摘要
用椰蓉膳食纤维替代部分面粉进行面团发酵后制作面包,研究椰蓉膳食纤维对面团发酵体积及面包品质的影响。结果表明,添加椰蓉膳食纤维后,面团发酵体积较空白组有所减少,但在发酵后期两者的差异逐渐减少,120 min时添加1%的IDF和SDF面团体积分别为93.50 mL和102.25 mL,略低于空白面团的104.25 mL。另外,膳食纤维添加量1%时,面包的感官品质、质构特性和内部微观结构的改善效果最为明显,面包的柔软程度、口感和咀嚼性均有所提升。研究结果可为椰蓉的精深加工提供依据和参考。
The bread was prepared by using dietary fiber from coconut flour as a substitute for some flour, and the fermentation volume of the dough and the quality of the bread were studied. The results showed that the fermentation volume of dough decreased after adding coconut fiber comparing with that of the blank group, but the differences gradually reduced in the late fermentation. When the fermentation time reached 120 min, the dough volume with 1% SDF and IDF were 93.50 mL and 102.25 mL, respectively; Slightly lower than that of blank group(104.25 mL). In addition, the sensory properties, quality and structure characteristic and internal microstructure of bread with 1% coconut fiber had an obvious improvement. The softness, texture and mastication of the bread were increased as well. The results could provide basis and reference for the deep processing of coconut flour.
作者
张玉锋
宋彦博
王静
王志煌
陈卫军
赵松林
ZHANG Yufeng;SONG Yanbo;WANG Jing;WANG Zhihuang;CHEN Weijun;ZHAO Songlin(Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, National Technology and Engineering Center of Key Tropical Product, Hainan Research Center for Engineering Technology of Coconut Further Processing,Wenchang 571339;College of Food, Hainan University,Haikou 570228;College of Life Science and Food Engineering, Shaanxi Xueqian Normal University,Xi'an 710100)
出处
《食品工业》
CAS
北大核心
2018年第12期84-88,共5页
The Food Industry
基金
海南省自然科学基金面上项目(项目编号:317282)
农业部948项目(项目编号:2016-X40)
中国热带农业科学院基本科研业务费专项资金(项目编号:1630152017011)。
关键词
椰蓉
膳食纤维
面包
品质
coconut flour
dietary fiber
bread
quality
