Bieniek Angelika, Buksa Krzysztof
Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Foods. 2024 Aug 7;13(16):2482. doi: 10.3390/foods13162482.
Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed baking method. The aim of this study was to examine the influence of rye arabinoxylans differing in molar mass on the properties of rye bread baked using the postponed baking method. The breads were baked from rye flour types 720 and 1150, without and with a 1% share of unmodified or cross-linked rye arabinoxylans (AXs). The molar mass of the unmodified AXs was 432,160 g/mol, while that of the AXs after cross-linking was 1,158,980 g/mol. The results of this study show that the 1% share of AXs significantly increased the water addition to both types of rye flour and dough yield, and this increase was proportional to the molar mass of the AXs used. It is shown that a 1% share of both AX preparations positively increased the volume and crumb moisture of bread baked by the postponed baking method. Cross-linked AXs proved to be particularly effective in increasing the volume and bread crumb moisture. Both AX preparations had a positive effect on reducing the bread crumb hardness of rye breads baked by the postponed baking method.
黑麦是膳食纤维、酚类化合物、维生素和矿物质化合物的良好来源。为防止面包陈化，烘焙半成品需进行冷却或冷冻，此过程称为延迟烘焙法。本研究的目的是考察摩尔质量不同的黑麦阿拉伯木聚糖对采用延迟烘焙法烘焙的黑麦面包特性的影响。面包由720型和1150型黑麦粉烘焙而成，分别添加或不添加1%未改性或交联的黑麦阿拉伯木聚糖（AXs）。未改性AXs的摩尔质量为432,160 g/mol，交联后AXs的摩尔质量为1,158,980 g/mol。本研究结果表明，1%的AXs显著增加了两种类型黑麦粉的加水量和面团产率，且这种增加与所用AXs的摩尔质量成正比。结果表明，两种AX制剂各1%的添加量均能积极提高采用延迟烘焙法烘焙面包的体积和面包心水分含量。交联AXs在增加面包体积和面包心水分方面尤为有效。两种AX制剂均对降低采用延迟烘焙法烘焙的黑麦面包的面包心硬度有积极作用。
