Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, brea...
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.
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문제 정의
Thus, the inferior quality of whole grain bread has been an issue and research has been focused on enhancing the quality of whole wheat bread and baked products. The objectives of this study were to substitute partly white wheat flour with normal and waxy-type whole wheat flour and to investigate their effects on bread quality in terms of dough properties and some specific bread quality characteristics.
제안 방법
The particle size distribution of composite flour (4~5 g) was determined using a multi-wavelength particle size analyzer (LS 13 320, Beckman Coulter, Miami, FL, USA) with a dry powder attachment. The measurement parameters include mean particle diameter, median particle diameter, and particle diameter at cumulative 10% (D10), 50% (D50) and 90% (D90) of the portion of the sample flour analyzed by the instrument. Starch pasting properties were measured by a Rapid Visco Analyzer (RVA-4, Newport Scientific Pty, Ltd.
데이터처리
, Cary, NC, USA). Analysis of variance (ANOVA) was performed to observe the substitution effects of normal and waxy-type whole wheat flour on dough and baking properties. The significance of differences was analyzed by Fisher’s LSD multiple comparison
이론/모형
Water content of bread crumbs was determined with 1 g of bread crumb using a moisture analyzer (Sartorius, Bohemia, NY, USA). Bread loaf volume was measured with a bread loaf volumeter (National Mfg. Co.) using rapeseed displacement method. Specific volume of bread was determined as the ratio of the loaf volume to its weight.
The measurement parameters include mean particle diameter, median particle diameter, and particle diameter at cumulative 10% (D10), 50% (D50) and 90% (D90) of the portion of the sample flour analyzed by the instrument. Starch pasting properties were measured by a Rapid Visco Analyzer (RVA-4, Newport Scientific Pty, Ltd., Warriewood, Australia) in accordance with the AACC Official Method 61-02. Flour samples were placed in a clean RVA test canister, and 25 mL distilled water was carefully dispensed into the canister, to which a paddle was placed.
Test breads were baked using 100 g composite flour according to a basic straight dough method of AACC Official Method 10-10A. White wheat bread, as a control, was made with commercial white flour.
성능/효과
The specific volume of WF bread was higher than those breads from whole wheat substituted flours. Regarding normal and waxy-type whole wheat flour and also the levels of substitution, there was no statistically significant difference (p 0.05) in loaf volume, although the measured values for bread loaf volume from blends flour with 20% substitution was lower than those from 40% substituted flour. Compared to WF bread, the lower bread loaf volume from the flour blends might be due to the increased dietary fiber contents present in bran layer.
The particle size distribution of composite flour and dough mixing properties are presented in Table 2. The ANOVA results indicate that substituting normal and waxy whole wheat flour at 20 and 40% levels had a significant effect on particle size distribution and dough mixing time. The mean diameter of particle size was the lowest in WF at 67.
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