Effect of oil-seed pressing residue on bread colour and texture

J. Tarek-Tilistyák, M. Tarek, M. Juhász-Román, J. Jekő,
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引用次数: 5

Abstract

Abstract Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests. The studied oil-seed pressing residues (OSRs) resulted brown colour with different characteristics, depending both on the type of OSR and in comparison with marketed breads, too. The type and the ratio of OSR applied had no influence on the varying of crumb texture (P = 0.107). WKR and BLR enrichment provided stable texture for breads with a 3-day shelf-life, independently from their addition ratio. BLR resulted in softer crumb than WKR; however, this difference was considered to be negligible (P = 0.128). The WKR- and BLR-enriched breads stayed significantly softer at the end of storage time than the marketed breads (P = 0.000). Our results indicate that competitive bakery goods can be produced using oil-seed pressing residue/wheat flour blends.
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油籽压榨渣对面包色泽和质地的影响
摘要:将核桃仁(WKR)和棕色亚麻籽(BLR)的冷压渣分别以100:0、95:5和90:10的比例加入小麦粉混合物中,进行面包的烘焙,并在室温下保存3 d。每天测量面包屑的颜色参数和硬度。以巴伐利亚黑麦面包(BR)和全麦杂粮面包(WMMG)为竞争市场面包进行对比试验。所研究的油籽压榨残留物(OSRs)产生的棕色具有不同的特征,这取决于OSR的类型以及与市场上销售的面包的比较。施OSR的种类和比例对面包屑质地的变化无显著影响(P = 0.107)。WKR和BLR的富集使面包的质地稳定,保质期为3天,与添加比例无关。与WKR相比,BLR的面包屑更软;然而,这种差异被认为可以忽略不计(P = 0.128)。富含WKR和blr的面包在储存结束时比市场上销售的面包更柔软(P = 0.000)。我们的研究结果表明,使用油籽压榨渣/小麦粉混合物可以生产有竞争力的烘焙产品。
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