Study on the application of maize germ dregs in bread processing
2007
Luo Qingui | Lian Xiao-mei | Ouyang Shaohui
中国人. 利用榨取油脂后的玉米胚芽粕开发面包新品种，以提高玉米加工附加值为目的，采用面团特性测定和面包质量评价的方法，对6个添加不同含量玉米胚芽粕的样品面团流变学特性和面包品质特性进行分析。结果表明，随着每1 kg面粉中玉米胚芽粕添加量由0 g增加到90 g，面团吸水率由65.1％上升到78.1％，弱化度由78 BU上升到120 BU；而稳定时间则由16.5 min下降到4.9 min，形成时间由14.2 min下降到8.2 min，最大拉伸阻力由533 BU下降到330 BU，面团评价值由104.7 cm2下降到43.9 cm2;面包样品的体积由6 750 mL/kg迅速下降到4 500 mL/kg，面包的色泽、质地、口感等其他品质指标均有下降趋势。据此认为，在面包制作中，添加玉米胚芽粕是可行的，但为了使面包品质不受较大影响，面粉中玉米胚芽粕的添加量应不超过50 g/kg。
显示更多 [+] 显示较少 [-]英语. In order to promote added value of maize germ dregs, the new bread variety with adding the maize germ afer pressing was developed, and the dough rheology character testing methods and bread evaluation method were used to analyze the wheat flour-maize germ dregs bread. The result showed that with the increasing of maize germ dregs from 0 g to 90 g, the water absorption of dough goes up from 65.1% to 78.1%, and softening degree goes up from 78 BU to 120 BU, but stability time decreases from 16.5 min to 4.9 min; developing time decreases from 14.2 min to 8.2 min; maxmum resistence decreases from 533 BU to 330 BU, the evaluating value decreases from 104.7 cm2 to 43.9 cm2; the general trend of bread qualities is becoming inferior. It can be concluded that it’s feasible to use maize germ dregs to make bread; in order to control qualities of bread, the adding amount of maize germ dregs should be lower than 50 g per 1 000 g wheat flour.
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