大豆膳食纤维在面包中的应用
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摘要
文章研究了大豆膳食纤维在面包中的应用。添加大豆膳食纤维后,面粉的粉质特性发生了明显的改变:面团形成时间和稳定时间随着大豆膳食纤维添加量的增加先升高再降低,弱化度则是先下降再升高,而吸水率则是随着膳食纤维的添加量的增加一直升高;在面包中添加大豆膳食纤维在保持口感的基础上提高面包出品率,通过正交实验确定最佳配方为:面粉213.4 g、水119.8 g、白砂糖20 g、鸡蛋1个、黄油20 g、大豆膳食纤维6.6 g、食盐2 g、酵母2 g、面包改良剂3.3 g、谷朊粉2.2 g,能够提高7%左右出品率,并且使面包保持良好的口感和风味。
The application of soybean dietary fiber in bread baking was studied in this paper. After the addition of soybean dietary fiber, the flour properties changed obviously: the dough formation time and stable time increased first and then decreased with the increase of soybean dietary fiber content, while the weakening degree decreased first and then increased. The water absorption rate was increased with the increase of dietary fiber. The bread baking yield was increased with addition of soybean dietary fiber while the bread taste was maintained. The optimum formula was determined by orthogonal experiment as follows: flour 213.4 g, water 119.8 g, sugar 20 g, egg 1, butter 20 g, soybean dietary fiber 6.6 g, salt 2 g,yeast 2 g, bread improver 3.3 g, and gluten 2.2 g With this formula, 7% more bread will be produced with better taste and flavor.
The application of soybean dietary fiber in bread baking was studied in this paper. After the addition of soybean dietary fiber, the flour properties changed obviously: the dough formation time and stable time increased first and then decreased with the increase of soybean dietary fiber content, while the weakening degree decreased first and then increased. The water absorption rate was increased with the increase of dietary fiber. The bread baking yield was increased with addition of soybean dietary fiber while the bread taste was maintained. The optimum formula was determined by orthogonal experiment as follows: flour 213.4 g, water 119.8 g, sugar 20 g, egg 1, butter 20 g, soybean dietary fiber 6.6 g, salt 2 g,yeast 2 g, bread improver 3.3 g, and gluten 2.2 g With this formula, 7% more bread will be produced with better taste and flavor.
引文
[1]杨福臣.大豆膳食纤维的研制[J].农业科技与装备,2010,197(11):18-21.
[2]王亚伟,张一鸣.大豆膳食纤维在面包中的应用[J].郑州粮食学院学报,2000(3):7.
[3]唐佳,白霞.复合膳食纤维在面包中的应用[J].粮食加工,2010(4):73-75.
[4]李红梅,赵丽颖.大豆膳食纤维的生理功能及研制应用[J].大豆通报,2002(2):21-22.
[5]华欲飞,顾玉兴.功能性大豆膳食纤维的制备及性能研究[J].中国油脂,2004(10):43-46.
[6]郭冬雪,张艳荣.大豆膳食纤维在面包生产中应用的研究[J].食品科技,2006(10):287-290.
[7]高国强.多功能大豆膳食纤维的应用[J].农产品加工学刊,2005(11):65-67.
[8]阴丽丽.粉质曲线在面粉厂的应用[J].面粉通讯,2006(6):29-31.
[9]张守文.面包科学与加工工艺[M].北京:北京工业大学出版社,1998.
[10]袁尔东.多功能大豆纤维的降脂作用及其机理探究[J].粮食与饲料工业,2000(7):45-47.
[11]谢碧霞,李安平.膳食纤维[M].北京:科学出版社,2007.
[12]高晗.焙烤食品加工技术[M].北京:化工工业出版社,2007.
[2]王亚伟,张一鸣.大豆膳食纤维在面包中的应用[J].郑州粮食学院学报,2000(3):7.
[3]唐佳,白霞.复合膳食纤维在面包中的应用[J].粮食加工,2010(4):73-75.
[4]李红梅,赵丽颖.大豆膳食纤维的生理功能及研制应用[J].大豆通报,2002(2):21-22.
[5]华欲飞,顾玉兴.功能性大豆膳食纤维的制备及性能研究[J].中国油脂,2004(10):43-46.
[6]郭冬雪,张艳荣.大豆膳食纤维在面包生产中应用的研究[J].食品科技,2006(10):287-290.
[7]高国强.多功能大豆膳食纤维的应用[J].农产品加工学刊,2005(11):65-67.
[8]阴丽丽.粉质曲线在面粉厂的应用[J].面粉通讯,2006(6):29-31.
[9]张守文.面包科学与加工工艺[M].北京:北京工业大学出版社,1998.
[10]袁尔东.多功能大豆纤维的降脂作用及其机理探究[J].粮食与饲料工业,2000(7):45-47.
[11]谢碧霞,李安平.膳食纤维[M].北京:科学出版社,2007.
[12]高晗.焙烤食品加工技术[M].北京:化工工业出版社,2007.