了在小麦面团中加入黑加仑果渣的效果以及所制面包的品质。探讨了两个概念：(a) 根据面团稠度调整加水量；(b) 在面团制备前按测定的含水量制备预水化果渣，并将其用于制作面包。使用全麦斯佩尔特面粉样品进行额外比较。本研究表明，即时加入经调整水量的果渣可减少面团粘性和烘焙损失，但会使面团变硬，醒发延迟，面包体积减小。抗揉性表明揉面后仍持续膨胀，同时可用自由水含量较低。通过使用预水化果渣来抵消面粉成分和果渣纤维对水的竞争，结果证明是成功的。用热水水化的果渣在更大程度上减少了劣化影响。尽管成分相似，但全麦斯佩尔特面粉制成的产品与果渣配方以及小麦面包都有所不同（吸水率最高但面包体积最小）。由于果渣纤维的吸水率在很大程度上影响产品特性，强烈建议对面团中要加入的果渣进行预水化，以提高加工性能和产品质量。
