School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou, P. R. China.
Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, South Australia, Australia.
J Food Sci. 2022 Jul;87(7):3026-3035. doi: 10.1111/1750-3841.16181. Epub 2022 May 31.
The reducing flavor of whole grain bread has been constantly affecting the consumption desire of a significant proportion of consumers. The study presents the use of lychee pulp pomace (LPP) powder to replace certain proportion of wheat flour and produce wheat bread with better quality, while having minimal effects on the volume and improving the nutritional quality. Distinct particle sizes (60-400 µm) of LPP powder were obtained by superfine or ordinary grinding. Effect of different additive proportions (7-19%) of LPP powder on bread dough quality were studied by constrained mixture designs. The volume of fermented doughs subsequently decreased after adding LPP powder. However, LPP powders with smaller particle sizes were able to minimize this effect due to its higher water-holding capacity. The analyses of gluten network showed that smaller particle sizes of LPP powder resulted in a decrease in surface hydrophobicity and increase in the elasticity and stability of gluten network. Finally, optimum mixture formula was composed of 16% LPP powder with 60 µm particle size and 15% water. The study illustrated the potential to make high-quality bread with small particle size of LPP powder. PRACTICAL APPLICATION: The addition of dietary fiber to wheat flour can adversely affect the dough volume and reduce the dough quality. By reducing the particle size of lychee pulp pomace powder, this adverse effect could be minimized while increasing the content of dietary fiber and bound phenolics in the dough. This provides data for the production of high-quality lychee dough bread.
全谷物面包的还原风味一直影响着相当一部分消费者的消费欲望。本研究提出利用荔枝渣（LPP）粉末替代部分小麦粉，生产出品质更好的小麦面包，同时对体积的影响最小，并提高了营养质量。荔枝渣粉末的不同粒径（60-400 µm）通过超微粉碎或普通粉碎获得。通过约束混合设计研究了不同添加比例（7-19%）的 LPP 粉末对面包面团质量的影响。添加 LPP 粉末后发酵面团的体积随后减少。然而，由于较小粒径的 LPP 粉末具有更高的持水能力，因此能够最小化这种效果。面筋网络的分析表明，较小粒径的 LPP 粉末会导致表面疏水性降低，面筋网络的弹性和稳定性增加。最后，最佳的混合物配方由 16%的 LPP 粉末（粒径 60 µm）和 15%的水组成。该研究说明了利用小粒径 LPP 粉末制作高质量面包的潜力。实际应用：向小麦粉中添加膳食纤维会对面团体积产生不利影响，并降低面团质量。通过减小荔枝渣粉末的粒径，可以在增加面团中膳食纤维和结合酚含量的同时，最小化这种不利影响。这为生产高质量的荔枝面团面包提供了数据。
