Formula of Buckwheat Seedlings Powder Bread and Optimization of Production Technology

SHANG Yafang; CAI Huazhen; CAO Zhen

doi:10.13386/j.issn1002-0306.2020110092

Volume 42 Issue 15

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(15): 177-182. > DOI: 10.13386/j.issn1002-0306.2020110092

SHANG Yafang, CAI Huazhen, CAO Zhen. Formula of Buckwheat Seedlings Powder Bread and Optimization of Production Technology[J]. Science and Technology of Food Industry, 2021, 42(15): 177−182. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110092.

Citation:

PDF (684 KB)

Formula of Buckwheat Seedlings Powder Bread and Optimization of Production Technology

1.
Postdoctoral Workstation of Chuzhou University，Chuzhou 239000, China
2.
School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China

More Information

Received Date: November 10, 2020
Available Online: May 31, 2021

Graphical Abstract

Abstract

Abstract

The objective of this study was to improve the nutritional value of bread and expand the application of plant that withactive ingredients in diet. Buckwheat seedlings powder used as bread supplementary materials to investigate the best production technology of buckwheat seedlings powder bread. Using single factor experiment and orthogonal experiment, taking specific volume, textureand sensory evaluation as indexes, the formula improvement and process optimization of buckwheat seedlings powder nutritional bread were carried out to produce health bread of buckwheat seedlings. The results showed that the optimal formula and processing of bread was as follows: buckwheat 2%, yeast 1.0%, the buckwheat flour was directly added into the flour, the dough was fermented for 20 min once, fermented for 50 min in the middle, and awakened for 90 min. The nutritional bread product of buckwheat seedlings powder developed had the bread fiber of the buckwheat seedlings after dough fermentation and baking, the shape was complete, the organization wasmeticulous and smooth, soft and elastic, the stoma was uniform, the grain was clear, the stoma wall wasfine and thin, soft and delicious. The specific volume was 3.72 mL/g, the crude fiber was 1.15%~1.20%, the crude protein content was 11.8%~13.1%, the elastic value was 0.920, the viscosity was 0.570, the hardness was 338.15 g, the masticatory value was 176.61 g·s.The sensory score was 80.5.
- buckwheat seedlings powder bread,
- modification of formula,
- optimization of production technology,
- orthogonal experiment

FullText(HTML)

References (24)

