马铃薯面包复配改良剂的优选及其对面包质构特性的影响
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摘要
以20%的马铃薯全粉替代小麦粉制备面包,在不同品类改良剂单因素试验的基础上,选取3种具有显著良性变化的改良剂进行正交试验,得到最佳复配改良剂的配比。试验结果表明,最佳复配改良剂的比例为单甘酯1.5%,脂肪酶0.01‰,抗坏血酸0.05‰。按此配方做出的面包产品体积与对照组产品相比,体积增加83.5%;在老化试验中与对照组相比硬度变化改善71%。复配改良剂能够明显改善马铃薯面包面团的持气性和成品老化速率,对延长马铃薯面包货架期、推进马铃薯原料主食化具有重要意义。
On the basis of the single factor experiment of different kinds of bread improvers,the bread samples were made by using the 20 % potato flour instead of wheat flour. And the orthogonal experiment was carried out from three improvers with the significant positive effects to explore the optimal formula of compound bread improvers. The results showed that the optimal compound improvers formula was 1.5 % monoglyceride,0.01 ‰lipase and 0.05 ‰ ascorbic acid. According to this formula,the loaf volume of the bread with potato flour increased by 83.5 % as compared with the control,and the hardness value of this bread reduced by 71 % as compared to the control. In conclusion,the compound bread improvers could significantly improve the gas retention in bread dough and reduce the aging rate of the bread,which was of great important significance to prolong the shelf life of potato bread and promote the development of potato staple food.
On the basis of the single factor experiment of different kinds of bread improvers,the bread samples were made by using the 20 % potato flour instead of wheat flour. And the orthogonal experiment was carried out from three improvers with the significant positive effects to explore the optimal formula of compound bread improvers. The results showed that the optimal compound improvers formula was 1.5 % monoglyceride,0.01 ‰lipase and 0.05 ‰ ascorbic acid. According to this formula,the loaf volume of the bread with potato flour increased by 83.5 % as compared with the control,and the hardness value of this bread reduced by 71 % as compared to the control. In conclusion,the compound bread improvers could significantly improve the gas retention in bread dough and reduce the aging rate of the bread,which was of great important significance to prolong the shelf life of potato bread and promote the development of potato staple food.
引文
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[21]谢少梅,郭桦,周雪松.脂肪酶与预糊化马铃薯变性淀粉对面包抗老化效果的影响[J].中国食品添加剂,2013(5):150-155
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[2]庞昭进,郭安强,杨建忠,等.关于马铃薯主食化的思考[J].河北农业科学,2017,21(5):91-93
[3]卢肖平.马铃薯主粮化战略的意义、瓶颈与政策建议[J].华中农业大学学报(社会科学版),2015(3):1-7
[4]李必运,冉玉娥.添加马铃薯粉面包烘焙特性的研究[J].郑州粮食学院学报,1995(4):96-99
[5]Liu X L,MU T H,Sun H N,et al.Influence of potato flour on dough rheological properties and quality of steamed bread[J].Journal of Integrative Agriculture,2016,15(11):2666-2676
[6]张丹.马铃薯小麦混合粉面团品质改良及酥性饼干的研制[D].哈尔滨:哈尔滨商业大学,2013
[7]张沐诗,严生德,刘兵,等.马铃薯全泥面包制作技术[J].青海农技推广,2017(2):46-47
[8]游新勇,莎娜,王国泽,等.马铃薯全粉面包的加工工艺研究[J].广东农业科学,2012,39(7):116-119
[9]王乐.马铃薯面团特性及面条品质研究[D].西安:陕西科技大学,2017
[10]王芮东.土豆保健面包的制作技术[J].运城高等专科学校学报,2001(6):77-78
[11]PEREZ IC,MU T H,ZHANG M,et al.Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread[J].Food Science&Technology International,2017,23(8):708-715
[12]MAGHAYDAH S,ABDUL-HUSSAIN S,AJO R,et al.Utilization of Different Hydrocolloid Combinations in Gluten-Free Bread Making[J].Food&Nutrition Sciences,2013,4(5):496-502
[13]洪文龙.不同面包改良剂对面团流变学的影响及复配研究[J].现代食品,2017(15):114-118
[14]徐超宇,马晓军.面包改良剂对红薯面包面团流变特性的影响及改良剂的优化分析[J].食品工业科技,2015,36(19):267-274
[15]于海霞,孙彩玲,田纪春.不同型号面包改良剂对面包品质影响的研究[J].粮食加工,2007,32(4):78-80
[16]任立焕,赵江,刘子圆,等.不同改良剂对马铃薯面条品质的影响[J].粮食与油脂,2017,30(9):35-38
[17]王强.复配酶制剂在面包抗老化方面的应用研究[D].厦门:集美大学,2014
[18]冷雪.NaCl、蔗糖及pH对小米淀粉和小米粉的糊化及老化特性影响的研究[D].大庆:黑龙江八一农垦大学,2015
[19]林彬,肖烟云.酶制剂对面包品质的影响研究进展[J].北京农业,2014(18):234
[20]陈书明.酶制剂对面包品质改良效果的研究[J].粮食与油脂,2015,28(5):40-43
[21]谢少梅,郭桦,周雪松.脂肪酶与预糊化马铃薯变性淀粉对面包抗老化效果的影响[J].中国食品添加剂,2013(5):150-155
[22]韩天龙,张秀玲,邓建平,等.食品乳化剂的作用特性及其在面粉制品中作用研究[J].现代面粉工业,2011,25(6):26-29
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