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Effect of Hagberg Falling Number on Rye Bread Quality

机译：Hagberg落数对黑麦面包品质的影响

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摘要

Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Hagberg falling number. This parameter is influenced by milling and growing conditions and may differ from one year to another. The aim of our work was to quantify the relationship between different Hagberg falling number (FN) values and rye bread quality baked as a pan and bulk bread. Our results proved that increasing values of Hagberg falling number improved the final bread quality concerning the bread volume, bread weight and bread shape (height/width ratio). The highest improvement was regarded for bulk bread; the bread shape of FN 235 s was improved by 122% in comparison with the value of FN 65 s. It can be concluded, that both FN ≥150 and baking in a form positively affected all observed values.
机译：黑麦（Secale graine L.）是欧洲较冷地区最重要的面包谷物之一，其重要性最近不断提高。黑麦谷物的化学成分有望带来健康益处，并有助于提高膳食纤维的摄入量。相反，黑麦的烘烤性能不如所需。烘焙质量主要受淀粉酶活性（以Hagberg下降数衡量）的影响。此参数受制粉和生长条件的影响，一年之间可能会有所不同。我们的工作目的是量化不同的Hagberg下降数（FN）值与作为平底锅和散装面包烘烤的黑麦面包品质之间的关系。我们的结果证明，增加Hagberg下降数的值可以改善涉及面包体积，面包重量和面包形状（高/宽比）的最终面包质量。散装面包的进步最大。与FN 65 s相比，FN 235 s的面包形状提高了122％。可以得出结论，FN≥150和以某种形式烘烤都会对所有观察值产生积极影响。

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  • 来源
  • 会议地点 Zlin(CZ)
  • 作者

    PETRA DVORAKOVA; IVA BURESOVA; STANISLAV KRACMAR; RENATA HAVLIKOVA;

  • 作者单位

    Department of Food Analysis and Chemistry, Faculty of Technology Tomas Bata University in Zlin Nam. T. G. Masaryka 5555, 760 01 Zlin CZECH REPUBLIC;

    Department of Food Technology and Microbiology, Faculty of Technology Tomas Bata University in Zlin Nam. T. G. Masaryka 5555, 760 01 Zlin CZECH REPUBLIC;

    Department of Food Analysis and Chemistry, Faculty of Technology Tomas Bata University in Zlin Nam. T. G. Masaryka 5555, 760 01 Zlin CZECH REPUBLIC;

    Department of Food Analysis and Chemistry, Faculty of Technology Tomas Bata University in Zlin Nam. T. G. Masaryka 5555, 760 01 Zlin CZECH REPUBLIC;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    Flour; Pan Bread; Bulk Bread; Amylase Activity; Starch;

    机译：面粉;锅面包;散装面包；淀粉酶活性；淀粉;

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