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首页> 外文期刊>Journal of Cereal Science >Oat malt as a baking ingredient - A comparative study of the impact of oat, barley and wheat malts on bread and dough properties
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Oat malt as a baking ingredient - A comparative study of the impact of oat, barley and wheat malts on bread and dough properties

机译：燕麦麦芽作为烘焙原料-燕麦，大麦和小麦麦芽对面包和面团性能影响的比较研究

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摘要

Oat malt is a nutritionally rich ingredient mainly used in a small number of speciality products. The aim of this study was to evaluate the suitability of oat malt in wheat baking. The effect of oat malt on bread and dough properties at levels ranging from 0.5% to 5% was studied and compared with barley and wheat malts. The addition of all malts increased loaf specific volumes. Barley and wheat malts at levels above 2.5% led to a sticky and coarse crumb, but the effect of oat malt on the crumb grain was negligible. Rheological characterisation could not explain the superior baking performance of oat malt, as it increased extensibility and decreased resistance extensively indicating weakening of the extensional properties of the gluten network. The high lipolytic activity may have compensated for the loss of dough strength by improving the surface properties of gas cells. The results show that oat malt can be used in wheat baking to improve the loaf volume and nutritional quality without the detrimental effects associated with the excess amylolytic activity of barley and wheat malts.
机译：燕麦麦芽是一种营养丰富的成分，主要用于少数特殊产品。这项研究的目的是评估燕麦麦芽在小麦烘烤中的适用性。研究了燕麦麦芽对面包和面团特性的影响，含量范围为0.5％至5％，并与大麦和小麦麦芽进行了比较。所有麦芽的添加增加了面包的比容。大麦和小麦的麦芽含量高于2.5％时会导致粘稠粗大的面包屑，但是燕麦麦芽对面包屑谷物的影响可以忽略不计。流变学特性不能解释燕麦麦芽的优异烘烤性能，因为它增加了可延展性并降低了抵抗力，从而广泛表明了面筋网络的拉伸性能减弱。高的脂解活性可能通过改善气室的表面特性来弥补面团强度的损失。结果表明，燕麦麦芽可用于小麦烘烤，以改善面包的体积和营养质量，而不会产生与大麦和小麦麦芽过高的淀粉分解活性有关的有害影响。

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