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首页> 外文期刊>Journal of Food Science and Nutrition >Development of buckwheat bread: 3. effects of the thermal process of dough making on baking properties
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Development of buckwheat bread: 3. effects of the thermal process of dough making on baking properties

机译：荞麦面包的开发：3.面团加热过程对烘烤性能的影响

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The quality of the buckwheat bread made with previously heated (55 deg C) and cooled buckwheat flour dough with the addition of ascorbic acid (AA) or/and sodium stearoyl lactylate (SSL) was evaluated. With heat treatment, handling property of dough and grain of the bread crumb were markedly improved and stickiness of the dough decreased. The optimum resting time to produce the best loaf volume and grain was found to be 3hr for both unheated and heated doughs. Heat treated dough showed higher dough expansion rate during fermentation than unheated dough, even though heated dough had lower loaf volume, probably because of an improper oven spring. Increase in shortening of dough formula from 3% to 5% improved loaf volume without improvement of handling property. With the addition of 100 ppm AA or/and 0.5% SSL, loaf volume and crumb grain were improved for both unheated and heated doughs. Microscopic analysis of a mixed dough by scanning electron microscope (SEM) showed that heated dough had a continuous network whereas unheated dough was discontinuous. The addition of AA and SSL gave the dough a more continuous structure with strengthened strands or interactions between the starch granule and protein. Therefore, it appears that the presence of continuity in heated buckwheat bread dough is related to the improved loaf volume and crumb grain without dough stickiness.
机译：评价了用预先加热（55℃）和冷却的荞麦面粉面团加抗坏血酸（AA）或/和硬脂酰乳酸钠（SSL）制成的荞麦面包的质量。通过热处理，面团和面包屑的谷粒的处理性能显着改善，面团的粘性降低。对于未加热的面团和加热的面团，产生最佳面包体积和谷物的最佳静止时间为3小时。热处理过的面团在发酵过程中显示出比未加热的面团更高的面团膨胀率，尽管加热的面团的面包体积较小，这可能是由于烤箱弹簧不适当造成的。将生面团配方的缩短从3％增加到5％，可改善面包体积，而不会改善处理性能。通过添加100 ppm的AA或/和0.5％的SSL，可改善未加热和加热面团的面包体积和面包屑粒。通过扫描电子显微镜（SEM）对混合面团的显微分析表明，加热的面团具有连续的网络，而未加热的面团是不连续的。 AA和SSL的添加使面团具有更连续的结构，并具有增强的股线或淀粉颗粒与蛋白质之间的相互作用。因此，似乎在加热的荞麦面包面团中连续性的存在与提高的面包体积和面包屑颗粒无面团粘性有关。

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