References

[1]	时政, 韩承华, 黄凯丰. 苦荞种子中硒含量的基因型差异研究[J]. 安徽农业科学,2011,39(1):102−104.
[2]	Francis Raguindin P, Adam Itodo O, Stoyanov J, et al. A systematic review of phytochemicals in oat and buckwheat[J]. Food Chemistry,2021,338:127982. doi: 10.1016/j.foodchem.2020.127982
[3]	Sim U, Sung J, Lee H, et al. Effect of calcium chloride and sucrose on the composition of bioactive compounds and antioxidant activities in buckwheat sprouts[J]. Food Chemistry,2020,312:126075. doi: 10.1016/j.foodchem.2019.126075
[4]	KalinovÁ J P, VrchotováN, Tříska J, et al. Phenolics levels in different parts of common buckwheat (Fagopyrum esculentum) achenes[J]. Journal of Cereal Science,2019,85:243−248. doi: 10.1016/j.jcs.2018.12.012
[5]	Ji X, Han L, Liu F, et al. A mini-review of isolation, chemical properties and bioactivities of polysaccharides from buckwheat (Fagopyrum Mill)[J]. International Journal of Biological Macromolecules,2019,127:204−209. doi: 10.1016/j.ijbiomac.2019.01.043
[6]	韩淑英, 吕华, 朱丽莎, 等. 荞麦种子总黄酮降血脂、血糖及抗脂质过氧化作用的研究[J]. 中国药理学通报,2001,17(6):694−696. doi: 10.3321/j.issn:1001-1978.2001.06.026
[7]	Tang Y, Li T, Peng L, et al. Dose-response regulation system for improving renal injury in diabetic nephropathy by buckwheat hull flavonoids[J]. Journal of Functional Foods,2019,62:103561. doi: 10.1016/j.jff.2019.103561
[8]	Li P C, Piao C H, Zhang L, et al. Antidiabetic effect and mechanism of flavonoids extracted from buckwheat hulls in type 2 diabetic rats[J]. Food Science,2017,38(5):244−250.
[9]	刘小娜, 王兰英, 彭建霞. 荞麦黄酮对大鼠糖尿病肾病的保护作用[J]. 中国实验方剂学杂志,2015,21(2):142−145.
[10]	白静, 吕华, 韩淑英, 等. 荞麦糠皮提取物对糖尿病大鼠肾损伤的抑制作用研究[J]. 食品科学,2010,31(7):276−279.
[11]	李时珍. 本草纲目[M]. 北京: 人民卫生出版社, 2002.
[12]	Mansur A R, Kim K J, Kim D B, et al. Matrix solid-phase dispersion extraction method for HPLC determination of flavonoids from buckwheat sprouts[J]. LWT-Food Science and Technology,2020,133:110121. doi: 10.1016/j.lwt.2020.110121
[13]	刘秀凤, 常学东, 蔡金星, 等. 苦荞麦苗提取物微胶囊化固体饮料的研制[J]. 河北科技师范学院学报,2004,18(3):28−31. doi: 10.3969/j.issn.1672-7983.2004.03.008
[14]	周光朝. 一种黑苦荞精华含片及其加工方法: CN105394546A[P]. 2016.
[15]	罗登林, 赵影, 徐宝成, 等. 天然菊粉对面团发酵流变学和面包品质的影响[J]. 食品科学,2018,39(6):26−31. doi: 10.7506/spkx1002-6630-201806005
[16]	任亚妮, 车振明, 靳学敏, 等. 应用ASLT法预测软面包的货架期[J]. 食品研究与开发,2011,32(2):156−158. doi: 10.3969/j.issn.1005-6521.2011.02.046
[17]	魏超昆, 赵宇慧, 刘敦华, 等. 鸡油基起酥油对面包感官、风味及老化特性的影响[J]. 食品科学,2017,38(3):101−106.
[18]	GB/T 20981-2007面包[S]. 北京: 中国标准出版社, 2007.
[19]	徐超宇, 马晓军. 面包改良剂对红薯面包面团流变特性的影响及改良剂的优化分析[J]. 食品工业科技,2015,36(19):267−274.
[20]	宋欢. 添加膳食纤维对面团特性及面包品质的影响[D]. 重庆: 西南大学, 2008.
[21]	王晓艳, 王宏兹, 黄卫宁, 等. 高膳食纤维面团热机械学及面包的烘焙特性[J]. 食品科学,2011(13):78−83.
[22]	肖涛. 酶和酵母在面包制造过程中的作用研究[J]. 现代食品,2019,10(20):116−119.
[23]	孙银凤, 徐岩, 黄卫宁, 等. 不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J]. 食品科学,2015,13:37−42. doi: 10.7506/spkx1002-6630-201521008
[24]	张月巧, 陈龙, 卢可可, 等. 添加不同粉碎香菇粉对面团发酵特性及面包品质的影响[J]. 现代食品科技,2016,32(2):211−220.

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	卢钏燚，周静，赵涛，魏春菊，贺禧，王颖，雷激. 桑葚微胶囊对酸奶品质与风味的影响. 食品与发酵工业. 2025(01): 312-321 .
2.	彭晓夏，和雨露，王哲，高蕊蕊，逯晓青，窦志芳. 向日葵盘天然低酯化果胶联合氯化钙制备凝固型酸奶的工艺优化. 粮食与油脂. 2024(01): 116-121 .
3.	朱成成，隋世有，魏文毅，贾建，刘伟，田伟，孟令伟，金丽梅，李志江. 微滤联合大孔树脂纯化蓝莓果脯糖浆中花色苷的工艺优化. 食品工业科技. 2024(09): 177-185 . 本站查看
4.	曹燕飞，郝鑫，李宏军，马成业，周陆红. 甜瓜酸奶发酵工艺优化及其品质分析. 中国酿造. 2024(04): 203-210 .
5.	李睿，郝瑞，王宇，阮文辉，许楚. 模糊数学结合响应面法研制即食黄芪. 食品安全质量检测学报. 2023(02): 316-323 .