El-Adawy T A
Food Science and Technology Department, Menofiya University, Shibin El-Kom, Egypt.
Plant Foods Hum Nutr. 1995 Dec;48(4):311-26. doi: 10.1007/BF01088490.
Sesame products (sesame meal, roasted and autoclaved sesame meal, sesame protein isolate and concentrate) were added to Red wheat flour to produce blends at protein levels of 14, 16, 18 and 20 percent. Dough properties were studied using a Brabender Farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protein isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. No significant differences (p > 0.05) were recorded in loaf volume between control and breads containing sesame protein isolate (up to 18 percent protein level) and either autoclaved sesame meal or sesame protein concentrate (up to 14 percent protein level). Addition of sesame products increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.
将芝麻制品（芝麻粕、烘焙和高压灭菌芝麻粕、芝麻分离蛋白和浓缩蛋白）添加到红小麦粉中，制成蛋白质含量分别为14%、16%、18%和20%的混合粉。使用布拉班德粉质仪研究面团特性。采用直接法由各种混合粉制作面包，然后对面包体积、面包皮和面包心颜色、面包心质地、风味和总体品质进行评估。随着所有混合粉中蛋白质含量的增加，吸水率、面团形成时间和面团弱化度均增加（p<0.05）；然而，面团稳定性下降。芝麻制品添加到小麦粉中，蛋白质含量最高可达18%（芝麻分离蛋白）和16%（其他芝麻制品），对面包感官特性未观察到任何有害影响。对照面包与含有芝麻分离蛋白（蛋白质含量最高达18%）以及高压灭菌芝麻粕或芝麻浓缩蛋白（蛋白质含量最高达14%）的面包之间，面包体积未记录到显著差异（p>0.05）。添加芝麻制品不仅增加了蛋白质含量，还增加了矿物质和必需氨基酸总量，尤其是赖氨酸。添加芝麻制品还提高了体外蛋白质消化率。
