摘要
糯小麦粉具有独特的理化特性,将其添加到面包中可以制作出货架期较长的面包。以面包的感官品质为评价指标,考察糯小麦粉、酵母、白砂糖、奶油添加量对糯小麦面包品质的影响,通过单因素和正交试验设计优化糯小麦面包的最佳配方,结果表明:糯小麦粉对面包感官品质影响最大,其次是酵母、奶油和白砂糖。糯小麦面包的最佳配比为:糯小麦粉12.0%、酵母1.6%、白砂糖7.0%、奶油4.0%。由此配比制得的糯小麦面包表面金黄、色泽均匀、形态饱满、口感纯正、松软可口,各项指标均符合国家标准。通过ASLT法预测糯小麦面包的货架期得出:储藏温度20℃和湿度60%的条件下,糯小麦面包的货架期大约为13 d,比市售白面包的货架期(<7 d)有显著提高。
Waxy wheat flour have some specific physicochemical properties compared with those of normal wheat starch, it was used to extend the shelf-life of bread in this paper. With the organoleptic score as the index, single-factor and orthogonal experiments were carried out to design the optimum formula of resistant starch bread as follows：waxy wheat flour, 12.0%;yeast, 1.6%;sugar, 7.0%;cream, 4.0%, the proportion of waxy wheat flour and yeast have significant influence to the sensory quality of bread. The organoleptic , physicochemical, and health indices of the bread produced using the optimum formula were measured. The results showed that the resistant starch biscuits had the advantages of uniform color （golden yellow）, intact appearance, pure flavor, soft and delicate taste, no sticking to teeth, and no grainy taste. All the physicochemical and health indices met national standards. The shelf-life of bread was measured by the method of accelerated shelf-life testing, and it was approximately13 d, and the results indicated the waxy wheat flour prolong the shelf-life of bread significantly compared with the white bread （〈7 d）.
出处
《食品研究与开发》
CAS
北大核心
2015年第2期60-64,共5页
Food Research and Development
基金
泰州市科技攻关项目(No.TN1104)
江苏省"青蓝工程"资助项目
关键词
糯小麦粉
面包
货架期
ASLT法
waxy wheat flour
bread
shelf-life
accelerated shelf-life testing（ASLT）
