Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread  

作　　者：QIN Peng MA Chuan-Xi WU Rong-lin KONG Zhi-you ZHANG Bo-qiao 

机构地区：[1]College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201 P.R.China [2]Agricultural Research Institute of Lixiahe Region, Yangzhou 225007, P.R. China [3]College of Agronomy, Anhui Agricultural University, Hefei 230036, P.R. China [4]Department of Biology and Chemistry, Baoshan Teachers College, Baoshan 678000, P.R.China

出　　处：《Agricultural Sciences in China》2009年第4期401-409,共9页中国农业科学（英文版）

基　　金：supported by the National High Technology Research and Development Program of China(863 Program,2001AA241033 and 2006AA100102);Yunnan Provincial Education Department Scientific Research Program,China (08Y0166)

摘　　要：Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.

关 键 词：waxy wheat fresh bread stale bread QUALITY 

分 类 号：S817.124[农业科学—畜牧学] TS213.21[农业科学—畜牧兽医]