摘要
为了改善青麦仁面包的感官品质和质构性质,以面包粉为主要原料,添加不同比例(5%~30%)的青麦仁粉,利用直接发酵法制作青麦仁面包,通过试验研究不同比例的青麦仁粉对面包品质的影响。结果表明:随着青麦仁粉添加量的不断增加,面包的感官评价值、比容、内聚性、弹性不断下降,但青麦仁面包的硬度、黏性、咀嚼性、水分不断升高。最终确定青麦仁粉的最适添加量为10%~15%,制作出的青麦仁面包既具有青麦仁较高的营养价值,也具有面包较好的感官品质。
In order to improve the sensory quality and texture properties of green wheat bread, the effect of different proportions of green wheat flour on the green wheat bread quality was studied. The green wheat bread was made by fermentation method while bread flour as the main raw material with different proportions （5% to 30%） of green flour addition in. The results showed that ： the sensory evaluation value, hematocrit, cohesive and resilient of green wheat bread were declined, with the increasing of green wheat flour amount. On the contrary, the hardness, viscosity, chewiness and water content of green wheat bread were increased. The optimal addition amount of green wheat flour ultimately was determined of 10% to 15%, the afforded green wheat bread both having higher nutritional value and better sensory quality.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2017年第1期45-49,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省重大科技专项项目(151100111300)
国家农业科技成果转化项目(2014D00000114)
关键词
青麦仁粉
面包
质构
感官品质
green wheat flour
bread
texture
sensory quality
