摘要
研究了魔芋胶、黄原胶、蔗糖酯、酵母等因素对魔芋膳食纤维面包体积、包心色泽、纹理结构等面包品质的影响.通过单因素试验和多因素正交试验,得出了魔芋膳食纤维面包的最佳工艺参数:魔芋胶0.6%、黄原胶0.1%、蔗糖酯0.4%、酵母1.0%、醒发温度35℃、时间90 min、烘烤时间25 min.在此工艺下制作的面包,感官品质优良,色泽呈金黄色、组织蜂窝状、烤香浓郁、入口疏松.实验表明.添加魔芋胶有增大面包比容、改善面包外观、纹理结构的作用,将魔芋胶与乳化剂配合使用,制得的面包综合品质更好.
The effects of konjac gum, xanthan gum, sucrose ester; yeast and other factors on the volume, heart-color and texture structure of konjac dietary fiber bread were studied in a single-factor experiment and a multi-factor orthogonal test. The optimum combination of the technological parameters was konjac gum 0.6%, xanthan gum 0.1%, sucrose ester 0.4%, yeast 1.0%, proofing at 35 ℃ for 90 min, and baking time 25 min. The addition of konjac gum increased specific volume of the bread and improved its appearance and its structure and texture, konjac gum and emulsifier used in conjunction helped to improve the integrated quality of the bread.
出处
《西南师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2008年第5期141-145,共5页
Journal of Southwest China Normal University(Natural Science Edition)
基金
广州城市职业学院2007-2008年度科研资助项目(ky2007-2008010).
关键词
魔芋膳食纤维面包
复合魔芋胶
最佳工艺参数
konjac dietary fiber bread
complex konjac gum
optimum technology parameter
