复合杂粮面包配方优化的研究
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摘要
以黑米、荞麦、燕麦、小米、薏米杂粮为主要添加物,研制一种新型的复合杂粮面包。采用单因素及响应面试验,以感官评价及硬度、弹性为指标,确定复合杂粮粉的最大添加量;在此基础上研究谷朊粉、糖和酵母的添加量对该复合杂粮面包面团的质构及面包品质的影响。试验结果表明:等比例5种杂粮粉的最大添加量为40%,在此条件下,谷朊粉的添加量为2.5%,白砂糖的添加量为18%,酵母的添加量为1.8%时,研制出的复合杂粮面包品质最好。
In this paper,black rice,buckwheat,oat,millet and Job's-tears were used as main additives to develop a new type of compound grain bread. Sensory evaluation,hardness and elasticity as indexes were used to determine the maximum amount of composite grain powder by single factor and response surface methodology.On this basis,the effects of gluten,sugar and yeast on the texture and bread quality of the compound grain bread were studied. The experimental results showed that the maximum equal-ratio amount of five kinds of compound grain powder was 40 %. When the addition amount of gluten powder was 2.5 %,sugar was 18 %,yeast was 1.8 %,the quality of compound grain bread was the best.
In this paper,black rice,buckwheat,oat,millet and Job's-tears were used as main additives to develop a new type of compound grain bread. Sensory evaluation,hardness and elasticity as indexes were used to determine the maximum amount of composite grain powder by single factor and response surface methodology.On this basis,the effects of gluten,sugar and yeast on the texture and bread quality of the compound grain bread were studied. The experimental results showed that the maximum equal-ratio amount of five kinds of compound grain powder was 40 %. When the addition amount of gluten powder was 2.5 %,sugar was 18 %,yeast was 1.8 %,the quality of compound grain bread was the best.
引文
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[3]李燮昕,张淼.紫薯全粉甜面包的研制[J].食品工业,2013,34(4):109-110
[4]李云玲,郭海明.黑米粉添加量对混粉面包面团粉质特性的影响[J].现代食品,2018(5):172-175
[5]赵晓红.薏米的营养、医用价值及制作饮料的发展前景[J].山西食品工业,2002(3):35-36
[6]程晶晶,王军,金茜雅,等.燕麦超微全粉对馒头品质的影响[J].食品工业科技, 2017,38(1):116-120
[7]张玲艳,李洁莹,韩飞,等.蒸煮对小米营养成分及抗氧化活性的影响[J].食品科学, 2017,38(24):113-117
[8]阮景军,陈惠,吴琦,等.荞麦中的蛋白质[J].生命化学,2008,28(1):111-113