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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina
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Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina

机译：玉米副产品掺入对小麦粉和粗面粉烘焙和挤压产品品质的影响

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摘要

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.
机译：玉米糠，脱脂胚芽和面筋与小麦粉的混合量（0、5、10、15和20％）对小麦的理化特性（蛋白质，粗纤维，磷，铁和钙），烘烤特性的影响检查了面包，松饼和曲奇，以及由粗面粉制成的面条和挤压小吃的挤压特性。小麦粉和玉米副产物的混合显着增加了蛋白质，粗纤维，磷，铁和钙的含量。与麸皮和胚芽面包相比，面筋混合面包具有更高的面包体积。在玉米副产品中，面筋曲奇相对于顶级谷物的评价更高。来自胚芽混合物和面筋混合物的松饼比麸皮松饼具有更高的可接受性评分。将玉米麸，脱脂胚芽和面筋分别以5％和10％的比例与小麦粉混合，可得到令人满意的面包，饼干和松饼评分。面条的质量受到玉米副产物及其含量的显着影响。玉米副产品的掺混对蒸煮时间有显着影响，但是，对于面条来说，稀浆固形物损失影响不大。混合小吃的来源和混合水平对膨化小吃的膨胀率和密度没有显着影响。然而，观察到对挤压小吃的安培数，压力，产量和总体可接受性有显着影响。可以通过将玉米副产品与粗面粉混合至10％的水平来生产合格的挤压产品（面条和挤压小吃）。

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