Avarzed Enkhtungalag, Kweon Meera
Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.
Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea.
Foods. 2023 Jul 3;12(13):2591. doi: 10.3390/foods12132591.
Consumers' interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This study aimed to explore the enhancement of purple-colored WWB quality by controlling the particle size of WWF and using dough improvers. Six purple-colored WWFs were obtained using an ultra-centrifugal mill with different sieve openings (0.5 and 1.0 mm) and rotor speeds (6000, 10,000, and 14,000 rpm). The average particle diameter (d50) of the smaller particle size group (S) and the larger particle size group (L) based on the sieve opening ranged from 115 to 258 μm and 294 to 492 μm, respectively. Group S demonstrated higher water absorption, damaged starch, and gluten strength compared to group L. Additionally, group S exhibited a greater bread volume and height compared to group L. Among the tested dough improvers (vital wheat gluten, vitamin C, enzymes, and emulsifiers), vital wheat gluten was the most effective in improving the quality of purple-colored WWB. The improvement effect was significantly greater in group S than in group L. These findings suggest that controlling the particle size of purple-colored WWFs and utilizing dough improvers can result in superior-quality WWB.
消费者对健康产品的兴趣日益增加。然而，由于全麦粉（WWF）的面筋功能降低和颗粒大小各异，优质全麦面包（WWB）的生产面临挑战。本研究旨在通过控制WWF的颗粒大小和使用面团改良剂来探索提高紫色WWB的品质。使用具有不同筛孔（0.5和1.0毫米）和转子速度（6000、10000和14000转/分钟）的超速离心机获得了六种紫色WWF。基于筛孔的较小颗粒尺寸组（S）和较大颗粒尺寸组（L）的平均粒径（d50）分别为115至258微米和294至492微米。与L组相比，S组表现出更高的吸水率、破损淀粉和面筋强度。此外，与L组相比，S组的面包体积和高度更大。在所测试的面团改良剂（活性小麦面筋、维生素C、酶和乳化剂）中，活性小麦面筋在改善紫色WWB品质方面最有效。S组的改善效果明显大于L组。这些发现表明，控制紫色WWF的颗粒大小并使用面团改良剂可以生产出优质的WWB。
