Physicochemical and organoleptic properties of steamed breads fortified with protein-coated wheat germ flour
Wheat germ contains a variety of minerals,vitamins,dietary fibre,etc.,but due to its strong water absorption and the presence of high activity enzymes,it is not easy to storage with addition of wheat germ and reduce the overall quality of the product,resulting in a more limited scope of application.Therefore,the means of protein coating is used to block the contact between wheat germ flour and air,which plays the role of a protective film,as well as reducing the ability to compete with starch for free water when making the product,thus increas-ing the overall product nutritional value while extending the storage period.The RVA data showed that the peak viscosity and grain value viscosity of the blended flours with added protein embedding were on a decreasing trend,and both were lower than those in the control group,which demonstrated that wheat germ,due to the protein em-bedding,was aggregated on the surface of starch granules,avoiding starch-water bonding and contact,thus delay-ing the pasting of starch.The LF-NMR results showed that the weakly bound water content and tightly bound wa-ter content decreased in the fresh buns made by adding protein embedding;after aging for 24 h,the data showed that the tightly bound water content of the buns made by adding protein-embedded wheat germ decreased more slowly and was lower than that in the control group.And when the addition ratio was 10％,the T21 value in-creased,and the moisture was relatively stable,indicating that the addition of protein-embedded wheat germ can inhibit the dissipation of water in the refrigerated buns,and delay the aging of the buns;meanwhile,the addition of 10％protein-coated germ improves the overall organoleptic acceptability.
国家科技期刊平台
NSTL
万方数据
