Improvement of whole wheat dough and bread properties by emulsifiers  

作　　者：Lauren Tebben Gengjun Chen Michael Tilley Yonghui Li 

机构地区：[1]Department of Grain Science and Industry,Kansas State University,Manhattan,KS 66506,USA [2]Center for Grain and Animal Health Research,Agricultural Research Service of United States Department of Agriculture(USDA),Manhattan,KS 66502,USA

出　　处：《Grain & Oil Science and Technology》2022年第2期59-69,共11页粮油科技（英文版）

基　　金：the USDA National Institute of Food and Agriculture Hatch project KS17HA1008;USDA Agricultural Research Service Cooperative Agreement 58-3020-9-017.

摘　　要：Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

关 键 词：Whole wheat flour Dough rheology BREAD EMULSIFIERS STALING 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]