比较不同小麦种类和色素的全麦面粉的烘焙价值

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-04 DOI:10.1007/s00217-024-04519-7

Zuzanna Posadzka, Karolina Pycia, Joanna Kaszuba

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摘要

这项研究的目的是比较普通小麦、斯佩尔特小麦和紫色小麦全麦面粉的烘焙价值，并从所研究的小麦粉中选择面团发酵的最佳方法。对两种面粉和面团的总体研究表明，有必要根据面粉的小麦品种调整面团发酵方法。紫色小麦粉与普通小麦和斯佩耳特小麦粉的烘焙价值比较表明，紫色小麦粉可用于面包生产，但由于面团的面筋质量较差，建议采用带酵母的双相法进行面团发酵。

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Comparison of the baking value of wholegrain flours from different wheat types and pigmentation

The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat grain, and to select the optimum method for dough fermentation from the examined wheat flour. The overall study of both flours and doughs showed the need to adjust the dough fermentation method to the variety of wheat grain from which the flour was made. A comparison of the baking value of purple wheat grain flour with common wheat and spelt grain flour indicated that it could be used for bread production, however, due to the poorer gluten quality of the dough, a double phase method with leaven is recommended for dough fermentation.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.