| The objective of this study was to clarify the improvement plan of different types of wheat, and to provide theoretical and technological support for the production of high quality bread flour in China by exploring the effects of gluten addition on the physicochemical properties and bread baking quality of wheat flour. We used three wheat varieties(Ningmai 13, Yangmai 16, Zhengmai 9023) with different gluten strength as materials. Gluten was achieved by wet gluten extraction and freeze-dried method from flour of three wheat varieties, and was added into the respective flour in the proportion of 7%,8%,9% and 10%. Then physicochemical properties of mixed flour, dough rheological properties and baking quality of bread were measured and analyzed. With the addition of gluten flour increasing, protein, wet gluten, glutenin macropolymer(GMP) content and sedimentation value were gradually increased, and the viscosity of flour and dough softening degree were decreased, but the gelatinization temperature and gelatinization time were increased. Under the same dosage, the baking quality, flour physical and chemical properties of strong gluten wheat were always better than those of medium gluten wheat and weak gluten wheat. Meanwhile,with the addition of gluten flour increasing,the volume, elasticity, resilience and cohesion of the bread were increased, but the hardness, chewiness were decreased and the sensory quality was improved. However, when the amount of gluten protein exceeded a certain range(Ningmai 13, Yangmai 16, Zhengmai 9023 were 9%,9%,8%, respectively), the improvement rate of bread quality was lower and the color of bread was deepened. The addition of gluten protein changed the physical and chemical properties of flour, and then improved the baking quality of bread. Adding the gluten until the protein content of mixed flour was controlled at about 18% is the most economical way for improving bread quality. |
基本信息
