Wheat milling by-products and their impact on bread making

被引：53

作者：

Hemdane, Sami

Leys, Sofie

Jacobs, Pieter J.

Dornez, Emmie

Delcour, Jan A.

Courtin, Christophe M. ^{[1
]}

机构：

[1] Katholieke Univ Leuven, Lab Food Chem & Biochem, B-3001 Louvain, Belgium

来源：

FOOD CHEMISTRY | 2015年 / 187卷

关键词：

Wheat; Coarse bran; Coarse weatings; Fine weatings; Low grade flour; Bread making; TRITICUM-AESTIVUM; WHOLE-GRAIN; BRAN; FLOUR; ENDOXYLANASES; QUALITY; FIBER; ARABINOXYLANS; CONSTITUENTS; PERFORMANCE;

D O I：

10.1016/j.foodchem.2015.04.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigates the relationship between the properties of dietary fiber (OF) rich wheat milling by-products and their impact on bread making. From coarse bran over coarse and fine weatings to low grade flour, the content of starch and lipids increased, while that of DF and ash decreased. Enzyme activity levels differed strongly and were not related to other by-product properties. Average particle size of the by-products was positively correlated with DF and ash contents and their hydration properties. When meals from flour and by-products were composed on the same overall starch level to compensate for differences in endosperm contamination in the by-products, bread specific volume was more strongly depressed with fine weatings and low grade flour than with coarse bran and weatings. This suggests that the properties of the former were intrinsically more detrimental to bread making than those of the latter. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：280 / 289

页数：10

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