Study on baking quality improvement of multi-grain pre-blent bread flour

• Published in: Shipin Yu Jixie Vol. 39; no. 1; pp. 195 - 203,240
• Main Authors: CHEN Hao, HU Meng-meng, LI Chi-ling, LIU Yong-le, WANG Fa-xiang, WU Jin-hong, YU Jian, LI Xiang-hong
• Format: Journal Article
• Language: English
• Published: The Editorial Office of Food and Machinery 01.04.2023
• Subjects: baking quality; chickpea; oats; optimization
• ISSN: 1003-5788
• DOI: 10.13652/j.spjx.1003.5788.2022.80759

Objective: Improvement of the baking quality of the multi-grain pre-blent bread flour. Methods: On the basis of the previous study on the preparation of low glycemic index multi-grain pre-blent bread flour with oat flour, chickpea flour and wheat flour as the main raw materials, this study employed single factor experiment and response surface methodology to optimize the formula of the pre-blent bread flour. Results: The optimal concentration of xanthan gum, gluten, maltose amylase and ascorbic acid were 0.78 g/100 g, 3.42 g/100 g, 200.00 mg/kg and 171.70 mg/kg, respectively. The specific volume and hardness of the prepared bread were （2.21±0.03） mL/g and （15.97±0.69） N, respectively, which were closed to the bread made with pure wheat flour. The sensory evaluation results （including odor, internal structure, taste and overall acceptability） of the bread prepared from the multi-grain pre-blend flour were better than that of bread made from pure wheat flour. Conclusion: The formula of multi-grain pre-blent bread flour optimized by this study can be used in industrialization.