PDF(Pubmed)
Abstract：
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starch gelatinization and enzyme activity due to varying malt diastatic power and concentrations. The decline in the gelatinization index (C3-C2) indicated faster starch gelatinization with increased diastatic power. Adding rye malt significantly increased maltose content in the saccharified and fermented scald, promoting a favorable environment for lactic acid bacteria and yeasts. FN and Amylograph results showed that less active malt (DP 170, 179 °WK), at a 1.5% concentration, could achieve similar effects as the more active malt (DP 362, 408 °WK) at 0.5%. Adding rye malt to rye flour allows for the regulation of the flour\'s rheological properties and FN, adjustable based on malt DP and concentration.
摘要：
黑麦面粉中的淀粉酶活性在黑麦面包的生产中起着至关重要的作用。在黑麦面包生产中准备烫伤时，利用非酸性黑麦麦芽来增强黑麦面粉的淀粉酶活性。这项研究研究了黑麦麦芽的去透力（DP）和浓度对黑麦粉的落落数（FN）和流变特性的影响。此外,它检查了烫伤过程和发酵过程中的还原糖。Mixolab结果提供了不同温度阶段面团特性的全面数据，突出了淀粉糊化和酶活性的显着变化，由于不同的麦芽分解能力和浓度。糊化指数（C3-C2）的下降表明淀粉糊化更快，无糖能力增加。添加黑麦麦芽显著提高了糖化和发酵烫伤中的麦芽糖含量，促进乳酸菌和酵母的有利环境。FN和Amylograph结果表明，较低的活性麦芽（DP170，179°WK），浓度为1.5%，在0.5%时可以达到与活性更高的麦芽(DP362，408°WK)相似的效果。将黑麦麦芽添加到黑麦面粉中可以调节面粉的流变特性和FN，基于麦芽DP和浓度可调。
