添加谷朊粉的紫薯吐司面包配方优化及品质分析
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摘要
以极具营养保健价值的紫薯粉为主要原料制作吐司面包,添加谷朊粉以减轻紫薯粉对面团筋力和面包口感的不利影响。以感官评分为指标,在单因素试验的基础上,采用正交试验设计对紫薯吐司面包的配方进行优化。确定其最佳配方为:紫薯粉添加量10%,谷朊粉添加量5%,白砂糖添加量20%,黄油添加量12%。在此优化配方下制作的紫薯吐司面包瓤心紫色均匀,口感柔软香甜,具有紫薯特殊香味。对照试验表明,谷朊粉的添加降低了紫薯吐司面包的硬度、咀嚼性和老化速度,增加了其弹性、黏聚性和持水性,提高了紫薯吐司面包的质构和贮藏性。
Purple potato powder, exhibiting great nutritional health value, is used as the main raw material to make toast. Gluten powder is added into the toast to reduce the adverse effects of purple potato powder on dough strength and bread taste. Using the sensory score as an indicator, the formula of purple potato toast was optimized with orthogonal experimental design based on the single factor experiment. The sensory results revealed the optimized preferred formula was composed of 10% purple potato powder,5% of gluten powder, 20% of sugar and 12% of butter. The purple potato toast made with this optimized formula has uniform purple color, soft and sweet taste and special flavor of purple potato. From the results of the contrast experiments, we can know that add gluten powder can decrease the hardness, chewiness and ageing speed of the toast, but it can increase the elasticity, stickness and water binding capacity, so the gluten powder have a good performance for the texture and storing of the toast.
Purple potato powder, exhibiting great nutritional health value, is used as the main raw material to make toast. Gluten powder is added into the toast to reduce the adverse effects of purple potato powder on dough strength and bread taste. Using the sensory score as an indicator, the formula of purple potato toast was optimized with orthogonal experimental design based on the single factor experiment. The sensory results revealed the optimized preferred formula was composed of 10% purple potato powder,5% of gluten powder, 20% of sugar and 12% of butter. The purple potato toast made with this optimized formula has uniform purple color, soft and sweet taste and special flavor of purple potato. From the results of the contrast experiments, we can know that add gluten powder can decrease the hardness, chewiness and ageing speed of the toast, but it can increase the elasticity, stickness and water binding capacity, so the gluten powder have a good performance for the texture and storing of the toast.
引文
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[2]薛红玮,牟德华.不同品种紫甘薯体外抗氧化活性的比较[J].食品与机械,2011,27(1):36﹣39.
[3]陈梅香,魏俊杰,贾春凤.紫薯的营养保健功能及发展趋势[J].食品研究与开发,2012,33(8):199﹣201.
[4]Majzoobi M,Abedi E.Effects of pH changes on functional properties of native and acetylated wheat gluten[J].International Food Research Journal,2014,21(3):1219﹣1224.
[5]曹希雅,邓长建,王永伟,等.谷朊粉在食品中的应用研究[J].食品科学,2018,20(8):238﹣241.
[6]何兆位,刘雄,赵天天,等.紫薯粉对面包粉流变学及糊化特性的影响[J].食品机械与设备,2017,33(8):6﹣9.
[7]张滢滢,候忍忍,陈海华,等.谷朊粉对面包基础粉品质特性的影响[J].粮油食品科技,2014,22(2):85﹣88.
[8]Ortolan F,Steel C J.Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking:A Review[J].Comprehensive Reviews in Food Science&Food Safety,2017,16(3):369﹣381.
[9]魏宗烽,邵颖,魏明奎.谷朊粉在板栗面包的应用[J].食品科技,2014,39(5):155﹣158.
[10]汪磊,陈洁,吕莹果,等.谷朊粉对烩面面团流变学性质及烩面品质的影响研究[J].食品科技,2015,40(6):182﹣185.
[11]崔晚晚,李利民,郑学玲.谷朊粉对面筋和面团流变学及面条质构特性的影响[J].食品科技,2018,43(6):165﹣171.
[12]钟志惠.西式面点工艺与实训(第2版)[M].北京:科学出版社,2015:111﹣115.
[13]张冬梅.烘焙工艺实训教程[M].北京:科学出版社,2017:92﹣96.
[14]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.
[15]徐静,杨键.紫薯泥吐司面包制作工艺[J].宜春学院学报,2016,38(3):82﹣87.
[16]张园园,温白娥,卢宇,等.藜麦粉对小麦面团、面包质构特性及品质的影响[J].食品与发酵工业,2017,43(10):197﹣202.
[17]武利春,王元禄,周佳倩,等.米糠混粉面包配方优化及储存期质构特性[J].食品研究与开发,2018,39(23):97﹣101.
[18]刘志伟,吴谋成.红景天保健面包的研制[J].食品科学,2002,23(10):80﹣83.
[19]陈云.麦麸膳食纤维功能性面包的研制[J].食品研究与开发,2010,31(6):104﹣106.