Sayadi Masoome, Arianfar Akram, Mohamadi Sani Ali, Sheikholeslami Zahra
Department of Food Science and Technology, Quchan Branch Islamic Azad University Quchan Iran.
Department of Agricultural Engineering Research, Khorasan Razavi Agricultural and Natural Resources, Research and Education Center AREEO Mashhad Islamic Republic of Iran.
Food Sci Nutr. 2025 Jan 6;13(1):e4693. doi: 10.1002/fsn3.4693. eCollection 2025 Jan.
This study investigated the effects of different formulations on the technological and sensory properties of bread. The bread formulation included 9 variations of sourdough treatments and 4 variations of wheat flour and oat flour percentages. Results demonstrated that the highest increase in dough volume occurred in samples containing sourdough made from wheat, oat, , and at 64.5%-68%, and breads lacking yeast exhibited the lowest amount of porosity 2.3-7.2. Texture Profile Analysis (TPA) revealed that sourdoughs without exhibited significantly higher levels of hardness, chewiness, and cohesiveness. The stickiness of breads was most pronounced in those produced with wheat sourdough, , and . Conversely, samples containing wheat, oat, . , and with varying wheat flour ratios (100%, 95%, and 85%) showed no stickiness. SEM analysis showed incorporating into bread with oat flour led to larger porosity. HunterLab measurements indicated that breads with sourdough of wheat, oat, , and had the highest values of parameters *, *, and Δ, 11.2-11.7, 34.5-35.35, 0.52-0.58, respectively, while yeast-free breads exhibited the highest * value 72.3-72.9. Sensory evaluations indicated that breads produced with sourdough of wheat, oat, , and received the highest overall scores for taste, aroma, texture, appearance, and total acceptance from evaluators. Conversely, samples lacking yeast received the lowest scores. Therefore, the optimal bread formulation involved using sourdough composed of wheat, oat, , and with up to a 10% replacement of wheat flour with oat flour.
本研究调查了不同配方对面包工艺和感官特性的影响。面包配方包括9种酸面团处理变体以及4种小麦粉和燕麦粉比例变体。结果表明，面团体积增加最多的样品是含有由小麦、燕麦以及[此处原文缺失部分成分]制成的酸面团，比例为64.5%-68%，而不含酵母的面包孔隙率最低，为2.3-7.2。质地剖面分析（TPA）显示，不含[此处原文缺失部分成分]的酸面团硬度、咀嚼性和内聚性水平显著更高。面包的粘性在使用小麦酸面团、[此处原文缺失部分成分]和[此处原文缺失部分成分]制作的面包中最为明显。相反，含有小麦、燕麦、[此处原文缺失部分成分]以及不同小麦粉比例（100%、95%和85%）的样品没有粘性。扫描电子显微镜分析表明，将[此处原文缺失部分成分]与燕麦粉掺入面包中会导致更大的孔隙率。亨特实验室测量表明，含有小麦、燕麦、[此处原文缺失部分成分]和[此处原文缺失部分成分]酸面团的面包参数*、和Δ值最高，分别为11.2-11.7、34.5-35.35、0.52-0.58，而无酵母面包的值最高，为72.3-72.9。感官评价表明，用小麦、燕麦、[此处原文缺失部分成分]和[此处原文缺失部分成分]酸面团制作的面包在味道、香气、质地、外观和整体接受度方面获得了评价员的最高总分。相反，不含酵母的样品得分最低。因此，最佳面包配方是使用由小麦、燕麦、[此处原文缺失部分成分]和[此处原文缺失部分成分]组成的酸面团，并用燕麦粉替代高达10%的小麦粉。
