膨化玉米淀粉在面包中的应用
|
摘要
将膨化玉米淀粉应用于面包的生产中,研究膨化玉米淀粉对面包品质的影响。以高筋小麦粉添加量为基准,黄油、鸡蛋、食盐、水的添加量分别为10%、6%、1%、45%。采用单因素试验及正交试验的方法对产品配方进行筛选,试验表明:当膨化玉米淀粉15%、绵白糖12%、酵母1.5%、面包改良剂2%时面包感官评分最高。在此工艺条件下生产的面包细腻均匀,松软香甜,具有浓郁的面包香味,不仅达到了营养强化的目的,而且具有较高的营养价值。
Extrusion corn starch was applied to bread production, and the effect of extruded corn starch on bread quality was studied. The addition of butter, eggs, salt and water were 10%, 6%, 1% and 45%, respectively. The formula was screened by single factor test and orthogonal test. The results showed that the highest sensory score was found when the extrusion corn starch 15%, the white sugar 12%, the yeast 1.5%, and the bread improver 2%. Under the conditions, the bread was fi ne and uniform, soft and sweet, and had a rich fl avor of bread. It not only achieved the purpose of nutrition strengthening, but also had high nutritional value.
Extrusion corn starch was applied to bread production, and the effect of extruded corn starch on bread quality was studied. The addition of butter, eggs, salt and water were 10%, 6%, 1% and 45%, respectively. The formula was screened by single factor test and orthogonal test. The results showed that the highest sensory score was found when the extrusion corn starch 15%, the white sugar 12%, the yeast 1.5%, and the bread improver 2%. Under the conditions, the bread was fi ne and uniform, soft and sweet, and had a rich fl avor of bread. It not only achieved the purpose of nutrition strengthening, but also had high nutritional value.
引文
[1]张雅媛.玉米淀粉与亲水性胶体协效性和作用机理的研究[D].无锡:江南大学, 2012.
[2]宋贤良,叶盛英,黄苇,等.纳米Ti O2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J].食品科学, 2010, 31(12):255-259.
[3]姜秀娟.玉米淀粉湿法加工工艺的研究[D].长春:吉林大学,2006.
[4]李丽.挤压膨化玉米品质评价指标的研究[D].北京:中国农业科学院, 2013.
[5]苏东海,苏东民.面包生产工艺与配方[M].北京:化学工业出版社, 2008.
[6]刘婷婷,刘健影.膨化玉米淀粉在面包生产中应用[J].食品工业,2014, 35(1):99-101
[7]刘婷婷,徐玉娟,王大为.米糠高品质膳食纤维在面包生产中的应用[J].食品研究与开发, 2014, 35(10):1-5.
[8]汪雪雁,张钦发.营养富硒发酵面包的研制[J].粮食与油脂,2015, 28(8):25-27.
[9]豆康宁,黄亚伟,王飞.面包加工工艺对其丙烯酰胺含量影响[J].粮食与油脂, 2015, 28(1):27-30.
[10]王晓艳,王宏兹,黄卫宁,等.高膳食纤维面团热机械学及面包的烘焙特性[J].食品科学, 2011, 32(13):78-83.
[11]王树林,刘晖,周青平,等.裸燕麦面包配方和工艺研究[J].食品工业科技, 2007, 28(2):179-181, 184.
[12]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学, 2014, 35(23):33-38.
[2]宋贤良,叶盛英,黄苇,等.纳米Ti O2/玉米淀粉复合涂膜对圣女果保鲜效果的研究[J].食品科学, 2010, 31(12):255-259.
[3]姜秀娟.玉米淀粉湿法加工工艺的研究[D].长春:吉林大学,2006.
[4]李丽.挤压膨化玉米品质评价指标的研究[D].北京:中国农业科学院, 2013.
[5]苏东海,苏东民.面包生产工艺与配方[M].北京:化学工业出版社, 2008.
[6]刘婷婷,刘健影.膨化玉米淀粉在面包生产中应用[J].食品工业,2014, 35(1):99-101
[7]刘婷婷,徐玉娟,王大为.米糠高品质膳食纤维在面包生产中的应用[J].食品研究与开发, 2014, 35(10):1-5.
[8]汪雪雁,张钦发.营养富硒发酵面包的研制[J].粮食与油脂,2015, 28(8):25-27.
[9]豆康宁,黄亚伟,王飞.面包加工工艺对其丙烯酰胺含量影响[J].粮食与油脂, 2015, 28(1):27-30.
[10]王晓艳,王宏兹,黄卫宁,等.高膳食纤维面团热机械学及面包的烘焙特性[J].食品科学, 2011, 32(13):78-83.
[11]王树林,刘晖,周青平,等.裸燕麦面包配方和工艺研究[J].食品工业科技, 2007, 28(2):179-181, 184.
[12]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学, 2014, 35(23):33-38.