Background

Despite the associated health benefits of whole grains, consumption of whole grain products remains far below recommended levels. Whole wheat bread is often associated with many distinctive attributes such as low loaf volume, firm and gritty texture, dark and rough crust and crumb appearance, bitter flavor, and reduced shelf-life. There is a need to improve its quality and sensory characteristics so as to increase consumer appeal and, ultimately, increase the intake of whole wheat bread. The inclusion of various ingredients improves dough and bread properties.

Scope and approach

This review examines the effects of enzymes, emulsifiers, hydrocolloids, and oxidants on the properties of whole wheat bread and dough, with particular attention to effects on loaf volume and hardness. Wheat gluten and other plant materials are also discussed. Gaps in the research into whole wheat bread are identified, and future research needs are recommended.

Key findings and conclusions

Xylanase reduces the water absorption of whole wheat flour and increases loaf volume and crumb softness by hydrolyzing ararbinoxylans. α-amylase can be beneficial under certain conditions. Phytase may activate endogenous α-amylase. G4-amylase is promising but needs validation by further research on its effect on loaf volume, crumb hardness, and staling. Vital wheat gluten overcomes many of the challenges of whole wheat bread production and is found in the majority of commercial whole wheat breads. Emulsifiers DATEM and SSL can improve the volume, texture and staling profile of whole wheat bread. Several types of improvers are generally needed in combination to provide the greatest improvement to whole wheat dough and bread.

中文翻译：

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全麦面包中的改良剂和功能性成分：其对面团特性和面包品质的影响的综述

背景

尽管全谷类食品具有健康益处，但全谷类产品的消费仍远远低于建议水平。全麦面包通常具有许多独特的属性，例如低面包量，坚硬而坚韧的质地，深色和粗糙的硬皮和面包屑外观，苦涩的味道以及缩短的保质期。需要改善其质量和感官特性，以增加消费者的吸引力，并最终增加全麦面包的摄入量。包含各种成分可改善面团和面包的性能。

范围和方法

这篇综述研究了酶，乳化剂，水胶体和氧化剂对全麦面包和面团性能的影响，尤其是对面包体积和硬度的影响。还讨论了小麦面筋和其他植物材料。确定了全麦面包研究中的空白，并提出了未来的研究需求。

主要发现和结论

木聚糖酶通过水解阿拉伯木聚糖降低了全麦面粉的吸水率并增加了面包的体积和面包的柔软度。α-淀粉酶在某些条件下可能是有益的。植酸酶可以激活内源性α-淀粉酶。G4-淀粉酶前景广阔，但需要进一步研究其对面包量，面包屑硬度和陈旧性的影响。重要的小麦面筋克服了全麦面包生产的许多挑战，并且在大多数商业全麦面包中都可以找到。乳化剂DATEM和SSL可以改善全麦面包的体积，质地和陈旧性。通常需要组合几种类型的改良剂，以最大程度地改善全麦面团和面包。